August 21, 2016

Way too many eggs!

This time of year (summer) the eggs are coming fast and furious!  I already posted about how to freeze eggs for use in baking over the winter.  Here is another idea.

My mother-in-law, Barb, is always trying new recipes.  She found a delicious recipe for making 12 "egg cups" that you freeze and pull out to eat individually whenever.  It's perfect for breakfast when we are in a hurry.  And since Jordan is starting high school in two weeks, we will always be in a hurry for breakfast.

Bake Ahead Morning Egg Cups
25 minutes plus freezing time
Makes 12 servings

3 oz sausage
½ red bell pepper, chopped
2 T onion, chopped
1 ½ c baby spinach, washed & chopped
9 eggs
1 T flour
¼ c milk
½ c shredded cheese

Heat oven to 350 F.  Saute sausage and onion until sausage is no longer pink.  Add bell pepper and cook for 3 minutes.  Add spinach and cook until wilted.  Remove from heat and let cool for 5 min.

In a large bowl, whisk eggs, flour and milk until smooth.  Stir in cooled sausage, veggies and cheese.

Spray a 12-cup muffin tin with olive oil.  Spoon mixture into cups.  Divide evenly to make 12 servings.  Bake for 15 minutes.  Allow to cool in tin for 10 minutes; then cool completely on baking rack.  Freeze separately and then place in a large ziplock bag and keep in the freezer.

To eat – Remove desired number of egg cups.   Wrap in a paper towel.  Heat 60-90 seconds depending on microwave strength.

Variations – Use any vegetables: mushrooms, cherry tomatoes, broccoli, carrots.  Replace sausage with bacon.

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