July 23, 2008

Daily breakfast in one shot

One of SELF Magazine's time saving tips suggested that on Sunday, you make these mini frittatas in muffin tins and now you have a protein-pack breakfast on the go for the rest of the week. Just pop 'em in the microwave for a minute and off you go.

What a brilliant idea! So I tried it out, adapting the ingredients from the healthy turkey bacon and feta cheese and bell peppers to bacon and cheddar cheese and some tomatoes.

I also doubled the SELF suggestion and made total of 12 egg "cups", 6 for me and 6 for Brandon. One cup for me in the morning followed by a few pieces of fruit was enough. Brandon would heat up at least two.

I left his in the fridge at home, and I brought all 6 of mine to the office. Super convenient!

Make-ahead Daily Egg Breakfast "Cups"

This recipe makes 12 cups.

The base:
One dozen eggs
A splash of milk
Spices of your choice: I use a dash of garlic powder, onion powder, and cayenne pepper.
Salt and pepper

The Stuffing:
This one is totally up to you. But what I like is this.
Bacon pieces (I chop up 1/2 lb. or 8 slices of bacon and fry it up in a separate pan.)
Shredded cheddar cheese
Chopped and seeded tomatoes...or halved grape tomatoes, 2 per cup.

1. Preheat the oven to 375F. Grease your 12-cup muffin tins well. (Trust me. Scraping baked egg/cheese out later was no fun.)

2. Whisk the base ingredients together with a whisk or a fork until well blended. Fill each cup with the mixture, leaving room to add your "stuffing". You may have a wee little bit of egg mixture left at the end.

3. Add your stuffing to each cup with cheese going on last.

4. Bake for about 13-16 minutes until golden. Leave on the rack to cool. Pop them out and store them in the fridge.

5. Reheat in the microwave for about a minute.

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