A Leaky Sponge Leads to a Yummy Breakfast

Confession: Sometimes, by the time Friday rolls around, I have thought just about as much as I’m going to think for the week. Do you ever feel like your brain is full-to-the-top? I know, I know…our brains are like a sponge…but have you ever seen a sponge that is completely full of water?

It gets leaky.

Welcome to my Fridays! I’m basically a very happy, leaky sponge!

That said, I’ve decided to have a theme for Fridays, so I still get fun, useful information to you…but I can kind of pre-plan it.

Are you ready?

I call it…

Breakfast Feast Fridays

The idea, like last week, (which you can find, here) is to give you an idea for an amazing breakfast to cook on the weekend.

Weekend breakfast is, as you know, one of my very favorite things!

So here we go!

This week I’ve got a kitchen-sink sort of breakfast for you!

When I made this breakfast last weekend for the Sweetheart and his construction crew, I’d actually planned on something very different, but I was out of some the ingredients I needed, and I really didn’t want to go to the store.

Because of this…the Kitchen Sink Egg Bake Muffin was born.

Here’s what you’ll need (feel free to mix it up, I just used what I had in the fridge, and it turned out yummy!)

6 Eggs (makes 6 large “muffins”)

1 Cup Shredded Cheese

2 cups breakfast potatoes – see below

Cut up any kind of spud you’ve got, add 1/2 cup chopped onion, and fry in 2 tbsp oil until tender.

1.5 cups breakfast sausage – browned

1.5 cups garlic-roasted grape or cherry tomatoes – see below

While your sausage is cooking, add 1.5 cups of grape/cherry tomatoes to a baking dish. Add 1 Tbsp EVOO and 1 large clove of minced garlic. Toss together and roast in a 350 degree oven for 20 minutes or until the begin to burst. Remove, and allow to cool for 10 minutes. Cut in half using kitchen shears. TIP: Please allow these to cool a bit, or they will shoot scalding hot juice at you when you cut into them. It hurts. A.Lot.

Again, use whatever you’ve got, or if you don’t eat meat, substitute tofu or another veggie of choice!

Break the eggs into a small bowl and whisk. Add all ingredients to a skillet, along with a pinch of salt and pepper…

…and cook just until the ingredients start to come together and form a mushy-looking goo, about 2 minutes.

Spoon into greased muffin cups.

Bake at 350 degrees for about 25-30 minutes.

Allow to cool for about 10 minutes. Aren’t they pretty?

And delicious!

The great thing about egg bakes is that they are sooo versatile! You can add fresh herbs, tons of veggies, or anything you may have in your fridge. You can make a bunch of them on the weekend and have them for a quick, portable breakfast all week. If you don’t have muffin tins, you can make these in a pie pan too (or any baking dish) …they’ll just need to cook a bit longer.

There you have it! I hope you like the idea of Breakfast Feast Fridays. Breakfast really is an amazing time to cook, spend time with your family, fuel your body, and get your metabolism revved up!

Happy Friday!

What do you usually eat for breakfast, during the week or on the weekend? Is it an important meal to you or something you eat when/if you have time?

3 Comments to “A Leaky Sponge Leads to a Yummy Breakfast”

  1. Yea for Breakfast Feast Fridays!!! I never would have thought of eggs in muffin tins. What a fun idea!

  2. breakfast is my favorite meal of the day. i LOVE breakfast and go to bed thinking about what it will be the next morning. at home favorites include oats, cereal + yogurt, protein pancakes, and english muffin egg sammies, but nothing compares to a weekend brunch out and big, fluffy restaurant style omelets. matt and i go out to brunch one morning each weekend and it is my most favorite part of the day 🙂

  3. What an AWESOME idea! 🙂 Those muffins look wonderful!

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