Thursday, September 10, 2009

Mini made-to-order

If your house is anything like ours, a full cooked-to-order breakfast is the very last thing on your mind on weekday mornings. No, instead something like "comb your hair, did you brush your teeth?, get your bag ready, find your shoes, THE BUS IS COMING" is more like what happens daily around here. I just need to get a tape recorder and place it at the bottom of the stairs; maybe even add a countdown and then I just have to push play at the same time each morning. Hmmm...maybe I need to work on an invention.

Anyway, I can't take full credit for this idea but that doesn't stop me from sharing it with you. You know those yummy breakfast casseroles/quiche/souffle' thingermajigs? Whatever you call them they usually consist of eggs, a bit of milk, cheese and a meat; and if you are over the age of 12 you might throw in some onions and peppers. Well, I heard of the idea of making these casseroles in muffin cups and then freezing them. My children were so excited to try something other than frozen waffles, cereal, and instant oatmeal that I had to keep them from eating all the egg cups in one morning; pace yourself young grasshopper.

Disclaimer: I'm not an exact measure type of cook. No, I'm more of an "open the cabinet and throw in whatever looks like it isn't beyond the expiration date" type of cook. I did measure out what I included in these souffles but next time it might be totally different. Adapt this to your liking.


6 eggs
4 oz. sausage (cooked)
1/2 cup shredded cheese (I used colby-jack but use whatever kind of cheese you have in the fridge)
1/3 cup milk

1. Cook your sausage and then let it cool on a paper towel. This will soak up a bit of the grease and allow it to cool enough so you don't scramble your eggs prematurely.
2. Add all the ingredients together and stir. Pour into greased muffin cups. (I made another batch with bacon to fill up the muffin pan)

3. Bake at 350 for 20-30 minutes. (If you use a metal pan or fill the cups less they may cook a bit quicker.) When you remove them they will be all inflated and beautiful looking. They will deflate when cooling and won't be as pretty but they taste the same. If you think they are ugly, blindfold yourself for breakfast (or your kids.)

4. Remove from pans when slightly cool (you like your fingerprints after all, no need to singe them off now) and place on a cooling rack. Once cool transfer to a freezer Ziploc and freeze.

Warm up your mini cooked-to-order breakfast in the microwave until hot.

Note: If anyone in your house is trying to lose weight like I am you can also make these with Egg Beaters. I made some yesterday using Egg Beaters and added some onions and peppers and they turned out well. Of course, Egg Beaters doesn't mean much when you eat ice cream daily. I wouldn't know anything about that though.

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