Category: Breakfast – Eat it!

Frosted Zucchini Muffins

Yum!

You’ll need:

DIY Slow Cooker Applesauce

Ingredients:

8 medium apples (Use a combination of Golden Delicious, Honey Crisp, Fuji, Gala, etc.) (I filled the crockpot, using about 20 small apples

1 strips of lemon peel – use a vegetable peeler

1 tsp fresh lemon juice

3 inch cinnamon stick

5 tsp light brown sugar (unpacked) – or agave

then click instructions below:

2 lbs of strawberries all cut up
4 cups white sugar
1/4 cup lemon juice (I think to keep them looking red)

Put all in Crockpot, high setting, 2-4 hours depending on size of strawberries.

Instructions

Bring a large pot of water to a boil (appx. 2/3 full)
While waiting for the water to boil, crack eggs into a Ziploc heavy-duty, large (at least quart-sized.. preferably gallon-size) freezer bag and add water.
Seal and shake, smash, squish the bag… whatever you can to get those eggs really beaten up.
Add any remaining ingredients that you would like, press as much air out of the bag as you can and seal tightly. Smoosh the ingredients around a little bit to get an even distribution.
Place bags (up to 6) in the boiling water and cook for 13 minutes (adding 1-2 minutes per additional egg if people want bigger omelettes). Make sure the tops of the bag don’t hang out over the edge of the pot, especially if you are doing it over a fire– you don’t want the plastic to melt.
Carefully remove the bags from the water. When you open the bag, the omelette should easily slide onto the plate. Top with any additional toppings and enjoy!