“Chardegg Cakes” Revisited

I’ve made several different sets of this since the first time I shared this recipe (click here for the first post on it), and both settled on a preferred base of ingredients, and eaten enough of them to stop making them for a while (what, about a month of eating them every weekday is not enough?) I have put in my additional updates in blue font below.

the last iteration of tasty egg cups (a.k.a. mini-quiche).
the last iteration of tasty egg cups (a.k.a. mini-quiche).

Chardegg Cakes for Breakf*st

*So fast you can eat it while you run out the door and skip the ‘a’.
Original inspiration from: Paleo Living Magazine‘s Paleo Kale and Chives Egg Muffins + I Breathe I’m Hungry’s Swiss Chard & Ricotta Pie.

Ingredients:
4 eggs
1/4 cup almond milk
1 cup chard, finely chopped (or whatever palatable veggie you have on hand such as kale, finely-diced broccoli, zucchini, etc).
1/4 c onions, finely chopped
1 roma tomato, sliced
1/2 tsp minced garlic (optional)
salt and pepper to taste
6 slices very thinly cut deli ham, or plus coconut oil to grease cupcake cups

Steps:
1. Sauté onions 4 minutes on medium, add garlic (optional), fry 1 minute more until garlic is golden.
2. Grease 6 cupcake molds with coconut oil, line thinly with half a ham slice in each cup.
3. Whisk together eggs, almond milk, chard, and onion-garlic mix.
4. Filled 6 cups with mixture, top with one tomato slice each.
5. Bake 30 minutes, then pop out egg cups to eat for the week.
Storage Note: if you make a double portion, these also freeze for a pretty decent breakfast later (defrost the day before you want to eat them). If you are a toaster oven devotee, you can pop them in to toast and it crisps them right up.

Today’s Recipe Rating:
Novelty Rating:
 4 of 5 stars.
The is the second round, I may update if I find the ham was even better (or maybe tasted more virtuous to eat than turkey bacon, which may or may not be better for you than using prosciutto).
Likelihood of Repeat: 98%
This has been a household hit too, increasing the chances of repeat. It’s also so portable and satisfyingly filling!
Lesson Learned: Just always oil the pan, otherwise you’ll be scraping forever and ruining the finish on your cupcake mold. Also, they are so much prettier with tomato slices on top (and the egg rises through it when baked, neato).

I feel like using thinly sliced ham is both less fattening than prosciutto and less of a waste of prosciutto (and less tedious than pressing sausage into the molds).

 

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