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Is there anything better than a low-key weekend where you actually have time to make breakfast, relax and watch football?! I think not... This is just one of the many things I love about fall. Everyone's getting back into their routines with the start of the school year and people are winding down from the chaos that was summer.
Whenever I make these individual egg bakes I always make a full batch, even if it's just the two of us. Wrap the extras in foil (put one or two in each packet) and they are great for a grab and go snack on the run. Throw them in the oven for a couple minutes to reheat or remove from foil and microwave and you've got a quick and delicious breakfast!
These are an easy go-to breakfast where you can add whatever vegetables, meats and cheeses you have on hand. Add some cooked bacon or sausage for a meatier twist. Add mushrooms, tomatoes, spinach, kale, broccoli, the sky's the limit!
Ingredients
8 eggs
1/2 c. milk
2 heaping tablespoons of Dijon mustard
1 sweet pepper - chopped
6 leaves fresh basil - chiffonade
1 small bundle of swiss chard - chiffonade (about 3/4 - 1 c. worth)
1/2 c. finely shredded mozzarella
salt and pepper to taste
Directions
Preheat oven to 400 degrees. Spray a muffin pan with non-stick cooking spray.
In a medium-sized mixing bowl, whisk together the eggs, milk and mustard. Mix in pepper, basil, swiss chard, cheese, salt and pepper. Pour evenly into muffin tins filling just below full.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
