I'm telling you, I can't imagine anyone's morning more scrambled than a farmer's kitchen during harvest. With the girls hustling to get on the bus at 7:30, and Tall Guy and Gpa biting at the bit to get out and "gitter done," there isn't always time for a hot breakfast. We are headed to our last corn field today, with the hope that we get everything finished before the rain hits sometime in the middle of next week. It's been a quick harvest with all this dry weather, but that also means very little downtime for those in the tractors, combine, and trucks. It has, however, made for some lovely picture moments. Here are a few:
He has been a huge help to us, but I have to admit a wee bit of envy as I have not had as much seat time in the combine. With Nick driving the auger cart, and Tall Guy and Gpa taking turns in the combine and semis, I have been fixing lunches, helping move from field to field, and running to the elevator with corn samples to be tested. I'm really not complaining because the girls did not finish up volleyball and soccer until last week. They had me running most every night somewhere. I'm super excited to tell you Tall Guy took time out of the field to come watch Bear's final match of the County Tourney. We came in second, but the girls played a good game, and I know one little lady who was so happy her dad was there to watch. I will catch you all up on the goings on around here in later posts.. I PROMISE!~
So... back to the morning hustle. I cannot eat a bowl of cereal and be happy until lunch. I.Need.Protien! Eggs are my go to, but sometimes there just isn't time for me to do all the prep for those omelettes I love. This recipe for Healthy Egg Muffins came from somewhere, but I honestly can't remember where, and the recipe is VERY loose. That's what I like about it. You can make each muffin to suit each family member's tastes, or you can get rid of all those half-used veggies, cheese and meat in your refrigerator...you know what I'm talking about! Let's put this recipe together
Healthy Egg Muffins
8 Jumbo eggs
1/2 C. Milk, half and half, or cream
Salt, pepper, Italian seasoning to taste
1/2 red pepper chopped
1/2 red onion chopped
1/2 yellow pepper chopped
8 baby bella mushrooms sliced and halved
1/4 pound of shaved ham. *use any or all of your favorite breakfast meats
8 oz. shredded cheese
1. Preheat oven to 400 degrees and grease with your choice of oil/spray/butter a jumbo muffin pan
2. Crack eggs into a mixing bowl, add milk and seasonings and whisk together.
3. Chop up all the veggies and meat in to small cubes
4. Ladle egg mixture into the muffin cups.
5. Sprinkle your veggies and meats into each cup. Put all leftover veggies and meats in containers and store for the next round of muffins or omelettes!
6. Top with cheese, and bake for 20-25 minutes. The tops of the muffins should raise to a mound shape.
I ate the last muffin as I finished this post. Tall Guy found them and had two! Now it's off to see if we can finish that last corn field and return to our normal state of crazy. Be safe out there, and please keep an eye out for farmers on the road.