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Thursday, October 26, 2017

Quick and easy appetizers or coffee break snack



For some of us who prefer savory over sweet, many morning coffee gatherings don't provide a lot of options. So when I was called on to bring a treat for one of these occasions this week, I decided to make these quick little bites to go with some apple slices and a quick bread.

With a local store featuring a dozen eggs for 49 cents and still some onions and green peppers from the garden, the cost was minimal, and they are very fast to make too, nice when you have an already busy morning planned.

Because they also work well if made the night before, you might want to bake them ahead in full size muffin cups and have them ready for the family to pop into the microwave for only 10 to 15 seconds--instant protein-charged breakfast!


Mini Egg and Cheese Bites

2 T olive oil
a total of 2 c finely chopped onion, pepper, and mushrooms
½ c chopped cilantro
8 eggs
¼ c flour
½ t baking powder
1 t seasoning salt
1 to 2 t Italian seasoning, to taste
1 t black pepper
1 1/2 c grated Cheddar cheese (5 oz)

1.  Saute the onions, peppers, and mushrooms in the olive oil on medium heat until the onions are golden and all are quite limp. If necessary, add a few drops of water to keep the onions from burning. Add the cilantro about a minute or two before removing the vegetables from heat.

2.  Meanwhile, beat the eggs, flour, baking powder, and seasonings until completely blended. Stir in the cheese and mix until completely incorporated. Fold in the vegetables.

3.  Using baking spray or oil, liberally grease 24 miniature muffin cups. Spoon the batter into the cups.

4.  Bake at 325 for 15 to 20 minutes. Serve hot out of the oven or at room temperature. Salsa is a nice accompaniment.

Variations:

Omit the mushrooms or peppers if you don't care for them, or substitute finely chopped broccoli.

Saute 1/2 c finely chopped onions as in the recipe above. When they are just beginning to turn golden, stir in 1 to 2 cups finely shredded spinach or kale. Cover and cook for about 2 to 3 minutes more, until the greens are just limp.

Substitute basil, thyme, or other fresh herbs of your choice for the cilantro.

 






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