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| Egg Bowl with onions, peppers, hashbrowns, bacon and cheese |
- You're need little sandwich (or snack) sized bags to fill with your favorite fillings. (I give a bunch of ideas below)
- Tuck all the little bags inside one big labeled FREEZER bag and then put them right in the front of your freezer for easy a.m. access.
- In the morning, pop the baggie in the microwave for 30 seconds to break it apart.
- Pour your fillings in a microwave safe bowl*, add an egg or two and stir. Put it in the microwave for 1.5-2 minutes, stirring/whisking with a fork every 30-40 seconds.
- ENJOY!!
*My husband likes to pan cook them. He warms a tiny cast iron pan, tosses in the fillings, adds two eggs and mixes it up right in the pan. It still just takes a couple minutes cooking everything up!
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| Egg Bowl filling after 30 seconds in the microwave |
So, how do you prep the fillings? Before you decide what fillings to use, consider these tips:
- Cut up your bacon into 1/2" chunks before cooking to speed up cooking. Save some grease for tips 2 & 3.
- Onions taste better cooked (at least in omelets). So, if you're cooking diced onions up for something else, make a few extra. Otherwise, dice them up, and saute them in butter, oil or BACON GREASE from step 1! Oh yea.
- Mushrooms are also better cooked before freezing, so you can toss them in after your onions or cook them seperate. Make sure they aren't all piled up in your pan, keep them in a single layer, otherwise they won't get all browned and yummy.
- Peppers freeze well, but if you prefer them cooked, toss them in with the onions. They are too wet to be cooked with mushrooms.
- I used a bag of frozen hashbrowns. But, if you have leftover baked potatoes, then use them instead!
- Buy extra eggs to have on hand. You don't want to add them to the freezer bags, but you'll want to have enough eggs in your fridge to make some omelets for a few days.
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| Egg Bowl ready to be whisked and cooked in the microwave |
Freezer Friendly Filling ideas:
- Onions
- Peppers
- Mushrooms
- Bacon
- Sausage
- Cheddar Cheese (or any other favorite shredded cheese)**
- Spinach
- Black Olives
- Feta Cheese**
- hash browns
- salt & pepper
- hot sauce
- Black Beans
- Corn
- Cubed Ham
Non-frozen topping ideas
- Diced Tomatoes
- Avocados
- Sour Cream
- Salsa/Taco Sauce
- ketchup
I'm a HUGE taco fan, so putting my favorite taco toppings together is delicious. Also, what is your favorite omelet combo? Ham & Cheese? Mushroom Swiss? Throw it together and then...LABEL!
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| Bag of baggies in my freezer, ready to go! |
Assembly (Harness your inner Henry Ford here)
- Line up a bunch of small baggies along your counter.
- Get a tablespoon (just grab one from your drawer).
- DON'T Measure -- estimate!
- Go down the line and add a scoop of your first ingredient into ALL the baggies.
- Now, take your second ingredient. Do you like it as much? Add the same amount. Like it less? Add less. More? Guess what...add more. Add them ALL the way down your Henry Ford assembly line.
- Keep going until all your ingredients are added. My goal is about 1/3-1/2 cup of fillings for each baggie. But this is your gig...go for what will fill your craving in the morning.
- Press the air out of each baggie, tuck them into a labeled freezer bag (quart or freezer)
- Throw it in the freezer
- Pat yourself on the back.
Use a ballpoint pen or sharpie and label your bags! Don't forget to label it with the kind of mix and the date.
**I put my cheese right in the small baggies because if I don't the cheese will get eaten by the teenagers before it makes it into an egg bowl. If you prefer to use it as a topping, then you can put a quart freezer bag full of shredded cheese right next to your mixes in the freezer, so that it doesn't get pilfered into the after-school grilled cheese, or what-not. Whatever you decide, label it clearly--Don't Touch!-- works well. ;-)
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