February 17, 2014

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!


  • 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


  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

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