Monday, July 30, 2007

Getting Off to a Good Start



A heads up: This is not the most thrilling food-blog post ever. Even though it lacks in the sexiness department it's a useful post, and sometimes it's nice to run across those kind, don't you think? I mean, I love reading posts about cupcakes and fresh fruit crepes, but those aren't exactly everyday foods. Maybe this makes me boring - I have to admit I've been accused of being "practical" more than a few times - but when I run across a recipe that's good for breakfast, is healthful, and can be made and frozen ... well, I take a second look!

Life is hectic, and often times breakfast is the most overlooked meal. It's so easy to set our coffeepots to an early morning hour, grab it and go! go! go! on caffeine all morning. It's also easy to hit the fast-food drive-through for a tasty, fluffy, fattening biscuit. But honestly? Fast food is fast no matter who makes it - including me (and you!) So that's what I did.

I found this recipe on a message board, and as soon as I saw it I knew it was something that Brad and I would enjoy ... and actually eat. These egg muffins are easy to make, (they're Core for those of you concerned), and they're tasty. Brad really likes the little patties that Morningstar Farms makes, but I don't particularly like their price, which reminds me! These muffins are easy on the pocketbook, too!

Add some grains (toast for us), dairy (milk for me, but I'll allow your coffee with cream) and maybe some fruit (maybe peaches or blueberries and milk?) and you have a filling, tasty breakfast.

Core Egg Muffins for Breakfast

12 Eggs
Cooking Spray (Canola or Olive)
Hashbrowns (frozen or freshly hashed - I used frozen O'Brien potatoes)
Veggies of your choice (chopped - I used red onions; salsa is another good idea)
Canadian Bacon (or meat of choice, chopped)
Spices of choice (I used onion and garlic powder)
Shredded cheese (I used mozzarella veggie shreds)
Salt and Pepper to taste

1) Spray muffin tins with oil; preheat oven to 350*.
2) Put small layer of hashbrowns in bottom of tin, bake 15 minutes or until brown.
3) Scramble eggs in large bowl and add desired ingredients.
4) Fill muffin tins 3/4 full (eggs will grow as they cook, then fall as they cool). Bake 15 minutes.
5) Serve hot; refrigerate (just a couple of days); or freeze 3 to 6 months.

*I freeze them individually on a baking sheet then put in plastic bag. They're easy to take out in the morning, pop in the microwave for 30-45 seconds, and enjoy!

2 comments:

  1. Yummy! I love ideas like this-it'll be great for hectic school mornings in a month or so. Thanks for sharing!

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  2. 30 pounds?! That is awesome!!!! And yes, God is a comic. I still don't think I've lost a full size. It's just a little easier to cram my butt into my jeans now... LOL.

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