Wednesday, March 9, 2011


This is what you get when you mate a quiche with a frittata.

An egg dish baked in muffin pan that I think you'll love!

You don't need perfection. This is suppose to be easy with several options.

Muffin Pan* , measuring cup, 1 quart bowl, 1 small frying pan
Olive oil
1 large not-so-fresh biscuit*
1/2 medium onion, chopped
1/2 bell pepper, chopped
2 slices deli ham OR 2 links sausage OR 2-3 slices bacon, cooked and chopped
2 slices or 1/2 cup (ish) grated white cheese ( Muenster, Havarti, Monterrey Jack, Swiss or Mozzarella)
4 eggs
3/4 cp milk
salt, pepper, garlic powder, oregano, Tabasco sauce

Preheat oven to 350 and Prepare pan:
Coat muffin tin with non-stick spray

SLICE biscuit a little thinner than a regular bread slice and place in each cup to form a loose liner
SAUTE onion and peppers in olive oil - yield should be about 6 tbsp. cooked
spread about 1 tbsp into each cup.

COOK meat , then spoon even amounts into each cup
COOK spinach until it wilts ( start with a a couple of handfuls of fresh) , then spoon evenly into each cup
BEAT beat well the following, then pour evenly into cups
cup milk,
salt, pepper, garlic powder, oregano ( a hearty 3 dashes of each)
several drops of Tabasco

TOP each cup with enough cheese to cover

Bake for 30 minutes. Let rest for at least ten minutes, then serve.

Refrigerate leftovers, reheat in microwave for about 1 minute.

* You can switch ingredients for what you have, or like:
Sausage, bacon or ham
Spinach or broccoli
For bread, use what you have: dinner rolls, buns or just good old regular bread - They'll slice easily if a kept in the fridge.
If you have no muffin pan, a cake or pie pan will do. Just add enough time to baking so middle is done and doesn't run when you slice it - about 15 min more.

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