make-ahead egg bakes.

i’m posting in my new house!  this is my new little closet office…

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i have BIIIIIIGGGGG plans for this little nook.  i plan to paint the walls a bright, cheery color, like raspberry, put floating decorative shelves in, tons of inspiring pictures, and i might even paint that desk.  not sure.  i also think it needs a chandelier.

i’ll keep you “post-ed”!!!  hardy har har.

on to the real reason why i am posting on this gorgeous kansas city day.  i’ve been feeling a little lack-luster about breakfast lately.  mainly because i don’t think ahead, and gluten-free means absolutely NO possibilities for a quick pick-up drive-thru breakfast anywhere.  which is a good thing, because that is not a good way to start your day anyway!

so today, i made egg bakes that will go in the freezer in individual baggies.  i can take them out, nuke them for a minute, and just take them with me.

i’ve done these before, but i think these are better than the last ones.  why?  there is a slice of browned, crunchy potato at the bottom of each one.  BRILLIANT!!!!  I’M A GENIUS!  just kidding.  i’m not a genius.  i’m just a potato lover.  it’s easy to get the two confused.

so, here’s what you do!

  • brown some thinly sliced potatoes in a pan with some butter (i used ghee, which is clarified butter ~ it’s really great for digestion, and i need all the help i can get).  lay the potatoes in a single layer, and brown on both sides.
  • meanwhile, assemble the egg mixture.  6 eggs, some coconut milk or regular milk, a couple tablespoons of flax meal (again with the digestion thing ~ it also makes the little egg bakes more hearty).  salt and pepper and dill, if you have it.  whisk it to death.
  • add veggies:  i had roasted zucchini, garlic and tomatoes from the night before, so i just threw those in.  so easy!  green onions, too.  i also had some mashed cauliflower and i put that in too.  why not!  you can do anything you like.  think outside the box!  artichoke hearts, olives, mushrooms, the world is your oyster!!!  only, don’t put in oysters.  uh, not quite what we’re going for.  but oyster mushrooms would be great!
  • add cheese:  i added chunks of feta.  LOVE feta in my eggs.  if i had cream cheese, i would give in and whisk some of that in there as well.  or tofutti if i’m just feeling too guilty to put in cream cheese.  mix it all together in a bowl.
  • prepare your muffin tin:  melt some coconut oil and coat the bottom and sides of each muffin cup.  lay a beautiful, browned slice of potato at the bottom of each cup, and spoon the egg mixture over it.  you can fill it to the top ~ it shouldn’t spill over.
  • bake at 400 until it starts to smell incredible in your house.  i think it was 30 minutes.  i don’t use a timer anymore.  i am soooo one with my oven.
  • let cool in the muffin tin, then carefully remove the eggbakes with a knife.  place each in a little baggie and freeze.

here’s a pic…

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i can’t wait to have these all week!!!

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2 responses to “make-ahead egg bakes.

  1. This is a great idea! So intrigued by make-ahead breakfasts, so glad you do the experimenting for me!

    And adorable little office.

    • thanks for commenting, peaches! i took a little mini eggbake to work yesterday and didn’t even heat it up. it had thawed out perfectly by the time i got hungry. it was delish! boom!

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