Freezer Egg McMuffins

Crappy phone camera- my camera is still in the shop

I'm new to Pinterest.  I have friends who talked about this awesome website that allowed them to find new ideas, be it fashion, food or photo inspiration, but I never went on.  Frankly,  I had way too many internet distractions keeping me from being a fully-functional adult.  Add one more thing and I feared that my kitchen floor would never get mopped. 

But then I caved and peeked.  And fell in love with the site.  What a great way to, like my friends said, get inspired.  Granted, I can already see the possibility of me getting a bit of Pinterest Insecurity Syndrome, a disorder where you're sense of what your world looks like vs what you think your world should look like based on these "pins" you see on your friends "boards" just don't ever match up.

One of my first projects from my Pinterest inspiration came just in time.   We've been having a lot of scrambled mornings where somehow breakfast was last on our minds and in our bellies.  Wednesday, in fact, I was so scattered that I forgot to eat it altogether and spent a very hungry morning testing kids.  Not a good way to focus.  So when I came across this idea for a quick breakfast, you know I pinned it.

The entire process takes about 15 minutes to prep.  Add the hour to freeze (which I will admit I forgot to do completely) and you've got breakfasts for almost 2 weeks.  Well, that's if you want to eat them every day.  I don't think I could stomach that much egg, but I know many who would love it.  Adam, however, was so kind to remind that he does not like eggs when I was making them.  Don't worry, Buddy, I remembered.

Using the muffin tin is brilliant.  It makes the eggs just the right size and shape.  Use cooking spray and they will slip out in perfect shape.  

Here is my Pinterest inspiration.  http://www.macheesmo.com/2010/03/breakfast-sandwiches/


Freezer Egg McMuffins
Makes 12

12 eggs
12 English muffins (I used whole wheat)
Shredded cheese

Preheat oven to 350 degrees.

Spray muffin tin with cooking spray.  Add eggs to each tin.  Bake for 10-15 minutes or until set.

While you are cooking your eggs, split the muffins and lay them on a baking sheet and toast them in the oven. 

When eggs are set, remove from the muffin tin.  Place muffin bottoms on cookie sheet. Assemble shredded cheese and egg on each muffin.  Place completed muffins on the cookie sheet, uncovered, into freezer for 1 hour to remove some of the moisture.  Then wrap each muffin in tin foil or plastic wrap and store in a freezer bag.

To reheat, several suggestions were made.  One is to reheat in an 350 degree oven for about 20 minutes while you're getting ready for work.  Another was if you had to use the microwave to wrap it in a damp paper towel and microwave until defrosted. 

I'd say the oven method is best, but I'm sure the microwave will be tested on those mornings I'm so harried that even turning on the oven escapes my radar. 

The Tale of Two Quinoas (Quinoa Pilaf and Breakfast Quinoa)

A friend of mine asked me about quinoa when she saw that make it for Adam.  I had been thinking of posting about this mystery grain, so the timing was perfect.

Quinoa has been slowly gaining some exposure lately, even though it's actually been used for about 4,000 years.  It's a "super grain" (well, it's actually a seed) that is so full of nutrients that the Incas considered it a food from the gods.  It's one of the few plant products that is a complete protein, so it's incredibly healthy.  As a vegetarian that is very important.

I was introduced to it through a coworker who liked to bring in healthy foods for us to try.  I have to admit, I was a bit hesitant.  What was it?  It looked weird and I wondered how "nuts and granola" it would taste.  I'm all for healthy eating, but I'm not about to eat bird seeds.

It was delicious.  It wasn't like anything I had before, yet it was very homey.  The texture was similar to firm-ish orzo or larger couscous. It wasn't mushy, like rice can be, but it wasn't hard.  It almost had a bit of a "pop" when I bit into it.  It was love at first bite and I ran out to buy a bag.

But I was still hesitant to make it.  I'm not the best with sides.  Rice or potatoes is the best starch you'll get from me.  I'm always saying how I need to find new dishes to make.  So, after a few weeks on my shelf, I took it down to figure out how to make the dang thing.

