Quick to prepare and easy to eat! These mini egg tartlets are great to pack for on-the-go breakfast.
7 large eggs
¼ cup 35% cream
1 cup ricotta cheese
⅓ cup romano cheese, grated
1 ½ cups baby kale, chopped
1 Tbsp thyme, minced
½ tsp salt
¼ tsp pepper
breadcrumbs for dusting the muffin trays
1
Preheat oven to 350F. (180C)
2
Oil 9 muffin cups. Dust with breadcrumbs.
3
In a medium bowl, whisk together the eggs and cream.
4
Stir in the cheeses, kale, chives, salt and pepper.
5
Pour into muffin cups.
6
Bake in the oven for 30 minutes or until set.
7
Remove from oven and place on a rack to slightly cool. Can be served warm or cold.
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Ingredients
7 large eggs
¼ cup 35% cream
1 cup ricotta cheese
⅓ cup romano cheese, grated
1 ½ cups baby kale, chopped
1 Tbsp thyme, minced
½ tsp salt
¼ tsp pepper
breadcrumbs for dusting the muffin trays
Directions
1
Preheat oven to 350F. (180C)
2
Oil 9 muffin cups. Dust with breadcrumbs.
3
In a medium bowl, whisk together the eggs and cream.
4
Stir in the cheeses, kale, chives, salt and pepper.
5
Pour into muffin cups.
6
Bake in the oven for 30 minutes or until set.
7
Remove from oven and place on a rack to slightly cool. Can be served warm or cold.
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