This past weekend was Big Game (Go BEARS!), and because we like to go big with our pre-game tailgate, and since we were going to be eating in the morning, I was tasked with making something with eggs.
Thursday night when I got home from work, the last thing I wanted to do was go to the store. I was tired, I was hungry, and I just wanted to make something simple and with things I had. It made me thing of a quote I’d heard recently:
Anyway. Back to food. Herbes de Provence is a blend of rosemary, fennel, thyme, savory, basil, tarragon, dill weed, oregano, lavender, chervil and marjoram. Herb/spice blends rock–they make your life easier in the kitchen at times (much like this). I recently bought some from Penzeys because they have an awesome free shipping deal. Yay Penzeys!
Now back to the game. We lost, but at least we were well-fed beforehand! This was our spread: plenty o’ food, plenty o’ bloody mary, plenty o’ mimosa. We go big.
Start where you are:
- Your kitchen, or someone else’s kitchen, if you prefer.
Use what you have:
- 8 eggs
- 4 small chicken breakfast sausages (more if you want more meat in them!)
- 3 small shallots, sliced thinly
- [roughly] 1/4 c milk/half-&-half (I used a mix of the two)
- 2 tbsp Herbes de Provence
- 2 dashes red pepper flakes
- Handful fresh basil, chopped
- ~1 c shredded cheese (more or less as desired)
- Salt & Pepper
Do what you can:
- Preheat oven to 375°F
- Spray your muffin tin with oil spray (I only used 9)
- Get the chicken breakfast sausage out of its casings and browning in a pan, breaking it apart as it cooks.
- Once the sausage is cooked, move it to a plate lined with a paper towel to absorb the grease and add the shallots to the pan. There should be enough fat in there to cook them just fine, but feel free to add a little olive oil if need be. Add a pinch of salt & pepper, as well as a pinch of your herbs, and saute until soft and brown, about 7 minutes.
- While your shallots (or sausage, fro that matter) are a’cookin’, scramble up the eggs with the herbs, milk, and some salt and pepper, and half of your cheese in a big bowl. Whisk in the basil as well.
- Evenly distribute your cooked sausage and shallots in the muffin tin and pour the egg/herb/cheese mixture in. Top each with an extra pinch of cheese from your reserve and bake for 7-10 minutes, until they are lightly browning and appear firm.
- They’re going to blow up for a bit–it’s all right, just let them hang out in there. I just turned my oven off until they calmed down. You can also not fill them to the top, I guess there’s that option too. Honestly, mine turned out just fine!
- Once they’ve cooled a bit, remove your mini frittatas and allow them to cool completely on a wire rack. From there, you can eat them or store them in a ziploc/tupperware in the fridge until you’re ready to eat!
These would make for a great portable breakfast if you like to eat at the office or on the go. You could squash them between two pieces of bread for a great breakfast sandwich as well!
- No Herbes de Provence? No problem. Throw in what you have, be it oregano, basil, parsley, fennel, thyme, etc.
- You could leave out the breakfast sausage, or use pancetta or bacon.
- Sub onions or leek for the shallots.
- Plain parmesan or fontina would be equally tasty!
Do with it what you will. Just know that it doesn’t need to be complicated.
Enjoy! And GO BEARS!!