I love being an Aunt. I always have. My nieces and nephews the perfect stand ins for my own tinies, before I had them. They were my side kicks when they were little, and now that they are older, it is great to spend time with them as adults. One of my nieces lives relatively close to me and attends the University I teach at. This makes girl time easy. It is also and handy babysitting source for me and quick cash source for her – win win! The last time she came over, she brought the BEST idea with her. Egg bites – much like the sous vide egg bites from Starbucks, that we cooked in my crock pot on high for about 2.5 hours in a water bath. They were really good, and made the perfect make ahead breakfasts for the week.
This egg muffin recipe was super easy, and not terribly expensive considering how many you can get out of one recipe. If you are a meal prep fan like we are, this is a great recipe for breakfast. The first batch we made turned out really good, but the calorie content was a little steep. If you are doing keto, these are great. If not, you may want to make the alterations in the recipe below. The original included cottage cheese, heavy cream, a ton of cheese and bacon. Honestly, really really good, but wow at the fat and calories.
Make Ahead Egg Muffin Breakfast Bites
12 large eggs
1 cup cheese of choice (we used jarlesburg for the first round, but I liked sharp cheddar best)
10 strips bacon
½ cup heavy cream
¼ cup chopped roasted red peppers (add more or less to taste and throw in any other cooked vegies you like – onions, bell peppers, tomato and black olive all sound good)
1 tsp each salt, pepper, paprika
Using 8 ounce wide mouth mason jars (I get the cute little jelly jars that have a wide mouth), place desired number (or to capacity) in crock pot. We tested out some coffee cups as well – they worked great! Spray non stick spray on the inside of all cups/jars.
Blend mixture (except bacon and vegies) until smooth in blender. Add vegies and bacon crumbles to jars. Pour mixture carefully into waiting jars to the water level of crock pot. Add water to your crock pot so that it comes up about half way on the jars. Replace lids or cover with Seran wrap or foil (water condenses on the lid during cooking, you don’t want that dripping into your eggs).
Replace lid and cook on high for about 2 and a half hours. Remove jars when done and allow to cool a bit. Run a knife around the edges of the egg muffin – inside jar and loosen. Remove from jar and wrap tightly. These freeze really well, and refrigerate for a few days.
Easy make ahead meals, and crock pot meals are a life saver for a busy mom. What is your favorite make ahead breakfast?