Cheesy Egg Muffin Cups

Over the weekend we celebrated my nieces first birthday. I made some unicorn popcorn to go along with the unicorn theme. The popcorn was the perfect blend of sweet and salty and so addicting, I couldn’t stop eating it!! I also made a large tray of Arroz Imperial (Imperial Rice). This is not just any rice, however. It is a bit of a process to make and so it is usually reserved for special occasions and to feed a crowd. Shredded chicken, a layer creamy mayonnaise over the yellow rice, topped with melted mozzarella cheese. Need I say more. Crazy yumminess!!

Flavorful egg muffins tucked in a pastry cup and filled with cheese, ham and green onions
Super easy to make cheesy egg muffins in a pastry cup

In anticipation of being busy cooking for the birthday party, I decided to prepare a couple of things that my kids and hubby could just reheat and eat. These are the times when it comes in handy to have crescent roll dough packages in the fridge. They are super easy to work with and save a ton of time. I happened to have two so I used one and made breakfast muffins. I used the other to make pizza cups for lunch which are even easier to make.

What can you put inside the pastry cups

The tray of breakfast ones I made contain egg, ham and cheese for the kids. I threw in some green onions in a few of the cups for my husband and I. You could also cook bacon, sausage or whatever your favorite breakfast meat is. I have also made a version with finely chopped herbs like tarragon, chives and parsley. That is one of my favorites because it’s like having a classic French omelette in a muffin cup.

If you happen to have unexpected guests or just need to prepare a snack or appetizer before a meal, even for a quick lunch for the kids, the pizza cups version are the absolute BEST things ever!! You roll out and cut the dough the same way as for the breakfast ones. Add about 1 1/2 tbsp. of marinara sauce ( I love to use RAO’s when I don’t have homemade). Then sprinkle some shredded mozzarella and mini pepperonis and that’s it. Whoever you serve these to that love pizza will absolutely love these and they’ll think its such a cute idea.

How to keep them fresh for those on-the-go moments

The best part is, they can be stored for up to five days in an airtight container inside your fridge and reheated in the toaster oven or the microwave. The kids and my husband love them so much that I had no leftovers. Now I know I have to make two batches. Any leftovers can be frozen for up to three months.

I have to say these egg muffin cups are super yummy. They are packed with flavor. They are more nutritious than any frozen packaged breakfast thing you could buy at the store. Plus, the recipe is so versatile, you can literally make it in 1,000 different ways! The best way I can describe them is a mini version of a quiche Lorraine. This recipe was also a total time saver for me this weekend. I will be making them again today so the kids can take them on-the-go weekday mornings.

Ingredients

  • 7 extra large organic free range eggs
  • 1/2 cup milk (preferably organic whole milk)
  • 3/4 tsp kosher salt (adjust depending on sodium content of other ingredients)
  • 1tbsp unsalted butter
  • 1 cup low sodium sliced ham, chopped to 1/4 inch pieces
  • 1/2 cup shredded white cheddar cheese
  • 1/2 cup chopped green onions
  • Fresh cracked pepper to taste
  • Non-stick cooking spray
Two egg muffins cups ready to take on-the-go for busy weekday mornings
Flavorful egg muffin cups to take on-the-go for busy weekday mornings

Directions

Preheat oven to 375°.

1. Prepare muffin pan with nonstick cooking spray in muffin tins. In a medium size bowl, whisk eggs, milk, salt and pepper. Set this aside. 
2. In a small sauté pan, melt the butter over medium high heat and cook the chopped ham for 2-3 minutes. Remove from the heat and set aside.
3. Roll out crescent dough on a lightly floured board to about a 9×12 rectangle. Using a sharp knife or a pizza cutter, cut the dough into 12 equal squares. Press the dough squares into the greased muffin tins creating a sort of cup.
4. Begin to layer the muffin tins with the ingredients starting with the cooked ham. Then pour in about 2 tbsp of the egg mixture. Sprinkle the green onions and a top layer of shredded cheese.
5.  Bake for 13-15 minutes. Remove from the oven and allow to cool for a couple of minutes before carefully transferring the egg cups onto a cooling rack. Serve hot. Enjoy!

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Make-Ahead Egg Muffin Cups

These egg muffin cups make breakfast so easy and delicious, you won’t want to skip it!  Make them over the weekend and store in the refrigerator for up to 5 days. If you’re lucky enough to have any left overs you can freeze them for up to three months.  Use this basic recipe of ham, egg and cheese or change it up with your favorite herbs or breakfast meat.