I first followed the recipe on the side of the bag.  I'm actually going to list the recipe here as a good "base" recipe to start with.  It's my go-to recipe when I'm making it for lunch and then will switch out some of the ingredients.  That's the beauty of quinoa; you can make it sweet, savory or a combo of both.  It takes on whatever flavors you're in the mood for that day.  Want it Italian?  Add chopped tomatoes, oregano, basil, garlic and some Parmesan cheese sprinkled on top.  Want it Mexican?  Add onions, jalapenos, tomatoes and cilantro.  I love adding chickpeas one day, zucchini another day.  I just had it for lunch with mushrooms, carrots and onions.  I've made a sweet morning breakfast deliciousness that my friend Heather sent me once and it was awesome.  Look for later in this post for that recipe, too.

One of the things to know about quinoa is that nature provides a bitter protective coating on it to keep the insects away.  Great for the survival of the plant, not so good for our taste buds.  So you must rinse the quinoa in cool water until the soapy coating comes off.  It takes only a minute.  You can also find some brands that already rinse their quinoa, which is a great step-saver.  I buy Earthly Delights from Costco , which rinses theirs.

To cook quinoa, it's very similar to cooking rice.  It's a 2 to 1 ratio, meaning 2 cups of liquid to 1 cup quinoa.  Bring the quinoa to a boil and then reduce and cover for 15-20 minutes until the liquid is absorbed.  Let stand for 5 minutes, fluff with a fork and enjoy the deliciousness!

One trick to knowing if your quinoa is done is this nifty little "tail" will uncurl from the grain.  Not sure why it's there, but if you don't see it, it's not done.

So, give quinoa a try and find a new healthy way to have a protein packed meal!

Quinoa Pilaf

1 tablespoon vegetable or olive oil
1/2 cup chopped onion
2 carrots, chopped
1 cup quinoa
2 cups vegetable or chicken broth
2/3 cup chopped walnuts
1/4 cup chopped fresh parsley

Rinse quinoa, if not pre-rinsed.  Heat oil in saucepan over medium-high heat.  Cook onion for 5 minutes or until translucent.  Add carrot and cook 3 minutes more.  Stir in quinoa and broth, bring to a boil.  Reduce to a simmer, cover and cook 15 minutes to 20 minutes, or until quinoa is tender and fluffy.  In a bowl, toss quinoa with walnuts and parsley.  Serve hot or at room temperature.

Heather's Breakfast Quinoa

2 cup almond milk
1 cup quinoa, rinsed
zest of med orange
1/4 tsp cinnamon
Fresh berries, such as blueberries and raspberries
1/4 cup honey
1/4 cup chopped almonds (optional)

Combine everything, but the fruit and honey in a sauce pan and bring to a boil. Lower heat, cover and simmer until liquid is absorbed. Let stand a few minutes...then add your fruit and drizzle with honey.  Top with almonds, if desired.

Cinnamon Apple Oatmeal

Oatmeal in a slow cooker?  Why even bother?   Because the cooker takes a pretty average breakfast meal to completely delicious.  I mean, the best oatmeal you'll ever taste.

This is perfect when you have overnight guests or just for a cozy Saturday breakfast.  Heck, you can even make it for any day of the week.  Who doesn't love waking up to breakfast already made?

It's key to use a small slow cooker (1 1/2 to 2 1/2 quarts).  Anything larger and the oatmeal will overcook. 

I got this from Not Your Mother's Slow Cooker Cookbook.

Cinnamon Apple Oatmeal
Serves 2

1 cup old-fashioned rolled oats or thick-cut rolled oats
2 tablespoons light or dark brown sugar
1/2 to 3/4 teaspoon ground cinnamon, to your taste
Pinch of salt
2 1/2 cups water or a combo of water and apple juice
1 1/2 tablespoons unsalted butter
1 medium apple or pear, peeled, cored and chopped

1. Combine all the ingredients in the slow cooker.  Cover and cook on LOW for 7-9 hours or overnight, or on HIGH for 2-3 hours.

2. Stir the oatmeal well and serve with milk or cream.

Enjoy!