These easy batch baked eggs are perfect for Thanksgiving morning

Thanksgiving is fast approaching, and some households are preparing dinner non-stop from 5 a.m. onwards. until the fork hits the plate. I know some people claim to fast until the big meal, but I don’t think you should be out on the court without warming up first. Thanksgiving breakfast is no shame, teeth lack of time. Instead of stealing precious seconds from deep thought-Eating out~Preparation Set a schedule to bake batches of hand-held eggs for your family and shoot them back in no time Outside the kitchen until the main event.

For an easy Thanksgiving morning breakfast, uUse your limits to your advantage.the stove is probably Entry is prohibited, but The oven is on, has two racks, and is already cooking at 325°F to 350°F. Liberally butter a 12-well cupcake mold. Crack the desired number of eggs, one for each divot, and sprinkle with salt. Please follow the 2 per person rule, but live as you please.If you are serving food to more people and the space in the oven is hot for 1 minute, use 2 muffin tins. Slide the pan into the open section of the oven for 12-15 minutes, depending. If you have an extra sheet pan, flip it over the cupcake pan. Mustbut you can save a few minutes of cooking time. A little steam will be generated Bring the fire closer to the surface of the egg.

When the eggs come out of the oven, scoop them easily Remove from the pan with a spoon. Assembly is up to your family. Hold it in your hand, top it with cheese on an English muffin, or wrap it in a tortilla with hot sauce. A solid, easy breakfast like that keeps people from walking around your workplace looking for snacks.Dinner header followed by dessert.

If you have fridge space, prepare this breakfast ahead of time by buttering a cupcake mold and filling it with an egg the night before. Make sure the lid is tight so the eggs don’t dry out. If you have a smaller footprint, crack the eggs into a measuring cup the night before, cover and store in the refrigerator. The next morning, the pan should be buttered, but the eggs should not be cracked. If you really want to season it, try making a mini omelet. Prepare everything the same way but scramble the eggs and add herbs, or chopped ham and cheese to the cupcake wells. Divide the egg mixture into cupcake molds and bake as usual. .