Egg Muffins :: Works For Me Wednesday
Posted by Alli on August 12, 2009
I’m spending this week trying to get cleaned up and organized to start school with Fuller on Monday. I still have a ways to go, but I think it is totally doable.
One of the areas I have to be diligent to stay organized in is meal prep, specifically breakfast and lunch. I can totally see our day breaking down before we get started just because I dilly dally in making food for the family.
This is where my new found love of bulk cooking comes into play. I’m making my freezer work for me by making and storing a variety of breakfast and lunch items. And my recent success in the breakfast arena are egg muffins.
I love breakfast, specifically eggs, but hate making them. When I was in Texas visiting my parents, we were watching Hubert Keller: Secrets of a Chef and he was making breakfast burgers and fruit fries. I watched the burger part with interest because I figured I could adapt it somehow to make something like egg mcmuffins, without the english muffins.
On Monday morning I whipped up some eggs, whipping cream, ham bits, Parmesan and some mixed shredded cheese. I poured them into muffin tins, put them in my 375 degree oven, and waited 20 minutes. They puffed up and cooked well. I ate one after it cooled and it was yummy! Fuller had one for lunch. Then I flash froze the rest, putting them in a freezer bag after two hours. The next day I heated one up in the microwave and it still tasted yummy. Therefore, I decided they were worth making in bulk to have on hand for quick breakfasts.
So, what works for me? Egg muffins, made ahead and frozen for quick breakfasts (or lunches!).
Want to know what works for other people? Check out THAT Family for the MckLinky.
[tags]works for me wednesday, egg dish, freezer food, bulk cooking[/tags]
Leigh Anne said,
I LOVE this idea! I played around with once a month cooking for a little while and made breakfast burritos and pancakes. You can tell I did OAMC with mostly breakfast foods because I am SO not a morning person and the easier the better!
I’m going to make these this weekend! A quick question though. How long do they need to be microwaved and should their be a damp towel or anything over them?
.-= Leigh Anne´s last blog ..WFMW – 10 uses for Fabric Softener Sheets =-.
Alli said,
Leigh Anne- I zapped them in the microwave for about a minute and a half on 80% power. I didn’t put a damp towel over them because I figured they had enough moisture from being frozen. When I was thinking about b’fast items to freeze, I thought about breakfast burritos, but I figured it was a lot more work to put them in the tortillas. In the muffin tins it seems a lot easier.
Tara said,
Great idea! I will be giving it a try.
.-= Tara´s last blog ..Frozen Treats =-.
Leigh Anne said,
Thanks I’m def. making these this weekend. I blogged about it and included your post! Hope you don’t mind!
.-= Leigh Anne´s last blog ..Once a Month Cooking – Egg Muffins =-.
Liz said,
How many eggs? How much cream… cheese? I don’t mean to be dense, but I don’t understand the proportions. Thanks!
Alli said,
Liz, sorry about that. I just dumped in the whole container of whipping cream (it was the small container) and added eggs. I added six total. Then I shredded the Parmesan to be about 1/4 of a cup. I chopped up an entire container of Wal-Mart brand sandwich meat (ham) and added that. Then I just sprinkled in the rest of the cheese as I thought necessary. Really, you can add anything or leave it all out. The base of the whipping cream and the eggs are all you really need.
Toney said,
I stumbled across this from another blog, but it sounds like a fabulous idea!!! Question: Do I have to use whipping cream, or can I use skim milk? You stated the cream and eggs are the base…but I’d like to get around using the cream if possible.
I can’t wait to try this!!!!
thanks!
Alli said,
Toney, I think any milk product would be ok. I am strange in that whipping cream is fine, but if you put milk in my eggs, I gag. Personal choice. So, eggs and a milk product (skim) is probably fine. The end product tastes like an omelet or quiche to me. I also have left over broccoli I am thinking about adding in the next batch. Variety is the spice of life, right?
Alli said,
Tara, I hope you like it! If you have any questions, check out the comments here or just shoot me an email!
Grandma McF said,
I’m going to try these. I also stumble around lost at breakfast time. I remember the Decaf coffee fiasco at my house. Still using both at times.
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