On Easter, our very small neighborhood (three families, each with two kids) was having a small get together/breakfast/egg hunt. Our family had made previous plans for brunch but we joined for the early morning portion (egg hunt, bagels, mimosas, coffee). I was feeling a little guilty about leaving early so thought I would use some easy stuff in my refrigerator to bring.
The day before I had “blown out” six eggs for decorating and needed to use those eggs asap so decided to make some egg muffins using that and some leftovers that were about to spoil. This took at total of 5 minutes of prep, 30 minutes to cook and 15 minutes to cool/set. Makes 12 muffins.
- 6 eggs (beaten)
- two cups of roughly chopped fresh baby spinach (though thawed and drained frozen spinach would work, too)
- about two cups of leftover chopped rotisserie chicken
- a cup of halved cherry tomatoes
- a cup of leftover cooked quinoa
- a pinch of red pepper flakes
- salt and pepper
- about a packed cup of crumbled feta
Preheat oven to 375 degrees. Mix all ingredients in a big bowl thoroughly. Spoon into paper muffin cups in a muffin pan. As these won’t “rise” very much, spoon the mixture a bit taller than the rim of the pan. Cook for about 30-45 minutes. Once cooked through, take them out of the oven and let cool/set for about 15 minutes. They’ll last in the fridge, covered, for about a week. Great for car trips or anything where you need “handy” food. But they look FANTASTIC for pot luck brunch.