Weekend brunch is a favorite for us even though we rarely actually GO to brunch! Still, we love brunch foods because they are easy to make, and everyone loves breakfast. Frittata is a great way to put a whole meal into one easy dish, and baking them in muffin tins not only makes them conveniently singe serve, but everyone gets some crispy edge! Also, these keep well and reheat in the oven for a quick weekday breakfast treat.
3 egg whites
4 whole eggs
1/2 cup sour cream
1/4 cup of milk
6 strips cooked, chopped bacon
frozen shredded hashbrowns
3/4 cup of cheese - we used Brie because we had it, but cheddar, swiss, pepper jack, anything is good!
Preheat the oven to 350 degrees and spray your muffin tin with cooking spray.
In a large bowl, beat the egg whites, whole eggs, milk, and sour cream with a hand mixer on medium until well integrated. Then add the cheese and mix. In each of the sprayed muffin cups, out a little bit of the frozen hashbrowns and some chopped bacon. Divide the egg mixture evenly between the muffin cups. Place in the oven and bake until the centers are not runny. It should take about 20 minutes.
Serve with fruit and coffee!
Refrigerate leftover servings and reheat in the oven for about 8 minutes.
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Sunday, August 21, 2011
Monday, June 21, 2010
Muffin cup omelets - super easy!
The Only Wyndi and I were chatting the other day about easy, make-ahead breakfast recipes and she mentioned this one to me. So, I tried it out and we LOVE IT! It makes between 8-12 individual muffin cup omelets. Once they are baked you can store them in a gladware in your fridge and reheat them in the microwave for a fast, healthy breakfast.
8 ounces of turkey bacon - Dr.Eric recommend Trader Joe's brand because they are free of nitrites and nitrates; you can use whatever kind you like
1 egg per strip of bacon - Again Trader Joe's brand has about 8-9 slices per package
spalsh of half and half or whole milk - you can use skim or 2% but your eggs won't be as fluffy
about 1/2up of shredded cheese
Preheat your oven to 350 degrees. Take your muffin pan and spray the sides and bottom with cooking spray. There is some fat in the bacon, but not enough to keep the sides from sticking. Then, wrap your turkey bacon around the insides like little muffin cups. The bottoms will not be covered with bacon. Just the sides. Crack all your eggs in one bowl; then add all the other ingredients and whip until blended. If you have a stick blender, you can use the whisk attachment on it (I do!). Then just pour the mixture evenly between the cups. The cups will be full, so move them to the over carefully. Bake them for 22-25 minutes or until the eggs are done. Remove them from the oven and let them cool completely before moving them to your refrigeration container. To reheat - place them on a plate and cover them. Heat in the microwave for about 45 seconds.
The first time I made these I only put cheese in them. This time, I added diced tomatoes. You can add any veggies you like, but remember that veggies add water which means you should cut back on the milk that you add or your eggs will be runny. I suggest making them once with just cheese to see how they bake, and then start experimenting with other veggies.
8 ounces of turkey bacon - Dr.Eric recommend Trader Joe's brand because they are free of nitrites and nitrates; you can use whatever kind you like
1 egg per strip of bacon - Again Trader Joe's brand has about 8-9 slices per package
spalsh of half and half or whole milk - you can use skim or 2% but your eggs won't be as fluffy
about 1/2up of shredded cheese
Preheat your oven to 350 degrees. Take your muffin pan and spray the sides and bottom with cooking spray. There is some fat in the bacon, but not enough to keep the sides from sticking. Then, wrap your turkey bacon around the insides like little muffin cups. The bottoms will not be covered with bacon. Just the sides. Crack all your eggs in one bowl; then add all the other ingredients and whip until blended. If you have a stick blender, you can use the whisk attachment on it (I do!). Then just pour the mixture evenly between the cups. The cups will be full, so move them to the over carefully. Bake them for 22-25 minutes or until the eggs are done. Remove them from the oven and let them cool completely before moving them to your refrigeration container. To reheat - place them on a plate and cover them. Heat in the microwave for about 45 seconds.
The first time I made these I only put cheese in them. This time, I added diced tomatoes. You can add any veggies you like, but remember that veggies add water which means you should cut back on the milk that you add or your eggs will be runny. I suggest making them once with just cheese to see how they bake, and then start experimenting with other veggies.
Thursday, June 17, 2010
Honey Nut Banana Bread
I won't say that this is a very healthy recipe because I did used bleached, enriched flour(that's all I had), but it doesn't have any sugar in it, so that counts for something! This is not as sweet as regular banana bread, but it is so good.
3 very ripe bananas
1 cup of honey
1/2 cup of butter softened
2 eggs
1/4 cup whole milk (you can use what you have, but whole milk is amazing in baked goods)
2 1/2 cups of self rising flour
1 tsp vanilla
chopped walnuts - I used 1/4 cup because I don't love walnuts, but you could use up to 1 cup if you like
Preheat your oven to 325 degrees and grease only the bottom of a 9" loaf pan. I used metal, but you can use glass; you'll just have to watch that it doesn't brown too quickly. If you use a glass pan, I would recommend putting it on the lowest rack of your oven to avoid it cooking too quickly on the top.
Using a mixer, mix the butter and the honey until blended a somewhat smooth. Add the eggs and mix them completely in. Try to keep the speed low. This is a quick bread and doesn't have to be beaten like cake batter. Add the milk, the vanilla, and the bananas and beat until somewhat smooth. If you are using a stand mixer, remove the bowl. If you are using a hand mixer, PUT IT DOWN! Get out a wooden spoon and stir in the flour until it is moistened. Stir it 10 good times and WALK AWAY! Pour the batter into the loaf pan, smooth it out, and place it in the oven. Bake it for 55 minutes and then check the middle for doneness. If it is a little gooey in the middle, you can take it out if you like yours a little underdone or give it another five minutes. It should be a little springy when you touch the top, like a muffin. Cool it in the pan for about 30 minutes and then you can remove it, slice it, and slather it with butter.
3 very ripe bananas
1 cup of honey
1/2 cup of butter softened
2 eggs
1/4 cup whole milk (you can use what you have, but whole milk is amazing in baked goods)
2 1/2 cups of self rising flour
1 tsp vanilla
chopped walnuts - I used 1/4 cup because I don't love walnuts, but you could use up to 1 cup if you like
Preheat your oven to 325 degrees and grease only the bottom of a 9" loaf pan. I used metal, but you can use glass; you'll just have to watch that it doesn't brown too quickly. If you use a glass pan, I would recommend putting it on the lowest rack of your oven to avoid it cooking too quickly on the top.
Using a mixer, mix the butter and the honey until blended a somewhat smooth. Add the eggs and mix them completely in. Try to keep the speed low. This is a quick bread and doesn't have to be beaten like cake batter. Add the milk, the vanilla, and the bananas and beat until somewhat smooth. If you are using a stand mixer, remove the bowl. If you are using a hand mixer, PUT IT DOWN! Get out a wooden spoon and stir in the flour until it is moistened. Stir it 10 good times and WALK AWAY! Pour the batter into the loaf pan, smooth it out, and place it in the oven. Bake it for 55 minutes and then check the middle for doneness. If it is a little gooey in the middle, you can take it out if you like yours a little underdone or give it another five minutes. It should be a little springy when you touch the top, like a muffin. Cool it in the pan for about 30 minutes and then you can remove it, slice it, and slather it with butter.
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