Planning to have some family or friends over for holiday brunch? Do you know how hard it is to get eggs and pancakes ready for a crowd? Even a small crowd! It’s tough. And then you are a slave to the kitchen and not able to enjoy the fun. Well, I have two great ideas for you!
Have you ever considered making pancakes in a sheet pan? You just pour your batter onto the sheet pan and bake till done! Then carve them up and serve. Yes, I know. They will be square and not round, but who cares? You have some fresh fruit and pure maple syrup and it won’t matter in the least. And everyone’s pancakes are done at the same time! You’re welcome!
Well, I’ve also got these muffin tin baked eggs for you! Prep them and pop in the oven and you can make up to 12 or even 24 individual egg cups in less than 30 minutes and they are all done at the same time! I am giving you the recipe for 8 cups but you can make as many as you need.
I even scrambled some eggs and poured them into the muffin tins over the selected ingredients as well. Same baking time – even the same ingredients can be used, you’ll just get a nice puffy scrambler rather than the ones with the yolk top! It’s fun to have a combination!
Now, let’s talk meal prepping… These are fast and easy and will last up to 4 days in the fridge. You have a grab and go breakfast, lunch protein or snack any time. All you have to do is let them cool, remove them from the tins and then store them in your favorite containers. You can eat them cold, or you can heat them up quickly in the microwave for about 20 seconds. You may want to make extra, because they will go fast!
As, always, I’d love to hear about your fun ideas for eggs for a crowd or just let me know how yours turned out!
Love, Peace and Baked Eggs!
Meal Prep Baked Eggs
Ingredients
- 1/2 medium sweet potato grated
- 1 6-inch corn tortilla cut out 4 small circles
- 1/4 cup spinach sliced into small pieces
- 8 large eggs organic, if possible
- 2-3 tablespoons cotija cheese or grated cheese of choice, optional
Instructions
- Preheat oven to 350° F (180°C). Prepare muffin tin by either greasing 8 spots well, or using silicone muffin tin liners.
- Using a small circular cookie cutter or glass (I used my cylindrical glass small measure cup), cut out four 2.5-inch circles from the one tortilla. It will be tight and the final one may not be perfect but it will be fine. Place about 2 teaspoons of grated sweet potato in 4 cups and the 4 small corn tortilla circles into the other 4 cups. Spritz with avocado, grapeseed or coconut oil spray and bake in the oven for 5 minutes.
- Add sliced spinach or other greens, if using, then crack one egg into each tin cup. I cracked eggs gently - one at a time - into a 1-cup pyrex measuring cup and gently poured each into a muffin tin. But not really necessary.
- Top with cheese (optional) or other desired ingredients, salt and pepper and smoked paprika, if desired.
- Bake for 14-20 minutes or until yolk is at desired doneness. I have found that baking in the silicone muffin liners takes slightly longer. Be aware that the yolks may look less done than they are, and that the eggs continue to cook a bit after you take them out.
- Serve with some sliced tomato and spinach with a drizzle of very good olive oil all around. They are also perfect for making English muffin sandwiches, or cut into slices and put into a breakfast taco with some salsa!
