Mornings are a challenge, sometimes, to get everyone together and out the door! I remember when my two children were in high school, having to be at school before 7:00, for early band. Those weeks of making sure all the backpacks were ready, cross country gear accounted for, band items gathered, and whatever else was needed for the day made for some hectic times. Breakfast needed to be quick but filling. A bowl of cereal just wouldn’t do the trick when expending so much energy first thing in the morning. My goal was to keep several things on hand ready to be warmed as soon as I got out of bed. Often the kids were still eating on our short drive. Even now I like to have things ready to go for both myself and my husband. The last couple of weeks I’ve been sharing ideas of make ahead meals in order to make life a bit less complicated – at least in the kitchen!
This is an idea I wish I’d had back then. It’s a simple egg dish baked in muffin pans and as versatile as the ingredients in your refrigerator. It can be kept simple by just chopping a few ingredients and tossing in or taking extra time to sauté those fillings for extra flavor. Basically scramble up some eggs, probably around 8 for a muffin pan with 6 compartments. Add whatever you like such as cheese, chopped bell pepper, onions, tomato, mushrooms, spinach, left over dinner vegetables such as broccoli or green beans, cooked bacon or sausage, and a splash of milk for fluffiness. It can be mixed in a pan and poured or just toss the vegetables into the pan and pour the eggs over the mix. I usually mix it all in a pan, but my daughter just dumped the vegetables into the bottom of the muffin tin, added eggs, and baked. She served them to us as we were setting up at a farmer’s market in which she helps with a booth. They were quick, easy and neat to eat.
I wouldn’t suggest using paper muffin cups as I think the mix would be too runny resulting in paper/egg adhesion! Just be sure to grease the compartments very well. I will say the better quality muffin tins provide for easier clean up. The ones I use (and are pictured) are enamel coated metal. There is a little sticking but not nearly as much as the ones I cleaned up for my daughter! They took as long to clean as it took to make and bake! Invest in some good tools – you will not regret it!
These muffins freeze well and hold up nicely in the thawing, reheating process. Make a double or triple batch in order for them to last longer.
Add some muffins made with whole ingredients or some oatmeal – homemade is much better than the instant variety – to serve a breakfast with some staying power. With a little advance planning you can feed your family and yourself a healthy, filling breakfast!
- 8 eggs
- 1/8 cup of milk or cream (opt.)
- Any of the following ingredients or choose your own:
- Chopped bell pepper
- Chopped onion
- Chopped tomato
- Sliced mushroom
- Spinach or other greens
- Left over sautéed green beans or broccoli
- Cooked and crumbled sausage or bacon
- Grated cheese
- Grease a 6 compartment muffin tin
- Beat eggs and milk
- Add remaining ingredients or add to the bottom of the muffin tin
- Divide egg mixture evenly among the compartments
- Bake at 350, around 15 – 20 minutes or until knife inserted into middle comes out clean.
- Cooking time will vary with different ovens