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Short Sleeves & Burrito Bites

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.

Have a great day!

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Dutch Baby Bites

I posted a Dutch Baby recipe awhile back. Because it’s one of our favorite breakfast I decided I needed to try it in the mini muffin pan.

I don’t know what it is but bite size food is kinda fun.

This is one of the easiest recipes you can find. It’s just eggs, flour and milk at a ratio of 4:1:1 – 4 eggs, 1 cup of flour, 1 cup of milk.

Bake at 400° about 10 minutes for the minis.

If you’re using a non-stick you don’t need to butter the pan. I haven’t buttered this pan once. It’s great.

Tradition says the best way to eat Dutch baby is with a little powederd sugar, splash of lemon juice and a little syrup.

48 bites called for a double batch; 8 eggs, 2 cups of flour and 2 cups of milk.

At 36 calories a bite and almost 2g of protein each. I think these qualify as healthy food. I had 8 for breakfast. 🙂

7:30am I better get back to it.

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.