I love breakfast and breakfast foods. From cereal to eggs to waffles, it's all good with me. Like most moms, I like a recipe that is tasty, nutritious, and quick. This recipe is all of those things. It's quick to prepare and then you can get it baking while you get the kids up. Here's what you need:
2 T butter
3/4 c milk
3/4 c flour
2 t sugar
1 t nutmeg
fresh sliced lemon or lemon juice
Preheat your oven to 425. As it's preheating, put the butter in a glass baking dish (9"x9" square or 9" pie plate) or cast iron skillet. Our cast iron skillet is in our camper packed away for the winter so I used the pie plate. Put your baking dish/skillet into the oven to get HOT.
For the next step, you can use a blender or put in a bowl and use an immersion blender (my preference). Combine all ingredients and blend until well mixed. Once your baking dish/skillet is HOT, pour the egg mixture into the dish. Bake at 425 for 20-25 minutes or until fluffy and lightly browned. Let cool slightly before cutting. Serve with lemon (squeezed on top) and sprinkling of powdered sugar. You can also use maple syrup, but the lemon and sugar is so light you should definitely try it.