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

Roasted Baby Eggplant with Parmesan

Today I spent much of the day in the quaint little town of Mt. Laurel where my good friend Laura and her husband Mark live. Mt. Laurel has a farmer's market every Saturday (Farmer's markets are another thing that says "summer" to me!). I love the bright colors of vegetables and the amazing shapes and sizes of home-grown veggies. Among my typical tomato purchases, I decided to branch out and get some tiny eggplant. I don't typically like eggplant but these were just too cute to pass up. I came home and found this recipe. First I'll say that I learned after the fact that the ones I bought were actually not considered "baby" but of the "fairy tale" variety. Quite a difference. In this image  I found online, the fairy tale eggplant is on the left and baby squash is on the right. The ones I had bought were so much smaller, that the seasoning the recipe called for was too much. Also, since they were small, you can actually eat the skin and all ...
Post a Comment
Read more

Skinny Zucchini Lasagna

OK back to the healthy meals! I discovered this recipe when I was doing a keto diet some years ago. It has become not only my favorite keto meal but one of my favorite meals overall. It is low carb and low calorie because not only does it replace pasta with zucchini noodles but also ricotta with cottage cheese. You can also use ground turkey instead of ground chicken.  It takes a while at the front end because you have to prep and grill the zucchini slices. I went ahead and invested in a mandoline for easy and even slicing. Also, I typically use my gas grill instead of a grill pan or panini press.  There are a lot of slices so I found the outdoor grill afforded me more space so I could grill them all at once.  As for the sauce, I am still working on that balance. I guess you could just use regular pasta sauce and be done with it; but, if you make your own it can tend to be runny so I try to thicken it up with tomato paste and some flour. But as you can see in the final ...
1 comment
Read more

Breakfast Enchiladas

Several fun stories with this recipe. I admit salsa and eggs for breakfast never appealed to me until we stayed at a bed and breakfast in North Carolina. That was our breakfast one morning, and to my surprise, it was amazing! I just figured salsa was something that only made sense with a Mexican dinner. And with eggs?? Ew! Well, as I consumed every bite, all I kept thinking was "where has this been all my life??" 😆 I absolutely love Mexican food so this recipe of breakfast burritos really grabbed my attention, especially since I was searching for Keto recipes at the time. It is a perfect Keto meal any time of the day and it is super fun to make! I used small omelette pans in the photo but with all the filling, it makes the egg "tortillas" hard to roll and keep from unfolding in the dish. I sometimes use a 10-in skillet and am able to fold the edges so as to keep the filling intact (you'd need more eggs for this). It is helpful to have two pans making the tortil...
Post a Comment
Read more