I’m intently watching my oven again from the floor watching a new concoction to perfection. Perfection = Cooked I’ve been debating on switching breakfast vehicles as I’ve been using a mini muffin pan a lot lately. It’s been fun though and I had at least one more idea to try before changing creative channels.
This morning I rolled bacon into each cup, filled each with tiny diced and seasoned potatoes and topped it off with whisked eggs.
I’ve been rolling it over in my head for the last three days to make sure all of the components would cook accurately together without diminishing any. Which is also why I’m sitting down here on the floor with the oven light on watching them cook.
Turned out ok. 20 minutes at 400°.
I use a convection oven which really is nice for crisping food. I think what would’ve made it better would be a cast iron muffin pan. Cast iron is great for adding crisp where the convection heat doesn’t reach.
The girls loved them though so I suppose that’s what matters.
My tween and I are sitting in front of the oven watching Dutch Baby Bites grow. 5 minutes to go.
It was 50° this morning at 5:45. Yeah I’m going to start going out earlier. I’ve neglected to push my alarm back. It’s at 5:09 now but I’m pretty sure the sun rises before 5:45 nowadays. Or pretty close. This morning I didn’t even worry about a shirt. Tank top season is here!
Besides I had to haul a bag of grain to the garage/upper barn and a bale of hay down to the ewe and her lambs. Who needs clothes to stay warm when you have work?
No I’m not working in shorts yet. I have a couple of roosters I need to put in the freezer first. They’re mean to bare legs.
This is me making charcoal because buying it is just silly. lol I’m kidding. Kinda. When you’re short every month buying something like charcoal feels luxurious.
My solution free wood, make sure it’s green wood. Not treated. Start a roaring fire with big chunks in a pit, barrel or whatever has a lid you can close. The close the lid and weight. The fire slowly dies as it consumes the oxygen and the leftover is awesome charcoal that burns slowly.
Why charcoal? Because the majority of my summer cooking is done outside. And today I have to make some more bacon. Yep.
For breakfast I made Dutch Baby Bites again. I said that already. But this time look! They’re extra fluffy.
Note to self and whoever’s reading. Let the oven get to temp before putting pan in. The way something bakes has a lot of influence on how it comes out.
This is actually the second time I’ve had this conversation.
No pun intended but it does have a catchy ring to it! 😉
This morning it was already 45° at 5:45am. Second morning working in short sleeves. My sun touched shoulders actually help a little but I’ve learned once I get chores started I don’t need much help to stay warm.
And now on to breakfast. Don’t be overly impressed, the meat and peppers were leftovers from a couple of nights ago when I made taco salad.
I cut tortillas into 2-3″ strips and put them rolled up into the tins before adding the leftover beef and peppers. Of course a burrito just isn’t done until you add cheese so these have a little square of pepper jack cheese on each.
Baked at 400° for about 12 minutes and they were perfect.
I don’t have a nutrition label today because I can’t remember everything I put in the beef and peppers but I can’t imagine the calories would be very high.
You could call it a refurbished leftover burrito bite but that’s quite a mouthful. 😀
7:45am it’s going to be another hot day so the tween and I are headed outside to get a couple things done before it gets too warm.
Last night while concocting this mornings mini muffin experiment idea I decided I needed to get back to using more eggs as they’re starting to pile up.
I scramble a couple every day to supplement the quails protein as they’re not free-range like the chickens and buying high protein feed is expensive and just silly when I get free protein from the hens everyday.
I still have a lot of homegrown ham from Christmas in the freezer which I like to get into occasionally. It was a 36lb ham that I raised for about 18 months and then cured country style for 12 months before smoking it for 48hrs. I’m very proud of my ham, his name was Frank.
Ok back to breakfast.
This recipe is just enough to fill my 48 mini muffin tin.
2 cups flour
1 cup whole milk
1 cup diced ham
1 cup diced pepper jack cheese
10-12 spinach leaves chopped
Mix the egg, flour and milk and pour into tins. Add spinach, a couple cubes of ham and cheese to each tin.
400° oven for 10 minutes
When they are done they almost pop out of their tins. I’ve never seen such a thing.
The flour makes these a muffin-ish quality which the girls and I loved. No need to add salt as the ham and cheese take care of the saltiness and flavor.
On another note the horses are starting to show resentment about me rushing back inside to make breakfast after chores instead of playing with them. I’ll get back to it on the weekend.
Enjoy your day!
Below is an affiliated link to quality non-stick mini muffin tins.
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