Tag Archives: meal prepping

Egg Breakfast Cups

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Bacon & Kale Cheesy Egg Cups – Part of a Successful Weekly Meal Plan
Yield: 12 individual egg cups Temp: 325° (f) Cooking Time: 25 minutes Prep Time: 15 minutes  

Ingredients – Equipment Needed
undefined 1 head kale, chopped
undefined 5+ strips bacon, cut/crisped (save some bacon grease for cooking the kale)
undefined 12-14 eggs, medium to large
undefined ½ cup combined, shredded Parmesan & mozzarella cheese
undefined Kosher salt/pepper to taste
undefined 12 pan muffin tin
undefined Parchment paper or cupcake liners
undefined Skillet
undefined Canning funnel

Step 1: Preheat oven to 325° (f) and prep the muffin tin with liners. Set aside. My best advice for still intact, non stick egg cups is to use parchment paper by making your own muffin tin liners or purchasing liners that are specifically made from parchment paper. Making your own is super simple and here is a really quick cool video I found on the interwebs by Cooking with Manuela on how to make your own. If making your own is not your thing, I use these from Paperchef all the time and I 100% swear by them *not a paid ad

Step 2: Dice bacon and crisp in a pan. I use a cast iron skillet, but any pan will do. Make sure to drain the fat (but save it!!) while cooking to ensure a good crisp on the bacon. Once crisp, remove from pan and set aside.

Bacon rendering in a cast iron skillet.

Step 3: Wash, dry, and remove kale from stems. Chop and place in skillet with a tablespoon of the reserved bacon fat. You can omit and use olive oil or any oil of your choosing. Kosher salt and pepper to taste. Saute until desired wilt or crispness has been achieved, add back bacon and toss for a few minutes. Remove from heat and set aside.

Step 4: Crack and whisk eggs with kosher salt and pepper. Set aside. Fill each muffin tin with a tablespoon of bacon kale mixture. Sprinkle shredded cheese mixture on top.

Step 5: If you have a canning funnel, I would totally use it because it will help to eliminate any drips or spills, which in turn makes egg cup removal from the muffin tins a bit tedious… the funnel helps keep everything in the cup where it needs to be. If not, use a large spoon or ladle and fill each muffin tin ¾ full.

Step 6: place in a 325° (f) preheated oven for 25 minutes. Serve and enjoy immediately or do as I do and store in airtight containers in the fridge for your meal planning win during the week.

Additional Ingredient Options: Here are some additional examples of breakfast egg cup variations I’ve made this year:
undefined Broccoli, bacon & goat cheese
undefined Kale, sweet peppers, & cheddar cheese
undefined Sweet peppers, zucchini, sausage & Parmesan cheese

A Note About The Ingredients I Use:
The eggs in this recipe and all recipes I create are made from the chickens I raise. They are fed organic feed in addition to all of the organic produce scraps from my kitchen and all that nature has to provide for them in my pasture. All other ingredients I do my very best to source locally if it does not come direct from my homestead (i.e. the produce & meats) as well as organic and non-gmo options. These recipes do not need to be local & organic but this is what I chose to do for my family.

The Story: I’m a fulltime remote employee for a global tech giant, I wrangle two very active boys and husband daily. The dog needs walking & the chickens need food. The land needs tending and there are only so many hours in a day, then you need to eat. This year I’ve decided to reinstate meal planning and meal preparation. Egg cups – the first installment of that plan. I’m typically (when Covid-19 doesn’t have us stuck at home) on the go, tacking on 120+ miles a day in the car in addition to meetings, kids activities, tending to the homestead, trying to stay physically fit and all the things life has to offer. In my back to basics journey I’ve made deep strides to improve the health in my life and I don’t want to hinder the progress by eating crap on the fly. Having good for you, fueling meals ready on the go is key for success in my day to day. This recipe makes 12 egg cups for me for the week. I warm up 2 egg cups a day from Monday through Saturday for my breakfast. Sundays are left for meal planning and meal prepping. I’ll be 100% honest, these are best the moment they come out of the oven and look a little sad on day two, but the taste is still delightful and fills me up on the go. So, here’s to your meal planning success, Egg Cups!

