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.
These “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.