Two for the road
I've got two car pools to run and lunches to make before my work day starts at 9 am. A healthy breakfast is the only thing that's going to keep me from feeling like I need a nap by 11 am. A quick and delicious solution to hitting up the Starbucks drive thru for sous vide eggs are these delicious muffin tin eggs to go! Make in advance and store in the fridge for the week or pop them in freezer bags for longer storage. Either way, they will not last long so making a double batch is highly recommended!
1 bell pepper chopped
1 medium yellow onion chopped
Salt & pepper to taste
1 tablespoon butter
1 pound Bacon cut into 1/3rds
10 eggs per dozen muffins
2 tablespoons milk
1/4 cup Gouda cheese grated
Preheat oven to 375.
In a small saute pan add butter peppers and onion, lightly salt and pepper cook until soft. In a bowl wisk the 10 eggs and 2 TBSP milk.
I partially precooked my bacon because like it crispy, most recipes don't have you do that. You can try it either way. I bake my bacon on a cookie sheet in the oven for 8 minutes while I am getting the other items ready.
Line the muffin tins with muffin cups - they will still "grease" outside of the cups but clean up will be MUCH easier. Once your bacon is ready, place the bacon in the bottom, spoon a tablespoon of the peppers and onions on the bottom, pour egg mixture over the top until it is within 1/4 inch of the top of the liner and then top with Gouda cheese.
Bake approximately 30 minutes until eggs are set. -- ENJOY!
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