I've seen these mini egg casseroles, and I always forget about them when I'm cooking breakfast. Yesterday was the perfect opportunity for this breakfast on the go. My friends Jordan and Andrew, Andrew's friend Marie, Alyssanne and I went apple picking. Before we left, I whipped up some egg muffins with fresh basil, heirloom tomatoes, cheese, s+p, and a little chopped ham (for the meat-eating half of our group). I mixed everything together, just like you would any other breakfast eggs, spooned a little in each muffin hole and topped them with a little extra cheese.
Then I baked them at 350 for about 15-20 minutes. Quick and easy and still impressive. Also, delicious.
Tomorrow, we'll tell you all about our apple-picking adventure, and the recipes that have made our kitchen smell so incredibly autumnal.
Have you done any fall-themed activities yet? What are your favorite things to make with apples?