These days, I am all about finding easy ways to feed three ravenous children. In particular, I am always on the hunt for healthy mealtime options that don't involve two slices of bread. Yes, my children all eat whole grain bread, but these days there's an awful lot of debate about whether our modernized "whole grains" are any better than the refined wheat that goes into white bread and pasta. (Check out Wheat Belly or Grain Brain and the myriad on line discussions about both, if you are interested.) I think the jury is still out on the wheat debate, but I do believe in moderation. And, when you're looking for fast, easy, not totally junky meal ideas for young children (or yourself), it's hard to top a sandwich or some pasta on the fly.
One of the relatively easy things that I've been cooking for my oldest is a basic omelet, but now that the twins are old enough to enjoy the goodness of eggs (high quality protein and packed with nutrients), I felt like a short order cook making one omelet after another...a short order cook with a clientele who has yet to learn the meaning of patience.
Enter the egg muffin. Or the mini quiche? Quiche muffin? Whatever name you choose, these are a fabulous addition to your kitchen repertoire. In half an hour (including 20 minutes of baking time) you can make two dozen, and the leftovers freeze beautifully. 20 seconds in the microwave and you've got a wholesome, satisfying appetizer when the 5:00 fussies hit and you need dinner ready, yesterday. Pair them with a nice green salad and they also make a simple, easy work lunch for mama (or papa). They're also incredibly versatile in terms of add ins. I've provided the basic recipe here, but anything you would put in an omelet is fair game here as well--leftover veggies from the fridge, fresh tomatoes and basil, some crispy bacon...lots of opportunities to get creative.
Ingredients:
1 or 2 dozen eggs
1 c grated cheese (I used Havarti with dill here for a little extra flavor)
butter or cooking spray (or muffin papers--I think I will try these next time, as even with a generous swipe of butter, my "non-stick" muffin tins get beaten up pretty badly by baked eggs)
salt & pepper, if desired
My impatient sous chef practices his whisking skills.
Tip: when working with a large number of eggs, crack each one into a ramekin or small bowl before adding to the mixing bowl. So much easier to extract any wayward shell pieces that way.
Tip: pop each yolk with the end of your whisk before you stir. Makes life so much easier, and it's a great job for the littles.
Is it time for the cheese yet? Can I have a really big piece? Obviously, with that face, he got several.
Tip: The finer you grate your cheese, the better it will blend with your eggs. If you don't have a box grater with a fine setting, a microplane also works great, especially for harder cheeses.
The leftover cheese cleanup crew. Always reliable.
Fill each muffin cup about 3/4 of the way with your egg and cheese mixture and bake at 375 for 20-25 minutes. Many similar recipes will tell you to check for doneness by inserting a knife in the middle and seeing if it comes out clean. I struggle with this method (there's always something on that knife...how exactly do you define clean??), so I prefer to use my handy food thermometer. Once the middle has reached 160, you're done! Let cool, then store in the fridge for a few days or in the freezer for a month or two. Enjoy!
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