Weekday breakfast has to be fast. Everyone’s got somewhere to be, something to do. But taking a few minutes to eat something at the start of the day sets up a much better day than running out the door hungry and crabby.
The beginning of the school year always puts me in a mood to push just a bit harder to get the kids to try new things for breakfast besides toaster waffles. They eat so much syrup, they’re like mini Buddy the Elf replicas. So when I saw a commercial recently for frozen egg muffins, I wanted to give those a shot by recreating them myself.
I’m always down for make-ahead meals, too — especially ones I can put together with leftovers from other dishes. My sister, Brandi, makes especially inspired egg dishes with anything she can get her hands on: seafood, fajitas, even pizza. I wish I could craft some of the amazing breakfasts that she’s made. But I kept it fairly simple for this one.
I’ve been working through several containers of ham chunks frozen since Easter — yeah, yeah, I know it’s been awhile — and I always keep blocks of cheese at the ready. This time, it was sharp cheddar. I also had bits of leftover spinach, green onions and red bell pepper hanging around in the fridge from other meals.
I grated the cheese, sauteed the veggies in a little olive oil and added just a little salt and pepper. All kinds of seasonings would be great in this: basil, oregano or thyme, seasoning salt, or even something with a little kick like cayenne. You can customize it however you’d like.
In all, I scrambled 12 eggs — one for each muffin — then added in the other ingredients and gave the mixture a good stir again.
I sprayed up my muffin tin with nonstick spray, and spooned the mixture into each cup. They went into the oven at 350 degrees for about 15-18 minutes, and were done by the time I cleaned up.
Just a few of them stuck a teensy bit. For the most part, they popped right out and into a large storage container for 30-second microwaving later on in the week. Perfection.