(And, welcome to my first non-music related post in ages. My, how liberating!)
So, Liam starts his second year of Pre-K next week – going five days this year instead of three. And, while he’s champing at the bit to get back and I’m honestly looking forward to three and a half hours to myself Monday – Friday…I’m simultaneously dreading five mornings of lunch packing/breakfast making/where’s my backpack/honey I can’t find my keys/what do you mean you don’t have clean socks/hurry up we’re gonna be late-ing.
In an effort to head some of this off at the proverbial pass, I picked up some of those ginormous “Texas sized” muffin pans on my last foray to the local kitchen store. See, my very organized and much more on-the-ball-than-I buddy Toni was telling me glorious tales of prepping meals in advance for those inevitable times when you just can’t get your act together.
And, dude – that’s most days around here.
Her “Individual Breakfast Quiches” sounded intriguing. I made some this morning. OMG. Friggin’ awesome!
Now, I’m obviously no Foodie Blogger or I’d have remembered to take lovely step by step photos for you – and I didn’t. And, if I were a Foodie Blogger, the photos that I DID take would be well lit and beautifully staged on perfect plates – and they’re not. But, I will share with you the finished products (misshapen though they are) and the “recipies”, if you like, cause these things kick ASS and were ridiculously easy:
Broccoli, Ham and Cheese
(They’re the ones on the right – they’re for Liam, so I made them smaller)
- Crescent Roll Dough
- tiny cubes diced ham
- cooked and finely chopped broccoli
- shredded cheddar cheese
- sour cream
- salt & pepper
(I never measure. I’m Italian.)
- – Put a triangle of dough in each section of the pan as a “bottom crust”
- – Throw in some ham
- – Throw in some broccoli
- – Throw in some cheese
- – Scramble a bunch of eggs, add a big splash of milk, a dollop or two of sour cream, salt and pepper
- – Pour some of the egg mixture over the other stuff in each cup. Bake until the eggs are set – about 15/20 minutes or so.
Simple, right? Know why these are awesome? Because my four year old FLOVES them. Had one for breakfast AND asked for one for lunch, in fact. They’re the perfect size and according to Toni they freeze beautifully.
Now, I also got all adventurous and made a “grown up version” (on the left in the photo). Same theory, only this time I fried up some Hot Italian Sausage (just ground & loose – no casing) with a bag of frozen tricolored peppers and onions. Same deal with the crescent roll dough in the pans, then I put the drained sausage & peppers on that, then shook a healthy bit of grated Parmesan cheese on top. Instead of sour cream I put milk, dried basil and garlic powder in the scrambled eggs, then baked the same way.
So good it makes you want to smack your Mama. Srsly.
And so…since I’ve decided to write about whatever the heck strikes me on here now, I thought I’d share my excitement with you all! While I’m sure this is rudimentary and plebeian to a good many of you over-achieving types, I figure there are BOUND to be slackers folks like me who’ll be THRILLED with this revelation…
(So, Toni, I thank you, on behalf of myself and my fellow last minute Lucys who needed the inspiration. ;))