Sunday, May 24, 2015

Egg Muffins

Made these this morning and brought them to the playground. Small size made them great for snacking while playing (on the swing, on a bench, at the table, in the sand). BT normally doesn't like eggs but had lots of these happily. I think it was because I called them a "muffin" (as opposed to mini fritata or mini-quiche). 

For variety I divided the tin into 4 rows where each row had a combo of 3 veggies (so each row missing one of the 4). Then in the 3 columns, I put one kind of cheese each. So each muffin came out differently.

  • 8 eggs
  • 1 carrot
  • 1 small zucchini
  • frozen peas
  • fresh baby spinach
  • cheese: Cheddar, Parmesan, Mozzarella, ...
  • home made salami, cut into small pieces
  • salt + pepper
  • herbs: rosemary + oregano
  1. Grease a 12 muffin tin (****). [Needs improving - see Notes]. UPDATE: Use silicone cups instead (*****).
  2. Grate the carrot over the tin directly.
  3. Grate the zucchini directly over the tin.
  4. Chop the spinach and sprinkle in cups.
  5. Add frozen peas to cups.
  6. Sprinkle some cheese and salami in each cup.
  7. Beat the eggs in a medium bowl. Add salt and pepper to taste (0 salt if doing BLW) as well as combination of herbs. Use a scoop to pour mixture into each tin.
  8. Bake 350 for 20-25 minutes, until eggs are lightly browned.
  9. Remove from pan and cool on wire rack.
  10. Eat immediately or freeze for later.
Greasing the tin with butter was not sufficient. The eggs really stuck and were a pain to get out. Using a spray might work better (but I've never bought a spray in my life). Perhaps adding some oil to the mixture would help?

8/4/15 Used broccoli, carrot, peas, spinach, parmesan/mozzarella, rosemary, thyme. Poured into greased silicone cups - 6 regular and 4 large - could have used another egg.

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