It’s taken me years to finally practice what I preach and make a habit of batch cooking on the weekends. Some weekends I do more than others, but one really easy thing that dramatically decreases the incidence of the stressful, harried weekday morning is prepping “quiche muffins” for the week. I do it while I cook our Sunday morning breakfast and by the time we have eaten and cleared the table we are set for the week—amazing!
I originally got the idea from Michelle Tam of Nom Nom Paleo and modified her recipe to reduce it down to four easy ingredients (eggs, bacon, cheese, green onion). There are numerous other recipes out there to get inspired by as well (here and here and here and here). You can add any number of ingredients based on what happens to be in your fridge or your food sensitivities (although you can’t take out the eggs!).
Our family recipe:
- 1 pack of bacon (turkey or pork) – cooked and chopped
- 2 stalks of green onion – sliced
- ½ cup shredded cheese
- 12 eggs
With help from my kids (5 and 7) I follow these steps:
1. Cook bacon
When I start cooking breakfast I put an extra pan on the stove and make a package of organic uncured bacon (Applegate has pork and Wellshire Farms has both pork and turkey options)
2. Line muffin tins
I give my kids two muffin tins and have them fill the tins with parchment paper liners.
3. Prep green onions and eggs
While I am cooking breakfast I slice up green onions and beat eggs (8-18 depending on how many muffins I am planning to make or have ingredients for).
4. Fill muffin tins
When we finish breakfast I put the parchment paper lined muffin tins in front of my kids and give them the chopped green onions to distribute evenly throughout the tins.
While they are doing that I chop the bacon and then give it to them to distribute. And then we evenly distribute pre-shredded organic cheese.
Lastly I grab my big bowl of beaten eggs and use a ¼ cup measuring cup to fill each muffin about ¾ full. Alternatively, you can add all the ingredients to the eggs and just ladle them out but we prefer to make sure everything is evenly distributed.
5. Bake at 400 for 15-20 minutes
For our mini muffin tin it takes about 15 minutes and the regular sized muffin tin takes about 20. I wait for the muffins to puff up and get slightly browned. When you remove them they will un-puff as they cool.
I put them in a glass tupperware to store in the fridge for the week and they can be warmed in the microwave or eaten cold. Delicious both ways!
The best part about prepping breakfast for the week is my mornings feel much more manageable. Before adopting these types of strategies I used to drop off my kids at school and feel like I had already used up all my energy reserves for the day and it wasn’t even 9am!