Hold tight! Spring will be here soon. We saw a newly emerged Robin yesterday. And my hubby went to the feed store on Monday- and brought home some babies (Rhode Island Reds and Barred Rock pullets).
We already have seven hens- Barred Rocks, Silver Laced Wyandottes, Rhode Island Reds and an Aracana, a Rooster (who was supposed to be Buff Orpington Hen) and a Guinea Hen. The RI Reds are my favorites- the hens are friendly enough to eat out of your hand. All of our critters will be brown egg layers- except the Araucana, who lays blue eggs.
What to do with all of those eggs? Well, GF baking takes lots of eggs. Omelets, of course, but also wraps (thin omelet wrapped around a filling), frittatas, and egg cups. I got an off-blog question from Dianne wondering about the egg cups on my lunch menu last week. They are easy, reheat well and fit in a lunch box.
In Spain and Italy, eggs like this are more likely to show up as a lunch box item than a breakfast one. It's also a great way to use up bits and pieces of leftover rice, pasta or veggies.
Portable Egg Cups
Makes about 12 muffin-sized cups
1/4 cup finely diced onion
1 Tablespoon salsa
1/4 cup ham, turkey or salmon (leftovers are great here- and meat is optional)
3/4 cup shredded cheese (any variety)
1/2 cup "starchy" cooked leftover (dice potato, cooked pasta or cooked rice)
1/2 cooked, frozen spinach (or other green veggie, cooked and drained, if necessary)
4 eggs, lightly beaten
Salt and Pepper to taste
Preheat oven to 350 degrees. Spray a 12 cup (or two 6-cup) silicon muffin pan, teflon coated muffin pan or regular muffin pan lined with foil muffin papers.
Combine all of the ingredients in a mixing bowl. All of the vegetables and starches are interchangeable- use what your family likes or what you have on hand. I have actually used 1 1/4 cups of frozen mixed veggies, thawed in the microwave, in place of the assorted vegetables in the recipe
You may sub reduced fat cheese, soy cheese, or if you prefer, no cheese. You may want an extra egg if you opt to go cheeseless.
Divide all of the mixture evenly among the muffin cups. Bake for about 20 minutes until set in the middle. You can freeze or refrigerate them, and re-heat in the microwave, if you wish.