A little time on the weekend gives you a good breakfast all week!
No matter how good my intentions, I never get up in time for a good breakfast before I leave for work and it's expensive to buy it at the cafeteria everyday and it's not nearly as healthy as it could be. So I experimented and came up with this egg dish that can be frozen and reheated. :)
I list the ingredients that I use but you can substitute pretty much anything you want as long as the eggs are cooked through and the freezing instructions followed.
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Preheat the oven to 350. Coat the frying pan with a fine spray of olive oil and heat over medium-high heat.
Add garlic to the oil and cook for 30-60 seconds. Add onions to garlic and saute until they are translucent. Add the mushrooms and cook entire mixture until it starts to brown, about 5 minutes.
In a bowl, mix the spinach with the onion and mushroom mixture.
Spray 9x13 pan with olive oil spray and spread vegetable mixture over bottom of pan. Top with fake bacon pieces and the cheese. Pour the eggs over the whole dish.
Bake at 350 for 45 minutes or until eggs are set in the middle.
Cut the dish into 6-8 pieces and put each piece in an individual container. Do NOT put the lid on it. Alternatively, you could use sandwich size baggies but do not seal the bag. Let cool for about 30 minutes.
Place the containers in the freezer but still do not put the lids on them. Let them freeze for 3 hours or overnight. When frozen all the way through, seal the containers.
To reheat, microwave covered on high for 2.5-3 minutes or until hot all the way through and enjoy!
Note: putting these in the freezer while still warm will result in too many ice crystals which will cause your eggs to be slimy when you reheat them. Plus it will lower the temperature of your freezer. Putting the lids on them before frozen will result in not enough ice crystals which will make your eggs rubbery when you reheat them. At least that was my experience while experimenting with these. :)
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KMOM14
22 Oct 17:22
Sounds yummy. Will have to try this some time. Thanks for sharing it with us!