About a year ago, I stumbled onto a source for year-round farm-fresh eggs. I had met Michelle at our local farmers market and once I learned that she delivered eggs to a few folks each Monday during the off season of the market, I immediately had her add us to her list. Because you guys, we eat a lot of eggs and we regularly go through 2 or 3 dozen a week.
My husband and Linden love them poached for breakfast (topped with spicy salsa) and I love them hard boiled (and in baked goods!). But since we don't always have time for elaborate cooking on weekday mornings, I like to have these egg muffins in the fridge waiting to be reheated for a quick breakfast.
The batter comes together really quickly as all it requires is some easy grating and stirring, so these are simple to whip up whenever you have a spare 15 minutes. The batch is relatively small so you won't have leftovers lingering forever (though they actually freeze really well should that be an issue). And they boast a solid dose of protein, calcium, and vitamin A from the eggs, cheeses, and squash. Each is a two-bite affair for Linden and she almost always insists on dipping them in salsa or ketchup.
The muffins are delicate, so you'll want to let them cool in the pan for a few minutes after you take them out of the oven—but their semi-soft texture also means that they are great for younger eaters.
Egg and Cheese Mini Muffins
Makes: 12 mini muffins
1 tablespoon onion, grated
1/2 cup winter squash such as butternut, finely grated (or leftover roasted squash, diced, which is shown above)
2 eggs, lightly beaten
1/2 cup cottage cheese, drained if necessary
1/4 cup shredded cheddar
2 tablespoons Parmesan
1. Preheat the oven to 350 F and grease 12 mini muffin cups.
2. Stir together all ingredients in a medium bowl. Spoon into muffin cups, filling about to the brim. Bake for 16-18 minutes or until firm to the touch and golden brown around the edges. Let cool for at least 5 minutes in the pan before serving. Serve warm or at room temperature. Store in the fridge for up to 3 days or store in the freezer in a zip top bag and reheat for 30 seconds in the microwave before serving.
Use grated carrot or zucchini or chopped spinach instead of squashmozzarella instead of cheddar.
Try ricotta instead of cottage cheese.
Double the recipe to fill a standard 12-cup muffin tin and increase the baking time to 25-28 minutes.