Right before Thanksgiving, our Governor’s orders halted indoor dining at restaurants (among other things) in an effort to manage the rising COVID-19 rates and protect our healthcare workers.
We are grateful for our continued employment and order take-out rather frequently. My recent favorites are P.J. Murphy’s bakery in St. Paul for croissants, doughnuts, and breads (the new owners have stepped up the bread game), Everest on Grand for delicious Nepalese food that’s really really spicy (if you want it that way), and Regina’s Candies for dark chocolate covered pretzels.
Our families also spoiled us with Thanksgiving meals to go with all of the trimmings. We so look forward to when we can all safely enjoy a meal together indoors again.
In the blink of an eye, I’ve gone from pregnant to feeling pretty darn pregnant. Not that I’ve wanted to cook much, but I really don’t want to cook right now. If we’re not eating take-out or delivery, I prepare simple things like bagged salad mixes or crostinis topped with roasted vegetables.
One thing I’ve enjoyed making are egg bites.
I know I’m late to jump on the crustless egg muffin thing. I’ve seen countless posts about them. Kinda rolled my eyes when I saw them touted for Keto. Rolled my eyes when they were touted as crustless quiches. What’s the point when there’s no buttery crust?
You know what, though, I made them the other weekend and loved them so much that I made them again.
Number one, they’re delicious. Number two, they’re easy to make with anything you like. And they’re a tasty compromise for a couple on opposite diets. I joke that I’m on a high carb diet – Jake prefers a lower carb diet. We both like these egg muffins.
Here are my tricks:
- Use a good, nonstick muffin pan like this KitchenAid nonstick muffin pan (not an Amazon affiliate link). I don’t use muffin liners – just lightly oil the inside cups and the eggs slide right out.
- Load the muffin tins with fillings. It’ll stretch the number of eggs you use and create really substantial egg cups that eat like a meal.
- Add a touch of cream to the egg mixture for silky, quichey egg muffins.
You can add whatever chopped leftover vegetables are in your fridge. One week I used broccoli and cheddar. This week I roasted the little Halloween pie pumpkin we’d displayed as a decoration and combined it with white cheddar and lots of chopped parsley.
My Favorite Egg Muffin Bites
- Preheat oven to 350 degrees F.
- Lightly grease the nonstick muffin pan with oil or butter.
- Beat 10 large eggs with a good pinch of salt and a couple glugs of heavy cream or half and half (whole milk would be fine, too). If you are using roasted vegetables that have already been salted, adjust salt as necessary.
- Fill muffin tins with vegetables, cheese, and herbs – I fill them nearly to the top.
- Sprinkle some black pepper over each cup.
- Gently pour egg mixture into each cup.
- Using a chopstick or knife, gently jiggle the inside of each cup to make sure there aren’t air pockets.
- If you have egg mixture left over, go back and add to the lesser-filled cups. I fill mine nearly to the top – the eggs simply puff over the top of the cups a bit.
- Bake for about 20 minutes, until the centers are set.