eggs to go

This breakfast is fantastic. It's fool proof. It's great for when you're running late. You can also change them up when you're bored. It can be healthy or not. And that's why I love them. They are so flexible.

I start with eight eggs to fill up 24 mini-cupcake pans. I would also make a double batch [so 16 eggs in total] for a whole week for the two of us. I would make them on Sunday and just divide them into small baggies [at least for myself- since I eat breakfast at work]. But you could always put them in a small tupperware container and warm them up for a commute too. 

Next, I add either water or cream. It's whatever I have on hand or whatever I'm feeling. This is just to thin it out a little bit. It can be a splash or up to 1/3 cup. It's a great way to stretch a dollar. Then I add in some Parmesan cheese. It helps bring everyone together. It's a lover, not a fighter.

From here, you can go wild. Tonight I added jalapeno, smoked paprika, and ham. I usually make them with bell peppers, ham, and oregano. Again, it's what I have in the fridge. Fresh parsley works wonders. Goat cheese would be phenomenal, I'm sure. Do what works for you and your family. 

So I whisk everything I've chosen together and fill my tins. That's where this amazing bowl comes in. It's not photogenic by any means but that little spout has saved me many a headache. I used regular bowls before and made huge messes. If you don't have one, transfer your mixture into a glass measuring cup. It's worth the extra dishes, trust me. 

If I have any meat I'm adding to the mini frittatas [like bacon, ham, or sausage], I add it to the bottom of cups and then pour the egg mixture over it. It will work easier. Also, don't fill the entire bottom with your meat mixture because even if you spray it, your little frittata won't come up cleanly. Your precious meat-alicious bottom will be stuck in your pan. No fun. 

Then I bake at 350 degrees for 20-30 minutes. Let cool before you bag 'em up. This is also a great dish for a brunch get-together. It's so easy your guests won't even notice you're gone. Whip it up, bake it, done. So here's the recipe but remember that it's all change-able!

8 eggs
splash - 1/3 cup of water or cream
1/4 cup parmasean cheese
ham, bacon, sausage, prosciutto, whatever
jalapeno, onion, or bell peppers [minimal amount]
cilantro, parsley, dried oregano, smoked paprika [your choice]

Preheat oven to 350 degrees. Whisk eggs with water or cream, cheese, veggies, and spices. Spray mini-muffin pans with Pam. Cut up meat [cooked] and add to bottom of pans. Be sure not to cover complete bottom. Pour egg mixture over meat, filling cups 3/4 of the way. Bake for 20-30 minutes. Cool before storing. 



  1. I've done these for breakfast during my commute - super convenient and like you said, one of those things you can make to use up what you have in the fridge!

    1. I know... I love making them before or after going to the grocery store to clean up some space in the fridge!


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