May is Spring into Fitness Month here at BCL. To celebrate, we're sharing recipes and fitness tips all month long to help you feel better and more productive, and get ready for all the summer fun coming your way. Monday is Meal Prep day, try this delicious and healthy recipe for your breakfast this week!
Mini Frittata Brunch Bar (Egg Cups)
Originally published at tablespoon.com by Bev Weidner
* Makes 12 servings
10 large eggs
1/2 cup cooked Mexican chorizo
1 cup spinach, finely chopped
1 leek, sliced lengthwise (green parts discarded) and thinly sliced into half moons
1 cup shredded mozzarella
1 pinch coarse salt and freshly ground pepper
1 tablespoon fresh oregano
1) Begin by gathering your ingredients
2) In a large bowl, whisk the eggs and season with a pinch of salt and pepper.
3) Heat a tablespoon of extra virgin olive oil in a medium skillet and add the leeks. Season lightly with salt and pepper and sauté until slightly browned, 3 minutes. Remove from pan and set aside.
4)To the pan, add the chorizo and cook until softened, 5 minutes
5)Pour the eggs into a non-stick muffin tin. Sprinkle the leeks evenly each eggy mixture.
6) Followed by a good dollop of the chorizo.
7) Go ahead and throw that spinach in there too.
8) It would be wise to sprinkle some cheese and oregano on top of each frittata.
9) Throw the whole thing into an over, preheated to 375°F
10) Bake for about 10 minutes, checking at the 8-minute mark. They should be puffed up and set in the middle. Let cool a few minutes and serve at your next brunch!
Hey BCL, Jenni here! I make these all the time, but I call them "egg cups". This recipe is a very fancy version. I wanted to share it with you so you could experiment with different mini-frittata fillings, like I do! 10 eggs for a 12 cup muffin pan, but mix it up! Throw some veggies in there, different kinds of cheese (feta, spinach, tomato and a pesto chicken sausage make a very yummy Mediterranean style egg cup-- it's my boyfriend's favorite). And pro-tip: whisk a little water, milk or cream into your eggs (about 1 tablespoon for the whole batch) makes your egg cups extra fluffy. And pro-pro-tip: whisking a little jar of pesto sauce into your eggs is the absolute bees knees.