The most practical trick for when your hens hit peak production. Make two or three at once and stock the freezer with breakfasts that need zero morning effort.
Ingredients
- 12 eggs
- 1/2 cup milk (120ml)
- Cooked sausage or bacon, diced vegetables, shredded potatoes or cubed bread
- Shredded cheese, to top
Method
- Whisk eggs with milk and season generously.
- Pour over a base of cooked meat, vegetables, and potatoes or bread in a 9×13 pan. Top with cheese.
- Bake at 350°F for 35 to 40 minutes, until fully set and golden.
- Cool completely, cut into portions, and freeze flat on a baking sheet before transferring to bags.
One bake uses twelve eggs and delivers twelve breakfasts. Three bakes in an afternoon means thirty-six ready-in-two-minutes mornings.