I am not a morning person. As some of you may remember, I made a resolution this year to wake up earlier, so I could be more productive during the day and spend less time surfing the web at night. So far, I’ve made about as much progress as I did that time when I was fourteen years old and decided to read Crime and Punishment just for fun.
Needless to say, fourteen-year-old-me gave up on that goal. But the me of today is NOT letting go of trying to become a morning person. Not yet, at least.
In an effort to make dragging myself out from beneath the covers a little less painful, I made egg breakfast muffins. Aka, single-serving crustless quiches. Aka, grab-and-go frittata bites. Basically, an omelet you can reheat and enjoy whilst still in a half-awake zombie state.
Braaaains! Err, I mean, breeeeakfast, breeeeakfast!
I don’t know about you, but when I’m trying to get going in the morning, nothing makes me feel better than a protein packed breakfast. Some people are happy to eat waffles or pancakes or doughnuts for breakfast each morning (*cough* T-Hubs *cough*), but for me, I prefer to kick things off in a healthier way. If I start on track, I’m more likely to stay on track… and vice versa.
The thing is, I’m groggy mcsleepy-pants when I get up in the morning, and cooking myself breakfast (and dirtying a bunch of dishes) isn’t usually the first thing I want to do. These little muffins solve that problem.
One batch makes about sixteen muffins. I find that two are the perfect serving size for me (or three if I’m really ravenous), which means I can make a batch over the weekend and have breakfast ready all week long. A few seconds in the microwave, or a few minutes in the toaster oven, and these babies are ready to go.
Even if you aren’t groggy mcsleepy-pants, these mini quishes are your friend. They can be made with just about any ingredients you choose (perfect for using up whatever veggies you have hanging around in the fridge) and are really simple to throw together. You could even make them in a mini muffin tin, and then they’d be super cute and bite-sized.
As I learned from these mini bananas, tiny is always better.
INGREDIENTS
Base:
- 12 large eggs
- ½ cup heavy cream
- ¼ cup milk
- 2 TBSP fresh parsley, chopped
- 2 TBSP fresh basil, chopped (or other herb)
- ¼ tsp. salt
- ¼ tsp. pepper
Veggies*:
- 1 cup broccoli, cut into teeny tiny florets
- 1 cup fresh spinach, roughly chopped
- 1 red bell pepper, chopped small
- ¼-1/2 cup onion, diced fine
- 1 jalapeno pepper, seeds and veins removed, diced fine (optional)
- Add-ins (optional):
- 1½ cups cheddar, gruyere, mozzarella, or other cheese, divided
- 1 lb. bacon, sausage, or other meat, fully cooked
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