eggs Archives - Food Bank of Contra Costa and Solano

We get it. Fall is a busy time of year. These on-the-go omelettes can be made in advance and warmed up for a quick meal or snack. And yes, you can freeze them too.

It’s hard to even call this a recipe because both the ingredients and the measurements are flexible. You can switch up the meat, the cheese, and the vegetables–your taste buds won’t get bored with so many flavor combinations.

Pro tip: these are great to make when it’s time to clean out the refrigerator to avoid food waste!

INGREDIENTS:

9 eggs
¼ cup milk or water
Salt and pepper
Meat, cheese, vegetables. Here are just a few examples:
- Chopped Meats: Bacon, Sausage, Ham
- Shredded Cheese: Cheddar, Swiss, Gruyere
- Chopped Veggies: tomatoes, mushrooms, onions, spinach, bell pepper

INSTRUCTIONS

Preheat oven to 375 degrees.
Grease muffin tins.
Loosely place approximately 2 TBSP of your desired combined meat, cheese, vegetable ingredients in each muffin cup.
In a separate bowl, beat eggs.
Stir in ¼ cup of milk or water to eggs (helps make eggs “fluffy”).
Add salt and pepper to taste.
Pour egg mixture in each filled cup to about about 2/3 full.
Bake about 20 minutes

Cool before placing in refrigerator or freezer for storage. When ready to reheat, pop a couple in the microwave for 30-45 seconds.

Yield: 6 Servings
Total cost for 6 servings: $10.45
Cost per serving: $1.72

Price – Ingredients
For the topping:
$2.58 – 2 pounds russet potatoes, peeled and cubed
$0.22 – tablespoons butter
$0.33 – ½ cup half and half
$0.29 – 1 egg yolk
$0.15 – 2 carrots, chopped
For the meat filling:
$0.44 – 2 tablespoons olive oil
$4.49 – 1 ½ pounds ground beef
$0.15 – 2 carrots, peeled and chopped
$0.65 – 1 onion, chopped
$0.22 – 2 tablespoons butter
$0.04 – 2 tablespoons flour
$0.80 – 1 cup of chicken or beef broth
$0.04 – 2 teaspoons ketchup
$.05 – 2 tablespoons Italian parsley, finely chopped
Dash of hot sauce
Salt and pepper

Directions:
Preheat the oven to 400 degrees.
Boil carrots until tender about 8 minutes, drain and set aside. Boil potatoes in water until tender, about 15 minutes. Drain potatoes and pour into a separate bowl. Mix in butter, half and half and egg yolk. Mash until smooth and mix in carrots.
While the potatoes are boiling, saute carrots and onions with the olive oil in a medium saute pan over medium heat until vegetables soften, about 5 minutes. Add beef and cook until browned, about 3 minutes.
In a separate saucepan, cook butter and flour, about 2 minutes. Whisk in broth, ketchup, and hot sauce; thicken for about 1 minute. Mix gravy into meat and vegetable mixture. Season with salt and pepper, to taste.
Pour filling into a 13×9 casserole pan. Spread potatoes over meat evenly and place on a baking sheet in oven to catch drippings. Bake for 25 minutes or until potatoes begin to brown.

Ingredient: Eggs

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Ingredient: Eggs

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