Like one of my previous recipes, this one too is inspired by something that caught my eye on the Pepperidge Farm website. I used the basic idea from there but made my own changes to the recipe.
(For 9 bread cups)
9 bread slices, crusts trimmed
5 eggs, beaten
¼ cup milk
5 Tbsp shredded cheddar cheese
2 Tbsp butter
2 cloves garlic, crushed and minced
½ tsp red pepper flakes
2 cups of mixed vegetables, finely chopped (I used what I had- onions, asparagus, potatoes, radishes)
Preheat the oven to 375 F. Grease a muffin tin.
Take a slice of bread and brush one side of it with a little bit of the beaten egg-milk mixture. Place the slice (brushed side down) in the muffin cup and press down gently. Repeat with the other slices.
Meanwhile, melt some butter in a skillet on medium heat. Add the garlic, red pepper flakes and onions followed by the asparagus, potatoes and radishes. Cook for 3-5 minutes. Mix well and set aside.
Once the vegetables have cooled a bit, add to the eggs. Add salt, pepper, cheddar cheese and mix well. Distribute the vegetable-egg mixture between the cups of the muffin tin (I had enough mixture for 9 cups). Bake for 15-20 minutes or until the eggs are done.
I like how the bread, eggs, vegetables and cheese come together to make this a very simple and elegant meal. This is a nice variation on the traditional eggs-on–toast routine and would be great for breakfast, lunch, or even dinner.