A while back Kalyn posted a recipe for Egg muffins and it intrigued me. I mean, basically it’s a single serve frittata you could carry to work! Then I saw Giada make Mini Frittatas and I just had to make this idea my own (I only say that because I CANNOT make a recipe as is, it like a personality flaw).
So this morning, in attempt to get my eating habits back in order I decided to give them a try. Making them was fun, the toddler helped and they took 15 minutes flat! My only problem came about afterwards. They all stuck a bit to my mini muffin pan but it didn’t bother the toddler and I, we still had fun dipping them in ketchup! Honestly, he loved them and so did I. I only wish I had some red bell peppers and maybe some chives. They both would have been good in there.
This is how I made them, take the idea and run with it. The base recipe is really versatile. Oh! and you are going to get a lot of pictures with this one. I was a bit camera happy this morning!
- 2 whole eggs
- 6 egg whites
- about ¼ cup sweet onion diced
- about ¼ cup button mushrooms diced
- about ¼ cup green bell pepper diced
- about ¼ cup zucchini diced
- about ¼ cup cherry tomatoes diced
- 1tbsp (5g) Parmesan cheese
- 1 tbsp (7g) of real bacon bits
- non-stick olive oil spray
- Kosher Salt & Pepper
- Dried Parsley for garnish
Preheat the oven to 375 degrees.
Dice all the veggies and set aside.
Crack the eggs in a medium bowl and set aside.
Mix the Parmesan cheese & bacon bits together in a small bowl and set aside.
Heat a non-stick skillet over medium heat. Add in all the veggies. Sprinkle with salt & pepper and sweat for a for minutes until soft and the flavors merge.
Beat the eggs with a little salt and pepper.
Spray a 24-cup mini muffin pan with non-stick cooking spray. Place about 1 tbsp egg mixture in each muffin cup. You will have some leftover.
Scoop about ½ tbsp of the cooked veggie mixture into each muffin cup. Using the rest of the egg mixture, top off the muffin cups making each one about even. Sprinkle the cheese bacon bit mixture on top.
Bake for 10 minutes. Serve! I sprinkled with a bit of parsley.
Here’s the before and after cooking. They do rise up quite a bit!
And finally, the toddler shots, of course! :~P
|Servings||Amt per Serving|
|4||6 mini egg muffins|
|94||4g||1g||old: 2||new: 2|
Update:I made these again this time halving the recipe for only 2 servings and they came out just as good! They still stuck but this time I ran a toothpick around the edge when they were still hot and that helped a lot. I think I’ll be buying a silicone muffin pans just for these!!