Skip to main content

Dwayne's Egg Squares

I got creative with the title of this recipe variation! It evolved from "low-carb egg muffins" to an easier version in execution and clean-up, with a much higher yield. The recipe from Eat Drink Love is great, no doubt, and the muffins are an awesome idea. But I got tired of using and cleaning the muffin pan. Also, as I started making them on the weekends and then freezing them, they became my husband Dwayne's go-to weekday breakfast. Clearly, if I wanted to partake, 6 muffins simply weren't enough.  So here's how I altered it...

I use 1/4 C of onions and green peppers. I buy frozen spinach so I can grab a handful whenever I need it. I saute it along with the frozen chopped onions and peppers (I buy them ahead to chop and freeze). I often skip the garlic, but when I use it I use the  jarred kind. I use 12-14 eggs and 1/2 C or so of milk (any kind)! With this much egg ingredient I use about 1 tsp of salt and pepper to taste. For the protein (or leave it out for a veggie meal), I have used bacon, sausage, and slices of lunch meat ham (easiest and our fav). We love sharp cheddar cheese on pretty much everything, but can you use whatever you like. 

I basically wisk the eggs, milk, and seasoning and pour it into a greased 9x13 casserole dish. Then I just add in the rest. I like to submerge the shredded cheese into the egg mixture because it can get chewy if it bakes sitting on top. Careful when putting in the over because that's a lot of swishy egg stuff in a casserole dish! I bake it at 350° for 30 min. When it cools I cut it into squares. Then I use freezer paper and a gallon-size ziplock bag and throw them in the freezer. It can make up to 24 squares! 

Two squares is plenty for a quick, protein-filled breakfast. I love being able to put them in the microwave in the morning (60-80 sec) toss them in a travel cup and head out the door. Dwayne, however, enjoys a more leisurely breakfast with 2-3 squares loaded with cracked pepper, a side of instant grits, and some fruit! 

Super fun, easy, filling, and nutritious!




Labels:

Comments

  1. UnknownOctober 28, 2021 at 12:27 PM

    I need to try this one! We love breakfast casserole, but I never thought about freezing it in muffin shapes or squares for later! Hmm. New recipe &/or freezing methods to try! Win win!!❤️❤️

    ReplyDelete

Post a Comment

Popular posts from this blog

Our Favorite Chicken Pot Pie

Few things are more comforting than crescent rolls with yummy chicken goodness. There are many ways you can make chicken pot pie. I've tried several ways and the winning method was one I adapted by taking some from Joanna Gaines' recipe and some from another recipe I already had. I've made it with ready-made pie crust - both one-crust and two-crust. It just pales in comparison to the crescent roll top. I love how you can customize the dish to however small or large you want. You might even want to add hard boiled egg! That would be a "No" for my husband, but bring on more peas and he's happy. It's definitely a great supper for any time of the year! Our Favorite Chicken Pot Pie
Post a Comment
Read more

A Southern Girl's Chess Squares

So my last post was about healthy food and this one, well, is not so much! But it's such a popular dessert I had never made, that I decided this was my opportunity. This weekend is Family Reunion weekend and my husband's extended family is quite extensive! Lots of people. Lots of food. So why make chess squares? Well, first of all, I am sure they will all be eaten so fewer calories for me lol. Secondly, I have been wanting to try them because some time ago my sister-in-law made some and my youngest step-daughter raved about them. So, this post is dedicated to Molly!  Three things I know that Molly likes are butter, sugar, and cheese! This recipe is a creative combination of those ingredients plus just 2 more. Super easy. Mine didn't look ready after even 50 minutes so I put them under a low broil for a couple of minutes to get the browning on the top. I let them cool overnight and cut them with a plastic knife. These don't have to be refrigerated and can stay in an airt...
Post a Comment
Read more

Tomato Pie - Southern Living

My love for tomatoes has been a thing for as long as I can remember. My parents didn't grow up southern and didn't cook that way, so I was ignorant of  uniquely southern cuisine until later in my life (i.e. I had to have a high school friend explain to me what a "grit" was 🤣). So when I learned that you could make a pie full of tomatoes it made my heart sing!  Many recipes are simple and include lots of cheese and mayo resulting in a runny (yet yummy) substance on your plate. I saw this recipe in Southern Living magazine and the picture lured me in. The main difference I believe is the addition of bacon and an egg.  Bacon can make it "dinner worthy" because it's a meat/protein, and the egg firms up the consistency as it cools. It is time intensive because of the need to blind-bake the crust, pre-roast the tomatoes, and allowing them to cool. It takes even longer if you follow the recipe exactly and you make your own crust. HA! Who has time for that? So ...
Post a Comment
Read more