There’s a lot of pressure surrounding the weekday breakfast. Skipping it, we’re told, is bad. It should be substantial enough to launch you and your family into boundless productivity. And it needs to be cute and yummy enough to entice even the pickiest eaters. (Thank you, Pinterest.)
Meanwhile, there’s reality. The morning clock ticks away at warp speed, and sometimes a bowl of cereal or a portable Pop-Tart is the best you can do.
This week, I come with breakfast help. Like everything, the most important meal of the day is better with a little advance planning, and this recipe for eggs baked in muffin tins is both make-ahead and super easy. You’ve probably seen recipes like this. There’s a reason why it keeps circulating on blogs and cooking sites. Make a batch with whatever ingredients you like, and reheat them during the week.
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Here’s my easy formula:
Muffin tin eggs with bacon and cheese
Makes 12
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12 eggs
2 tablespoons milk
1 cup shredded extra sharp cheddar cheese
6 slices cooked bacon, crumbled
Heat the oven to 350 degrees. Spray a 12-cup muffin tin with cooking spray. Beat the eggs gently just until the yolks and whites are combined, then add milk. Add cheese and bacon. Using a small measuring cup, spoon the egg mixture into each muffin tin cup. You should have enough to reach the top, which is fine. Bake for 18-20 minutes, or until the eggs are just cooked through. They will puff up and rise, but will fall again when you cool them. Remove from the tin and cool. Serve with salsa, extra cheese or fresh herbs, or place in an English muffin. Store for 3-4 days. Reheat in the microwave or oven.
Maggie Heyn Richardson is a regular 225 contributor and the author of the book, Hungry for Louisiana, An Omnivore’s Journey. Reach her at hungryforlouisiana.com.