Mornings aren’t a pleasant time in my house. It’s usually hectic and I have tried over the years to figure out how to make our mornings go smoothly that doesn’t involve us having to get up any sooner. I found what it is! Breakfast Meal Preparation!
Our Breakfast Preparation
Brayden needs to leave at 7:05, but he eats breakfast at school so he just gets dressed and leaves. Andy needs to leave at 7:45. He commutes a little over an hour to work so he usually grabs breakfast from the house and eats on the road and since he is gone for almost 12 hours a day, I like for him to have a nice hot breakfast.
Sometimes I buy frozen breakfast sandwiches but they’re not good for you and they’re expensive. I then started to make my own breakfast sandwiches and I still do some but they don’t heat up well at all. I was looking for something that would reheat well and taste good. I also wanted something that I could possibly use as my breakfast too.
At the grocery last week I picked up these miniature omelet bites and we really enjoyed them. They were about $8 for a small box and they were very small, about the size of a quarter. I quickly decided that I could remake these in my own way and I was going to make them a little bigger.
I am going to share the recipe below! I am in love with these and you can add so many other items too! I have plenty of pictures of them finished but I didn’t snap any pictures of me actually putting it together. (Newbie mistake)
- 6 Eggs
- 2 Cups Frozen Shredded Hash browns
- 1/2 Cup Chopped Onion
- 1tsp Each of Salt and Pepper
I made them pretty simple this time, Next time I will definitely add more items. Look under the tips heading below for some ideas or other things to add.
Preheat your oven to 400 degrees.
Wisk your eggs, salt, and pepper together. Add shredded hash browns and onions. Stir until combined.
Place cupcake papers in a muffin pan. Be sure to spray your cupcake liners with cooking spray, I didn’t and mine stuck to the liners a tad bit. Then fill the liners with the egg mixture about 3/4 of the way full.
Cook at 400 degrees until they are finished, I know every oven is different but I cooked mine for about 25 minutes. I tested them by running a knife inside to make sure it came out clean and not wet. If you want you can also cut one in half to make sure they’re completely cooked through.
Once finished, since these were going into the freezer for the following week, I left them to cool and once cooled I placed them in a freezer bag and put in the freezer until we were ready to use.
To reheat place them in the microwave, just until they’re heated through. Like ovens, microwaves are all different and take different times. Mine usually takes about a minute.
- To make reheating easier, lay the number of egg cups that you plan to eat the next day in the refrigerator. That way when you go to reheat in the morning they will be thawed.
- If you don’t want to just have an egg cup for breakfast, cook some precooked bacon and put this and your bacon on a bun or bagel and you have an instant breakfast sandwich.
- Other items to add: cheese, sausage, ham, bacon, mushrooms, peppers, tomatoes. The sky is the limit with this one!
- Pair with some salsa and avocado for a tex-mex style breakfast. (This is my favorite!)
Since we sit our coffee pot (we have this one and love it!) so that we wake up to fresh-brewed coffee every morning and now that we have breakfast prepared, our mornings go so much easier. My husband can have a hot breakfast for the road and these are also good for me to have a nice breakfast too!
I want to hear from you: Have you ever prepared breakfasts ahead of time? If not, what’s holding you back?