Easter Leftovers I – Breakfast Muffins

I had a very large quantity of ham left over from Easter, by design. As I mentioned in my last post, I’ve been cooking for a few additional people outside of my family, and due to the logistics of handing off the food, I’ve been utilizing a lot of my freezer-friendly recipes. This is one of them.

TheseĀ  “Breakfast Muffins” are basically mini crustless quiches. Here’s what you do:

Spray a muffin tin with cooking spray. Then place any of the chunky fillings you intend to use – in this case, ham, but it could be sausage, mushrooms, potatoes, onions – in each of the cups.

In a mixing bowl, beat some eggs. I used 10 eggs, which actually turned out to be a little too much. For a standard-sized tray of muffin tins, 8 is probably the sweet spot. Add some milk – non-dairy works fine if you’re avoiding dairy – and any spices you wish to add. Then, whisk in any cheese you plan to add, as well as any greens you wish to include. In this case, I used kale that I froze back in July.

Pour the egg mixture into the muffin tins and bake at 375 or so for … longer than you’d expect. I checked these three times before they were really done. Depending on how evenly your oven heats and whether or not your add-ins were frozen, the range could be from 20 to 40 minutes. Eyeball it. Check with a knife – if it comes out clean, you’re good. You’ve got this.

Once they cool, these muffins can be eaten right away, but I like to wrap them up and freeze them. They’re super convenient for mornings where you’re in a rush but need a hearty breakfast.

I somehow managed to fail to get a picture of the finished product, sorry! Next time.

Sausage Crustless Mini-quiches

Of course, when any of us hears “CSA,” the vegetables are the first thing that come to mind. I can’t speak for every CSA out there, but in the case of mine, there are also shares available in fruit, poultry, eggs, and individual orders of meats and one-off crops, like blueberries. I’m ambitious (and have ample freezer space), so I get a dozen eggs, a package of apple chicken sausage, 2 lb of ground turkey, and a whole broiler chicken on alternate weeks. Today’s breakfast (made last night) showcases this side of my share. I made muffin-tin chicken sausage crustless mini-quiches. That’s a mouthful.

First, the prep. I cut up some red onion and red potato into small pieces. What’s pictured ended up being way too much – the remainder of the onion went into last night’s salad, and the potatoes went into the freezer to be hash browns on some winter morning. I also chopped up the greens from the radishes we got this week, and a few cloves of German White garlic, still hanging around from the garlic festival.

I squeezed the sausage out of its casings into a hot pan with a turn of olive oil. As it browned, I crumbled up the pieces.

When the sausage was mostly done, but not quite, I added the onions and potatoes. I let that cook for a couple of minutes, then added the garlic. Again, a pause for a couple of minutes, and then the greens, which I allowed to wilt and then I turned off the heat. Along the way, I chose to add some smoked paprika, but you could really season it any way you prefer.

 

This mixture got equally divided among 12 muffin tins.

I scrambled some eggs with some milk and parmesan cheese. I estimated six eggs (what I usually use for a fritatta), but ended up needing to add a seventh. I poured the scrambled egg mixture into each of the cups, fillingĀ  each most of the way. Next time, I plan to scramble the eggs in my big glass measuring cup – pouring out of the bowl into the small targets was tougher than I expected.

I baked them at 375 for somewhere around half an hour. The trick is to keep an eye on them and test them when they start to brown on top. If you can stick a knife into the center of the center-most quiche and it comes out clean, then they’re done.

These were a delicious and filling breakfast this morning, along with some applesauce and toast. Even my toddler cleared his plate!