Include in Print View:

Smoked Veggie & Egg Muffins

Prep Time 60 mins
Cook Time 20 mins
Total Time 1 hr 20 mins
Difficulty: Beginner
Servings: 6
Best Season: Suitable throughout the year
Description

A colorful medley of peppers, onions, and artichokes is slow-smoked to develop deep aromatic notes before being folded into a creamy, Swiss-infused egg base. These individually portioned gems are baked with fresh greens to create a nutrient-dense, smoke-kissed morning option that's as "chef-y" as it is convenient.

Ingredients
  • 8 large eggs
  • ¼ cup heavy cream or half‑and‑half
  • ½–¾ cup shredded smoked Swiss cheese
  • ½–1 tsp kosher salt
  • ¼ tsp black pepper
    • Smoked veg:
  • ½ cup diced yellow onion
  • ½ cup diced bell pepper (red or yellow)
  • ¼ cup diced artichoke hearts (optional but “chef-y”)
  • 1 –2 tsp neutral oil + pinch of salt for smoking
    • Greens:
  • 1 cup packed spinach, sautéed and squeezed dry
Instructions
  1. 1
    Toss onion, bell pepper, and artichoke with oil and salt.
  2. 2
    Smoke at 200–225°F for 30–45 minutes, until lightly colored and fragrant but not mush.
  3. 3
    Sauté spinach, cool, and squeeze out excess moisture. Give it a quick chop
  4. 4
    Mix spinach (once cool) with the smoked veggies
  5. 5
    Whisk eggs, cream, salt, and pepper.
  6. 6
    Place half your shredded Swiss into a pan sprayed large muffin tin
  7. 7
    Add you spinach/veggie mix divided amongst the 6 pans
  8. 8
    Top with the rest of your swiss cheese
  9. 9
    Portion the egg mixture over filled muffin tin, leaving a little headspace.
  10. 10
    Bake at 350°F for about 18–22 minutes, until centers are just set.
  11. 11
    Cool completely on a rack, flash‑freeze on a tray, then bag and label.
Read it online: https://brinnerbites.com/recipe/smoked-veggie-egg-muffins/