I had a very large quantity of ham left over from Easter, by design. As I mentioned in my last post, I’ve been cooking for a few additional people outside of my family, and due to the logistics of handing off the food, I’ve been utilizing a lot of my freezer-friendly recipes. This is one of them.
These “Breakfast Muffins” are basically mini crustless quiches. Here’s what you do:
Spray a muffin tin with cooking spray. Then place any of the chunky fillings you intend to use – in this case, ham, but it could be sausage, mushrooms, potatoes, onions – in each of the cups.
In a mixing bowl, beat some eggs. I used 10 eggs, which actually turned out to be a little too much. For a standard-sized tray of muffin tins, 8 is probably the sweet spot. Add some milk – non-dairy works fine if you’re avoiding dairy – and any spices you wish to add. Then, whisk in any cheese you plan to add, as well as any greens you wish to include. In this case, I used kale that I froze back in July.
Pour the egg mixture into the muffin tins and bake at 375 or so for … longer than you’d expect. I checked these three times before they were really done. Depending on how evenly your oven heats and whether or not your add-ins were frozen, the range could be from 20 to 40 minutes. Eyeball it. Check with a knife – if it comes out clean, you’re good. You’ve got this.
Once they cool, these muffins can be eaten right away, but I like to wrap them up and freeze them. They’re super convenient for mornings where you’re in a rush but need a hearty breakfast.
I somehow managed to fail to get a picture of the finished product, sorry! Next time.
Remember how I talked about making vegetable soup base a while back? Two nights ago, I used one of these babies to make a comforting dinner on the fly.
While I defrosted the pre-made soup starter, I sauteed a package of chicken and apple sausages (frozen from my summer poultry share from Griggstown Farm). I deglazed the pan with a little white wine and then added some zucchini I’d blanched and frozen in the summer.
After making sure the sausage had cooked through, I added the vegetable soup base and a package of edamame from Trader Joe’s. I brought the soup up to boiling for a few minutes and then cut the heat. Ta-da! Dinner was done.
We actually topped the soup with the remainder of the pea shoots from last week’s microgreen delivery, but I was hungry/disorganized enough that I did not think to take a picture of my bowl. Next time!
You know how people talk about “life hacks?”
Yeah, it kind of makes my skin crawl, too. But if there were a CSA-equivalent of a life-hack this time of year, it’d be the vegetable soup base.
This week, we had carrots, celery, peppers, and onions. I had garlic in the house, and I had weeks worth of potatoes backed up… time to make some soup base.
I made some vegetable stock with some scraps that were sitting in the fridge while I prepped other parts of the share, and then I began sauteing the vegetables for the soup…
Pretty simple – I combined this melange with the vegetable stock, salt, and pepper, and let it simmer for a while before packaging it up and sticking it in the freezer. Over the winter, it will pair well with any combination of: egg noodles, orzo, meatballs, sausage, turkey, or chicken. Every year, prepping this base has been useful… and on a week where I’ve already got meals covered, it’s a relief to have a purpose for this much of the share.