  • Author: Jennifer
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25
  • Yield: 12 Egg Muffin Cups 1x
  • Category: Breakfast
  • Method: Easy
  • Cuisine: American
Scale

Ingredients

  • 7 extra large organic free range eggs
  • 1/2 cup milk (preferably organic whole milk)
  • 3/4 tsp kosher salt (adjust depending on sodium content of other ingredients)
  • 1tbsp unsalted butter
  • 1 cup low sodium sliced ham, chopped to 1/4 inch pieces
  • 1/2 cup shredded white cheddar cheese
  • 1/2 cup chopped green onions
  • Fresh cracked pepper to taste
  • Non-stick cooking spray

Instructions

Preheat oven to 375°.

1. Prepare muffin pan with nonstick cooking spray in muffin tins. In a medium size bowl, whisk eggs, milk, salt and pepper. Set this aside. 
2. In a small sauté pan, melt the butter over medium high heat and cook the chopped ham for 2-3 minutes. Remove from the heat and set aside.
3. Roll out crescent dough on a lightly floured board to about a 9×12 rectangle. Using a sharp knife or a pizza cutter, cut the dough into 12 equal squares. Press the dough squares into the greased muffin tins creating a sort of cup.
4. Begin to layer the muffin tins with the ingredients starting with the cooked ham. Then pour in about 2 tbsp of the egg mixture. Sprinkle the green onions and a top layer of shredded cheese.
5.  Bake for 13-15 minutes. Remove from the oven and allow to cool for a couple of minutes before carefully transferring the egg cups onto a cooling rack. Serve hot. Enjoy!

Notes

  • These muffins can be kept refrigerated for up to 5 days or frozen in an airtight container for up to 3 months.
  • For best result reheating, use a toasted oven, but you may also use a microwave.
  • Defrost frozen muffins in the refrigerator overnight for faster warming time when needed.

Keywords: Breakfast egg muffin cups cheese ham

Chorizo and Veggie Omelet

The beautiful colors in this omelet make it almost too pretty to eat. On most days I’ll use ham for scrambled eggs and omelets, but today is no ordinary day. First of all it’s FRIDAY, but most of all I had some Spanish chorizo in my fridge that was calling my name. The complex flavors of the chorizo melt like butter into the omelet and that color..how about that color? I’m obsessed…seriously.

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Easy Homemade Tomato Salsa

It’s been a couple of days since I posted a recipe. We’ve been out making preparations for Hurricane Dorian, trying to beat the crowds as the storm approaches. These are the times when I feel so blessed to have my easiest go-to recipes memorized by heart, like this super easy tomato salsa. I can just look in my refrigerator, see what I have and start cooking as much as I can. When the electricity goes out and the storm passes, all I have to do is warm the food on the gas grill. This way, the only cooking I should have to do is grilling hot dogs and hamburgers.

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Blueberry Bourbon Smash Pitcher

Offer me a drink where a good bourbon is involved and I’m in. It’s always 5 o’clock somewhere right? Today happens to be Wednesday and what better than a refreshing mid-week cocktail after a long day.

My favorite Bourbon for a smash is Woodford Reserve. It just blends so well with sweet cocktails. The original version of a smash goes back to the 1800’s and its a concoction of spirits, sugar, mint and fruit in juice and for the garnish. Even though I didn’t have any mint on hand during the making of this cocktail, I did have more blueberries than I could possibly consume in a fruit salad. This got me thinking of what I could create to make the BEST use of them and what better than a blueberry simple syrup that would go perfect in my cocktail. Logically this would help me think better of what I was going to do with the remaining blueberries right. 😉

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Heirloom Tomato Caprese Salad

There is nothing better than cooking with fruits and vegetables that are in season. Now a days we can find pretty much anything in the market, in season or not. But when you bake a cobbler with ripe in-season peaches…GLORIOUS! For the best tasting Caprese salad ever, I chose beautiful heirloom tomatoes because Summer=Tomatoes=Happiness.

sliced yellow and red heirloom tomatoes, bufala mozzarella, fresh basil leaves and balsamic glaze
Quick and easy summer time salad with heirloom tomatoes and bufala mozzarella

WHAT IS A CAPRESE SALAD AND WHY THE HEIRLOOM TOMATOES?

