Ingredients
Scale
- 2 eggs
- a splash of milk (approx 3-6 Tbsp)
- 1/4 tsp Dijon mustard
- Any leftovers you have - I used turkey, arugula and green onion
- 1/4 cup grated cheese (I used old Cheddar but anything you like will do)
- Fresh herbs and green onions for garnish
Instructions
- Spray muffin tins with cooking spray.
- In a mixing bowl add eggs, milk and mustard. Season with salt and pepper. Whisk until fluffy, and set aside.
- Chop up leftover veggies, meats, cheeses into bite sized pieces and split between four muffin cups
- Fill cups halfway up with egg mixture
- Cook in 350F oven for 12-14 minutes until puffed up and cooked through (or as cooked through as you like). They can still be a bit jiggly in the middle at this point.
- Remove from the oven and carefully move the oven rack up to the top. Set the oven to broil.
- Add more grated cheese to the top of each muffin cup and broil (watching constantly) until golden brown and bubbling.
- Let pies cool for 5 minutes.
- Slide a knife around the edge of each cup and carefully tip out onto serving plate.
- Makes enough for 2 people (2 pies each).
- Category: Breakfast/Brunch