FREEZER-READY BREAKFAST INSPIRATION FOR MOMS ON THE GO
What’s the secret to having these handy egg muffins ready to go when you need them? You bake them in advance and freeze them! Yep! They are freezer friendly and defrost in seconds in the microwave, or you can pull a couple out each evening and set them in your fridge to defrost for the next day. This means that once a month you can bake up a few batches, pop them in the freezer, and enjoy a homemade breakfast without the fuss every day!
Veggie, Bacon & Egg Cups
Ingredients
- 8 eggs
- 6 ounces bacon
- 1/3 cup milk
- 1 cup kale, chopped
- 1/2 cup carrots, shredded
- 1/2 cup sharp cheddar cheese, shredded
- 1/4 cup green onions, chopped
Instructions
- Preheat oven to 350 degrees. Meanwhile, cook the bacon in a skillet, careful not to make it too crispy. Remove bacon to paper towel to drain. Once cool, chop and set aside.
- Place 8 eggs in a large bowl, add in milk and stir gently to combine. Add kale, carrots, bacon, onions, and most of the cheese (reserve a bit to sprinkle on the cups before they go in the oven).
- Spray a cupcake pan with non-stick cooking spray and ladle in egg mix until cup in 3/4 full. Fill all 12 cups.
- Sprinkle a bit of remaining cheese on top of each cup.
- Bake in 350 degree oven for 20 minutes or until the egg in fully cooked.
- Remove and allow to cool for about 5 minutes, then remove from pan to cool totally. If the eggs don't pop right out, use a knife around the edge to loosen.
- Once cool, place cups in a freezer bag for storage.
Notes
To Reheat:
To thaw overnight: Pull out the desired number of cups and place in the refrigerator overnight to thaw. In the morning, heat for approximately 15 seconds in the microwave until hot and ready. If frozen, place in microwave for approximately 30 seconds until hot and ready. Enjoy!
To thaw overnight: Pull out the desired number of cups and place in the refrigerator overnight to thaw. In the morning, heat for approximately 15 seconds in the microwave until hot and ready. If frozen, place in microwave for approximately 30 seconds until hot and ready. Enjoy!
These egg cups are perfect for busy school mornings. For more back-to-school info, see our current fall issue. Need more quick and delicious recipes? Our Food & Home section has plenty of kid-friendly recipes from which to choose!
