Make ahead Egg Pockets

This recipe was inspired by a KETO recipe I tried a while back when I started KETO. The KETO recipe had cheese and sausage, no vegetables, and was baked instead of microwaved. One thing about cooking, is that you can alter the recipe and experiment with your own tools. You don’t have to stick to what is asked of you. Well, with baking it’s a lot different, but savory – I live to mix things up. I’ll tell you about my KETO story another time, so for now here is my story about Egg Pockets.

I started with my tools: cutting board, three cup prep bowl, paring knife, coated santoku knife, one cup prep bowls with lids, and microplane cheese grater. Before I start, I set up the ingredients: onion, red pepper, spinach, cheeses (feta, cheddar, and herbed cheese), and eggs. Next comes the flavors: salt and pepper, southwestern herbs, garlic and herb, and a sprig of thyme from my garden pot (did you know you could now herbs in the kitchen window all winter?)

Now, this recipe can be a make ahead recipe for a couple of days. I wouldn’t go more than three days ahead if you are going to store the containers with the egg mixture in them like the picture shows (I’ll tell you why in a moment). I would suggest you prep all the other ingredients (onion, spinach, red pepper, calamari olives, herbs and cheese), and store them in the containers, then cracking the eggs the morning you’re expecting to cook, and adding them then. Why: I found that if you store the eggs with the mixture the eggs don’t get as fluffy in the microwave, and they tend to the turn the color of the spinach, and then you have green eggs.

Here is what I did:

First I started with the prep of the vegetables, dice the onion, pepper, and chop the spinach, dividing each into the prep bowls (I used approximately 1 tablespoon of onion, 1 tablespoon of pepper, and 3 tablespoons of chopped spinach divided among the four cups. Add the cheese (feta and calamari olive with a pinch of southwestern herbs, salt and pepper); (cheddar and thyme, salt and pepper); and (herbed cheese with garlic and herb rub seasoning, salt and pepper). (TIP: when the recipe says 1 cup of chopped spinach, you chop it first then measure it. When the recipe says one cup of spinach, chopped, you measure it first, then chop it). Next, add the spices, herbs, and the cheese to your liking (remember, if you want more onion, red pepper, or spinach, add as much or as little as you’d like. This is your food the way you like it.

Then (this is the part where you could hold off and add the egg as you serve). If you are going to serve two or more people, go ahead and prep the eggs. I used three eggs to the four cup servings. I added about a teaspoon of water to my egg base and whisk it really well. I pour the batter equally into the four cups (it comes to about the 1/4 mark on the prep bowl cups I used). If you are using mugs and/or ramekins, you could use a 1/4 cup measuring cup. Of course if you have cut more vegetables than I recommended, your servings might yield 1/2 cup each serving because of the mass of added ingredients. (NOTE: If you are going to microwave right away, they will cook nice and fluffy).

Like I mentioned in my live stream, I cooked my cups for 1 minute, however I have a 1000W microwave. If you have a higher watt microwave, your cups may only take 45 seconds. (TIP: test it out for about 30 seconds, then open the microwave door for each 10 second interval until it is fully cooked. Also, some people like their eggs on the soft or hard side, this would factor in how much time you would want to cook your eggs. Experiment, take a risk!!

Remember too, it will rise like a soufflé, and then fall when you take it out of the microwave. Salt and pepper to taste (your taste). I served my meal with diced avocado and yellow tomato (lime juice, salt and pepper). Good luck, and happy eating!!


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