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Good Monday

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.

Enjoy your breakfast and your day!

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Omelette Bites!

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.

  • 12 eggs
  • 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.