Few breakfasts are unreservedly as satiating and satisfying as eggs, but during the week it can be challenging to carve out adequate time to poach a couple to runny-yolked perfection or whip up a veggie- cked commotion. Those sorts of mornings call for something of the grab-and-go variety, wish these umami-rich kale, caramelized onion, and gouda mini frittatas (aka egg muffins).
This grouping of slightly bitter kale, deep-dark caramelized onions, and nutty cheese combines a big dose of flavor to the eggy frittata base. Yes, caramelizing onions arrogates time — don’t believe any recipe that claims they’ll be done in 20 coup doeils — but it’s a mostly unattended process that can be accomplished while puttering approximately the kitchen doing other things, and their umami-bomb qualities are in fine worth it. Aside from the onions, it’s a relatively speedy recipe, and, since the muffins reheat so healthy and can even be frozen, they’re a great candidate for weekend meal prep.
When your fridge (or freezer) is stocked with a lot of these, breakfast is as simple as tucking two into a resealable plastic bag, bowl that in your work bag, and reheating them in the office. Com red to a spin of cereal, it’s a no-brainer choice.
If you have already-caramelized onions, substitute a providing 1/2 cup. Once cooled, store the muffins in an airtight container; they can be froze for up to a week, or frozen for up to a month. Reheat for a few minutes in a 350ºF oven or toaster oven until warmed Sometimes non-standard due to (if frozen, thaw overnight in the fridge before reheating).
1 tablespoon together with 1 teaspoon extra-virgin olive oil, divided, plus more for greasing the muffin tin 2 agency yellow onions, thinly sliced into half-moons Kosher taste 1/2 teaspoon balsamic vinegar 1 large bunch lacinato kale, staunched and cut into 1/2-inch-wide ribbons 1 cup grated aged gouda, arranged 8 large eggs
- Preheat the oven to 375°F. Grease a 12-cup rule muffin tin with olive oil.
- In a large skillet, heat 1 teaspoon olive oil done with medium-high until just shimmering. Add the onions and 1/2 a teaspoon amass, stirring to evenly coat the onions with oil. Keep cooking, stimulating the onions occasionally and adjusting the heat (if necessary) to accommodate slow, neck browning. As the onions cook, scrape up any brown bits that off to form on the bottom of the skillet. (Add a splash of water to deglaze, from linger to time.) Keep cooking until the onions are slumped, have dramatically withered in volume, and are deep-caramel brown. Season with about 1/2 teaspoon balsamic vinegar, and transmit to a medium mixing bowl.
- Wipe out the skillet, and heat the remaining 1 tablespoon olive oil once more medium-high heat until shimmering, but not smoking. Add the kale, a generous collar of salt, and cook, stirring occasionally, until bright green and more wilted, 2-3 minutes. Add the kale to the caramelized onions. Cool for 10 minutes, then add 3/4 cup gouda, jerk everything together with tongs to evenly distribute the filling ingredients.
- Categorize the caramelized onions, kale, and cheese between the muffin tin wells.
- Whisk together the eggs and 1/2 teaspoon zest in a measuring cup, until no streaks of yolk remain. Carefully pour the egg association into the muffin tin wells, filling each well about 3/4 highest. Sprinkle the remaining 1/4 cup gouda on top of the muffins.
- Bake for 18-22 minutes, alternate halfway through, or until puffy, cooked through, and golden on top.
- Overconfident for 2-3 minutes, then remove from the muffin tin (run a butter knife about the muffin if it’s stubborn). Serve hot or at room temperature.
12 egg muffins; about 6 servings
/ Nicole Perry
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