When you raise hens for eggs and not for meat, sometimes you have to get a little creative with how you serve those calcium covered delicacies. Don’t get me wrong, even the youngest in our flock can tuck into a platter of scrambled eggs with bacon on Sundays but sometimes those lovely weekend eggs can very quickly turn into weekday “not-again” eggs.
Trust me, if it’s made with eggs, my kids have probably had it. I’ve tried a few recipes in the past, sausage and cheese burger pies come to mind, as do quiches of every type but often it’s just too much of a good thing.
The other night for dinner I decided to try another egg experiment. I had seen a recipe on individual egg cups and thought I bet I could do something like that.
This is what I did:
I sprayed/greased a 12 cup muffin tin and then took torn up rolls and placed enough cubes in each muffin cup to form a type of crust. For each cup I whisked one egg and then poured it in. (I suppose you could do 12 eggs at once but I liked knowing that each cup had exactly one egg.) On the top of each cup I put some diced Black Forest ham, a pinch of shredded swiss cheese, and then added a dash of salt and pepper.
This was all baked in a 350 oven for about 20 minutes. (check to see if ready by inserting a pick into the egg.)
The kids loved these and because they were individual servings I was able to put the leftovers in the fridge to be ready as a quick snack. I imagine these would even freeze well, but I wouldn’t know because they were completely gone by the next day having been reheated for breakfasts and lunches.
I’m going to do a little more experimenting with this recipe, a little more cheese, perhaps a rice chex gluten-free crust, a few more veggies (leftovers), and some stronger flavors (sausage, sun dried tomatoes, etc.) Heck, just like individual pizzas, each kid could come up with their own combinations and cook them all in the same batch.
All of a sudden eggs for dinner are looking good to the flock once again.
Flock worthy muffin egg cups
