Find a few recipes that you and your family LOVE, prepare them over the weekend, and make enough to freeze to be thawed out when you need them. Here's a new recipe I'm playing with...protein powerhouse, low on carbs, portable and easy to adapt for finicky tastebuds.
Eggy Cupcakes - makes 12
6 eggs
1 TB milk
1/2 cup of sharp cheddar cheese
1 bag of refrigerated shredded hash browns
2 TB canola oil
1/2 tsp kosher salt
1/4 black pepper
Options:
breakfast sausage (pork, turkey or soy) - cooked, drained and crumbled
bacon - cooked and crumbled
diced onions, peppers, mushrooms, baby spinach
Directions:
Take 2 muffin pans, add cupcake liners, preheat oven to 350.
Mix the hash browns with the oil, half of the salt and pepper, then firmly press the potatoes into each cupcake liner. Don't fill each liner more than a third of the way up.
Bake for about 45 minutes, remove from the oven, and beat the eggs, milk, the rest of the salt and pepper, cheese and whatever other ingredients you want, and pour on top of each potato cupcake. Return to the oven for 15 minutes or until the eggs are set (inserted toothpick should come out clean). Serve warm. They also freeze beautifully, are microwavable, and ready to eat in about 2 minutes.
Happy eating!
Yumm! I need to try these this weekend. I bet they would also be good with diced jalapenos in them.
ReplyDeleteHave you tried them with the dried hash browns that come in a cardboard carton? I wonder if those would work about the same way as frozen.
My brother makes a breakfast casserole (essentially the same thing, but less portable), and he places thinly sliced tomatoes across the top with a dab of cream cheese centered on each one. Tasty AND aesthetically pleasing.