As school is starting back up, I thought I would share with everyone our hack to save money and time! We live a ways from the school so getting the boys going early is important.
At the end of each week, I assess the leftovers in the fridge and come up with an egg bake. This is very flexible so I'm using broad strokes of instructions here.
We had leftover roast and steak but not enough for a full 13x9 so I used (2) 8x8 this time. Use cooking spray in each pan then build off of a flavor profile based on your leftovers.
This is steak and onions. I added mushrooms (microwaved for 1-2 minutes to remove some liquid) and cherry tomatoes cut in half.
This is onions and leftover roast. I added some of the leftover potatoes from the roast but didn't get a photo.
These are my base spices - garlic powder, onion powder, paprika, cumin and basil. I do switch them around. For example: taco seasonings for leftovers taco meat/rice/black bean bake.
I added the Swiss cheese at the top of the steak one. Velveeta melts well but my kids don't like it. Then I crack eggs in with the spices - 12 to 18 for an 8x8 and 24 or so for a 13x9. This is hard to give you a recipe because it all depends on what you put in the pan. Whisk everything together and poor over.
Bake at 350° for 20 minutes before turning around and baking for 15 minutes - check every 5 minutes after that until the center doesn't jiggle any longer.
Cool completely and we store in a Tupperware cutting off pieces each morning and warming in the microwave. We switch it up for the kids by adding tortillas one day or toast another.
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