Sunday, February 27, 2011

Omelet Muffins aka Crustless Mini Quiche.

I'm food nesting for when baby comes. (Hopefully aaaaany day now.) My freezer looks amazing, full of deliciousness. I'm wishing the baby here even sooner so I get to enjoy all my yummy creations. I'm focusing on for foods in the post-partum period that are easy, satisfying and above all densely nourishing. I've been meaning to try crustless quiche made in muffin cups (or as I like to call them "omelet muffins").

1 bunch of kale
1 med sweet onion
8oz bacon
12 eggs
sea salt
black pepper

Fry up the bacon. I like it crispier in these recipes, because then it crumbles easier, but whatever you like is fine. Fry the onions in the bacon grease, until they are nice and browned. Add rinsed & chopped kale, frying until kale is soft. Stir in chopped/crumbled bacon. Set aside and allow to cool.

Whisk 12 eggs together until well-blended. Add a pinch or two of sea salt, black pepper and paprika. And cayenne, if you like things a bit extra hot.

Grease two 12-count muffin trays. Put a plop of the veggie/bacon mixture into each cup. Maybe a tbsp or so? Top off with blended eggs until muffin cups are 1/2 to 2/3 full. (You may have a bit left over. I did, so I just fried it up like a traditional omelet for breakfast this morning.)

Bake at 350*F for ~15 minutes. They will fluff up and get firm to the touch. Once they've started browning at the edges they are more than done.

Once mine had cooled, I took them out, put them in two layers in a big glass pan with rubber lid, and tossed them in my freeze. My plan is to take them out one "double stack" at a time for an "instant" omelet/quiche at a moment's notice.

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