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Saturday, November 22, 2014

Make Ahead Breakfast Scrambles...for the freezer!

Here's the thing.
I've been getting into a habit of eating more eggs for breakfast.  Whether it is a "dippy" {over-easy} or scrambled, I like to have a filling breakfast.  So if it's not my favorite oatmeal, then it is becoming eggs.
BUT.  One problem.  Like most households with young kids we have to exercise the Olympic sport each morning called "mad-dash-stop-dragging-your-feet-we-are-late" event.
I have a good hour to hour and a half by the time my eyelids pop open in the morning until we have to be out the door for school drop-off.  That means showering {sometimes}, breakfasts, getting dressed, feeding the baby, brushing teeth, finding bags/coats/hats/gloves {tis the season}, taking care of the dog, etc.
I'm also usually breaking up a fight or too as well.
Some mornings are easier than others as the husband is around to help {he works 2nd shift}, but some mornings he is sleeping due to working the night before and then I'm trying to do ALL OF THIS while be super-duper quiet. 
Which, let's face it, never happens in a 950 sq. ft. house with three kids and a dog.

Where am I going with this?
Well, I just don't have time to make the eggs how I want to in the morning.  Or I have to wait to do it until I get back and by then I am ravenous.
So.  {Enter light bulb moment here}.
I decided to prep all my "egg stuff" ahead of time.  I took the time to chop a veggie, brown some sausage and throw it all together for these easy breakfast scrambles.  I used this giant muffin-like tin pan I got at an estate sale once, but any muffin tin would do.
I went ahead and baked them off, let them cool, removed them from the pan and then froze them in a single layer on a cookie sheet.  And finally, threw them all in a freezer safe bag and forgot about them until the next morning when I exhaustedly executed another Olympic morning event.

I defrost one in the microwave for about a minute and then nuke it on a high level for another minute.  By then they are thawed, hot and ready to eat.  If I have time I'll toast a piece of whole wheat bread, slather on a bit of butter and call it good.
Whatever you like in your omelet, put into these little cups.  For this batch I added spinach, ground sausage and cheese.  Other options could be ham, bacon, peppers, onions, mushrooms, etc.

If you have rushed, busy mornings like us, then these are for you!
And if you commute to work, let them thaw out on your drive to work, then it will take even less time in the microwave once you are ready to eat.
Make Ahead Breakfast Scrambles
*makes 6 jumbo muffin sized egg scrambles
toppings of choice
6 eggs
1.  Spray non-stick cooking spray into the jumbo muffin tin and preheat oven to 350 degrees.
2.  Place toppings in each muffin tin to fill it up halfway.
3.  Crack an egg in a bowl, whisk, then pour into the muffin tin.  Repeat this 5 more times.
4.  Sprinkle each with salt and pepper
5.  Bake for 25 minutes or until puffy and eggs are set.
6.  Allow to cool, use a knife to cut around the edges releasing the eggs from the pan.  Place on a baking sheet and freeze.  To store place egg scrambles in a freezer storage bag for up to 3 months.
7.  To reheat, place in microwave and defrost for 1 minute.  Then cook on high heat for another minute.  Serve warm.

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