SOCIAL MEDIA

(veggie on the left, pancetta cup on the right)
I tried making these once before and the "muffins" stuck so badly to the cupcake pan that I ended up throwing half of the food down the garbage disposal (after an overnight soak trying to get the baked egg to release from the pan). Deciding to give it another go, I was sure to thoroughly grease my muffin tins this time around. Thankfully, the muffins slipped easily from the pan.
This recipe, from the blog Will Cook For Friends, is easily adaptable. I've made several batches since trying it the first time and each version is varied and still quite tasty! Whatever cheese and veggies you have on hand should do. I've made them without meat, with hot Italian sausage, and with pancetta-lined muffins. Meat or no meat--they are very satisfying.

Egg Muffins (Mini Crustless Quiches)
~
What you need:
Base:
12 large eggs

1/2 cup heavy cream

1/4 cup milk

2 TBSP fresh parsley, chopped

2 TBSP fresh basil, chopped

1/4 tsp. salt

1/4 tsp. pepper

Veggies*:
1 cup broccoli, cut into teeny tiny florets

1 cup fresh spinach, roughly chopped

1/2 red bell pepper, chopped small

1 cup mushrooms, chopped small
1/4 cup onion, diced fine

1/2 jalapeno pepper, seeds and veins removed, diced fine

Add-ins (optional):
1 1/2 cups cheddar, gruyere, mozzarella, or other cheese
1 lb. bacon, sausage, or other meat, fully cooked

*Feel free to sub in whatever veggies you like, or have on hand. I used about 3-4 cups of chopped veggies in total, and wouldn’t suggest using much more, otherwise you won’t have enough egg mixture to hold them together. Once I didn't have red pepper so I used chopped cherry tomatoes. Another time, no broccoli, basil or parsley--so I subbed extra spinach.
~
What to do:
  1. If using meat, cook it first and then cut it into small pieces, if applicable. Except for pancetta, which comes cured in the package. If you're using pancetta, just do this: 
  2. Pre-heat oven to 375º F and thoroughly grease (cooking spray) 2 muffin tins. 
  3. In a large bowl, whisk together the eggs, cream, milk, parsley, basil, salt, and pepper. Set aside.
  4. Prep all your veggies to the proper size. I added my veggies to a sauté pan for a few minutes to soften them up a bit. When I made the batch with the Italian sausage--I just threw them in toward the end of the browning process. Otherwise, use a little olive oil to prevent sticking. Let cool.
  5. Add all the veggies to the bowl with the egg mixture and stir to combine. Add the cheese (and meat). 
  6. Using a 1/4 cup measurer, scoop the mixture into the prepared muffin pan. Fill to about 1/4 inch from the top. 
  7. Bake for 20-25 minutes, or until the egg is fully set and the top has just started to turn a golden color on top. (Mine were finished after 18-20 minutes--so keep an eye on them.) 
  8. Remove from the oven and let cool for 5 minutes before gently removing from the pan with a little teaspoon. Enjoy while warm, or let cool completely before storing in an airtight container in the fridge. Leftovers can be reheated for several seconds in the microwave, or a few minutes in a preheated oven or toaster oven. 
Below is a batch made with browned Italian sausage. At the time, I decided to leave the jalepeños out--next time, I will leave them in. ;)
I hope you try these! I cannot tell you how great they are when you're on the go. I can pop 2-3 in the microwave on a paper towel and I'm out the door for morning drop-off with a solid breakfast that will get me through all of my pre-lunch errands (plus a workout--on those days I fit one in). If you do decide to give them a go, I'd love to hear how you modified and what I should try next!
 photo sig_zpsac0a78f2.png

Recipe Review | Egg Muffins (Mini Crustless Quiches)

Tuesday, January 27, 2015

(veggie on the left, pancetta cup on the right)
I tried making these once before and the "muffins" stuck so badly to the cupcake pan that I ended up throwing half of the food down the garbage disposal (after an overnight soak trying to get the baked egg to release from the pan). Deciding to give it another go, I was sure to thoroughly grease my muffin tins this time around. Thankfully, the muffins slipped easily from the pan.
This recipe, from the blog Will Cook For Friends, is easily adaptable. I've made several batches since trying it the first time and each version is varied and still quite tasty! Whatever cheese and veggies you have on hand should do. I've made them without meat, with hot Italian sausage, and with pancetta-lined muffins. Meat or no meat--they are very satisfying.

