Have I mentioned how much I love my CSA? Every week I get a big crate overflowing with fresh produce from a local farm. The CSA I’m a member of also includes eggs…lots of eggs. When I realized I had over 3 dozen eggs in my fridge with more to come on Monday, I knew I had to do something with them fast.
This is probably not a new idea, but it’s one I hadn’t thought of before. My mom told me that my aunt bakes eggs in a muffin pan and freezes them. Then when she wants eggs, she just takes one or two out of the freezer, zaps them in the microwave for a few seconds, and voilà! Breakfast! (Or lunch, or dinner, or…) They’re a great size for sandwiching between two halves of an English muffin.
My husband loves the idea of having them to take to work, and, as you can see, my daughter loves them because they fit her little hand so perfectly. (Eating utensils are soooo overrated!)
- 12 eggs
- 2 tablespoons milk
- Salt and pepper to taste
- Diced cooked meat (I used ham in this batch. Bacon and sausage are also good choices.)
- Diced vegetables (Cooked or uncooked; I used cooked peppers and onions.)
- Shredded cheese
- Preheat oven to 325ºF.
- Generously spray a 12-well muffin pan with cooking spray.
- Place a small amount of meat and/or vegetable additions in the bottom of each well. 1 to 2 tablespoons is plenty.
- Beat eggs together with milk, salt, and pepper.
- Evenly distribute egg mixture among the wells of the muffin pan. They should only be about half to two-thirds full.
- Bake at 325ºF for about 20 minutes. They will puff up quite a bit and start to brown on the sides.
- Sprinkle shredded cheese on top, if desired, and bake for an additional 5 minutes.
- Immediately remove from muffin pan. They’ll start to deflate right away. No worries. They’re supposed to.
- Serve hot or cold, or wrap well and freeze.