October 6, 2011 § Leave a comment
so i’ve decided that i’m going to try to eat breakfast again. i give it a week, but that week will be helped by these little dudes. i’ve been seeing versions of these things around for years– they’re a staple south beach breakfast and more recently, they’ve been popping up on this new lovely little time-waster called pinterest.
so i made them last night, brought one into the office this morning, nuked it, and it was actually surprisingly good. yippie for quick and easy breakfasts that i won’t forget to eat.
yield: as written below, about 9, depending on the size of your muffin tin.
1 diced yellow pepper
1 diced zucchini
1 small diced onion (there is no reason to limit yourself here. use whatever you have that will saute fairly easily).
1 cup Parmesan cheese (this could just as easily be made with other kinds of cheese if parm isn’t your thing. for example, the brick of cheddar you have in your fridge)
8-10 eggs, beaten together
2 tbsp chives
salt and pepper to taste
olive oil for drizzling
Preheat oven to 350. Heat olive oil over medium high heat and saute the veggies for about 5 minutes, until slightly soft. S&P to taste. Add the sauteed vegetables to individual muffin molds.
in another bowl, beat the eggs, add some S&P, and then add the chives. Pour the egg mixture over the veggies to fill and stir ingredients together. Sprinkle the parm on top. Bake in the oven for 10-12 minutes until the eggs are set.
can be served warm or cold.