Because I had mini muffin tins…
Gang. I have become sort of obsessed with the sous-vide (fancy food trend) egg bites with roasted red peppers. I think I eat them as often as I go to Starbucks… Which is a lot because if you ask me, coffee is a meal in and of itself.
Here’s the thing though. Starbucks aint cheap… and I am. Also I don’t always have the car and Starbucks is way too far from my office. What’s a basic gal to do?!?!?!
My first instinct is to just send someone else to go. I suppose the better solution for a wannabe food blogger such as myself, is to make them my damn self.
They won’t be all fancy and “sous-vide” or whatever, but they will be delicious. And I can control the cheese level (a scale that is of the utmost importance in this world).
NOTE: I also have an annoying tendency to eat all healthy-like and this is an excellent way to make a yummy, healthy (yes those two words can be used in the same sentence) breakfast. Also, the ones I made are completely vegetarian but trust and believe could not be ruined at all with the addition of meat.
So Imma shut up (I know! Finally right?) Now and we’re gonna make em’’.
NOTE: if you have the tiny mini muffin tin like I used, this recipe will make 12 quiche.
Ingredients:
-5 large eggs (why large? I don’t know. I just typed it and it staying there now).
-2 tbsp. milk (I used skim milk because diet).
-3 tbsp. Parmesan cheese (nope. this cheese didn’t get a mention in the title. It’s secret cheese. Which would again make a stupid good band name).
-1/2 cup cheddar cheese (because I’m round I use reduced fat cheddar but any cheddar works if you’re one of those people who aren't round … bitches… I kid! … Maybe).
-2 tbsp. diced green onions (I like to buy a bunch and cut them up. You can freeze them and thaw as you need them. And when I say I like to do this, I mean I would like to be the person who does this but isn’t and feels the need to be fully honest with you).
½ a large red (because obviously) bell pepper, roasted (don’t worry ill condescendingly tell you how).
½ tsp pepper
¼ tsp. salt (cheese is salty kids so we’re gonna use restraint for the first time in our lives).
OK let’s cook these!
Preheat your oven to 375 degrees.
Spray your mini muffin tin (this is one of those things I assume you have because I do. A regular muffin tin will work too but the cook time may change and it will yield fewer quiche… which is one of the douchiest things I have ever said) with non-stick cooking spray. Set aside.
NOTE: If you have a gas burner on your stove use this step below. If not, you can roast your red pepper under the broiler, or in the oven. This step just gives us that yummy charred flavor (because when we call burnt things charred they taste good).
Wash and dry a red bell pepper (make sure you remove all stickers… they may catch fire... I’m not saying I have forgotten this step… but I am also not saying I haven’t…).
Place your pepper directly on your gas burner, allowing the skin of the pepper to char. Rotate the pepper periodically ensuring a good char all around.
When the pepper is fully charred (not burnt because we’re being elegant), place into a zip lock bag and close tightly.
Allow pepper to steam in the bag for 20 minutes or so.
Carefully scrape the skin and most of the char off your pepper. Remove the seeds and veins, and mince into tiny pieces.
In a bowl, crack your 5 large eggs (remember we want to avoid shells because we’re better than that) and beat until the yolks are broken and blended (it helps to think of something that pisses you off while you do this… like getting egg shells in your food or something).
Beat in the 2 tbsp. milk, 3 tbsp. parm, ½ cup cheddar cheese, half the diced peppers and the 2 tbsp. green onions. Make sure everything is evenly distributed (because I would judge you if they weren’t).
Carefully spoon the egg mixture into the greased muffin tins (be warned. This is annoying and messy. I suggest three spoonfuls per tin, adding more at the end if you need to, until all the egg mixture us gone).
NOTE: I don’t like the words egg mixture together. It feels gross to me.
Bake in the oven for 10-15 minutes (check at 10 and then add 2 minutes more at a time until the eggs are not jiggly… jiggly eggs also gross).
Serve these hot, cold or at room temp! They are tiny and cute (words I wish could use to describe me) and bite sized (words I’m glad can’t be used to describe me). They are healthy and yummy (yeah I said it again don’t @ me!).
(I am SO excited to have used the kid’s slang “don’t @ me in this post! I love it so much!)
Enjoy!!!
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