Muffin Tin Chef (3 page)

Serve the huevos rancheros cups topped with salsa verde, along with avocado and additional cilantro, if desired.

Traditional
tortilla Española
, or Spanish omelet, is a fairly bare-bones potato-based egg dish that somehow manages to rouse taste buds. However, this recipe expands on the classic ingredient list with the addition of lively tarragon and smoked paprika. Diced red bell pepper or zucchini would work well, too.
Serves 6 G, V

Peel the potatoes and cut into 1-inch cubes. Heat the olive oil in a large skillet over medium heat. Add the potatoes, and cook for 20 minutes, stirring occasionally. Add the onion and cook until potatoes are fork-tender, stirring occasionally, about 10 minutes more.

Preheat the oven to 350°F. Divide the potato-onion mixture among 12 medium muffin cups. In a medium bowl, mix together the eggs, tarragon, smoked paprika, salt, and pepper. Pour the egg mixture evenly over the potato mixture. Bake until the eggs are set, about 15 minutes. Let cool for several minutes before unmolding. Sprinkle with additional salt, if desired.

This play on a diner classic comes together easily and gets a nutrition boost from tomatoes, mushrooms, and peppery arugula. These can be stored in the fridge for a few days, making them a great option when you need a breakfast lickety-split. Make sure to remove the seeds from your tomatoes so the mixture doesn't become too watery. If possible, use nitrate-free, organic bacon. Serve with salsa or shredded aged cheddar cheese, if desired.
Serves 6 G

Preheat the oven to 375°F. In a large bowl, lightly beat the eggs. Stir in the cooked bacon, tomato, green onions, mushrooms, arugula, thyme, salt, and pepper. Divide the mixture among 12 medium muffin cups and cook until set, about 20 minutes. Let cool for several minutes before unmolding.

 

BACON AND EGGS,
page 18

 

EGG AND SAUSAGE POLENTA CUPS,
page 20

Easy on the taste buds, polenta, eggs, and sausage add layers of loveliness to each bite. Even if using silicone muffin cups, make sure to use paper liners as the bottoms are quite moist, making intact removal without them a challenge. Also, it's best to avoid large eggs, which are too big for the cups and will cause overflow. Recipe can be doubled.
Serves 3 G

Bring the milk and water to a slight simmer in a medium pot over medium heat.

Slowly whisk in the corn grits, and continue whisking until it begins to thicken and resemble creamy oatmeal, 3 to 4 minutes. Remove from the heat and stir in the cheese, rosemary, and salt. Let cool.

Heat the oil in a medium skillet over medium heat. Cook the sausage until lightly browned and no longer pink, about 3 minutes.

Preheat the oven to 400°F. Line 6 medium muffin cups with paper liners. Divide the polenta among the prepared muffin cups. Using your fingers, form a deep well in each one by pushing the polenta up the sides of the muffin cups. Crack an egg into each polenta cup and scatter the sausage on top. Place the muffin tin on a baking sheet to catch any egg overflow. Bake until the egg whites are firm but the yolks are still slightly runny, about 20 minutes. Let cool for several minutes before unmolding. Garnish with the watercress or arugula and additional shredded cheese, if desired.

Who says pesto is just for sandwiches or pasta? These savory muffins are infused with protein-rich cottage cheese and nutritious almond flour to make them a wholesome breakfast.
Serves 10 V, F

Preheat the oven to 350°F. In a large bowl, stir together the whole wheat pastry or spelt flour, almond flour, baking powder, baking soda, and sugar. In a medium bowl, whisk together the eggs, cottage cheese, oil, and pesto. Add the wet ingredients to the dry ingredients and stir gently. Divide the mixture among 10 medium muffin cups. Bake until an inserted toothpick comes out clean, about 20 minutes. Let cool for several minutes before unmolding.

Why just eat your oatmeal from a bowl? Bake up a batch of these and you'll be set for a week's worth of nutritious breakfast meals. I prefer to use steel-cut oats as they're hearty and filling. Make these gluten-free by choosing oats labeled “gluten-free.”
Serves 6 V, F

In a medium bowl, cover the oats with water and soak overnight in the refrigerator.

Preheat the oven to 375°F. Drain the oats and add to a large bowl along with the raisins, walnuts, pumpkin seeds, flax seeds or chia seeds, 1/2 teaspoon of the cinnamon, and the nutmeg and salt. In a second large bowl, lightly beat the eggs, then beat in the milk and peanut butter. Add the dry ingredients to the wet ingredients and stir to combine. In a small bowl, toss together the apple and remaining 1/2 teaspoon cinnamon.

Divide the oat mixture among 12 medium muffin cups. Top each with an even amount of the apple-cinnamon mixture. Bake until an inserted toothpick comes out clean, about 20 minutes. Serve with a generous drizzle of maple syrup.

When life gives you peaches, rustle up a batch of these gems. These look (and taste!) like they're much more of a high-flying kitchen feat than they are. Make these gluten-free by using “gluten-free” oats.
Serves 6 V

To make cashew cream, place the cashews in a bowl, cover with water, and soak for at least 2 hours. Drain the cashews and place in a blender with just enough fresh water to barely cover the nuts. Blend until smooth.

Preheat the oven to 350°F. In a large bowl, stir together the cashew cream, oats, milk, eggs, honey, cinnamon, cloves, almond extract, and vanilla extract. Fold in the almonds and currants.

Divide the mixture among 6 jumbo muffin cups and top each with 2 peach slices. Sprinkle the tops with sugar and bake until the oatmeal is set, about 30 minutes. Let cool for several minutes before unmolding.

Tender baked German pancakes fall somewhere between a crepe and an American flapjack, and adapt very well to the muffin tin. Traditionally, they're made with apples, but this recipe is a great way to use seasonal pears.
Serves 4 V

Preheat the oven to 400°F. Slice the pears into wedges, then cut each wedge into 4 pieces. In a medium bowl, toss the pears with 1 tablespoon of the sugar and the cinnamon and lemon juice.

In a blender or food processor, puree the remaining 1/4cup sugar and the whole wheat pastry flour, almond flour, eggs, melted butter, milk, cloves, and salt until well combined and smooth. Divide the pears among 12 medium muffin cups and pour the batter over the top. Bake until puffed, about 15 minutes. Let cool for several minutes before unmolding. Serve with maple syrup.

 

GERMAN PEAR PANCAKES,
page 24

 

PEACH-STUFFED FRENCH TOAST BOWLS,
page 26