Scrambled Egg Breakfast Cups

Partially filled cup
Scrambled Egg Breakfast Cups -- A Pinch of Joy

Breakfast around here is normally oatmeal dressed up with flaxseed, nuts and cinnamon.   But when we crave something different these wonderful Scrambled Egg Breakfast Cups come to the rescue.  They add lots more protein from the eggs, meat and cheese to our daily diet.   Quick to make and ready to reheat – a breakfast on the go.  Delicious and customizable to what your family likes – even what individual members want.  Scrambled Egg Breakfast Cups can be packaged in serving sized units and kept in the refrigerator which is perfect for families who eat breakfast on different time schedules.  For smaller families, they can be frozen and defrosted as needed.  Scrambled Egg Breakfast Cups are great for low carb eaters and are diabetic and heart friendly, as well.  

 Our favorite meat option is sausage so the measurements in the recipe above are geared that direction.  If you use one of the other options with a smaller amount of meat, you will probably want to add more vegetables.  The mixed vegetable is my choice, but feel free to substitute.  You can choose all broccoli, for example, or a mix of broccoli, carrots and peppers.  Just stay away from vegetable mixes with sauce on them.  Fresh vegetables can also be used in your favorite combination.  We like chopped fresh spinach as a replacement for the mixed vegetables and have also added fresh chopped red and green peppers to the mix. 
Partially filled cup
The recipe above, using sausage and vegetables, will make twenty four muffins.  If you don’t want to use that much meat or prefer to go lighter on the vegetables, you will have a more “eggy” mixture and fewer breakfast cups.  All good eating – but you’ll have this reminder ahead of time that the yield will be smaller and can plan for it.  Don’t go hatin’ on me when you only get 12 muffin cups with a bit of bacon and a few spinach leaves each.  Just enjoy it! 

 I leave the breakfast cups in their paper liners and package two of them together in zipper plastic bags, then put a whole bunch of those bags into a gallon zipper bag.  It’s so easy for each person to remove a package of two, reheat it in the microwave for 1 minute (varies according to your microwave.)  They’ve never lasted long enough around here for me to try freezing them.  I first saw this basic recipe at Kalyn’s Kitchen.com, a great resource for those on a low carb or other special diet. 

Scrambled Egg Breakfast Cups

Yield: 24 cups

Serving Size: 2 egg cups

Scrambled Egg Breakfast Cups

A healthy breakfast prepared in advance for quick reheating and eating. You can customize this recipe to your family's taste.

Ingredients

  • 16 medium/large eggs (or combination of egg and egg substitute to equal 16 eggs
  • ½ teaspoon herb/garlic seasoning or seasoning of your choice
  • ½ teaspoon salt
  • 1/4 teaspoon pepper
  • 3-4 green onions, thinly sliced and lightly chopped
  • 1 ½ cups shredded cheese
  • 1 10 ounce package frozen mixed vegetables or your preference
  • Meat option of your preference:
  • 1 pound sausage, browned and drained
  • 2 ounces ham, diced
  • 1 pound bacon, browned and broken into pieces
  • 2 ounces Canadian bacon, diced

Instructions

  1. Prepare muffin pans by putting two cupcake liners into each cup. Lightly spray the top liner with cooking spray so that it will easily separate from the finished egg.
  2. Into each lined cup add 1-2 teaspoons of mixed vegetables, cheese and ham or bacon. If using sausage the measurement will be about 1 tablespoon browned and drained sausage per cup. Cups should be about 2/3 full.
  3. Turn on oven to 375 degrees so that it will preheat while you finish eggs.
  4. Break eggs into mixing bowl, add seasonings and chopped green onions and beat until well mixed.
  5. Carefully ladle egg mixture around the layers in each cup until cups are ¾ full. Add egg mixture to the first cup and continue to add to remaining cups, then repeat. The egg mixture will flow in and around the filler and “settle” so that more egg can be added.
  6. Bake 25-35 minutes until eggs are puffy, slightly browned and set.
  7. Cool before storing in refrigerator in air tight containers. Eggs will keep up to ten days in the refrigerator.
  8. Reheat in microwave for approximately 1 minute (depending on microwave).

Notes

A Pinch of Joy

http://www.apinchofjoy.com/2014/01/scrambled-egg-breakfast-cups/

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Cottage Pancakes

Cottage Pancake A Pinch of Joy

Cottage Pancakes  A Pinch of Joy

‘Wow, this is good’  is the universal verdict when these are served.  They are full of protein and other goodness  and are a low carbers dream!   Delicious and healthy equals win-win!   The main ingredients are a little “out of the carton”  (heh, heh!)  without being weird or tasting strange.  They taste just like you expect pancakes to taste.  Only better. 

