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Holiday Leftover Egg Bake

It’s the season of family, friends, and amazing food!!! When I think of the holidays, besides the memories and images of my family and friends…I immediately have visions of food. Black olives, deviled eggs, homemade yeast rolls, sausage balls, and mashed potatoes…real mashed potatoes (tiny lumps and all)!!

No matter where we are in the world or what craziness is happening…the holidays bring a sense of familiarity. Holiday traditions are something we look forward to because we can count on them. They can grow and change as our families do, but you can still count on the feelings they bring.

I am thankful for the food on the table, the faces around it, the love in the air, and did I mention the food?? 

Once the magical feast occurs, we are often found with leftovers and drawing a blank on what to do with them. At this point, you have exhausted your inner chef. 

I got a plan for you…holiday leftover egg bakes. These egg bakes freeze amazing and make a quick, nutritious, and easy breakfast for those of us with not enough hours in the day!! I actually don’t know anyone who says that they HAVE enough time!!

Ingredients


Tomatoes 
Onions
Spinach or kale (from the salad)
Broccoli 
Black olives
(Use a total of about a cup of vegetables, if raw, sauté to release any extra liquid)
Cheeses or meats from the charcuterie plate 
Turkey or ham, diced small
Any left over cheese ball, add that in too
(Use a total of 1 cup of meat/cheese)
One dozen eggs
1/4 to 1/2 cup of milk or water
Salt and pepper to taste

Add whatever you have leftover and would be delicious in an egg bake. Let’s not add the pumpkin pie, but then again with sautéed onions and goat cheese…it could be delicious too!! (Add at your own discretion)

Preperation

Preheat oven to 350

Generously spray a 12 count regular muffin tim with oil of choice. (I prefer grapeseed oil)

Lightly beat the eggs in a bowl and add milk to thin out the eggs just a little. Now get your sprayed muffin pan, really spray it, for real…spray it!! Divide the eggs evenly in the pan. Leave room for toppings; so fill only 2/3 of the way.

Now add your ingredients, meat and veggies first and then top with cheese. Bake at 350 for 18 to 23 minutes. The egg bakes will rise relatively high, but once out of the oven they will fall. Sad I know. The egg bakes are done once the center is no longer jiggly. Take them out of the oven and remove them with a rubber spatula…do NOT use metal of any kind…I am watching…I repeat…do NOT use metal. No knives, forks, or anything metal!!

Once they have cooled, place them in a freezer safe container or baggie and freeze for up to 3 months.

You too can add the magic of the food fairy to your gratitude list…just visit the food fairy website or like us on Facebook!!!