In the past I would make lots of mini quiches and freeze them for snack time or unexpected guests. These little baked egg cups have replaced those cute little quiches, no crust needed, thus no gluten. I prefer them purely vegetarian. Using up veggies from the previous nights meal (roasted asparagus, potatoes, broccoli, sauteed spinach, etc.) is right in line with my “no waste” philosophy. These are just another way to “re-purpose” staples and ingredients I already have on hand.
Generally, I like my eggs served with homemade salsa or onion marmalade on the side. Not only does it add so much more flavor, but it brings a bit of color to the plate. And think about the possibilities for your next brunch. Make these in advance, in a variety of flavor combos, leaving more room for Bloody Mary’s and conversation.
My favorite combo, so far, is this one or one made with blanced asparagus, goat cheese, and leeks. Make a double recipe. Keep them in the fridge for up to four days…that is, if they last that long.
Baked Egg Cups
Ingredients:
7 eggs
1 cup grated Gruyere cheese
1-2 tablespoons whole milk
1 leek, cleaned, diced (white part only)
2 teaspoons ghee
1/2 teaspoon Celtic sea salt
1/8 teaspoon white pepper
pinch of nutmeg
a bit of sunflower oil for the pan
Instructions:
Preheat oven to 375°F
Using sunflower oil, grease a 24 capacity mini silicone baking pans. Place on a parchment lined, rimmed baking sheet. Melt ghee in a small saute pan. Add leeks and saute over medium heat until translucent, about 10-12 minutes. Let cool slightly.
Whisk eggs with salt, pepper, and nutmeg. Fill muffin cups with grated Gruyere (slightly less than a tablespoon) and a 1/2 teaspoon of leeks. Using a glass measuring cup, pour enough egg mixture over other ingredients to fill almost to the top.
Bake 16 – 20 minutes or until the tops are slightly golden and a knife inserted into the center of one of the eggs comes out clean. Let cool a bit before eating. Uneaten egg bites can be stored in the fridge for about four days.
To reheat, wrap in foil, place on a small baking sheet, and bake at 350°F for about 8-10 minutes.
Yield: 24 mini muffin cups
Susan Salzman writes The Urban Baker blog to explore her dedication to good food in the hope of adding beauty to the lives of her family and friends.