|(veggie on the left, pancetta cup on the right)|
Egg Muffins (Mini Crustless Quiches)
(via Will Cook For Friends)
What you need:
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
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
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.
- 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:
- Pre-heat oven to 375º F and thoroughly grease (cooking spray) 2 muffin tins.
- In a large bowl, whisk together the eggs, cream, milk, parsley, basil, salt, and pepper. Set aside.
- 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.
- Add all the veggies to the bowl with the egg mixture and stir to combine. Add the cheese (and meat).
- Using a 1/4 cup measurer, scoop the mixture into the prepared muffin pan. Fill to about 1/4 inch from the top.
- 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.)
- 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!