by Blogger of the month Jerusalem Jackson Greer

A great thing about keeping chickens is all the fresh eggs. A challenging thing about keeping chickens is all the fresh eggs. See, day after day, new eggs keep showing up. Whether you need them to or not. And if you are not proactive, they will take over your refrigerator. That is when the yoke hits the pan so to speak, and you have to decide: What are we going to do with all these eggs?

One of the ways our family gets out of the house in a timely fashion in the mornings is through a balanced division of labor: the kids feed the animals and the adults feed the kids. This means that during the work week Sweet Man makes the school lunches and I make the breakfasts. It seemed a natural progression then that I should be the one to find a way to use the majority of our eggs. However there is a slight glitch: I don’t move so fast before my second cup of coffee, which I don’t have until I get to my desk at work, so whipping up a hot breakfast every morning, over the stovetop, just isn’t going to happen, no matter how much earlier I back up my alarm. But still, there are all these eggs. So I rummaged around Pinterest, did some thinking and came up with a few easy egg-centric recipes that I can prepare ahead of time, or in the mornings-but quickly and while I am still half asleep.

One of our favorites are these Easy French-Toast Cups. I think the boys like them primarily because they can add syrup or honey to them and who doesn’t like that? I like them because I can make a couple of batches on Sunday afternoon and we can reheat them easily for breakfast several times during the week. If I do get up early enough to throw these together, I can pop them in the oven and then myself in the shower at the same time, knowing that by the time I am clean, they will be done!

Ingredient’s (makes 12 regular muffin sized cups. My boys eat 2-3 each so if I want this to last more than 2 days I will make a double batch.)

¼ Cup Milk

2 pc of bread

2 tsp Vanilla

2 tsp Cinnamon

5 Eggs

1/2 tsp Salt

Non-Stick Spray

Pre-cooked sausage or bacon crumbles

(You might not think of sausage or bacon being a part of French Toast, but because my boys are always dipping their breakfast meats into the syrup anyway, I went ahead and threw some in for extra fortification and flavor.) 

Directions

Mix together the eggs, milk, vanilla, salt and cinnamon

Whisk briskly with fork or whisk and then set aside.

Spray muffin tin with non-stick spray ( I use olive oil) and fill each with three to four pieces of torn bread- almost any sort will do. I use sandwich bread most days.

Next, cover the bread with the egg mixture, not quite filling up each cup.  Finally, drop a few crumbles of sausage or bacon on top of each.

Bake in a 350 degree oven until the eggs pouf up and the cups no longer jiggle like Jello. In my oven this is about 10 minutes, or as long as it takes me to get in and out of the shower.

Serve hot (or warmed up!) with butter and your favorite syrup or honey.

Now it’s your turn. Do you have an easy egg-centric breakfast recipe I can add to my repertoire

Jerusalem Jackson Greer is a crafter, writer, former pastor,
blogger, nest-fluffer, speaker and farm-gal wannabe. She
lives with her husband and two sons in a 1940s cottage in
Central Arkansas with an ever-changing rotation of pets,
including a hen house full of heritage chickens and an English Sheep Dog mutt. As a family, they are attempting to live a slower
version of modern life. She blogs about all of this 
and more at jerusalem.greer.com