Banana Bread Muffins

According to the interwebs, banana bread was one of the top icons of the recent quarantine. Everyone and their grandmother has been baking like their lives depend on it and banana bread was at the top of the list. This is not your grandmother’s quarantine banana bread. These are fluffy, moist and quite chocolaty. A perfect mobile breakfast for the meal planning guru’s arsenal, easily adjusted to be gluten free using a 1:1 baking flour, and really the only way I’ll enjoy banana anything… muffins!

Chocolate chip or double chocolate with deep rich red dutch cocoa, better than grandma’s. If my grandmother heard me say this… she might agree! This recipe is hers, with a twist.

As it relates to a meal planner’s arsenal, these muffins store well in the fridge or freezer and easily warm up in the oven or microwave oven for a good meal “on the go”. During what I refer to as meal prepping Sundays, I make at least a dozen and this will satisfy breakfast for my little boys for the entire week.

So don’t let those bananas go to waste on your counter top. If anything *pro-tip*, peel, cut in half, freeze on a cookie sheet, and then transfer to a freezer sealed bag to use for future smoothie material. OK, I’ll enjoy banana two ways… but for now… muffins!!

Banana Bread Muffins
350 (f) degrees / 25 – 30 minutes baking time / 10-15 minute prep time
Yield One Dozen (12) Muffins

3 Medium Ripe Bananas
2 Large Eggs
1 Teaspoon Vanilla
1/2 Cup Granulated Sugar
1/3 Cup Brown Sugar, Packed
3/4 Teaspoon Baking Soda
3/4 Teaspoon Baking Powder

1 Teaspoon Spice (combination of cinnamon, ginger, & nutmeg)
1/2 Cup Butter, Melted
2 1/4 Cup All-Purpose Flour
1/3 Cup Chocolate Chips (or as many as you like!)

For Double Chocolate Chip Make the Following Ingredient Adjustments
Add 1/4 Cup Red Dutch Cocoa Powder
Reduce All-Purpose Flour to 2 Cups only


For Gluten Free Make the Following Ingredient Adjustments
Replace All-Purpose Flour with 2 1/4 Cups of 1:1 Bob’s Red Mill Gluten Free Baking Flour

STEP 1:
Pre-heat oven to 350 (f) degrees. Prepare a muffin tin with liners. Set aside.

STEP 2:
In a stand mixer with a whisk attachment mix bananas, vanilla, sugars, spice, baking soda and baking powder. Once fully blended and fluffy, whisk in melted butter. Once incorporated, change the whisk attachment to the mixing attachment to fold in the flour (& cocoa powder if making the double chocolate variation) and chocolate chips.

If no stand mixer is available, start by mashing the bananas and sugar together with a fork or potato masher, then with a hand whisk or handheld mixer whisk in vanilla, spice, baking soda and baking powder. Once fully blended and fluffy, whisk in melted butter. Once incorporated, use a spatula and fold in flour (& cocoa powder if making the double chocolate variation) and chocolate chips.

Your batter should be thick and not able to easily fall from the spoon.

Why add the soda & powder to the wet ingredients & not the dry like every recipe on the interwebs??? I’ve found that by whisking the soda & powder with the wet ingredients, it helps to create a fluffier texture. This is why I recommend folding (do not over mix) your flours into the wet to avoid breaking down the fluff you’ve just created. I’m no scientist but baking is a science and to test & experiment is to find new improved ways to do things!

STEP 3:
Fill each cupcake liner to the brim. Don’t overflow but fill them to the top. Place the filled muffin tin in a preheated 350 (f) degree oven for 25-30 minutes. Test with a toothpick to ensure a clean removal & your muffins are done and ready to consume.

STORAGE:
Stores well in a sealed container in the fridge for up to a week or in a freezer bag for a few months. Heat up on the go in the oven or the microwave for a few minutes. Perfect with your morning beverage to go!

Enjoy!!