Hey guys! This week I decided to make a breakfast meal prep. I often find myself skipping breakfast because I don’t have an easy grab and go, inspiring the idea for this week. I used a snack I remember my mom making for me when I was I was younger, and adjusted it to my taste. I made 8 egg bites this week, and rinsed/ reused the same small Tupperware container every morning to take 1-2 egg bites with me for breakfast. However, I stored them in the fridge in one of the meal prep containers I bought from Walmart last week. This week I broke another little piece off a second container, and will probably have to buy more containers within a month. I would recommend just spending a little bit of extra money on some glass or Tupperware ones.

person holding brown egg on green ceramic bowl

This recipe was a lot of work for something I didn’t end up enjoying that much (if I’m being brutally honest). I usually don’t mind doing really fine chopping if the result is worthwhile, but I didn’t like the way these tasted. I think this was simply because I was eating them cold, since they were meant to be a quick grab and go. The flavours were just a little dull and didn’t mix well together if the egg bites weren’t microwaved. I also used a purple onion, and the colour bled into the egg which kind of freaked me out every time I took a bite, because it looked like the egg was off. So maybe not a super great recipe for someone with certain food sensory difficulties. However, I think if these were warmed up before eating them, they would be way better. I had one at home when they were still warm, and they were delicious. So that’s definitely something I learned and will try next time. Negatives aside, I really enjoyed pulling this memory from my childhood, and calling my mom to ask her how she made them. We FaceTimed together while I made them and it was a really nice excuse to catch up on the past week. I really love how technology and social media can connect us to our loved ones, but like we discussed in class, it’s important we use social media dominantly for connections, and less for comparison. I found the experience of cooking on the phone with my mom a lot more wholesome than the aimless Instagram scrolling I would normally do in my free time. I hope you guys get to try this for yourselves, and have as much fun with it as my mom and I did.

Breakfast Egg Bites

Ingredients

(portioning dependent on your taste)

  • Bacon
  • Shredded cheese
  • Tomato
  • Chives or green onion
  • Garlic
  • Onion
  • Salt
  • Pepper

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • Fry bacon strips in a frying pan over medium-low heat until they’re almost crispy.
  • Line a plate with paper towel and put the fried bacon onto the paper towel.
  • Pour the bacon grease into a mug and wait for it to solidify before putting it in your compost (never put bacon grease down the sink).
  • Chop the tomato, green onion (or chive), onion, and fried bacon.
  • Mince the garlic.
  • Shred the cheese.
  • Crack as many eggs as you want (ratio dependent on how many egg bites you want) into a bowl. I would recommend seven-eight eggs to make twelve egg bites. Sprinkle with salt and pepper. Whisk together.
  • Spray a muffin tin with cooking spray.
  • Put a small pinch of garlic and onions on the bottom of each muffin cup, followed by bacon and tomato.
  • On top of the previous layer, add egg, green onion/ chive and cheese.
  • Place the tray in the oven for 15 minutes. I waited until the edges of my egg bites were a little golden before I removed them from the oven.
  • Let them cool before putting them into containers and refrigerating. Microwave before eating for better flavour distribution.

By the end of the school week, these still tasted very similar as they did at the beginning of the school week. The only difference was they were a little harder towards the end of the week, but still soft. My only complaint, as previously discussed, was how they tasted when they were cold. I’m not sure if I would make this again for a grab and go, but maybe for lunch when I know I will have more time to heat up my food. Let me know if you decide to make this recipe!

Special thanks to the photo by Louis Hansel on Unsplash