ON THE GO BREAKFAST

On The Go Breakfast is my version of a grab and go breakfast that came about when i was trying to figure out how to make a Frittata more portable. And every time I make it I change it up a little. I just make little muffin egg cups, we grab a couple, reheat them and can go out the door with them or sit and eat before we go. But either way they are ready in about 30 seconds.

Ingredients

Lean Meat - your choice - Turkey sausage, turkey bacon, Canadian bacon, ham, turkey, etc.

Vegetables - your choice - peppers, potatoes, mushrooms, onions, spinach, asparagus, etc. 

Cheese - your choice - cheddar, Colby jack, feta, Parmesan, goat cheese, etc. 

10-12 eggs

1/2 c milk 

salt and pepper

Preheat oven to 375 degrees. Prepare your meats and veggies. In my case I used Canadian bacon, onions. mushroom and shredded potatoes.

1/2 medium onion, diced; 8-10 mushrooms, diced; 12 slices Canadian Bacon, cut into small pieces; about 1 1/2 cups shredded potatoes.

Shred and soak the potatoes in water to remove some of the starch. While the potatoes soak cook the bacon, onions and mushrooms (or your choice of veggies and meats) in just a little EVOO until done. Set them aside to cool in a bowl lined with paper towels to drain any fat. Drain the potatoes, rinse them and squeezed out any excess water by putting them in a clean towel and squeezing it until most of the water was gone. Cook them in a little EVOO and a tbsp of light butter (Brummel and Brown), be sure to season your potatoes with salt and pepper. Cook them until almost done. Let them cool so you can handle them. Spray a 12 cup muffin pan with non stick spray and then layer the potatoes, meat and veggie mixture and some cheese in each cup. 

Beat the eggs and milk together and pour it into each muffin cup. You do fill these pretty full so place a baking sheet under the muffin pan in case any spills over when cooking. Sprinkle a little salt and pepper over each cup and with a fork or even a toothpick mix the eggs and filling together a little. I don't combine the fillings with the eggs because you usually end up with one full of potatoes, another with almost nothing and another with meat and no potatoes. If you put the fillings in first and then mix in the eggs in each cup you can control the fillings more. Bake in 375 oven until set and begins to brown.

Allow to cool completely and then store in refrigerator in a gallon sized zip lock bag or a large container with a lid. In the morning pull out 2-3 egg muffins and heat in microwave for 30-40 seconds and breakfast is served.