I set my alarm for 6:20 every morning, the idea being that I will get showered, dressed and downstairs in time to make breakfast. But those Monday mornings, or any morning after parties or after B. snores all night, I snooze til 6:45 which leaves no time to make the kind of breakfast I know my family wants, the kind being served at my friend R.’s house around the corner: pancakes, bacon, potato and egg tacos with cheese, omelets, frittatas, you get the picture. Dishes that take time, the manna of an Early Bird. It is what I aspire to and it is what I do make when I have time.  But since I’m a night owl masquerading as an early bird, I need all the help I can get.

Bird Bakery had these super yummy breakfast casserole muffin-shaped things and last night A. and I tried to copy them. They are really good! And you can make them ahead of time and just heat them up under the broiler (I flip them upside down, broil until hot, and then flip them right side up and do the same).

1 muffin tin (I think Bird uses the jumbo one; we used a regular)

1 small can green chilies

6 cherry tomatoes sliced in half or quarted

4 eggs

12 slices Udi’s gluten free bread (or any bread will do)

6 chicken sage sausages (or any cooked breakfast sausage or bacon)

1/2 c. Gruyere cheese

Make sure to grease each cup well so they don’t get stuck. Cut the crust off the bread and use a rolling pin to flatten the each slice, then mold a slice into each cup. Sprinkle the bottom of each cup with tomatoes, green chilis and sausage. Whisk eggs, add cheese and then add a few tablespoons in each cup.

Bake at 350 for 25 minutes.