3 Easy Breakfast Hacks
When I was looking for quick, freezer-friendly breakfasts that are balanced and easy to make in batches, I decided to actually try some of the many breakfast and brunch pins I have saved on Pinterest. I believe someone called it “electronic hoarding” what I have been doing so far. 🙂
1. Mini Quiche
What I love about this one is, I was inspired by so many pins and recipes on other sites but I was able to select the ingredients and techniques I like from various sources and come up with a recipe that works for me. I hope you enjoy:
1 cup, fresh chopped spinach
6-7 large eggs
3/4 cup, shredded cheddar cheese (or your preferred type)
no stick cooking spray or olive oil
1/2 cup of milk
1 cup, crumbled bacon (or browned sausage of you choice)
- Preheat oven to 350 degrees F
- Generously spray 12 regular muffin cups (Note: some recipes call for muffin cups, but I sprayed directly into a nonstick muffin pan partly because I overlooked the directions, but they came out with no effort)
- Mix spinach, cheese, eggs, bacon/sausage, milk and distribute evenly among the muffin cups (Note: I used a 1/4 c to scoop the mixture)
- Bake about 18-22 minutes, depending on your oven type, until a table knife inserted into the center of one comes out clean.
- Let stand for 2 minutes. If necessary, run a table knife around the edges to loosen.
2. Breakfast “Cupcakes”
I found this one on Pinterest but followed the link to Tablespoon. I did not take any pictures of the finished product but they were delicious.
1 bag of 20oz refrigerated shredded hash brown potatoes (Note: I grated 2 medium potatoes with a box grater)
2 TB of vegetable oil (Note: I used olive oil)
1/2 TSP salt
1/4 TSP pepper
2 TB milk
3/4 cup crumbled crispy bacon (Note: I may have gone a little over 3/4 cup here 🙂 )
3/4 cup shredded cheddar cheese (about 3 oz)
- Preheat oven to 400 degrees F, place foil liner in each of 12 regular muffin cups, and generously spray with cooking spray
- In a large bowl, mix potatoes, oil, salt, pepper, and divide evenly among the 12 cups; press lightly with the bottom of a 1/4 cup dry measuring cup
- Bake until golden brown (about 45 minutes)
- In a medium bowl, mix remaining ingredients. Firmly press browned potatoes in muffin pan to make room for egg mixture. Top each with about 1/4 cup of the egg mixture.
- Bake 14-16 minutes or until knife inserted in the center comes out clean. Let cool 5 minutes and serve with or without the sriracha sauce.
3. Ham and Swiss Pinwheels
These are so easy to make, you can almost make them just by looking at the pictures:
One of the recipes I saw called for the Classic Crust Pillsbury Dough but I would use the thin crust next time for an even better bread to meat/cheese ratio.
Roll out the dough on a lightly floured surface, and top with dijon mustard mix (dijon mustard, melted butter, salt, pepper, garlic powder and parsley)
Top with ham and swiss as pictured, roll, and cut into 12 equal slices.
Bake at 350 degrees F in a cooking spray coated baking pan for about 25 minutes or until golden brown.