Hey guys! I am totally rushed for time, but I wanted to get this recipe up for you since it has been in draft for over a week. We have friends coming to town tomorrow so there is a lot to be done. Just a few things I want to share with you before I sign off:
- Memorial Day in D.C. was AWESOME! We went on long walks through Arlington National Cemetery. Our place is just a short walk from there and each time we go visit, it is so humbling and moving. Rolling Thunder (named for the sound that comes from the roar of thousands of engines) is the largest 1-day motorcycle event in the country, with over 40,000 bikes in the capital. We were fortunate to catch glimpse of this must-see event. Oh... and I also saw the President's motorcade up close and personal for the first time which was nuts!
- This recipe was inspired by Gabi who is my work/life buddy. She makes a lot of things in muffin cups and every so often brings in baked egg cups. I don't know about you, but I love eggs in the morning, I am always too rushed during the work week to make anything that requires more than 5 minutes of time, so I made these on Sunday and they were good all week. Just pop them in the microwave for 30 seconds and you have a quick breakfast to-go!
- June is going to be the best month EVER. This weekend, we have friends from New Jersey coming down (Hi Megs, Jeff, Jen & Danny!). Next week is one of my BFF's bachelorette party in Atlantic City. Sixteen of my best girlfriends and I rented out a house on the shore and it is going to be quite the spectacle. To finish off the month, we head back to Cleveland for Allison's wedding shower and visiting family.
Checking out now because I have to go and roll out a quiche dough. I am testing out a new deep dish quiche recipe and if all goes well, you'll see it on here in a few weeks.
Hope you all have a SUPER weekend!
Baked Vegetable Egg Muffins
(makes about 9 egg muffins)
nonstick cooking spray
1 cup chopped mushrooms
1 cup shredded zucchini
1/4 cup minced onions
1/2 cup chopped spinach or arugula
3 tablespoons chopped chives or green onions
1/2 teaspoon herbs de provence
salt and pepper to taste
1 tablespoon butter
1 tablespoon olive oil
1/4 cup whole milk
1/4 cup grated parmesan cheese + a little more for the top
1 teaspoon hot sauce
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup fresh mozzarella chopped into small cubes
Spray the muffin tins with nonstick cooking spray and preheat oven to 350 degrees.
In a large mixing bowl, whisk together the eggs, milk, parmesan cheese, hot sauce, dry mustard, salt and pepper.
Equally divide the sauteed vegetables in the muffin tins. This recipe made about 9 egg cups for me. Pour the egg mixture over each muffin cup and fill about 2/3 the way up the sides. Top each cup with a sprinkle of parmsan cheese and a few pieces of chopped mozzarella.
Bake at 350 for 20-25 minutes.