 On this recipe I measure the flour when I first start, add the salt and baking powder to the half cup full of flour and set aside until needed.  That way I don’t need to stop and measure but can just keep the mixture light and moving toward the skillet.  I use regular cottage cheese – small curd, large curd doesn’t matter.  Smooth it by pulsing it in the food processor or blender until the lumps are gone.  I also — and most frequently — use a hand mixer because it is more convenient in my kitchen — leaves the batter a little lumpier, but not noticeable in the final results.  Whisk the eggs until light and continue whisking to incorporate the cottage cheese.  Stir in the dry ingredients gently until just mixed well.  We’re trying to keep the eggs light and airy so the less beating and stirring with dry ingredients the better.  You won’t have an inedible product if you don’t do this, but it does help make a more tender pancake. Tenderness is good :-)

Patience is NOT one of my virtues.  I want things done without a lot of fuss or waiting.  Pancakes are no exception.  I’ve always made large pancakes reasoning the more I fill the skillet the faster I’ll get done and can move away from this boring chore.  Then – after zillions of pancakes and many hours drumming on the stove waiting and WAITING for them to cook – it dawned on me.  The reason it takes me so long to make pancakes:   five or six inches in diameter guarantees it will take longer for the middle to set up.  Make smaller pancakes no bigger than three inches in diameter.  You can put more in the skillet and still have room to flip them. 

More importantly they will cook faster. Less time drumming on the stove.   I can’t believe it took me this long to figure that out.

 


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Cottage Pancakes

Cottage Pancakes

Light and filling with a surprise ingredient!

Ingredients

  • • 6 eggs, medium to large
  • • 1 1/2 cups cottage cheese
  • • 1/2 teaspoon salt
  • • 1/2 cup flour
  • • ¼ teaspoon baking soda

Instructions

  1. 1. Beat eggs until light.
  2. 2. Puree cottage cheese until smooth
  3. 3. Stir cottage cheese into beaten eggs until well mixed.
  4. 4. Add flour, salt and baking soda, until just mixed.
  5. 5. In large skillet, heat two tablespoons oil until a bit of batter sizzles when dropped into oil.
  6. 6. Pour egg and cottage cheese mixture into skillet to form three inch pancakes.
  7. 7. Cook over medium heat until bubbles begin to burst and center is set. Turn and cook through until brown on other side.
  8. 8. Top with maple syrup or fresh fruit, as desired.
  9. 9. Makes about 2 dozen small pancakes.
http://www.apinchofjoy.com/2013/10/cottage-pancakes/

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Breakfast to go . . .

Oatmeal and fruit baked breakfast

Oatmeal and fruit baked breakfast  A Pinch of Joy

After pinning a few breakfast cookie recipes, I decided it was time to actually try one.  Only none of the recipes was going to work.  Either I was missing an ingredient – or they sounded too bland – or maybe I was just being too picky.  So I did what I usually do and mooshed two or three recipes together.  Some nuts from this recipe for crunch and protein.  The cinnamon and vanilla from that recipe for flavor.  And then it hit me – what’s a day without chocolate?  These need some chocolate chips – not too much, but just enough to add a bit of contrasting texture and taste.  The recipe was quick to assemble and baked nicely.  The recipe is below – feel free to make it as is or moosh your own version. The first four ingredients make the base, but feel free to change out nuts, dried fruits and spices.

Tasting it was – well, an adventure.  The texture was soft chewy.  The mix of flavors was nice – and the chocolate chips added just the perfect touch.  It would indeed make a quick breakfast to grab two or three and go.  Not crumbly – so no mess in the car.  Stayed fresh for a couple of days – at which time our supply was gone. To keep them any longer, freezing would be best.    I’ll do that next time.  And maybe try butterscotch chips.  Yes, we did like them.  So what was wrong?

The name.  Even with chocolate chips, these are NOT cookies.  They look like cookies, they bake like cookies – but unlike ducks that are ducks because they look like ducks and quack like ducks — these aren’t cookies. Once you get that idea out of your mind, these are a good breakfast!  (Or an afternoon pick me up.)   A healthy baked item that you can grab and eat on the go!

From the Archives in celebration of A Pinch of Joy Second Anniversary

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Breakfast to go . . .

Breakfast to go . . .

Ingredients

  • 2 mashed bananas
  • 1/2 cup apple sauce OR 1 4 oz. single serve container of apple sauce
  • 1/4 cup skim milk
  • 2 cups quick cooking oatmeal
  • 1/4 cup craisins
  • 1/4 cup mini chocolate chips
  • 2 Tablespoons sunflower seeds
  • 2 Tablespoons walnut pieces
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 Tablespoon sugar or sugar substitute

Instructions

  1. Mix all ingredients together thoroughly and let set for 5 minutes to let oatmeal absorb moisture.
  2. Drop by tablespoonsful onto a greased cookie sheet.
  3. Bake at 350 degrees for 15 – 20 minutes until firm. Bottom should be golden brown.
  4. Yields 18-24 depending on size.
http://www.apinchofjoy.com/2013/08/breakfast-to-go/

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