Tag Archives: quick breakfast

Tomato Quiche Cups

I love quickie breakfasts.  Even more, I love quickie breakfasts that are delicious.  Baked eggs are an easy and very tasty way to start the day.  Ever since I bought my ramekins, these have been coming out of my oven on a regular basis.  What I really love about them is that there are so many variations!  Whatever your imagination (and refrigerator) can dream up will most likely turn into a tasty breakfast.

Sometimes I just break the eggs into the cups on top of the veggies and meat.  But I was in the mood for something a bit fluffier so I added a little cream and beat it into the eggs for a more quiche-like texture.  The result?  Fluffy, light and oh so good!

Pretty and so good!

So pretty and so good!

Tomato Quiche Cups

For each cup:

1plum tomato, diced
1 oz. hard salami, cut into matchsticks or small cubes (1-2 tbsp)
2 slices brie cheese
2 eggs
1 tbsp. heavy cream
Salt & pepper

Preheat oven to 375 degrees.  Spray your ramekins with cooking spray.  Place tomatoes and salami in the bottom.

Tomato & salami.  Feel free to sub bacon or pepperoni, or leave out for a vegetarian version.

Tomato & salami. Feel free to sub bacon or pepperoni, or leave out for a vegetarian version.

Top with brie.

Top with brie.  Feel free to use a different cheese if you prefer (or no cheese).

Top with brie. Feel free to use a different cheese if you prefer (or no cheese).

Whisk together eggs, cream and a pinch of salt & pepper.  Pour over veggies and cheese.

All ready to go in the oven.  Be sure to make on a baking sheet, just in case they spill over just a bit as they cook.

All ready to go in the oven. Be sure to make on a baking sheet, just in case they spill over just a bit as they cook.

Place ramekins on a baking sheet (sometimes they poof up so much you get a little overflow so this is a good idea).  Bake 15-20 minutes until eggs are set.  The quiche will be poofed up when you first take it out.

Let sit for a couple of minutes.  The eggs will settle as it cools, looking more like this:

Deflated a bit after cooling a few minutes.  Dig in!

Deflated a bit after cooling a few minutes. Dig in!

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Huevos Rancheros Cups

I love Huevos Rancheros but I’m not always in the mood to make (or eat) a big huge breakfast.  And let’s face it, it’s probably not the greatest thing for my waistline either.  But healthy diet or not, there is no way I’m giving up Mexican food.  So…I made this stripped down version for a quick and healthy breakfast.  It’s not as elaborate as most huevos rancheros dishes but it is definitely delicious and it’s the perfect size portion for eating healthy too.

I usually keep a batch of salsa in my fridge for things just like this.  I occasionally buy a jar when I’m feeling lazy.  The other day I looked in my fridge and found a jar in there that had to be at least six months old.  It was still fine.  How is this possible?  Makes me wonder what goes in it that keeps it from going bad.  In any case, I prefer to make my own.  If you want to as well you can find my salsa recipe here. It will keep in the fridge for several weeks, if it lasts that long.

Huevos Rancheros Cups

Huevos Rancheros Cups

Huevos Rancheros Cups

For each ramekin:

1 corn tortilla
2-3 tbsp. salsa
2 eggs
1-2 tsp shredded jack or cheddar cheese

Preheat the oven to 400˚.  Spray ramekin with cooking spray or rub with a bit of oil.  Slice tortilla into strips and fan out in the bottom of the ramekin and up the sides.

huevosrancherocup

Top tortilla strips with a scoop of salsa.

huevosrancheroscups2

Break eggs on top of salsa.  Top with a sprinkle of cheese.

huevosrancheroscups3

Pop in the oven for about 20 minutes.  Jiggle to make sure eggs are set (if not leave in for a couple more minutes).  Remove carefully and eat!

 

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Ham & Egg Cups

On weekdays I don’t usually cook breakfast.  Mornings are crazy and everyone just fends for themselves, usually grabbing a granola bar, fruit or cereal.  And then I have some slight mom guilt because I’m not feeding them right.  But some mornings I actually plan ahead and make something easy that doesn’t interfere with the routine much.

These ham and egg cups are a great quickie breakfast.  They are so easy it barely qualifies as cooking.  And I don’t know about you, but I always feel better when I start my day with a little protein. Plus, you can make a bunch at a time, or just make one or two, depending on how many people feel like eating real food.

For these I used a roasted red pepper tapenade that I happened to have in the fridge, but you could really use any sauce of your choice (or no sauce).  Try pesto, salad dressing, hot sauce, marinara, salsa…you name it.  So many variations!

Baked Ham & Egg Cups

For each cup:

2 thin slices of ham
1 tsp. roasted red pepper tapenade
1 egg
Salt & pepper
A sprinkle of parmesan (or cheese of your choice)

Spray a muffin tin (or you can use ramekins) with cooking spray or rub with a little oil (just spray as many wells as you plan to use).  Press ham into the well, making a little ham shaped bowl.

First the ham.

Place a teaspoon of tapenade in the bottom of the bowl.  Crack an egg into the well.  Top with salt, pepper and cheese.

Ready to go in the oven.

Bake at 400˚ for 10-14 minutes, depending on how done you like your egg yolk.  Remove from oven.  Use a butter knife to lift the egg cup out of the tin and onto a plate.

Cooked and ready to eat. Just slide a knife down the side and lift it out.

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