Muffin Tin Eggs - FamilyEducation

Muffin Tin Eggs

October 11,2010
My weekday morning mantra?: “Get as much food into my boy as possible.” Since I am never sure if my first grader R will eat a fair amount or a pittance at lunch, I feel this deep need to fill him with as much nutrition before he leaves for the bus each morning. Without going into the minutia of our morning routine, suffice it to say that we have to wake up early and don’t have tons of time before it’s time for R to catch the bus. Add to this fact that both my boys tend to eat molasses slow if they aren’t that excited about their meal. If R or his three year old brother G, like what they see on their plate, they eat it up without hesitation. However, if their plates or bowls carry something that they are “ho hum” about, they eat at a “ho hum” pace. All of this to say that I’ve been doing a lot of hot breakfasts of some of R’s favorite foods each school morning. Pancakes, waffles, French toast, toasted English Muffins with fun toppings and lots and lots of scrambled eggs. But since I am not enamored with the idea of waking up even earlier to cook these hot meals in the morning, I’ve come up with ways to streamline most of what I do. Whether it’s my Whole Grain Pancake Mix or making French toast en masse, I like to think I have come up with a trick or two to help get a hot breakfast on the table, fast. My latest trick is a way to get scrambled eggs to the table, fast, too. Instead of making them fresh each morning I care to serve them, I’ve come up with what I deem “muffin tin eggs.” This serves as a way to make a bunch of scrambled eggs in little tasty cups, which are easily stored for future breakfasts or frozen for long term use. Easy to reheat, these eggs are a new favorite in the Sweet Pea family bag of morning tricks. Muffin Tin Eggs 1 tablespoon vegetable oil 12 sheets filo 6 eggs, beaten ¼ cup skim milk ½ teaspoon salt ¼ teaspoon ground pepper optional: ¼ cup grated cheese Preheat oven to 400 degrees. Brush oil into each hole of a 12 muffin tin. Take on sheet of filo at a time, and fold to make a rough square shape. Gently press into one hole of the muffin tin. Repeat until the tray is full. In a medium bowl, mix the eggs, milk, salt and pepper. Pour enough egg mixture into each filo cup to fill about halfway full. Top with a tablespoon of cheese, if desired. Bake for 10-15 minutes, or until the eggs are set. Makes 12 egg cups. Store in the fridge for up to 3 days, or freeze for up to 3 months. A sweet way to make breakfast a little bit easier! SPC