Breakfast / Eggs

Egg Cupcakes

One of the last meals we converted to clean eating was breakfast.  How do you replace cereal?  I love it.  My husband loves it.  The kids love it.  We didn’t buy sugary cereals (very often) but we went through quite a bit of “good” cereals like Kashi, Crispix, Corn Chex, etc. Since our household rushes to get ready for work/school/daycare, I didn’t see myself waking up any ealier to make eggs and bacon, waffles, pancakes, etc.  So, I started out by:

  1. Making a double batch of Grandma Jane’s pancakes and freezing them.  The kids could pop them in the toaster and there was breakfast!
  2. Cutting up fruit and putting it in the refrigerator where the kids could reach it.
  3. Buying a variety of dried fruits and nuts which the kids could then make into their own trail mixes.
  4. Making double batches of pumpkin or zucchini muffins.  I’d freeze most of them but leave 6-10 out for breakfast, snacks, or school lunches.
  5. Making granola bars (I’m still looking for a great recipe that isn’t too sugary or sticky–share an idea if you have one!).

Then, I can across this recipe on 100 Days of Real Food.  She calls them Breakfast Casserole Bites, I call them Egg Cupcakes (it made my four year old much more excited to eat them!).

photo (66)

 

I typically make a double batch and freeze all of them.

Ingredients

  • 2 slices of hearty bread (like Great Harvest Bread Company’s Dakota bread)
  • 8 eggs
  • 1/2 c milk
  • Sea salt, to taste
  • Pepper, to taste
  • Shredded mild cheddar cheese
  • 2-3 slices of pork or turkey bacon, torn into pieces
  • You’ll also need foil muffin cups

Preparation

  • Preheat the oven to 350 degrees.
  • Separate the paper liners (if there are any) from the foil muffin cup.  Place the foil muffin cups in a muffin tin.  I gave the paper liners to my daughter for art projects.
  • Cut the bread into cubes and distribute evenly between the muffin cups.
  • Whisk together the eggs, milk, salt, and pepper.  Pour evenly between the muffin cups.
  • Sprinkle with cheese.
  • Top with bacon.
  • Bake for 15 minutes or until eggs are set.
  • Serve immediately.

If you’re going to freeze them and eat later:

  • To freeze, let the “cupcakes” cool.  Then, remove the foil wrapper before placing in a freezer-safe container.  I have found it’s easier to remove the foil before freezing the cupcakes instead of when you’re getting ready to eat it later.  Be sure to put wax paper between layers in the container.
  • To eat later, I take the cupcake out the night before and let it thaw.  30 seconds in the microwave and it’s perfect!  Just know that if you didn’t take it out to defrost overnight, you’ll have to microwave it a bit longer.  Be sure you don’t microwave it for too long – it’ll get rubbery, as eggs do.

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