Normally I wouldn't share a recipe from my MOMables menu plan, since if everyone shared the recipes, half the value of the MOMables lunch menu planning service subscription would be ruined. You'd still get a week's worth of suggestions, and the weekly grocery list. But those exclusive recipes are pretty special! (Sign up here for weekly email updates and recipes and get a free week trial!)
However, I changed all the fillings and some of the directions, so it's a fairly different recipe. And it was already pretty similar to the regular-sized egg muffins I've done in the past. So really these were more inspired by MOMables!
Ingredients:
1/2 c shredded or finely chopped add-ins (veggies and/or meat. Chopped up scraps from cutting bento shapes work well.)
6 eggs
3 Tbsp milk
1 c shredded cheese (whatever kind goes best with your chosen add-ins)
1/2 c Bisquick-type mix
Directions:
Preheat oven to 350 F
Grease a 24-hole mini muffin pan (if metal - no need to grease if silicone.) Or use mini silicone muffin liners.
Step 1: Distribute add-ins evenly into each muffin cup. (I used pre-cooked uncured bacon plus finely grated carrots and zucchini.)
Step 2: Distribute cheese evenly into each muffin cup.
Step 3: In a bowl, whisk or beat the eggs. Add in baking mix and stir to combine.
Step 4: Spoon or pour (slooooowly) into each muffin cup. You want to fill them roughly 3/4ths full. The egg mixture oozes through the fillings and settles a bit, so you might need to go back and add a little more after.
Step 5: Bake at 350 F for 10-15 minutes, until the tops are lightly browned. Allow to cool in pan before removing.
These will last roughly 2 weeks in the fridge, or longer in the freezer. They taste great warm (reheat in the microwave for 30 seconds for one to two mini quiches, and a minute for four.) They are also decent at room temperature.
For my add-ins, I prefer bacon or ham with spinach (carrots are okay in there too. Can't really taste them and they add extra color and vitamins.)
You can choose to mix the add-ins with the egg, but the fillings tend to settle and it's hard to get them evenly distributed into the cups that way, even if you're spooning it in.
Z was not a fan, but she's become fairly picky lately, and prefers the same few cooked foods, and likes her fruits and veggies raw. I, however, gobbled them all down as quick and easy breakfasts and midnight snacks.
However, I changed all the fillings and some of the directions, so it's a fairly different recipe. And it was already pretty similar to the regular-sized egg muffins I've done in the past. So really these were more inspired by MOMables!
 |
| Mini Quiches with bacon-carrot-zucchini, Parmesan Mini Crisps, Special K crackers, Kale Chips, strawberries and blackberries |
1/2 c shredded or finely chopped add-ins (veggies and/or meat. Chopped up scraps from cutting bento shapes work well.)
6 eggs
3 Tbsp milk
1 c shredded cheese (whatever kind goes best with your chosen add-ins)
1/2 c Bisquick-type mix
Directions:
Preheat oven to 350 F
Grease a 24-hole mini muffin pan (if metal - no need to grease if silicone.) Or use mini silicone muffin liners.
Step 1: Distribute add-ins evenly into each muffin cup. (I used pre-cooked uncured bacon plus finely grated carrots and zucchini.)
Step 2: Distribute cheese evenly into each muffin cup.
Step 4: Spoon or pour (slooooowly) into each muffin cup. You want to fill them roughly 3/4ths full. The egg mixture oozes through the fillings and settles a bit, so you might need to go back and add a little more after.
Step 5: Bake at 350 F for 10-15 minutes, until the tops are lightly browned. Allow to cool in pan before removing.
These will last roughly 2 weeks in the fridge, or longer in the freezer. They taste great warm (reheat in the microwave for 30 seconds for one to two mini quiches, and a minute for four.) They are also decent at room temperature.
For my add-ins, I prefer bacon or ham with spinach (carrots are okay in there too. Can't really taste them and they add extra color and vitamins.)
You can choose to mix the add-ins with the egg, but the fillings tend to settle and it's hard to get them evenly distributed into the cups that way, even if you're spooning it in.
Z was not a fan, but she's become fairly picky lately, and prefers the same few cooked foods, and likes her fruits and veggies raw. I, however, gobbled them all down as quick and easy breakfasts and midnight snacks.
No comments:
Post a Comment
Go ahead! Tell me how awesome I am. Or ask a question. Whatever.
(Please note that I had to disable Anonymous comments. Too many spam comments coming through the filters.)