Yummy bite-sized breakfast delight!
Cute, healthy and fairly quick way to make little breakfast tarts. My kids even loved them and wanted more. They'd also be great for breakfast buffets if you have company over.
I didn't take pics as I was doing this because I hadn't intended to post it on CO&K (I took the end photo so I could post it on a diet site! lol)
BUT... here's what they look like, and the ingredients and instructions. :) Enjoy!
Oh, and for those who care, I can even provide the Nutritional info:
Serving Size 1 serving
Amount Per Serving
Calories from Fat 18
% Daily Values*
Total Fat 1.99g 3%
Saturated Fat 0.656g 3%
Polyunsaturated Fat 0.347g
Monounsaturated Fat 0.676g
Cholesterol 65mg 22%
Sodium 205mg 9%
Total Carbohydrate 5.21g 2%
Dietary Fiber 0.7g 3%
Vitamin A 4%
Vitamin C 8%
You need: - a medium sized mixing bowl & mixing utensil - a teaspoon - a cutting board & chopping knife - mini-muffin tray (for 12 mini muffins) - a microwave or oven
First, you want to prep your muffin trays. If you use silicone ones like me (this is how I did mine in the microwave!), so much the better because the egg won't stick! Otherwise, you may want to grease or butter all your tins first. Then, use the teaspoon to spoon a thin (1/4"-ish?), even layer of breadcrumbs into the bottom of each tin. That's done, now we move on to the ingredients.
In your bowl, crack open all four eggs, and add the milk... and beat that up a little. Then once all your other ingredients are adequately chopped and/or diced and/or minced, put everything else in there and give it a good mixing. Add salt & pepper to taste.
Now we're going to put it in the muffin tins but I'm going to give you a quick tip: Because the ingredients tend to fall to the bottom of the bowl, simply pouring it into the tins didn't seem to work - I found it easier to spoon it out so that each tart gets a fairly even amount of veggies/etc. in it, and then poured the remaining egg mixture over each one until they were all even and the mixture was gone. Let them sit while you set the table or clean up your prep tools, etc. This will allow the egg mixture to seep into the bread crumbs and sortof... seal the "crust".
I did mine in the microwave... Make sure you put something under it, and watch it, because eggs do tend to balloon up in the microwave if you're not careful. 1-2 minutes at a time, pausing it every time they ballooned up too much. About 5min total, but I do suggest turning them halfway through because the ones in the middle won't cook as quickly. Take 'em out when they all seem fairly solid. I didn't try it in the oven, so I'd say try 5min at 325... check 'em... and take them out when they're golden on top. Either way, let them sit for a few minutes before serving. My kids liked them with ketchup and a slice of buttered whole wheat toast. That, I leave up to you. :)