Easy Egg Muffins for Brunch

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. 

Ingredients

  • 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.

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I’ve done these a ton of different ways. I like to cook them at the beginning of busy weeks when I know I won’t have time to cook lunch. Everyone in the family can grab and go for breakfast, lunch, dinner or even a snack. If you have a kid that enjoys food, these are great for lunchboxes, too.
 
Variations: replace any of the above with corn kernels, kale, sausage, sweet peppers, sun dried tomatoes, chopped broccoli, pancetta, pepperoni, ham, cheddar. I’ve done all of them. Basically whatever you need to get rid of.  Below is some muffins I made earlier in the week that were heavier on the quinoa, onion, kale, pancetta, corn and crumbled goat cheese. They were a HUGE hit.
 
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Sort of Farinata/Faina and Watermelon, Mint and Feta Salad

Our new au pair (“S”) is from Argentina. Prior to living with us, she lived in Minnesota for a year (brrrr!). I think she is loving California’s weather after this brutal winter. That means she has been far from home for over a year and hasn’t eaten anything from her home country in that long. So I started doing research on typical Argentinian food. Not sure if I’ve mentioned it here, but I am an awful preparer of meats. For some reason they baffle me. I can never get the crust right, the inside the right temperature. Thus, I forego, and leave it to the experts. Steak was out. What else? Empanadas? Not really in our food parameters (being encased in a flour dough, and all). And then I learned about faina. VERY similar to the Italian farinata/ceccina that we prepared when our Italian au pair was with us. I decided this was the way to go. Except, of course and as is typical of me, I changed it practically completely. Ended up being more like a nod to Argentina than an actual tribute or “taste of home”. Don’t get me wrong. It was awesomely flavorful. It just wasn’t “faina.”

Faina is traditionally make with chickpea flour, eggs (or “flax eggs”), salt, pepper and olive oil. Sometimes rosemary. Sometimes cheese. When we cooked the ceccina for E, it was blaaaaaaaand. I didn’t want that to happen again! I oomphed it up with pancetta, tomatoes, red onion, basil, oregano, kale and spinach. Mushrooms would have been EXCELLENT in this. Alas, none in the house. 

But one can’t eat farinata alone! So I picked mint, cut up a watermelon and added some feta for a fantastic spring-y salad. And, as a side, added some of the pulled rotisserie chicken that costco now sells by the bag. Have you have this?! It is the best. All of the benefits of rotisserie chicken without having the pull if off the bone. Very flavorful. 

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Ingredients (serves four)

Farinata

  • Cup and a half of chickpea flour
  • 3 tablespoons ground flax
  • Water as needed
  • Cup of chopped pancetta
  • One whole red onion thinly sliced
  • Handful of spinach, chopped
  • Two fronds of kale, stripped and chopped
  • Cup of cherry tomatoes, halved
  • Total of one cup of finely chopped rosemary, chopped oregano, chopped basil
  • Half a cup of crumbled feta

Salad

  • Watermelon
  • Mint
  • Feta
  • Balsamic glaze

Chicken

  • pulled rotisserie chicken 🙂

 

Preheat oven to 450 degrees. You are going to need a cast iron or oven safe pan for this. Set you chickpea flour base by putting the flour into a large bowl and adding water until it is the consistency of pancake batter (I suggest if you have time doing this a few hours ahead of time as I’ve heard that it makes the batter “stronger”). In a separate bowl, make your flax egg by adding water to the flax until it is moistened. Let that sit until your batter is ready.


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Chop the herbs, chop the spinach/kale, chop the tomato, chop the onion.

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Add salt and a good dose of pepper to the batter. Mix in the flax egg with a whisk. While that pulls together, saute the pancetta and onion in your cast iron pan on the stove top.

Add the kale and spinach to the pan, cooking through. Add the herbs and remaining ingredients to the batter and then the contents of the pan. Mix gently but thoroughly. Add a bit of oil to coat the bottom of the hot pan. Pour the mixture into the hot pan and put into the oven for 25-30 minutes. All ovens are different (sadly). It is finished when it is pulling away from the sides of the pan and browned on top. The interior will be soft and chewy. The exterior crispy. Let the farinata cool in the pan while you prepare the sides. Flip onto a plate once cooled. Serve as slices.

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The salad is easy. Chop the watermelon into bit size pieces, chop fresh mint, pour in some crumbled feta cheese and a bit of balsamic. Mix. Ta da!

I just threw a bit of the chicken into a saute pan to warm quickly. It is already cooked through so doesn’t need much.