Tuesday, June 19, 2012

Individual Egg Bakes

I got the idea to put eggs and cheese and veggies in a muffin tin from a local restaurant who serves their "egg casserole" this way. It wasn't too long after I made these that I started seeing "mini quiches" pinned all over the place. So, call these what you will - they are super easy and super delicious. I found that they also freeze well and reheat beautifully in the toaster oven. (Perfect for taking to work for a healthy breakfast!)

The wonderful thing about these individual egg bakes, mini quiches, bites of yumminess, whatever you call them - is that you can use whatever vegetables and cheese that you like or have on hand. I'll give you the recipe for what I used, but I think there are probably limitless combinations. Peppers, onion, zucchini, spinach, even roasted potatoes (!), meatless or with bacon, ham, sausage, chicken, etc. -- get creative!

Start by combining the vegetables and meat in a medium bowl.

I used broccoli, mushrooms and keilbasa. In a large measuring cup, whisk together the eggs and milk.

Season with the garlic powder, and salt and pepper. Divide the meat and veggie mixture between 12 muffin cups.

Sprinkle with the cheese,

then pour the eggs over. The muffin cups will be mostly full.

Bake for 15-20 minutes or until eggs are set and tops are golden.

I love how nice these look,

and how chock full of veggies they are!

One year ago: Strawberry Scones
Two years ago: Strawberry Rhubarb Ice Cream
Three years ago: Frosty Coffee Pie

There are a lot more great recipes and ideas at Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasty Tuesday (#3), A Little Birdie Told Me, Tuesday Talent Show, Hearth and Soul, Cast Party Wednesday, What's Cooking Wednesday, Whole Foods Wednesday, Whatcha Whipped Up Wednesday.

Individual Egg Bakes

1 1/4 cup cooked, chopped broccoli
1/2 cup chopped mushrooms
1/2 cup diced keilbasa
2/3 cup shredded Swiss cheese
6 eggs
1/2 cup milk
1/2 tsp. garlic powder

Combine the vegetables and meat in a medium bowl. In a large measuring cup, whisk together the eggs and milk. Season with garlic powder and salt and pepper. Grease a 12-cup muffin pan, and divide the meat and veggie mixture between the 12 cups. Top with the shredded cheese.

Pour the egg mixture evenly over the vegetables. (Muffin cups will be full). Bake at 350 for 15-20 minutes or until a knife inserted into a muffin cup comes out clean. Makes 12 individual egg bakes; plan on 2-3 per person.


  1. Ok I really LOVE this idea! I adore eggs and am always on the hunt for new ways to make them. This is so fun and chic for a brunch, or even to make ahead and reheat during the week!

  2. This looks fantastic. I can't wait to try it. (I'm really hungry after looking at those pictures!)

  3. I love how versatile this recipe is! Your individual egg bakes look wonderful - really wholesome and delicious!

  4. Your individual egg bakes look so wholesome and delicious! What a great idea!

  5. What a delicious idea! I like the idea of making these in advance and having them in the freezer for busy mornings.


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