Recipe by Chris Denzer
"Paleo. Breakfast. On-the-go. For some reason individual cupcake liners don't work so well for these little quiches. Grease the tin with olive oil or butter."
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olive oil, divided, or as needed
crumbled feta cheese
These were good. Mine only took 15 minutes to cook through. I didn't use feta but chose grated Parmigiano Reggiano instead. I added a bit of cream to the mixture and this probably explains why mine fell once taken out of the oven. They puffed up wonderfully, then plop! But they were still nice to eat. I used 1/4 cup of "batter" for each tin and came up short so I tossed in two more eggs and that made 12 muffins exactly. Next time I will cut down on the onion, maybe a 1/4 cup is sufficient. Thank you Chris Denzer for sharing your recipe.
Egg Muffins' Haiku: "Four-fifty TOO high. Why put veggies in blender? Taste was just OK." Scrambley-low-carb/paleo/muffin-quiche ... these all have cute names, and they're so versatile and fun to eat. I'll make a dozen, freeze some and have ready-to-go breakfasts. I tried this particular recipe just for a change from my normal egg "guts" of sausage, bell pepper, cheddar, onions and kale and/or spinach. Didn't quite understand the step of blending the spinach/mushroom mixture, but I went ahead and did it anyways. Mine were also done in 28 min. in a 350 deg. oven, NOT the recommended 35 min. in a 450 deg. oven which I can only imagine would've obliterated the eggs into a dry, rubbery cup of yuck. These tasted pretty good, but I missed having a mushroom or veggie to bite into (I guess the chopped bacon made up for that!) I also didn't use the optional feta and instead sprinkled in Parmesan, along w/ S&P, as there were no seasoning/spices called for. Ended up adding a heavy splash of Texas Pete hot sauce. I'd make them again, but w/o the blender step, nor w/ the high temperature.
I just made this yesterday for the first time and I was feeling a little lazy so I didnt cook vegetables or anything. I also used what I had on hand. 1/2 yellow pepper, 1/2 red pepper, 1 med onion, thawed spinach squeezed dry and a few sauted muchrooms that I had as left overs. I also added salad cheese (similar to feta). Salt and pepper. I didnt have bacon, but that could only make it better. I used a hand mixer to beat the eggs. The cooking time and heat was perfect for me and they looked pretty and stayed puffed. Since I didn't cook the vegatables the muffins were very moist.
Great option for satisfying weekday breakfast. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 64
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