If you are my friend or follow this blog, you all know that I love prepping my ingredients for easy weeknight meals. And I LOVE having bite sized snacks on hand for pretty much anytime of the day. These mini egg bites allows my eldest, Eli, to make his own breakfast in the mornings and provides me with a mid morning snack, keeping me far away from stuff I shouldn’t eat.
In the past I would make lots of mini quiches and freeze them for snack time or unexpected guests. These little baked egg cups have replaced those cute little quiches, no crust needed, thus no gluten. I prefer them purely vegetarian. Using up veggies from the previous nights meal (roasted asparagus, potatoes, broccoli, sauteed spinach, etc.) is right in line with my “no waste” philosophy. These are just another way to “re-purpose” staples and ingredients I already have on hand.
Generally, I like my eggs served with homemade salsa or onion marmalade on the side. Not only does it add so much more flavor, but it brings a bit of color to the plate. And think about the possibilities for your next brunch. Make these in advance, in a variety of flavor combos, leaving more room for Bloody Mary’s and conversation.
My favorite combo, so far, is this one or one made with blanced asparagus, goat cheese, and leeks. Make a double recipe. Keep them in the fridge for up to four days…that is, if they last that long.
Baked Egg Cups
1 cup grated Gruyere cheese
1-2 tablespoons whole milk
1 leek, cleaned, diced (white part only)
2 teaspoons ghee
1/2 teaspoon Celtic sea salt
1/8 teaspoon white pepper
pinch of nutmeg
a bit of sunflower oil for the pan
• preheat oven to 375*
• using sunflower oil, grease a 24 capacity mini silicone baking pans. place on a parchment lined, rimmed baking sheet.
• melt ghee in a small saute pan. add leeks and saute over medium heat until translucent, about 10-12 minutes. let cool slightly.
• whisk eggs with salt, pepper, and nutmeg.
• fill muffin cups with grated Gruyere (slightly less than a tablespoon) and a 1/2 teaspoon of leeks.
• using a glass measuring cup, pour enough egg mixture over other ingredients to fill almost to the top.
• bake 16 – 20 minutes or until the tops are slightly golden and a knife inserted into the center of one of the eggs comes out clean.
• let cool a bit before eating. uneaten egg bites can be stored in the fridge for about four days.
• to reheat, wrap in foil, place on a small baking sheet, and bake at 350* for about 8-10 minutes.
yield: 24 mini muffin cups
More Breakfast Ideas around the Web:
Cheesy Sausage Spinach Breakfast Casserole – Brown Eyed Baker
Potato Red Pepper and Feta Fritttata – The Kitchen
Bacon Jam – Spoon Fork Bacon
Savory Bread Pudding – The Urban Baker
Breakfast Chilaquiles Casserole – Scarletta Bakes