Mini Egg Muffins - Two Ways

Version 1 - Turkey Bacon, Gruyère Cheese with Veggies

Mini egg muffins gruyère, tomato, vegetables

Ingredients:

Yields at least 48 mini muffins
1 package turkey bacon - cut into 1” pieces
8 cage free eggs
1/2 cup whole milk
2 cups gruyère cheese - finely grated
1 small container cherry tomatoes - thinly sliced
1 cup mushrooms - diced small
1 green pepper - diced small
1/2 red onion - diced small
1 clove garlic
thyme - fresh or dried to sprinkle on top
Salt/Pepper to your taste

How To:

Preheat oven to 350ºF or 176°C

Thinly slice the tomatoes and place on a paper towel. Once you have sliced enough place another paper towel on top to dry out the slices.

In a small bowl, grate gruyère cheese with a microplane zester.

In a medium skillet saute, mushrooms, green pepper, onion and garlic with a little olive oil, about 8 min. Lightly season with salt and pepper. Once lightly seasoned remove from heat and set to the side.

Whisk eggs, milk, salt and pepper.

Assembly:
Spray mini muffin tin with a non stick spray or butter.
Place turkey bacon in the bottom of the pan.
Spoon a little bit of the veggie mixture on top the bacon.
Pour in the egg mixture, almost to the top.
Place a tomato on top the egg mixture (don’t worry if it sinks).
Sprinkle on a the gruyère and thyme and a crack of pepper.

Bake for about 12 minutes or until the bottom and sides of the egg just start to brown.

Make ahead - if I know I’m going to have a lot to do the day I always try to prep ahead. For this recipe you can saute your veggies and store in the fridge (use right out of the fridge, no need to reheat) as well as the gruyère, you can definitely grate it a few days prior too.

Version 2 - Asparagus, Sundried Tomato and Feta

Ingredients

Yields at least 48 mini muffins
8 cage free eggs
1/2 cup whole milk
1 bundle of asparagus - about 15-20 stalks - diced small
1 1/2 cups feta cheese - broken into small pieces
1 8oz jar of sundried tomatoes. Chopped small
Salt/Pepper to your taste

How To

Preheat oven to 350ºF or 176°C

In a small bowl, break up the feta into small pieces
Chop sundried tomatoes into small pieces
Clean and prepare asparagus. Remove tough ends and chop into small 1/4 inch pieces. In a medium skillet saute asparagus with a little olive oil, salt and pepper.
Whisk eggs, milk, salt and pepper.

Assembly:
Spray mini muffin tin with a non stick spray or butter.
Drop 4-5 pieces of asparagus into each muffin spot
Then drop 3-4 pieces of sundried tomato into each muffin spot
Top with about 1/4 teaspoon of feta cheese

Bake at 350 for about 10 minutes or until the bottom and sides of the egg just start to brown. Immediately after removing the pan from the over, place a tint bit more feta on top. Serve hot or at room temperature.

Make ahead - these little guys last perfectly fine in the fridge, in an air-tight container, 2-3 days. They also freeze and reheat great too.

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