January 21, 2014
I blame it on Pinterest. I’ve become obsessed with muffin tins. It can get a little kitschy and a little too cute, yes, but that compact size is perfect for busy family snacks and meals.
This easy egg dish is a great example — think of them as a custom baby quiche minus the pastry. We’ve hit the stage with our kids where their activity schedule starts bumping into the dinner schedule. These egg bakes have been a protein-packed lifesaver for snacks, lunches and even dinners to go.
You can make up an entire muffin tin(!) tray and keep the egg bakes in the freezer or refrigerator. In the morning, tuck one in a lunch box and it will thaw to room temperature by lunchtime.
The best part is they are very easy to customize, put out a variety of mix-ins and let the kids make their own. I’ve found when my kids join me in the process there is much bigger buy-in for eating new things — this is my farmers market tactic, too.
My favorite combo is Swiss chard, feta cheese and red pepper (big surprise). My girls like the bacon and jack cheese. My husband likes his eggs sunny side up out of a frying pan. I like to eat the egg bakes at room temperature, but my daughter takes hers over to the lunch ladies and they heat them up in the microwave (thank you!).
These are great for overnight guests, put out bowls of mix-ins and let everyone make their own combo.
You can make these directly in the muffin tin or use paper liners. Either way, coat tin/liner generously with olive oil or melted butter. Don’t skip this step or prying those babies will be impossible.
Preheat oven to: 375 degrees
For each cup:
1 egg
1 pinch kosher salt
A little cracked pepper
1 tsp of cheese
1/2 tsp of Dijon mustard (optional)
In a small bowl whisk one egg with a pinch of salt & pepper and Dijon, if using (it adds a bit of tang). Pour into prepared muffin tin cups add toss in any extras. The add-ins are endless: cooked, diced bacon or ham, sausage, diced raw Swiss chard or spinach, minced shallots, garlic, or any fresh herbs like chive or thyme.
Bake for 12 – 15 minutes. Serve warm out of the oven or cool to room temperature and place in fridge or freezer.
