I love brunch! It is always so filling and flavorful. I have always wanted to make these egg cups, and have tried a number of different recipes for it in the past. This time I adapted the recipe found on this blog, and it turned out great! The recipe called for heavy cream, but this can very easily be replaced with milk. I consider myself a dairy reducer and make as many vegan choices as I can, but once in a while I do enjoy a good traditional brunch. 🙂
The best thing about these muffin cups is that they stay for a few days in the refrigerator quite well. I packed the cups with a number of veggies: peppers, onion, broccoli and spinach and topped with just a little bit of sharp cheddar. Â On the side was spicy and delicious breakfast potatoes! So easy to make and so delicious. I hope you enjoy it as much as I did!
Mini Quiche Cups
You Will Need:
- 12 eggs
- Veggies: 1 cup broccoli florets, Â 1/2 medium onion, a few handfuls of spinach, Â 1/2 large red pepper, diced finely (you can add any veggies you like)
- 3/4 cups milk
- Grated sharp cheddar (can easily be optional)
To Prepare:
- In a pan, saute 1/2 medium red onion for a few minutes, add in red pepper, broccoli, saute for a few more minute, add salt  and chopped spinach at the very end and remove from flame. Allow this mixture to cool.
- Preheat the oven to 375 °
- In a large mixing bowl, combine milk and eggs and whisk, add the cooled veggies. I used milk instead of heavy cream, but heavy cream will allow for a slightly fluffier consistency.
- Using a greased 12 cup muffin pan, ladle the mixture into the cups evenly.
- Top the cups with cheese.
- Bake for 20-25 minutes. I usually stick a fork into it to make sure the cups are firm, and then remove.
- Allow to cool and serve! Hint: Tastes awesome with salsa.
Skillet Potatoes:
You will need:
- Â 4 red potatoes, Â diced into cubes
- 1 med onion, and 1 red pepper, chopped into large chunks
- 2 serrano chilies (seeded if you like less heat)
- Paprika
- 2 cloves of garlic
- Pepper
- Scallion for garnish
To Prepare:
- Saute onion, chillies and pepper  in a skillet
- Grate in 2 cloves of garlic
- Add 1 tsp paprika and season with salt and pepper to taste
- Add potatoes, stir and reduce flame to medium.
- Cover, and cook for 10-15 minutes, stirring occasionally. This is one of those dishes where it’s ok for the bottom to char a little bit, it adds flavor.
- Once the potatoes are cooked through, season with scallions and serve!
Makes 4-5 servings
Maggie New
fabulous suggestion for a mini quiche
Roula
I made these today and they turned out great! I included diced potatoes in the veggie mix, so the recipe called for less eggs. I also put the cooled veggies in the pan first, then poured in the egg mix. This helped distribute the veggies evenly and make less of a mess. Thanks for another repeatable recipe!
stufftdc
Thanks so much Roula! So happy you try out these recipes!
Monica
Skillet potatoes look yummy. I assume you used oil for sautéing. If so. how much and what kind of oil did you use.
stufftdc
Hi Monica! I used grapeseed oil for this recipe. It has a mild flavor and all the nutritional value of olive oil. But feel free to use any vegetable oil of your choice. 1-2 tbsps should do! You can always add more if it feels dry.