Let’s take an opinion poll. Raise your hand if you like to plan every little detail of your day/week ahead of time. Okay, now raise your hand if you really don’t see the point in getting things done early, just as long as they get done by when they are supposed to. Hmm, interesting. I’m curious how many of you/us are somewhere in between?
I’m sooo not a procrastinator. I’d much rather get stuff done ahead of time, than rush around at the last minute. That said, though, I’m pretty good under pressure and try not to wig out when fate messes up my plans. In a household with three active children and a husband who works ridiculous hours, it’s imperative that I go with the flow and allow lots of wiggle room for the unexpected. The best way for me to do that is to have a handle on the expected stuff. My method of madness keeps me sane, well as sane as I can be!
My point is that I like to stay on top of things so I can be flexible. Despite what my hubbyman may tell you, I’m not a total type A personality. (Insert hubbyman making a “yeah, right” face here.) While I admit that I do, ahem, possess some of those tendencies, it’s also fair to say that I can go with the flow, too. You know, be flexible. In the movie The Incredibles, don’t you just love how the mom’s super power is that she’s “flexible”! That’s me. F L E X I B L E. Go ahead, look it up. It will say, “see Paula”!Today’s recipe is something that allows me more flexibility in my morning routine. I used to eat these for breakfast back when I was working outside the home, and have recently rediscovered these wonderful little beauties. Say hello to these incredible and flexible, nummy, yummy savory breakfast muffins. They contain no wheat, reheat beautifully, and are really very, very satisfyingly good. This is a VERY flexible recipe. Let’s see how often we all can use the word flexible today. Seriously, though, this recipe is thrifty in that it uses up veggie leftovers, and doesn’t require a trip to the store for special ingredients. I can whip up a muffin tin full, and I've got breakfast at my fingertips for days. Plus, it contains my beloved eggs, so you can see why I’m so pleased with it. Let’s begin and make up some ...
Flexible Breakfast Frittata Muffins
6 large eggs
1 generous cup shredded cheddar cheese (or your favorite)
¼ cup crumbled bacon, ham, or sausage
¼ to ½ cup cooked veggies chopped fine such as broccoli, zucchini, mushrooms, spinach, etc. (I used chopped leftover broccoli)
Sprinkle of onions of some sort – either green onions, chives, sauteed diced, or dried. (I used dried this time.)
Season Salt or Salt and Pepper
Muffin tins, 6 size
Quart sized measuring cup
Preheat oven to 400 degrees. Grease your muffin tin, even if it is the non stick type. Crack the eggs into the large measuring cup, add a couple shakes of seasoned salt, and whip well with a fork. Place about a teaspoon of cooked veggies in the bottom of each muffin section of the tin. Sprinkle with your choice of onion (I used dried this time). Top with equal portions of meat (I used crumbled bacon) and then with equal portions of cheese. Pour the egg into each cup, filling about ¾ full. Take the fork and kind of push the cheese down a bit so that it gets egg on it. Put into the oven, and bake for about 25 minutes or until golden brown. Remove from oven and let sit for 5 minutes, then remove from the tins.If muffin filling pops over while baking, like mine did here, gently loosen the edges with a butter knife and it should pop right out of the tin.Hello, my sweet! See how beautifully they puff up! They don’t collapse, either. Enjoy! Oh, and these are gluten free, all the way, baby!A single muffin with some fresh fruit makes a great breakfast for me. These reheat beautifully in the oven or microwave, and the recipe can easily be doubled. I’m sure you could make this in a pan, but I prefer the muffin shape. With Easter around the corner, this would be good for brunch, too. The muffin shape makes them easy to serve, hold, and eat. YUM! It’s good to be FLEXIBLE!