Anyone who knows me well knows that I am NOT a morning person. I need at least an hour of quiet time with my Bible and my coffee before I can even fathom the idea of cooking breakfast… or even having a conversation with someone for that matter. Since we always seem to have an abundance of farm fresh chicken eggs, I decided to bake homemade egg frittatas so that my girls, who wake up with the chickens every morning, would have something to eat other than sugary cereal.
Nobody ever prepared me for how early Farm Raised Kids wake up. Aren’t kids supposed to want to sleep until noon? My girls are eleven and thirteen, and they wake up way too early for my taste. Seriously! I’m talking like 6:00 am even on the weekends and during the summer. NO THANK YOU! It is much better for everyone involved (trust me) if I just keep sleeping, so that means I have to get creative with breakfast.
One of the easiest things to make for breakfast are these make ahead homemade egg frittatas. You can literally put anything you want in them and call it breakfast.
- 20 Large Eggs
- 1 1/2 Cups Shredded cheese of choice I use a yellow and white mixture
- 1 lb Cooked ground breakfast sausage or crumbled bacon
- 1 Can Diced Rotel Tomatoes with green chilis If you love Rotel like we do, you may want 2 cans. Be sure to drain first.
- Scramble all of the eggs in a large mixing bowl, and then stir in the remaining ingredients.
- Using a 3/4 cup measuring cup, scoop the egg mixture into a greased muffin tin. Fill it almost to the top, but leave a tiny space so that they don't fold over the top.
- Bake in the oven on 350 degrees for approximately 20 minutes. They will get a little brown on top. Just test them to see if they need to cook a little longer.
- Cool completely and then pop them in a Ziplock bag and store them in the fridge.
Before I ever owned my first chicken, I had visions of waking up early, walking out to the chicken coop with my girls, gathering fresh eggs, and immediately cooking them for breakfast. My chickens are laughing at me for that because this mama couldn’t wake up early if I had to. Thank goodness for make-ahead egg recipes, because they save me from the sugar high that I would have to deal with if my girls had to eat boxed cereal or frozen pancakes every morning. Homemade egg frittatas are a favorite around here, and if we are lucky we still have some leftover homemade sourdough biscuits to eat with them!