Veggie Muffin-tin Brunch Eggs

Brunch is one of my favorite times to host friends as spending time together in the morning feels like a luxury away from the busy work-week.  Brunch foods tend to be carbohydrate heavy and often feature meat, which I prefer to go without.  Balancing brunch and creating a menu that will please all your guests requires a little creativity.   As I prepared my brunch menu last weekend, I found some recipes for cute little eggs made in muffin tins.  I tried it and they turned out perfectly!  See the recipe I adapted below.  These savory egg "muffins" pair well with something sweet like a fruit bread.  Enjoy!

 

Ingredients

• 10 large eggs
• 1/3 cup shredded sharp cheddar
• 1 clove garlic, minced
• ½ tsp salt
• 1 tsp freshly ground pepper
• 1 tsp dried basil
• 2 large rainbow chard leaves, ribs removed and sliced thinly (could also use fresh spinach)
• 6 cherry tomatoes, halved

Instructions

1. Preheat oven to 350 degrees and spray a 12-cup muffin tin with oil
2. Crack eggs and whisk thoroughly in a medium bowl
3. Combine all other ingredients, aside from tomatoes
4. Fill each tin ¾ full with egg mixture, then drop one tomato half in each compartment
5. Bake for ~15-20 minutes until eggs fluff and brown slightly on top. 
6. Gently loosen eggs from tins with a knife and serve hot

Nutrition Facts, per 1 “muffin”

Calories 84

Total Fat 5.3 g

Saturated Fat 1.9 g

Total Carbohydrates 3.3g Dietary Fiber 0.9g

Protein 6.7g

Vitamin A 24%    Vitamin C 17% Calcium 5% Iron 11%

*Original recipe by Ginger Hultin 2/8/14