Potted herb garden with basil thyme and rosemary
Basil, thyme and rosemary from the garden

Caprese salad is a simple Italian salad made with tomatoes, fresh mozzarella, sweet basil and seasoned with olive oil, salt and pepper. Not only does this salad pack a punch of flavor but you can make it in 5 minutes, really. The tomatoes are sliced and are arranged on a plate alternating with thick slices of fresh mozzarella and garnished with basil. This is a very popular summer salad because its refreshinf, tomatoes are in season and did I mention its so easy to make. This is typically served as an appetizer but add slices of (store bought..yes you read correctly) roasted chicken breast for an delicious weeknight meal. This is a great time to use fresh basil from your garden. My garden is really small as I’m not so great (I’m terrible actually) at growing plants but herbs are a bit more manageable in small containers that I can place right on my windowsill. For my twist on the traditional Caprese, I left out the cracked pepper and olive oil. I did add a drizzle of balsamic glaze.

As I was shopping ingredients for another recipe I happened upon the most beautiful, colorful, perfectly ripe heirloom tomatoes today and voila an heirloom tomato salad appeared on my kitchen counter for lunch. I’m a little embarrassed to say that the first time I saw an heirloom tomato was not that long ago when they opened a Whole Foods market in my area. I’ve been a city girl my whole life so farmers markets were not something I had the opportunity to frequent growing up. When I finally did see them in the market though, I have to say, I walked right by them for the longest because, let’s be honest, they are a little weird looking. Until I saw them on a cooking show so I took the plunge and goodness was that a great choice. I look forward to summertime every year just to have a bite (or two or more but who’s counting) of these delicious treats.

Bowl of red, yellow and green heirloom tomatoes
Farm stand heirloom tomato varieties

Heirloom tomatoes have been grown by generations of gardeners who did not genetically modify the tomato seeds. This means heirlooms are not as resistant to disease and have a shorter shelf life. This is also what gives them that strong tomato flavor that you won’t get from a regular tomato. Heirloom variety tomatoes are open-pollinated which means you can actually take the seeds and plant them to grow your own.

Ingredients

  • 3-4 medium – large size heirloom tomatoes of your favorite variety and color, sliced thick
  • Fresh Mozzarella, sliced thick
  • 10 sweet basil leaves
  • 2 tsp. of balsamic glaze
  • Coarse sea salt to taste

Directions

Platter of bright and juicy heirloom tomatoes with fresh mozzarella balsamic glaze and basil leaves
Best summer salad with fresh Burrata juicy heirloom tomatoes and sweet basi
  1. On a serving platter, arrange the tomato slices alternating with the mozzarella slices.
  2. Garnish with sweet basil leaves throughout.
  3. Sprinkle with sea salt.
  4. Drizzle with balsamic glaze.
  5. Enjoy!

Notes

sliced yellow and red heirloom tomato salad with bufala mozzarella and toasted crostini
Serve this delicious heirloom tomato and bufala salad with a
toasted crostini or baguette slices
  • This can be served on its own or with crunchy slices of freshly toasted crostini.
  • You can drizzle good quality olive oil and season with fresh cracked black pepper for a closer version of the traditional.
  • This can be made up to 24 hours in advance but do not season until ready to serve. This includes the balsamic glaze and the olive oil, if using.
  • You probably won’t have leftovers but if you’re lucky then cover and refrigerate. Consume the following day. Note, it will not look the same as the glaze will spread and remember that the salt will bring out the juices from the tomatoes so you will see some liquid. It should still be very tasty.
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Heirloom Tomato Caprese Salad

Best summer salad ever. Make in 5 minutes with fresh mozzarella, ripe juicy heirloom tomatoes, sweet basil, sea salt and balsamic glaze.

  • Author: Jennifer
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 4 1x
  • Category: Appetizer, Salad
  • Cuisine: Italian
Scale

Ingredients

  • 34 medium to large heirloom tomatoes (sliced thick)
  • 4 oz. Mozzarella Burrata
  • 8 sweet basil leaves
  • 2 tsp balsamic glaze
  • sea salt (to taste)

Instructions

  1. On a serving platter, arrange alternating slices of tomato and burrata
  2. Garnish with sweet basil
  3. Sprinkle with sea salt
  4. Drizzle with balsamic glaze

Notes

  • This can be served on its own or with crunchy slices of freshly toasted crostini.
  • You can drizzle good quality olive oil and season with fresh cracked black pepper for a closer version of the traditional.
  • This can be made up to 24 hours in advance but do not season until ready to serve. This includes the balsamic glaze and the olive oil, if using.
  • You probably won’t have leftovers but if you’re lucky then cover and refrigerate. Consume the following day. Note, it will not look the same as the glaze will spread through the tomatoes and the salt will bring out the juices from the tomatoes so you will see some liquid. It will still be very tasty though.