Egg Muffins (Mini Crustless Quiches)
~
What you need:
Base:
12 large eggs

1/2 cup heavy cream

1/4 cup milk

2 TBSP fresh parsley, chopped

2 TBSP fresh basil, chopped

1/4 tsp. salt

1/4 tsp. pepper

Veggies*:
1 cup broccoli, cut into teeny tiny florets

1 cup fresh spinach, roughly chopped

1/2 red bell pepper, chopped small

1 cup mushrooms, chopped small
1/4 cup onion, diced fine

1/2 jalapeno pepper, seeds and veins removed, diced fine

Add-ins (optional):
1 1/2 cups cheddar, gruyere, mozzarella, or other cheese
1 lb. bacon, sausage, or other meat, fully cooked

*Feel free to sub in whatever veggies you like, or have on hand. I used about 3-4 cups of chopped veggies in total, and wouldn’t suggest using much more, otherwise you won’t have enough egg mixture to hold them together. Once I didn't have red pepper so I used chopped cherry tomatoes. Another time, no broccoli, basil or parsley--so I subbed extra spinach.
~
What to do:
  1. If using meat, cook it first and then cut it into small pieces, if applicable. Except for pancetta, which comes cured in the package. If you're using pancetta, just do this: 
  2. Pre-heat oven to 375º F and thoroughly grease (cooking spray) 2 muffin tins. 
  3. In a large bowl, whisk together the eggs, cream, milk, parsley, basil, salt, and pepper. Set aside.
  4. Prep all your veggies to the proper size. I added my veggies to a sauté pan for a few minutes to soften them up a bit. When I made the batch with the Italian sausage--I just threw them in toward the end of the browning process. Otherwise, use a little olive oil to prevent sticking. Let cool.
  5. Add all the veggies to the bowl with the egg mixture and stir to combine. Add the cheese (and meat). 
  6. Using a 1/4 cup measurer, scoop the mixture into the prepared muffin pan. Fill to about 1/4 inch from the top. 
  7. Bake for 20-25 minutes, or until the egg is fully set and the top has just started to turn a golden color on top. (Mine were finished after 18-20 minutes--so keep an eye on them.) 
  8. Remove from the oven and let cool for 5 minutes before gently removing from the pan with a little teaspoon. Enjoy while warm, or let cool completely before storing in an airtight container in the fridge. Leftovers can be reheated for several seconds in the microwave, or a few minutes in a preheated oven or toaster oven. 
Below is a batch made with browned Italian sausage. At the time, I decided to leave the jalepeños out--next time, I will leave them in. ;)
I hope you try these! I cannot tell you how great they are when you're on the go. I can pop 2-3 in the microwave on a paper towel and I'm out the door for morning drop-off with a solid breakfast that will get me through all of my pre-lunch errands (plus a workout--on those days I fit one in). If you do decide to give them a go, I'd love to hear how you modified and what I should try next!
 photo sig_zpsac0a78f2.png
Hello!
I'm back.
It's been a busy break. I hope to fill you in on some of the highlights eventually… 
For now, here's a small list of some simple things that have brought a smile to my face recently.
  • Our new furry family members - The girls each received a hamster from us for Christmas. G named her little guy, Leonardo DaVinci and P named her guy, William Shakespeare. They are very tame, getting fat, and super fun to watch when they are eating things or grooming themselves. We are very hopeful that they never meet Richard Parker outside of their cages. 
  • The "Egg Muffins" I've been making - These little gems take a bit of prep on the front end but the recipe yields 2 dozen cupcake sized breakfast (or snack) delights. Two or three make a tasty and protein-packed breakfast on the go. It's the perfect quick bite as I'm running out the door to do school drop-off. (Recipe in the link!)
  • All of the BOOKS that the girls received for Christmas - This isn't even all of them! They are in heaven! (And it's so quiet around here all the time.) 
  • My annual Paper Source Wall Art Calendar - This is a highlight every Christmas when I unwrap my gifts from my sister-in-law. I'm so happy she continues to buy this for me. I love it. 
  • Caviar on a Kettle Chip - I read about this idea in the 12/14 issue of bon appétit magazine. So on NYE, celebrating for the first time with the girls (who stayed up until the ball dropped!) and watching Ghostbusters (probably NOT entirely appropriate), Greg and I kept up our tradition and enjoyed some caviar with our bubbly. I'm not sure I'll be able to go back to toast points or blinis after this… Unless of course, that's all you're offering. 
  • All the birthday love that came pouring in last week for Piper and I via Facebook, texts, phone calls, cards, and celebratory outings - Makes a girl not mind (so much) having crested the "hill" and begun to make the trek down the backside. 
  • Begging For Thread by BANKS - On repeat. 
  • Playing board games with the kids - We received Monopoly, Clue, Mastermind, Battleship… (I might be forgetting something). The magic number for board games is 8 (years old). We are IN the sweet spot. 
  • My new workout top from Greg 
  • These plates from Anthropologie - Apparently, there is also a FOX plate out there somewhere. Unfortunately, it is no longer available online and my local store is long out. If any of y'all see it--PLEASE pick it up for me! xxoo 
  • Having a cup of tea in the evenings - We are trying to replace our routine glass (or two) of wine Sunday-Thursday. I'm not going to tell you it's not challenging some days; however, Mandarin Orange Spice is something I find myself looking forward to.
  • The satisfaction of finishing a puzzle 

