An easy breakfast treat. Can be prepared ahead of time and reheated as needed.
Preheat oven to 350°.
Select a large six-cup muffin pan and, if needed, lightly grease it. (I generally use a silicone muffin pan without buttering it.)
Add a tablespoon or two of fillings to each cup. Some choices include:
- A couple of teaspoons of cooked vegetables, like spinach or mushrooms or peppers.
- A couple of teaspoons of grated cheddar or similar cheese.
- Half a cooked breakfast sausage, sliced into little pieces.
Add the following to a blender and then whip thoroughly to combine and froth:
- 6 eggs
- 4–6 oz cream cheese
- 1–2 Tbsp flour
Pour the egg mixture over the top of each cup, filling evenly. (Don’t worry about stirring in the fillings; they will rise during the baking process.)
Bake at 350 for 30 minutes. (You might be able to shave a few minutes off this if you used fewer fillings. You can test for doneness by inserting a sharp knife into the center; if it comes out wet, they need more time.)
After removing the cooked bites from the oven, run a thin table knife around the edge of each cup and wiggle the bites to loosen them from the sides, then turn them out onto a plate or other work surface.
Serve warm, or refrigerate and microwave to reheat later in the week.