I am NOT a morning person. I just can't do it. I have tried going to bed early to wake up before the girls to enjoy some "alone" time to get the day started with a quiet, peaceful mind. But I have found that when I do wake up early to meditate, get some work done or read I find that I am anxious because I know that they will be up at any minute. With my luck, they will hear me, despite trying to be as quiet as a church mouse and decide to come keep me company. I have always been a late night person and have found that I can be very productive at night when it is quiet and everyone is asleep. I have gotten so much better where I don't stay up until 1 or 2am nightly because well, I'm getting older and NEED sleep. We all do.
Some of my favorite make ahead breakfasts are overnight oats, smoothie bags, and protein packed muffins. My youngest daughter loves eggs and while my oldest daughters doesn't always love them, I want to encourage her to eat them in different forms. After trying the Starbucks Sous vide Egg Bites and spending all of my Starbs budget in a day on breakfast, I decided to make them at home with our sous vide. Sous vide for all of you wondering is when you vacuum seal food and cook it in a temperature controlled egg bath. They have become very popular over the past 5 years so you can purchase a sous vide for a decent price these days.
Sousvide Egg Bites
Yield: to make 10, 4 oz jars
2 Tb butter
1/2 cup cottage cheese
1/2 cup heavy cream
1 cup grated cheese, I use cheddar (pick your favorite)
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
Optional Add Ins:
Veggies such as roasted red peppers
Fresh Basil, chopped
Set sousvide to 172º
In a food processor or blender, combine eggs, cottage cheese, heavy cream, salt, pepper, & garlic powder and blend until combined.
Coat the inside of 10 mason jars with the butter.
Sprinkle the cheese in the bottom & any add-ins, including the veggies &/or bacon.
Pour in the egg mixture & sprinkle in a little more cheese.
Screw on the lid making sure to not close it too tight.
Use tongs to slowly lower it down into the water.
Let cook for 60 minutes. If you plan to store them & reheat for later, cook them for 50 minutes.
You can let them cool, keep them in the jars & store in the fridge for a week.
If you don't have a fancy sous vide. no problem, you can still make egg muffins at home and in fact you can get the kiddos involved in the prep process. One of our favorite recipes to make with kiddos is egg muffins in the oven. Kiddos can use a rolling pin to flatten the bread to the thickness of a tortilla, then use a cup/glass to cut it into a circle. That becomes the base of the muffin. Then let kiddos chop the veggies. I always tell them they have to pick 2 veggies and to dice them super small if they don't want to taste them. Let kiddos crack the eggs into the bowl. If they are younger (3 and under) ask them to crack the egg 2 times on the counter and hand it to you to open into a bowl. Let them use a whisk to mix in the sour cream, milk, or cream.
I love to make a big batch for the week ahead and store in the fridge and freezer. In the morning simply reheat and breakfast is ready to go.
Easy Egg Muffins
12 slices of bread
Same egg mixture from above
Any add ins
Preheat the oven to 350º
Use a rolling pin to flatten the bread into thin slices.
With a larger cup cut the bread into circles.
Spray the inside of a muffin tin to lightly coat.
Gently press the bread into the cup to make a little bowl.
Pour in the egg mix & sprinkle on any cheese or veggies.
Bake for 15 minutes. Remove from the oven & let cool. Gently remove the muffins.
Enjoy warm or store in the fridge to enjoy at a later time.