I adapted this dish from two sources: one, Breakfast Crowns http://www.justapinch.com/recipes/breakfast/egg-breakfast/breakfast-egg-crowns.html
and Emeril's Mini Ham and Crustless Quiches http://abcnews.go.com/GMA/recipe/emerils-mini-ham-crustless-quiche-15171894
This is designed to be easier to remove from the muffin pan and full of low-carb grains.
prep time15 Min
cook time25 Min
PREPARE THE PAN
joseph's (http://www.josephsbakery.com) flax, oat bran & whole wheat pita bread pockets, cut into quarters and then split into halves
MAKE THE FILLING
5.2 oz or larger boursin cheese, any flavor you choose
freshly ground pepper
finely chopped ham, sausage, leftover steak, lunchmeat or seafood (such as crab)
finely chopped and drained savory vegetable, such as red pepper, spinach or peas
minced herbs such as parsely, basil, thyme, lovage and green onion: your choice
How To Make
Preheat your oven to 375º F.
Brush insides of 12-count regular muffin pan with the 3T of melted butter. Taking one of your twelve split "loaves" of pita (two pieces), line the muffin cup with the corners slightly staggered. Your three loaves should yield twelve quarters overall, and split, that gives you two thin pieces to line the muffin cup.
Meanwhile, crack four large eggs into a mixing bowl. Whisk to beat lightly. Add 2 cups of half-and-half and blend. Add salt and pepper and the minced herbs, making a nice thin batter.
Scoop about 1T of the Boursin cheese into each muffin cup. Add a pinch of the chopped meat, distributing all equally through the twelve tins. Add a pinch of your savory vegetable, distributing all equally through the twelve tins. Add a pinch of crispy onions or nuts, if you like them and are not allergic.
Pour your batter over all ingredients in each cup, distributing equally.
Bake at 375º F for 22-25 minutes.
Let pan cool for ten minutes. Use a pie server or spatula to loosen each cup around the crust, and gently remove to cool.
These reheat well in the microwave.
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