That menu sounds really good. Especially the maple mustard dressing, and the paneer.
1 Like
Will you share the frittata recipe please?! This could be a game changer for prepping breakfast!
2 Likes
Agreed!
1 Like
Of course! I always batch cook his breakfasts, FWIW I’ve also batch frozen breakfast burritos before, and that worked well too.
Recipe-ish
Note: if you do this in muffin tins you must grease the pan, but for some reason I don’t have to grease my casserole pans, YMMV.
-
First I cook the bacon or sausage and strain it/dry it. While I’m doing that I preheat my oven to 375.
-
Next I crack 18 eggs into a big bowl, break all the yolks with my whisk, and whisk them up. I add in a bit of evaporated milk, but you can use any dairy, and you can also omit this completely. The main thing is making sure your eggs are whisked well.
-
Pour the eggs into your pan, layer in your meat and push it down with a spoon, add cheese if you want (I usually use shredded or sliced ends of random cheese) and push it down, and layer on hash browns and gently push them down using a spatula or spoon. I find the order for this doesn’t really matter.
-
Bake on center oven rack for 20-30 minutes, then check. I check by nudging the casserole dish, if the center of the frittata moves at all it’s not done and I give it another 10 minutes, if it’s stable I take out and let it cool.
I cut mine up into squares and store it in a rubbermaid in the fridge and it lasts all week!
Other add-in options I’ve used: onions, peppers, mushrooms, spinach, potatoes, sliced tomatoes on the top, parmesan, pepperoni
9 Likes
Do you use like the frozen premade bags of hashbrowns? Do you put them in still frozen? Or cook them first?
2 Likes
Yes and yes! I used to cook them first, but now I literally just put the hash browns in fully frozen, and bake it. Works just as well. Oh and if you’re averse to frozen things you can also use fresh taters but if you do that you have to cook them first.
2 Likes
I sometimes do green chili finely sliced for fun and adventure! But I haven’t done this in a while because someone doesn’t understand batch meal prep and would eat like 8 eggs in a day
9 Likes
These are all such beautiful, delicious-looking acts of love!
4 Likes
Gosh! I just love that idea! I’ve never heard it put that way but it’s so true. I feel like I put so much love into each thing I make! 
11 Likes
I see you’ve met my husband. Thank you for reminding me why this never works all that well for me 
5 Likes
ask and receive, fancier plain yogurt available on the app $2.48/650ml (because it expires on the 25th, but really, it’s yogurt and this morning I finished a container bb the 8th), so I bought 3. I just need to remember to pick it up tomorrow or Wednesday.
3 Likes
We keep delaying groceries and still eating at home! We are killing it.
I did a giant pot of mashed potatoes with carrots today which confirmed that I was sick of rice. And tomorrow I’ll do a veggie shepherd’s pie with it. I also did the energy balls today which bring me so much joy!
@plainjane i can’t remember if I’ve tried to talk you into yogurt manufacturing before? I use fancy yogurt to start, and my fancy is in glass jars for my future yogurt. I then make it with a milk and cream blend because I love myself. It makes yogurt eventually the cost of cheap yogurt and I’ve never lost potency. But I have slowed down on eating yogurt and had it turn.
Which yogurt is your fancy one? Amazing price on the app!
8 Likes
Do you mind sharing how you make yogurt? I’ve tried it twice now in the instant pot, following really specific directions, and the top 3 inches are perfect, and the bottom two inches are grainy/weird texture. I’m wondering if I should just try to make some without the instant pot with some other way to incubate
3 Likes
I definitely do the instapot. Ummm are you starting with the instapot really clean? Before I started putting my kid in the dishwasher, I’d boil water in it clean to get it really clean.
Then I dump in my milk and cream and hit boil.
Then I gently fold in my yogurt and hit yogurt - usually I super extend the time.
I measure nothing.
Oh! How is it after you beat it with a fork? And do you buy plain natural yogurts anyway? If they aren’t stirred you need to whip it with a fork before eating, unless you want to enjoy the luxurious top and then try and stir the bottom. Also I’m going to search this for you.
Also have you played with starters? When I was using starter cultures and soy milk and a crock pot, some gave grainier results than others, using yogurt, dairy and an instapot I’ve not had that. Or not to a bad extent
5 Likes
This is blaming additives in the yogurt starter, I’m also seeing type of milk pasteurization as a problem and boiling too fast - both of those probably mess with fats
1 Like
Thank you so much! So I didn’t boil my pot, but I did scrub it for like 5 min in scalding water…next time I’ll boil it too. I did pretty much the same thing as you, except the recipe I used called for boiling the milk, then chilling to 95-110, then adding the starter + stirring. Then yogurt function for 10-14 hours. I used Kirkland organic plain greek yogurt as the starter. So you just add the starter right into the boiled milk without chilling?
I did read about UHT milks, and I made sure I used one that wasn’t…but it was organic and I read in the recipe that organic milk doesn’t always work as well as conventional because of different pasteurization? IDK dairy milk is very confusing to me haha. I’m straining the yogurt now because I really wanted greek yogurt, so I will stir it up after and see if that helps the grainy-ness…
4 Likes
Different pasteurization could effect it. I’m wondering if your starter was fat free could cause issues?
I had worse results when i used a thermometer- I do let it cook after boiling but not to any specific temperature. And I suspect that 95-110 is a bit cool? I go a bit warmer than body temperature. And definitely more of a fold than a stir for adding the starter. Basically the less you do the more it works out? Which kind of makes se as for global yogurt making?
Also completely off topic but really cool and a reason I eat my homemade yogurt and homemake it: researchers wanted to find out how Mongolians seemed to digest dairy better than other Asian people- they assumed it would be a genetic thing. However, they found that in general Mongolian people DON’T have the genes to digest dairy. Instead they live in a super dairy intensive culture and there are dairy and fermentation cultures literally all over their environment from all the different dairy products they use and make. Literally tapestries and carpets are infused with the bacteria. So they live in this amazing environment that enables them to digest dairy!
10 Likes
Also when I started with yogurt making some people use uht milk to skip the boiling!
I thi it’s like making bread, eventually you will get it right once and then it’s permanently easy and you will just know. Until then everyone else is doing it and you are trying ten million times harder and it isn’t fair
5 Likes
literally a description of me last night spending 2.5 hours getting the yogurt started before I went to bed.
My starter was fat free, maybe that was a factor? I used full fat (like 6%) milk, maybe that’s a bad combo. I also stirred the starter in super vigorously, whoops! haha. The part that came out really well is SO good, so the starter definitely did it’s job for some of it. The bottom is just basically…ricotta
7 Likes
Oh wow that really is super cool and interesting!
2 Likes