Saturday, June 13, 2015

Grab and Go, Quick Morning Egg Muffins

Hello, everybody! The Fresh Pioneer is back and  I have a quick/easy breakfast dish that may have shown up here before, but I'm not sure what it was called so... here we go! 
Breakfast. I'm not a breakfast person. But I've been trying to be more mindful of not just drinking four cups of coffee in the morning and calling it breakfast. It's not enough. And it makes me cranky. And cranky is bad.
 I think my aversion to breakfast food comes from the TIME it takes. The longer you take eating breakfast, the earlier you have to get out of bed. (See how that works?) And I'm all about the time I get to stay in bed. So, if I skipped breakfast, that meant I could stay in bed while all those crazy breakfast noshers were at the table.
 But that means by noon, everyone else is going strong and I'm about ready to crumple into a ball. So, in the interests of eating breakfast AND staying in bed, I've been looking for easy recipes that can be cooked the night before and then either warmed, or eaten cold. (And not pop tarts or cereals. That does nothing for me, Five minutes later, I'm hungry again. I'd rather have the five cups of coffee.)
So, here is some leftover hamburger meat with orange and red peppers, onions and garlic. You can make your Egg Muffins meatless, too. Just add mushrooms, green onions, red peppers, even olives. Anything you want. But I've found that it helps to sautee whatever it is for a few minutes because they won't thoroughly cook in the oven.

 Sprinkle on cheddar, mozzarella, or any other kind of cheese. These had pepper jack left over from another recipe.
For a single muffin tin, it takes about five eggs. Whisk together with 1/2 cups of milk and a 1/2 teaspoon of salt. I also added black pepper in thyme in mine because I like eggs with thyme or rosemary. Sprinkle a little more pepper jack or other cheese on top.
Bake at 350 for about 15 minutes. Let cool. Slide a knife around the edges and carefully lift. I was afraid these would stick to the pan but I think the cheese and meat have enough grease that they came out really easily. I made a triple batch and they were just as good the next day, when we took some to a picnic lunch in the park
I hope everyone is having a wonderful start to summer! Our Farmer's Market has opened and I'm feeling the need to cook a lot of fresh food. Or maybe it's the 105F heat. Either way, I can't wait to see what happens in my kitchen in the coming weeks!
Until next time!

17 comments:

  1. Hi Mary,
    These look so delicious. And pretty easy to make. I'm really interested in the ones with the leftover hamburger meat. We always have leftover taco meat. I think that would be yummy. And I actually love breakfast although my go-to meals are eggs and oatmeal. And since I'm cutting back on breads/bagels these egg muffins would be perfect. Okay...now I'm really packing. LOL.

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  2. Hi there!! First of all, CONGRATULATIONS! I love seeing your book wayyyy up high with your awesome cover and big, big series. Also, I especially love that you didn't bump me from my #1 spot. I want to give Amazon a hug for putting our books in (slightly) different categories. As excited as I was to see your book shoot to the top. I was NOT excited to lose my pretty #1. Lol. Even though I'll lose it soon enough. I'm sure.
    Anyway, have a fantabulous trip and post lots of pics! Enjoy the butter beer!

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  3. Oh, what a great idea!!!! Like a mini omelette. Yum. Our Farmer's Market just opened as well. Hoping to get some strawberries today.

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    1. We've got a few on the weekend and a smaller one midweek. Soooo glad fresh food is finally here! Not many cherries this year, but some years are like that. *sigh*

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  4. I love make-ahead breakfasts! Anything to get the day started sooner :)

    In fact, these would be perfect for Sunday morning. I think I see a Saturday night baking spree on the horizon!

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    1. And they rewarmed so easily, just a few seconds!

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  5. This is a great idea for on the run. Make them, freeze them and bring to work and zap them.

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    1. I haven't frozen them but they definitely warm up well. Some food is "eat now" but these have a not of a shelf life.

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  6. Hmmmmm. Not sure where my comment went.

    Anyway, I said thank you for this recipe. I'm with you on the extra sleep, but if I added 5 cups of coffee and 35 students, I think it might not be a pretty picture.

    I'm not generally big on eggs, but I bet if I loaded it with veggies and cheese it would sort of be like a quiche without the crust.

    Thanks for a sanity saver.

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    1. I'm with you all the way here. First, me and 35 students would not be pretty in any universe. Maybe for a few days. More than that and we'd all be jumping off a bridge.
      Also, I'm not allergic but i'm egg "aversive". Lol. I don't prefer them. But these had enough additional ingredients that I didn't mind the protein-y eggs!

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  7. Blogger has been misbehaving!

    BAD BLOGGER!

    I love quick breakfast stuff. During the school year I have a huge breakfast crew to get on busses/buses so it's always fun to come up with something new, Virginia! This looks fun, easy and marvelous. I buy gross amounts of breakfast sausage because it's easier to cook than bacon (I have to pay attention when cooking bacon, and Dave says that's my downfall... )

    Love this! Thank you! And how can it be 105 by you????? I am so sorry about that, I thought mid-80's was typical high for your area. Now I'm very sorry I'm wrong!

    Bless you and those children. I'd probably be in jail. I'm probably not kidding.

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    1. Ruthy, just like New York, Washington (if you're thinking of Cle Elum) and Oregon (if you're thinking of Portland) are very BIG states! We have the rainy side, the mountainous regions, the pairie, the high desert and the valley. We're right in the middle of the high desert regions, on the edge of a valley. So we get snow sometimes, definitely get all four seasons, but the summers are HOT. Running around 100-110 in the height of summer. I think the coldest it's been was 10-15F the last few years, and only a foot or so of snow if we're lucky, so there's that. :)

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    2. Last week was cooler and this week will be perfect, right around 90-95 I hear. (Perfect as in "not breaking triple digits".) I don't mind 95, I DO mind 105. Four of my six kids were born in 110 degree heat. Imagine, a pregnant woman a few days from giving birth, in that kind of heat. NOBODY was happy.

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    3. OK, I looked it up. Oregon is 96K sq miles. New York is 47K sq miles. So, we're twice as big as you guys. :)

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  8. Hi Virginia, What a great recipe. I'm so with you and Mary about not liking eggs. But they do help me last the morning with all that protein. These look perfect, esp with all the ingredients. I think I'll put hamburger and veggies. Then you really won't notice the egg. LOL

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    1. Hahaha! That was my thought, too. "If I add enough meat and cheese and such, I won't taste the egg." Also, I think seasonings mask that egg taste. But we have our own chickens, too, so I'm trying to learn to love eggs. Free range, happy chickens make great eggs!

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