I was hoping to just sneak back in here and hope nobody noticed that I've been gone since January....... Winter bought the blahs with it, and the inclination to blog was taken over by the inclination to eat copious amounts of chocolate instead! However recent temperatures seem to indicate that spring has sprung, I have regained my blogging mojo, jumped back on the Primal eating wagon, taken tenuous steps into beginners Crossfit (ouch!) and have a large backlog of photos and recipes to post. So keep checking back because there are some really delicious ones to come!
Today's offering is for breakfast on the go. You will probably have seen these before on the internet, but the combinations of flavors and ingredients you can add are just endless, so I thought I'd make some and report back. What you DEFINITELY need is a silicon muffin tray or individual silicon cupcake cases. I tried this with a metal non stick cupcake tin and it was an epic failure!! With the silicon ones, the finished eggs slip right out, without the 30 minute scrubfest of the pan afterwards. These are great for mornings when you have an early workout but don't want a huge breakfast beforehand, just bring a couple of these and pop them in the microwave when you get to work. These keep for up to a week in the fridge, so make them on Sunday night and breakfast worries are over for the next few days.
Ingredients makes 6
6 slices of bacon
4- 6 beaten eggs depending on size (start with 4, you can always whip up a couple more)
1 Spring (green) onion or half a small onion finely chopped
1/4 bell pepper finely chopped (whatever color you have on hand)
3 or 4 mushrooms finely chopped
1 or 2 sausages finely sliced
some fresh herbs (if you feel like it, fresh chives always go great with eggs)
small sprinkling of cheddar cheese on top (if you do dairy products)
black pepper freshly ground
Preheat oven to 190C/375F
On a microwave safe plate, cook the bacon for about 3 minutes or so, then blot with paper towels ( I tried using uncooked bacon at first, but found it made the eggs a bit greasy. You don't want it to be really crispy, but it's definitely better to start out with cooked bacon. (I've found that bacon cooked in the microwave covered with a paper towel is the best way to cook it and clean up is much easier than using the frying pan, whatever method works best for you is fine!) I suppose you can also trim off some of the fat, if you want to save time pre-cooking the bacon or even use strips of deli ham instead.
|Please say you haven't seen the dust on the cases, dust is organic right?|
Place the silicon muffin cases onto a baking tray (easier to do it now when they aren't full of eggs!!)
When the bacon has cooled a little, wrap it around the edge of the muffin case, it doesn't have to be perfect as the eggs and fillings, will cook into any gaps.
|I know, I said to use cooked bacon, this was my first (rather greasy) attempt, either trim the fat, use pre-cooked bacon or deli ham instead|
In a non stick pan fry the chopped sausage, onion, mushrooms and bell peppers (feel free to add more toppings of your own choice) until just cooked.
Bake for 25-35 minutes until slightly risen, lightly browned and the eggs are set.
Allow to cool for a few minutes then gently ease them out of the muffin cases and let them cool further on a paper towel lined cooling rack. (do not take a big bite out of one when it is fresh from the oven, I still have missing skin on the roof of my mouth!!) When cool put into a tub in the fridge or into individual portions in ziplock bags. Reheat in the microwave for about 20 seconds, you can also eat them cold, I'm strange and really like cold eggs!!
Variations are endless but try,
Well drained spinach with feta
smoked salmon, chopped spring (green) onions, and chopped dill
ham and cheese
pepperoni and cheese with a sprinkling of oregano (kids like these 'Pizza eggs')