One problem with scrambled eggs is that they don’t lend themselves to being reheated. But as drive-thru restaurants have shown us, it’s not impossible and added ingredients can actually result in delicious leftovers. Here’s one way to make a quick, flavoursome egg breakfast that you can reheat and scoff all week long.
Photos by Sam Bithoney
Yes, I’m suggesting that you reheat scrambled eggs. But these won’t be individual egg lumps, these will be more akin to the tender “frittata” style eggs that so much of the internet has taken to calling “egg muffins.” The addition of dairy or nut milks add enough moisture to ensure they will be enjoyable all week long, but they will still be sort of meh, flavour-wise. To alleviate this, I turn to Greek yogurt.
The rich, thick, higher fat Greek yogurt lends a helping hand to the proteins in the egg, keeping them surrounded in a dense bath that will slow the process of drying out when cooked. Here’s the recipe:
Mason Jar Frittatas
- 1.5L mason jars, with lids
- 12 large eggs
- ¾ cup plain Greek yogurt
- 2-3 tablespoons unsalted butter, melted (or other delicious fat)
- Salt and freshly ground black pepper, to taste
- Any additional ingredients your heart desires
That’s it. Why such a short ingredient list? Because I can’t tell you exactly what to put into your eggs, and I want to leave room for customisation. Everyone likes different things, and no one is going to tell you what you should add here. At least twice a week, one of the fellas I work with at my day job covers his eggs in maple syrup. I have not seen this elsewhere, but I guess it’s an option.
Brush the insides of the jars with the butter, and stuff them with ingredients. I’m going with chorizo, baby spinach, and sweet onion. Add as much or as little filling as you want, there’s no wrong way to do this.
Unless you prefer literal butterfingers, get a long handled silicone brush.
Whisk the eggs together until a cohesive mixture forms and there are no streaks of white visible. Season with salt and pepper, then add in the yogurt, and continue to whisk until smooth.
Just keep whisking, just keep whisking..
Divide the egg mixture into the jars, taking into consideration that these will puff up a bit when cooked. And by a bit, I mean something that resembles the Egg Rollie, so make sure you leave room for expansion.
Practice makes perfect, I guess.
Place the jars on a cookie sheet, and bake them in a 180 degrees Celsius oven for 25-30 minutes, or until a toothpick inserted in the centre comes out clean. They’re going to be screeching hot, so give them a few minutes to cool and deflate before consuming. If you didn’t finish a dozen eggs worth of frittata, cover them once they’re cooled sufficiently and keep them in the fridge for up to five days!
Delicious little learning experiences.
Those other two jars you didn’t wolf down in 10 seconds will make you the envy of the office this week, so be prepared to answer questions. To reheat, remove the lid and cover with a paper towel. Zap them for one minute on high and you’ll be right back in egg heaven.
I’ve found that these things are an excellent way to clean out the fridge of any leftovers. Maybe don’t salvage that leftover Italian sub, but spicy capicola with cubanelle peppers and some grated parmesan cheese? Hell yes. Leftover silverside beef from Sunday’s brunch? In the jar with some small diced potato and onion and you’ve got a hash-tata, and that’s a beautiful thing.