Pintember: Impossible Pie Breakfast Muffins

My 10th grader eats breakfast at 6:30am because his bus comes at 6:55.

He's not allowed to use the toaster 'cuz it is waaay too loud and will wake up the other 3 people in the house up to an hour earlier than necessary. So he eats lots of cold cereal and oatmeal (from the packets) and a yogurt. We can turn off the beep on the microwave, not on the toaster. And he alternates having cereal every morning with having breakfast Hot Pockets, on the other mornings. Hot Pockets get expensive after a while!

So I have decided to try making him (as well as everyone else) egg based breakfasts every once in a while. At least I know what goes in them and they are much cheaper!

I got the idea of doing the muffins from Pinterest. No surprise there!

Source: snackinginthekitchen.com via Samantha on Pinterest

I told my hubby about this recipe and he said that he didn't like eating reheated eggs so I decided to make Bisquick Impossible Pie muffins. We are always reheating Impossible Pie leftovers! We usually make the savory kind that are similar to a quiche.

So tonight, I decided to make an Impossible Pie for dinner and make the breakfast muffins at the same time.(Check out the many different types of pies you can make with Bisquick here.)

One and a half hours later...I had both tonight's dinner and tomorrow's breakfast done.

If there are any muffins left after everyone has eaten breakfast, I will throw the rest in the freezer for another day.

I wish I could give you a recipe but I've been making these pies for so long that I just throw them together with no measuring except for the batter. That happened to fit perfectly in the pan.

3 eggs, beaten
1 cup milk, I usually use skim
1/2 cup Bisquick mix

Just whisk it all together and pour it over the extras (like sausage, veggies and cheese, etc.) you put in the muffin tins.

Pintember: Crock-pot Breakfast

Since today was the first day of school, I decided to make breakfast for the boys. Most mornings they fend for themselves. (Especially the one with the 6:58 am pick up, he's always on his own!) But since I'm not a morning person I decided to crock pot it. My husband wasn't quite sure why I bothered...but then, he's not a Jewish mom! The guilt comes along with the job!

I had pinned several crock-pot breakfasts but I wasn't thrilled with any of them. So...I kind of combined a few. I took the ideas mostly from these...I think...

This recipe from:

Source: recipe4living.com via Samantha on Pinterest

and this one:

Source: kalynskitchen.com via Samantha on Pinterest

I have also had a lot of experience just throwing together egg stratas. But today I wanted it to be gluten free, so I decided to leave out the bread. I wasn't wasting expensive gluten free bread on 3 people who would not appreciate it! 

My biggest problem was that I had never made an egg dish in a crock pot or over night. When I was trolling trough the recipes (and their comments) I found that most over night egg dishes tend to dry out and over cook or burn. So since I am all about convenience, I put some frozen additions to the pot hoping that it would slow down the cooking even more than just putting it on low. My pot does not have a "warm" setting. I also made sure to reduce the milk added to the eggs since I knew that my food would defrost and add extra moisture to the dish. 

I was still so paranoid that I was going to ruin breakfast that every time I woke up last night, I went to check on it. I had turned it on at around 10 pm and ended up turning off...I think...around 3 am. I then came down at 6 am to turn it back on so it would be warm for everyone to eat. 

When my husband was serving himself breakfast he said I was kind of defeating the purpose for having put it in the crock-pot in the first place. He gave me a great idea...Get a timer for it! I'll have it turn on in the middle of the night by itself! Genius!

This is what I finally came up with...

Crock-pot Baked Eggs (serves 4, generously)

8 large eggs

1/2 cup milk (I used skim, If using fresh vegetables and meat add a little more milk)

1/2 tsp dried basil

1/2 tsp dried minced toasted onion flakes

1/2 tsp dried chives

dash granulated garlic

sea salt and pepper to taste

1 c chopped ham, frozen (I used leftover ham steak)

1/2 c chopped sweet red peppers, frozen

1 c chopped spinach, frozen

1 sm finely chopped onion, fresh

1-1/2 c shredded pizza cheese (mine had mozzarella and provolone)

1) Place eggs, milk and seasonings in medium mixing bowl. Whisk well. (I hate when I have scrambled eggs that have a bit of white in them!)

2) Spray crock-pot dish really well with cooking spray.

3) Layer veggies, cheese and meat in pot. I alternated with the eggs. (I wanted to make sure I had enough egg mixture to cover the extras.)

4) Place in crock in crock-pot on low for 5 hours.

5) Maybe, make yourself a piece of toast...and enjoy! 

Oh...and all of my seasonings (but the salt) came from Penzey's Spices! I love this place! And just so you know...the catalog is very worth having in hand! It has recipes and it tells you what each of the seasoning are used for.