As I learn to be a mom in a family of four, I’m having to pick up some new tricks to make mornings go a little faster sometimes. Timing can be rough between nursing, showering and eating, I can often find myself the slow-cog in the getting us all out the door and into the world (because I need to eat, girls need to nurse, and I want to shower). I can’t change when Celia is hungry, we’ve both learned to shower less often, but making breakfast is something that I can speed up at times now. First help, I got a slow-cooker from my parents for Christmas. I didn’t know I wanted one, but I’ve now found it very useful for many things, most of which I will discuss later. But for now I’ve found it great for cooking oatmeal overnight. I make a water bath for a large measuring cup of milk and steel-cut oats (4-1 proportions), dash of salt, and it cooks on low for 8 hours overnight and is hot for me in the morning.
But often I want to eat eggs for breakfast for a big protein boost. I have been trying to toy around with recipes for ‘egg muffins’ which basically means omelet cooked in a muffin tin. I tried this one, at least in general, as I obviously didn’t put any sausage in it and the ‘muffins’ came out very airy and decently tasty for the first time, but deflated quickly and didn’t stay well in the fridge for the next day – which misses the point, I want to make them once and get to eat them for a few days. I have a few in the freezer too, but they haven’t been terribly attractive to me pulling them out.
So do you have a good egg casserole/muffin type recipe that is easy to reheat and in small enough portions? I have one broccoli ‘puff’ recipe which combines some flour and cheese with milk in a blender, but it’s rather time consuming and messy to make so I don’t do it often. I need a good morning egg strategy. Maybe I should just boil some?