I am all about the breakfast lately. I’ve written about this before, but when I get a good, healthy start to the day, it’s motivation for me to stay healthy all day. Basically, I don’t want to have a great breakfast and then screw things up. I normally eat yogurt with granola and nuts, oatmeal with a bunch of toppings, or those dandy little granola bars I made not too long ago. But stepping away from the crunchy side of life for a minute, I’ve got another super quick and easy breakfast dish for you today: muffin frittatas.
This doesn’t look easy, I know. On early mornings, I can’t even mange to make oatmeal. The trick to this breakfast, as with all great meals, is planning ahead. And in this case, making ahead. But even though there is work involved, they are pretty easy to put together. I used eight eggs this time and got ten muffins. I added in red pepper, red onion, scallions, mushrooms, and of course, cheese.
The first time I made these, I just diced, chopped, and stirred everything into the eggs. They were good, but I started thinking about how much better they would be if I sautéed a few things first. Now I’m convinced this is the only way to do it. And what’s not to love about sautéed mushrooms and peppers?
After I had my veggies prepped, I whisked up the eggs in a big bowl, added a tablespoon of baking powder (it makes all the difference – trust me), 1/4 cup of milk, a little salt and pepper, and the vegetables. After lining the muffin tin with cupcake wrappers, I filled each one and topped with some shredded cheddar, making a fine mess of my tin in the process. These went into the oven at 350 for about 25 minutes.
And here they are – cute, delicious, nutritious, and ready to eat in the morning in no time. All the qualifications of a brilliant breakfast! They were really puffed up when they came out of the oven, but they deflated as they cooled; the final taste and texture is exactly what you want in eggs. Try them out!
8 large eggs
4-5 scallions, diced (hint: use kitchen scissors)
1/2-1 red pepper, chopped
1/4-1/2 red onion, diced
1 8-ounce package sliced white mushrooms
1/4 cup milk
1/4-1/2 cup shredded cheddar cheese
1 tablespoon baking powder
Salt and pepper
1. Pre-heat oven to 350 degrees; line muffin tin with wrappers
2. Sauté pepper and mushrooms over medium-high heat for about 8 minutes
3. While the pepper and mushrooms cook, whisk eight eggs with milk
4. Stir in mushrooms, peppers, scallions, red onion, baking powder, and salt and pepper to taste
5. Spoon egg mixture into lined muffin tin; top with cheese
6. Bake at 350 for 25 minutes
7. Let cool completely before removing
Word to the wise: if you use a cupcake wrapper with any kind of metallic lining, be sure to take that off before microwaving in the morning!
I hope you enjoy these! I’m looking forward to experimenting with all different kinds of veggies, but this combo is working pretty well for me right now. Happy cooking!