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My tremendously supportive husband & I have 3 wonderful children, 1 dog, 12 laying hens, 2 dairy goats, 3 bee hives, and a 2000 sq foot vegetable garden on a small 1/4 acre lot in the city. In the center of it all is our small 1,000 sq foot house purchased in 2008 as a foreclosure that we fully renovated to host our growing family, home school adventures, and small home business (CozyLeaf.com). We have a desire to learn a path to self sufficiency finding ways to be good stewards of the resources God has given us. We want to learn to live with less as we laydown roots to our little homestead.

Friday, May 21, 2010

Breakfast Egg Fritatas

I'm always looking for ways to use up some eggs in a new creative way (besides scrambled eggs every morning!). And now that the garden is taking off I have some veggies to work with too (will have a lot more here soon, but not quite as many yet). I'm absolutely addicted to arugula! I cant get enough of it! SO I thought I would try baking with it...along with some eggs (somehow!). I called my mom for baking advice (which I always do when I am in a mental rut and dont quite know if something will work out in the kitchen like I hope or want it to!). We bumped a couple ideas past each other and ended up with this fun little diddy :) (I'm not really a big fan of following recipes, mainly because I rarely have all the ingredients I need in the fridge...so I experiment, and call my mom for experimental advice!)

1: Mix up your eggs with a little salt (use 9 eggs for a 12 cup muffin pan) and chop your veggies and herbs (I used fresh spinach, arugula, chives and basil from the garden)

2: Oil your muffin cups/stone (don't use paper muffin cups, I tried this and it really didn't turn out as good)

3: Cut bread circles and place them in the bottom of the muffin cups (I used the leftover homemade bread from the other day)

4: Put your chopped veggie and herbs over the bread
5: Pour the eggs over your chopped veggies in your muffin cups
6: Top with some cheese
7: Refrigerate at least 2 hours -24 hours (the bread needs time to soak up the juices and the salt needs time to work into the veggies and release their juices)
8: Preheat oven to 325 degrees and cover your pan with parchment paper and bake for about 30 minutes covered and then about 20-30 minutes uncovered....until a knife inserted into the center comes out clean
9: Let them set in the pan for a couple minutes then remove them to a cooling rack
10: Enjoy

I made some focasia bread to go with my breakfast egg muffin and cut up some fresh radishes that I picked this morning...mainly because it needed some extra color :)

You can also do this recipe for any type of pan as well. (this size loaf pan I used about 10 eggs per pan for the egg mixture)


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