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Quick to prepare and easy to eat! These mini egg tartlets are great to pack for on-the-go breakfast.



Yields9 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 7 large eggs
 ¼ cup 35% cream
 1 cup ricotta cheese
  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
  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.

Spring Egg Tartlet