Wednesday, March 25, 2015

Breakfast on the Go

Now that the chickens are in full production mode again, I like to find ways to use up large numbers of eggs at a single time. Hard boiled is definitely a mainstay, but switching it up from time to time is definitely appreciated. Enter the "mini-quiche"- it's a quick way to use up nearly a dozen eggs in one shot, and line up breakfasts ahead of time.

(Now that I think about it, it's probably more accurate to call them mini-frittatas, as there's no cream or milk in the eggs. Call them whatever you want- but definitely give them a shot!)

Here's what you need:

Muffin Pan
10 eggs
3T water
Ricotta cheese
One bag of baby spinach, lightly chopped
8 medium-sized mushrooms, diced
1 large shallot (or small onion), diced
Olive oil or Butter
Salt and Pepper

First, in a large skillet or frying pan, saute your shallot and mushrooms in the fat of your choice.

Once the shallot is translucent, go ahead and add your spinach. Put the lid on the pan for a couple of minutes, to wilt the spinach faster, and then finish the saute. Add salt and pepper to taste.

Get your muffin pan ready. Be sure to grease the cups well, or the eggs will stick. Divide the sauteed veg evenly between the 12 cups. Add a teaspoon-ish sized dollop of ricotta to the center of each cup.

In a large bowl, scramble your 10 eggs along with the 3T of water with a whisk, until the egg mixture is nice and smooth. Pour gently over the veg and cheese, dividing evenly.

Bake in the center of a 300F oven for 20-25 minutes, or until the eggs are set and very lightly browned at the edges.

Let the pan cool completely, and then move them from the muffin tin to a freezer safe dish before storing in the freezer. To serve, I just warm them up in the microwave for about 1 minute or so. You could also reheat them in the oven, if you're not a microwave fan- just thaw them overnight in the fridge, first.

Besides being portable and fast, these little egg cups are easily customized. Bacon and Cheddar? Ham and Swiss? What about some taco meat and beans, for a spicy start to your day? The possibilities are endless! Just remember to cook your "filling" thoroughly first, or you'll need to adjust the baking time/temp.

What's your favorite make-ahead breakfast?

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