Every week, I try to get a plan, a menu, a shopping list and a bit of a head start on food prep for the week coming up. This week, I am making a favorite easy egg bake so I have a healthy breakfast without the daily fuss and muss.
First I lay out all my ingredients, so everything is right in front of me. The cooking term for this is Mise en place, which literally means to set in place. I set out my ingredients in the order the recipe is written, then it is all at hand. It’s also helpful for me to do this because I sometimes am interrupted by phone calls, my dog barking at someone walking their dog (thank goodness I have a dog to save me from missing ANYTHING that may happen in the neighborhood!), and occasionally, I need to immediately stop what I am doing to help Mor-Mor with something.
I peeled and chopped the onion, sauteed it in olive oil. Then added it to my big purple Tupperware bowl along with the hash browns, cubed ham, and a couple of good sized handfuls of shredded cheese and mixed it all together. I had some leftover steamed broccoli and some fresh tomatoes, so added them to the mixture too — this is a good way to move those little bits and pieces out of the fridge and put them to nutritional use. Then I poured it into a prepared pan(cooking spray, sprayed 9 x 13 pan).
Next, I put 11 jumbo eggs into my purple Tupperware bowl along with a cup of milk, some salt and some pepper. Then I mixed that all together with a whisk.
Why did I use only 11 eggs, you ask? Well, because they are jumbo eggs and I need one egg because I’m making homemade mayonnaise next.
I poured the egg mixture over the potato mixture, patted it down, added a bit more cheese and a sprinkle of dried parsley and paprika – just for color, covered it and popped it into the fridge until tomorrow morning.
I was going to bake this for brunch, but by the time I got it all put together, I decided to “go the the flow” and into the fridge it went. Besides, it was time to take the dog for a quick walk and I was starving, so Mor-Mor and I had sandwiches for lunch.
The next morning, I preheated my oven to 350 F., removed the cover and baked it. It actually took about 5-minutes longer to cook, just because everything was cold from the fridge.
I love to food prep. It makes my life so much easier. Sometimes, I food prep with a big salad for the week, or a big container of cut up fresh vegetables.
What a yummy breakfast and my weekday mornings will be so much easier!
As I said, it’s a fairly easy recipe. Here is my version of the recipe: