Bake Scrambled Eggs in Glass Jars for a Portable Breakfast All Week
Welcome back to Sunday Sus maintenance, a weekly section of simple and delicious dishes for the laziest of everyday life. Sunday seems like the day most of us make breakfast, and all too often we skip it during the week. Let’s fix this by starting now.
Many of you have been asking questions about eggs lately and I was very surprised to see so few questions about fried eggs. Maybe it’s because we Americans prefer large lumpy dry curds over the richer, creamier options found elsewhere, but even those large lumps can be creamy, fluffy, and delicious. Another known problem with scrambled eggs is unless you get them. drive-thru is that they are not famous for reheating. Yes, a poached egg can be gently reheated in warm water, but how many of you wake up on Thursday and look forward to having your eggs ready again before work? Not me. And while few of us want to admit it, we’ve all had variations of reheated omelettes in a freezer breakfast burrito or a large sandwich in the breakfast chain. But you and I are better than this. So let’s make a quick and easy breakfast that you look forward to tomorrow morning – and maybe before the end of the week. So, yes, I suggest you reheat the eggs. But these will not be individual egg lumps, they will be more like tender eggs in the “frittata” style, which many on the Internet call “egg muffins”. Adding dairy or nut milk adds enough moisture to make it enjoyable throughout the week, but it will still kind of taste good. To ease this, I turn to Greek yogurt.
Rich, thick, high-fat Greek yogurt helps the proteins in the egg by keeping them in a dense bath that slows down the drying process during cooking.
Mason Jar Frittatas
- 3 pints bricklayer with lids
- 12 large eggs
- ¾ glasses of plain Greek yogurt
- 2-3 tablespoons unsalted butter, ghee (or other delicious fat)
- Salt and freshly ground black pepper to taste.
- Any additional ingredients your heart desires
That’s all. Why such a short list of ingredients? Because I can’t tell exactly what to put in the eggs and I want to leave room for customization. Everyone likes different things, and no one will tell you what to add here. At least twice a week, one of the guys I work with in my main job sprinkles maple syrup on eggs. I have not seen this anywhere, but I think this is an option. Grease the insides of the jars with butter and fill them with the ingredients. I will choose chorizo, baby spinach and sweet onions. Add as much or less toppings as you like, there is no wrong way to do this.
Beat the eggs until a viscous mixture forms and no visible white streaks remain. Season with salt and pepper, then add yoghurt and beat until smooth.
Divide the egg mixture over the jars, keeping in mind that they bulge slightly when cooked. And by “a little” I mean something like an Egg Rollie , so be sure to leave some room for expansion.
Place the jars on a baking sheet and bake them in a 350 ℉ oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. They will be very hot, so let them cool down for a few minutes and release the air before drinking. If you haven’t eaten a dozen eggs frittata, cover when they are cold enough and refrigerate for up to five days.
The other two cans you haven’t swallowed in 10 seconds will make you jealous in the office this week, so be prepared to answer questions. To reheat, remove the lid and cover with a paper towel. Hammer them in for a minute and you’ll be back in egg paradise.
I’ve found these items to be a great way to clean food leftovers from the fridge. Maybe not to save the remnants of the Italian substrate, but spicy capicola with Cubanella pepper and grated Parmesan cheese? Hell yes. Leftover corned beef from the St. Paddy sale? In a jar with a little diced potatoes and onions and you have a hash tat and that’s great.