Egg Muffins

I am always on the lookout for delicious, individual breakfasts that I can make ahead of time and eat throughout the week.  These little egg muffins are such a great portable meal!  Most important, they are really delicious and very satisfying.  After these cool down I wrap each one in saran wrap and store in the fridge.  They hold up well for a few days and reheat in the microwave perfectly.  I don’t even think my husband heats his up, he just leaves it at room temperature for about an hour or so and then eats it.

I do love the flavor combinations in this particular recipe, however, I have switched things up as well.  Sometimes I use bacon instead of pancetta and fontina cheese instead of gruyere.  On occassion I throw in some mushrooms.  I always use spinach though…great way to get in some greens!  Really you can include anything you like, anything you have leftover.

By the way, don’t these egg muffins look pretty, all puffed up and gorgeous?  Well, they only look like this for about 26 seconds, then they deflate.  So if you want to impress someone be sure to show them your handy work the second you pull these out of the oven!

Here’s what you will need to make 4 muffins…


Recipe

1 tablespoon extra-virgin olive oil

4 ounces sliced pancetta (about 1/4 inch thick), diced into 1/2-inch pieces

2 shallots, chopped

1-2 slices country-style bread, cut into 1/2-inch cubes (about 2 cups)

7 large eggs, beaten, at room temperature

2 packed cups chopped spinach

1/2 cups grated gruyere (6 ounces)

1/3 cup milk, at room temperature

Method

Preheat the oven to 400 degrees.

Heat the oil over medium-high heat in a medium skillet. Add the pancetta and cook until lightly browned, about 5 minutes. Remove the pancetta using a slotted spoon, drain on paper towels and allow to cool slightly. Add the shallots and cook over medium-high heat until soft, about 3 minutes. Add the spinach and cook until just wilted, 1-2 minutes.

In a medium bowl, mix together the cooked pancetta, bread, eggs, gruyere, milk and shallot and spinach mixture until all the ingredients are moistened.

Spoon the mixture into the ramekins, filling each 3/4 full. Place the ramekins on a small baking sheet and bake until golden brown, about 25 – 35 minutes.

Allow time to cool before you turn them over and pop out the muffins.  Serve warm or at room temperature.

Recipe adapted from Giada

 

Egg Muffins
 
Author:
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 4 ounces sliced pancetta (about ¼ inch thick), diced into ½-inch pieces
  • 2 shallots, chopped
  • 1-2 slices country-style bread, cut into ½-inch cubes (about 2 cups)
  • 7 large eggs, beaten, at room temperature
  • 2 packed cups chopped spinach
  • ½ cups grated gruyere (6 ounces)
  • ⅓ cup milk, at room temperature
Method
  1. Preheat the oven to 400 degrees.
  2. Heat the oil over medium-high heat in a medium skillet. Add the pancetta and cook until lightly browned, about 5 minutes. Remove the pancetta using a slotted spoon, drain on paper towels and allow to cool slightly. Add the shallots and cook over medium-high heat until soft, about 3 minutes. Add the spinach and cook until just wilted, 1-2 minutes.
  3. In a medium bowl, mix together the cooked pancetta, bread, eggs, gruyere, milk and shallot and spinach mixture until all the ingredients are moistened.
  4. Spoon the mixture into the ramekins, filling each ¾ full. Place the ramekins on a small baking sheet and bake until golden brown, about 25 - 35 minutes.
  5. Allow time to cool before you turn them over and pop out the muffins.  Serve warm or at room temperature.

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