Baked Muffin Frittatas Are Quick And Easy Customizable Treat
Mushroom and asparagus quiche muffins at the Institute of Culinary Education in New York. (Photo courtesy: AP)
Baked Muffin Frittatas not just taste great but are also perfect for the people who are watching their carbs or are gluten sensitive.
These "egg muffins" are perfect for entertaining and any leftovers turn a grab-and-go breakfast into a treat. The great thing about baking these eggs in a muffin tin is that you can customize them for your guests. For example, you can add ham or some other meat to half of them for the meat lovers and keep half all veggies for the non-meat eaters in your group.
They also offer instant portion control and are simple to serve — all you need do is bake, place in a basket or on a platter and serve.
Plus, they are a sight to behold when they are baking. At the end of the baking time, they puff up like a souffle. As they cool, they do deflate a bit but that short thrill makes the eating all the more exciting.
But, before you start making one of these, make sure that your vegetables are sauteed before filling the muffin tins, and any meat such as sausage and bacon is cooked. The short baking time will melt the cheese and set the eggs but not cook any of your add-ins.
BAKED MUFFIN FRITTATAS WITH ASPARAGUS AND MUSHROOMS
Start to finish: 40 minutes
¼ cup cream
½ teaspoon sea salt
Pinch of nutmeg
Butter or olive oil to coat pans
1 cup asparagus, chopped
1 heaping cup thinly sliced mushrooms
2 tablespoons butter
¼ cup thinly sliced green onion
¼ cup chopped pimentos
1 cup shredded cheddar cheese
½ pound brie cheese, cut into 12 pieces
Preheat the oven to 350 F.
Crack eggs into a liquid measuring cup. Whisk the eggs, cream, nutmeg and salt. Set aside.
Melt butter in a saute pan and add asparagus and mushrooms and cook for about 5 minutes or until beginning to soften but the asparagus is still bright green.
Grease a 12-cup muffin pan with olive oil. Divide asparagus, mushrooms, green onion, and cheese between each muffin cup, then carefully pour egg mixture over tops until muffin tins are almost full (leave 1/4-inch space).
Bake for 20-25 minutes or until a wooden pick inserted in the center of a muffin comes out clean.
The egg muffins will look like a soufflé when they come out of the oven, but they will fall after a few minutes. Let them rest in the muffin tin for a few minutes before using a rubber spatula to carefully remove each muffin. Place on a wire rack to cool for a couple of minutes to let the steam dissipate.
Enjoy immediately or let cool and transfer to a re-sealable plastic bag.
Refrigerate for up to three days. They can be eaten cold or reheated in a microwave.
Nutrition information per serving: 199 calories; 144 calories from fat; 16 g fat (9 g saturated; 0 g trans fats); 220 mg cholesterol; 336 mg sodium; 2 g carbohydrate; 0 g fiber; 1 g sugar; 12 g protein.
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