Laura Crosbie of Hazlet has just gotten her go-to weekend breakfast recipe featured in PatchCooks. What we loved is that you can freeze these portions to eat for the rest of the week. Eggs freeze surprisingly well.
PatchCooks is a new nationally crowd-sourced feature that gathers favorite recipes from Patch readers coast to coast each week on a particular theme. This week's theme was "weekend breakfast"—delicious things you love to make when you have a little extra time.
We're no test cooks though—that's where you come in! Test it, try it and tweak it your way. Just be sure to share your recipes, tips, tricks and photos back. Use #patchcooks on Twitter or email firstname.lastname@example.org.
Next week's theme: Ridiculously easy weeknight dinners, emphasis on "I can make that with three hungry kids hanging all over me, easy." What's your go-to recipe?Here's Laura's submission: "Cupcake omelets"
Put asparagus, button mushrooms, half a yellow onion, half of a giant green bell pepper and some "I Can't Believe it's Not Butter" spray in a pan.
Cook that down with salt and pepper.
In a large bowl I whisked together 9 eggs and 1/2 a cup of while milk.
Spray cupcake tin with Pam.
Put veggie mix in each cup.
Fill 2/3 rds of the way with egg mix.
Sprinkle with shredded mozzarella cheese (4 oz total)
Bake at 350 degrees for 20-25 minutes or until a knife comes out clean.
I wrap them individually in plastic wrap and freeze so I can grab them and run for breakfast during the week!