These make-ahead baked eggs are perfect for breakfast on school mornings or for entertaining. They’re packed with turkey sausage, mushrooms and tomatoes.
I am not ready for this. In two weeks, my eldest son starts middle school. I am like every other parent who reaches this point in their child’s life and desperately reaches their hands to the heavens and cries, “Why? Oh, why?” I have yet to receive a satisfactory answer to this question. As rhetorical as the question may seem, I want an answer. The standard responses – “They just grow up so fast”, “He’s ready to take this step” and “Well, at least he’s not leaving home yet” – just aren’t cutting it.
In fact, the last response, insinuating that the college years are just around the corner, makes me bat-poop crazy. First of all, just because my son isn’t yet packing all of the worldly possessions that can fit in one little dorm room, it doesn’t mean that we’re not doing a little “loss of innocence” grieving over here. Second of all, I know that the people who utter that response are actually right. Darn it! So, what do I do with that?
First of all, I’m going to pretending that everything is “a-okay, heidi ho, good neighbor”. Of course I am. Because he is excited to be entering this new chapter of his life, and I remember that feeling as though it was yesterday…or at least 10 years ago (which it wasn’t…but I’m not telling you how long ago it was).
For him, the start of middle school means having his own locker (please, don’t let anyone shove him inside of it), having more time to hang out with his friends and garnering all of the privileges that come with getting a little older. It’s an exciting time, and I’m thrilled for him. Truly.
And so while this really isn’t about me, I know that I need to keep doing the things that I’ve always done. I’ll hug him at every chance I get (but not when his friends are watching, of course), I’ll be at every one of his soccer games, I’ll help him with his homework, I’ll make his favorite meals and I’ll just be his mum. As always.
Part of being his mum means making sure he and his brother have a good breakfast before heading off to school. This recipe may take 20 minutes to bake, but all of the prep can be done the night before. Nestle the cooked turkey sausage, mushrooms and tomatoes into the ramekins, beat the eggs and refrigerate until morning. Then, just assemble and bake.
If you’re looking for other easy breakfast ideas for school mornings, try this Triple Berry Gingersnap & Granola Yogurt Parfait, this Scrambled Egg Wrap with Spinach, Tomato & Feta Cheese or these Healthy Cornmeal Muffins with Berries & Lemon.
The recipe:
Preheat oven to 400 degrees.
Place the turkey sausage in a large skillet and cook until browned and cooked through. Transfer to a paper towel to drain.
Heat the olive oil in a large skillet set over medium heat. Add the mushrooms and black pepper and cook, stirring occasionally, until the mushrooms are tender, about 5 minutes. Season with the salt.
Add the cooked sausage and the tomatoes to the mushrooms.
Coat four 6-ounce ramekins with nonstick cooking spray or grease with butter. Divide the mushroom mixture between the ramekins.
In a large bowl, whisk together eggs, egg whites and water. Divide the mixture between the ramekins, pouring over the mushroom mixture. Divide the basil evenly between the ramekins.
Place the ramekins on a baking sheet and place in the oven. Cook until the eggs are set, about 20 minutes. A few minutes before the cooking is done, sprinkle the eggs with Parmesan and place back into the oven.
Remove from the oven, transfer the ramekins to plates and serve immediately.
Make-ahead: The night before, you can make the mushroom, bacon and tomato mixture and prepare the egg mixture. Place the mushroom mixture in the prepared ramekins. Cover and chill the ramekins and the egg mixture. In the morning, pour the egg mixture over the mushrooms, sprinkle with the basil and bake as directed.
Other healthy breakfast recipes:
Instructions
Preheat oven to 400 degrees.
Place the turkey sausage in a large skillet and cook until browned and cooked through. Transfer to a paper towel to drain.
Heat olive oil in a large skillet set over medium heat. Add the mushrooms and black pepper and cook, stirring occasionally, until the mushrooms are tender, about 5 minutes. Season with salt.
Add the cooked sausage and the tomatoes to the mushrooms.
Coat four 6-ounce ramekins with nonstick cooking spray or grease with butter. Divide the mushroom mixture between the ramekins.
In a large bowl, whisk together eggs, egg whites and water. Divide the mixture between the ramekins, pouring over the mushroom mixture. Divide the basil evenly between the ramekins.
Place the ramekins on a baking sheet and place in the oven. Cook until the eggs are set, about 20 minutes. A few minutes before the cooking is done, sprinkle the eggs with Parmesan and place back into the oven.
Remove from the oven, transfer the ramekins to plates and serve immediately.
Make-ahead: The night before, you can make the mushroom, bacon and tomato mixture and prepare the egg mixture. Place the mushroom mixture in the prepared ramekins. Cover and chill the ramekins and the egg mixture. In the morning, pour the egg mixture over the mushrooms, sprinkle with the basil and bake as directed.
Notes
Calories 172.5 / Total Fat 10.8g / Saturated Fat 3.4g / Cholesterol 211.5mg / Sodium 526.4mg / Total Carbohydrates 1.0g / Fiber 0.1g / Sugar 0.5g / Protein 16.7g / WW (Old Points) 4 / WW (Points+) 4
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