Things I Love Thursday // 1.15.15

Thursday, January 15, 2015

Hello!
I'm back.
It's been a busy break. I hope to fill you in on some of the highlights eventually… 
For now, here's a small list of some simple things that have brought a smile to my face recently.
  • Our new furry family members - The girls each received a hamster from us for Christmas. G named her little guy, Leonardo DaVinci and P named her guy, William Shakespeare. They are very tame, getting fat, and super fun to watch when they are eating things or grooming themselves. We are very hopeful that they never meet Richard Parker outside of their cages. 
  • The "Egg Muffins" I've been making - These little gems take a bit of prep on the front end but the recipe yields 2 dozen cupcake sized breakfast (or snack) delights. Two or three make a tasty and protein-packed breakfast on the go. It's the perfect quick bite as I'm running out the door to do school drop-off. (Recipe in the link!)
  • All of the BOOKS that the girls received for Christmas - This isn't even all of them! They are in heaven! (And it's so quiet around here all the time.) 
  • My annual Paper Source Wall Art Calendar - This is a highlight every Christmas when I unwrap my gifts from my sister-in-law. I'm so happy she continues to buy this for me. I love it. 
  • Caviar on a Kettle Chip - I read about this idea in the 12/14 issue of bon appétit magazine. So on NYE, celebrating for the first time with the girls (who stayed up until the ball dropped!) and watching Ghostbusters (probably NOT entirely appropriate), Greg and I kept up our tradition and enjoyed some caviar with our bubbly. I'm not sure I'll be able to go back to toast points or blinis after this… Unless of course, that's all you're offering. 
  • All the birthday love that came pouring in last week for Piper and I via Facebook, texts, phone calls, cards, and celebratory outings - Makes a girl not mind (so much) having crested the "hill" and begun to make the trek down the backside. 
  • Begging For Thread by BANKS - On repeat. 
  • Playing board games with the kids - We received Monopoly, Clue, Mastermind, Battleship… (I might be forgetting something). The magic number for board games is 8 (years old). We are IN the sweet spot. 
  • My new workout top from Greg 
  • These plates from Anthropologie - Apparently, there is also a FOX plate out there somewhere. Unfortunately, it is no longer available online and my local store is long out. If any of y'all see it--PLEASE pick it up for me! xxoo 
  • Having a cup of tea in the evenings - We are trying to replace our routine glass (or two) of wine Sunday-Thursday. I'm not going to tell you it's not challenging some days; however, Mandarin Orange Spice is something I find myself looking forward to.
  • The satisfaction of finishing a puzzle 

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