These are a sort of quiche-like things that we make in muffin tins in order to have something quick available for breakfast. You can use any sort of cheese, meat or greens that you fancy or have hanging out at the bottom of the fridge.
It’s utterly adjustable as long as you keep the egg:milk/cream ration consistent and don’t overdo the volume of the add-ins.
Eggs in Muffin TIns
By September 8, 2015Published:
- Yield: 12 egg bites (6 Servings)
- Prep: 15 mins
- Cook: 20 mins
- Ready In: 35 mins
- good make ahead for quick breakfasts.
- 4 strips bacon, pancetta, or other cured pork diced
- 1.5 oz Gruyere cheese grated
- 1 & 1⁄4 cup onion chopped
- 1 bunch spinach or other greens
- 1 cup cheddar cheese shredded
- 1 dash salt
- 1 dash pepper
- 1 tsp thyme fresh is lovely, dried works fine
- 1 cup milk
- 1 cup heavy cream
- 5 eggs
- Grate Gruyere into the bottoms of the muffin tin. This makes a bottom crust
- Chop and saute the bacon/pancetta. Remove and drain. Put into a large bowl. Adjust the amount of grease to approx 1.5 tablespoon.
- Saute onions in grease. Add to bowl with bacon.
- Roughly chop spinach (or other greens.) Wilt in the remaining grease. Add to the bowl with the bacon.
- Add cheddar cheese, salt, pepper, and thyme.
- In another bowl, beat together eggs, milk, and cream. Add slowly to the bowl with the rest of the filling.
- Fill the muffin tins about 2⁄3 full. (Our tin takes approximately 1⁄3 c. per muffin.)
- Bake at 350 for 20 minutes. Stick a knife tip into one of the “muffins” to check for doneness. Bake an extra 5 minutes if it still seems gooey.
- Cool and package for the fridge. In the morning put two on a plate and reheat in the microwave for 45 — 60 seconds.