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.
- 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
- 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)
- 1½ cups cheddar, gruyere, mozzarella, or other cheese, divided
- 1 lb. bacon, sausage, or other meat, fully cooked
- If using meat (bacon, sausage, etc.), cook it fully first. Set it aside to cool, then cut into small pieces.
- Preheat oven to 375 degrees F., and thoroughly grease (butter, coconut oil, or non-stick spray) a muffin tin. (NOTE: I recommend using a non-stick muffin tin for even easier removal.)
- In a large bowl, whisk together the eggs, cream, milk, parsley, basil, salt, and pepper. Set aside.
- Get all your veggies diced up and ready to go. Optionally, you can saute your onion with a bit of olive oil to soften it up and take away some of its bite. Set aside and allow to cool.
- Add all the veggies to the bowl with the egg mixture, and stir to combine. Stir in half of the cheese, and all of the meat, if using.
- Using an ice-cream scoop or ¼ cup measure, scoop the mixture into the prepared muffin pan. Fill to about ¼ inch from the top, then sprinkle a small amount of reserved cheese over each. Place in the oven, and bake for 20-25 minutes, or until the egg is fully set and the cheese has just started to turn golden on top.
- Remove from the oven and let cool for 5-10 minutes before running a butterknife around each muffin, and gently removing from the pan. Enjoy while warm, or let cool completely before storing in an airtight container in the fridge. Leftovers can be reheated for several seconds in the microwave (time will vary depending on your microwave), or a few minutes in a preheated oven or toaster oven.
This post contains an affiliate link. This means that if you follow a link to amazon.com and make a purchase, a small portion of your purchase goes to me, at no extra cost to you. I am not sponsored by any of the products I link to, they are just the items I personally use and would recommend. Your support helps make this blog possible – thank you!