Breakfast to Go....Eggie MuffinsPin It
These little bites are a perfect, hot breakfast with which to start your day. They are basically individual frittatas, and as such can be custom made to suit all the picky mouths at your table. I used to make one large frittata over the weekend for cutting up and doling out as a grab and go breakfast option over the course of the week, but got tired of each of the kids squawking that there was some ingredient in them that they couldn't stand. Now, everyone fills their respective muffin cups with the ingredients that turn them on, we fill them all with plain scrambled eggs, et voila....everyone is happy!
Frittatas are always on my agenda when teaching a Cooking Matters class as the dish is a quick and healthy way to use up all sorts of leftovers jamming your fridge, and I recommend they become a staple of your weekly menus as well. A few wedges of cheese, some slices of meat, and a smattering of veggies all combine to make this hearty and satisfying treat. Whether you take the egg-muffin route, or make a large frittata to be cut into wedges or squares for weekday breakfasts, just wrap each piece individually and pop it in the fridge. When you're ready to eat, unwrap one, place it on a plate and set it in the microwave for 20-30 seconds and you're good to go. You CAN freeze them and microwave straight from a frozen state, but we all find the texture to get a little funky when you do that, so recommend just refrigerating them unless you need to store them for longer than a week.
Cheers - Steve
by: Steve Dunn
- 16 large eggs
- 1/2 cup milk, or light cream
- kosher salt and freshly ground black pepper to taste
- 1 1/2 cups cheese of your choice
- 1 to 1 1/2 cups cooked, diced meats of your choice
- 1 to 1 1/2 cups cooked, diced veggies of your choice such as asparagus, broccoli, spinach, scallions
- Heat the oven to 375℉.
- If using a silicone muffin pan place it on top of a cookie sheet, then spray each cup with cooking spray, if using a metal pan, line each cup with paper muffin liners.
- Fill each cup about 2/3 full with whatever combination of cheese, meat and veggies you want.
- In a large bowl, whisk the eggs, milk and salt and pepper till well blended and transfer to a large liquid measure cup. Pour the egg mix evenly into the 12 muffin cups and place the pan in the oven. Cook for 20-25 minutes until the tops are starting to brown and the muffins are fully cooked through.
- Let cool completely in the muffin pans, then remove, wrap and refrigerate until ready to eat.
Makes 12 muffins