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Tuesday 25 april 2017
Baked muffin frittatas are quick and easy customizable treat

ELIZABETH KARMEL
Associated Press
I recently became ob-
sessed with these little
crustless quiches.
They’re more frittata but
everyone who eats them
likens them to quiche.
However defined, they are
quick and easy to prepare
and can be filled with any
of your favorite cheese,
vegetable and/or meat
combos.
Make sure that your vege-
tables are sauteed before
filling the muffin tins, and
any meat such as sausage
and bacon is cooked. The
short baking time will melt
the cheese and set the
eggs but not cook any of
your add-ins. Since there
is no crust to make, these
are perfect egg bites for
anyone who is watching
their carbs or is gluten sen-
sitive. But the real reason
to make them is that they
taste great.
These “egg muffins” are This Jan. 20, 2017, photo shows mushroom and asparagus quiche muffins at the Institute of Culinary Education in New York.
perfect for entertaining Associated Press
and any leftovers turn a
grab-and-go breakfast into WITH ASPARAGUS AND 1 cup shredded cheddar pan with olive oil. Divide tin for a few minutes be-
a treat. In fact, I sometimes MUSHROOMS cheese asparagus, mushrooms, fore using a rubber spatula
make them just to have on Servings: 12 ½ pound brie cheese, cut green onion, and cheese to carefully remove each
hand for quick weekday Start to finish: 40 minutes into 12 pieces between each muffin cup, muffin. Place on a wire
breakfasts. My favorite ver- 10 eggs Preheat the oven to 350 F. then carefully pour egg rack to cool for a couple
sion so far includes aspara- of minutes to let the steam
gus, mushrooms, cheddar dissipate.
cheese and brie as I’ve Enjoy immediately or let
included in this recipe. I cool and transfer to a re-
add pimentos and green sealable plastic bag.
onions for flavor and color Refrigerate for up to three
and tend to keep them in days. They can be eaten
the mix regardless of what cold or reheated in a mi-
other ingredients I choose. crowave.
The great thing about bak- ___
ing these eggs in a muffin Nutrition information per
tin is that you can custom- serving: 199 calories; 144
ize them for your guests. calories from fat; 16 g fat (9
For example, you can g saturated; 0 g trans fats);
add ham or some other 220 mg cholesterol; 336 mg
meat to half of them for sodium; 2 g carbohydrate;
the meat lovers and keep 0 g fiber; 1 g sugar; 12 g
half all veggies for the non- protein.
meat eaters in your group. ___
They also offer instant por- EDITOR’S NOTE: Elizabeth
tion control and are simple Karmel is a barbecue and
to serve — all you need do Southern foods expert. She
is bake, place in a basket is the chef and pit master
or on a platter and serve. ¼ cup cream Crack eggs into a liquid mixture over tops until muf- at online retailer Caro-
Plus, they are a sight to be- ½ teaspoon sea salt measuring cup. Whisk the fin tins are almost full (leave linaCueToGo.com and
hold when they are bak- Pinch of nutmeg eggs, cream, nutmeg and 1/4-inch space). the author of three books,
ing. At the end of the bak- Butter or olive oil to coat salt. Set aside. Bake for 20-25 minutes or including “Taming the
ing time, they puff up like a pans Melt butter in a saute pan until a wooden pick insert- Flame.”
souffle. 1 cup asparagus, chopped and add asparagus and ed in the center of a muffin
As they cool, they do de- 1 heaping cup thinly sliced mushrooms and cook for comes out clean.
flate a bit but that short mushrooms about 5 minutes or until The egg muffins will look like This Jan. 20, 2017, photo
thrill makes the eating all 2 tablespoons butter beginning to soften but a soufflé when they come shows mushroom and as-
the more exciting. ¼ cup thinly sliced green the asparagus is still bright out of the oven, but they paragus quiche muffins at
___ onion green. will fall after a few minutes. the Institute of Culinary Ed-
BAKED MUFFIN FRITTATAS ¼ cup chopped pimentos Grease a 12-cup muffin Let them rest in the muffin ucation in New York.q