These easy and tasty mini bakes make use of any roasted vegetables you may have, whether especially made for the dish, or any leftovers you have from other dishes. The bakes contain no flour, which makes them perfect for gluten-free guests.
They are basically baked omelet with tasty and colorful additions, and therefore perfect for breakfast, omitting the need to prepare individual omelets. If you have less people to serve, you can cut the amount in half. If this is still too much for your needs, you’ll be glad to know that these tasty morsels can keep well, in an airtight container in the fridge, for up to 5 days. They will, obviously, become a bit denser with time, but will be just as tasty. Pop them in the toaster-oven for a few minutes and serve hot, or at room temperature. They are also great cold, as a light snack, with a green salad on the side.
Here I’ve used a combination of roasted eggplants, carrots, celery, zucchini, onions and cherry tomatoes. Feel free to use any other roasted vegetables you have. Try them, or create your own version, and enjoy.
Note:
* For best results, I highly recommend not using commercially grated cheese. It contains additives that help keep the cheese separated in the bag, but change its’ texture and flavor, especially when baked. Nothing will taste as good as real cheese that you grate prior to using.
Makes: 12
Prep time: 10 minutes (once you have the roasted vegetables)
Baking time: 20 minutes
Ingredients:
4 XL eggs
2.5 oz (70 grams) sharp cheddar cheese, coarsely grated
2.5 oz (70 grams) feta cheese
1 tsp salt
½ tsp freshly ground black pepper
Dash Cayenne powder
3 cups roasted vegetables, cut into medium size cubes (see below)
1. Preheat the oven to 400F (205C). Place baking cups in a muffin pan.
2. Whisk the eggs in a large bowl. Add the cheddar and feta cheese, the salt, pepper and cayenne. Mix well, crumbling the feta cheese with a fork, and add the roasted vegetables. Mix gently and divide the mixture between the baking cups.
3. Bake for 20 minutes, until the bakes are puffed and golden. Serve immediately, or at room temperature.
Roasted vegetables: Prep time: 15 minutes, Roasting time: about 45 minutes.
Preheat the oven to 450F (230C). Line a baking pan with foil and baking paper. Cut the vegetables you plan to use into medium size cubes. Place in a bowl and season with salt, freshly ground black pepper and a drizzle of olive oil. Add to the prepared pan, in one layer. Place in the oven and roast for about 35-45 minutes, depending on type and size of vegetables, or until the vegetables are roasted through. Bring to room temperature and use in the recipe above, or serve as a side dish.
In the recipe above, I’ve used eggplants, carrots, celery, garlic, cherry tomatoes, as seen in the photos. I’ve also added some roasted zucchini and onions, leftovers from another batch.
What a great thing to have on hand for “breakfast on the run”! Toast up an English muffin, grab the coffee Thermos, and bypass the drive-through lane. Or – better yet – eat it at home and enjoy some quiet moments!! ;->
Virtual hugs,
Judie
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Thank you Judie. These little bakes are really versatile. I like the idea of sandwiching them in an English muffin, but I definitely prefer the leisurely eating at home version! 😀
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Excellent idea – I often have left over roasted veggies but will make a fresh batch when I try these.
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Thank you Gilly. I’m glad you liked the idea. I hope you’ll enjoy the results. I’ll be happy to hear your comments. 🙂
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Great idea 🙂
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Thank you Elaine! 🙂
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Truly brilliant!
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Thank you! 🙂
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I too say “great idea”.
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Thank you Norma. It is really one of the tastiest and quickest breakfasts to make. 🙂
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I know I’d love these. Such a great idea.
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Thank you Lindy. I’m glad to hear. 🙂 These came out of necessity (breakfast for a crowd) and became a favorite “go to” recipe even when there is no crowd… 🙂
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Love making a large batch of these and keeping them on hand for snacks and eating on the go!
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That’s the idea! 🙂
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Damn delicious supper for starting a day!!!
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Thank you Dedy! 🙂
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Ronit you are a master of these yummy little things! I admit I have to really get into this type of cooking as it’s so simple and delicious and healthy at the same time!
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Thank you Marta! These were created when I ended up with too many roasted vegetables that I was afraid would spoil. Now I actually make roasted vegetables for this dish, as it turned out to be so tasty. 🙂
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These are perfect for Sunday picnic- and we are now into these so I will be trying them very son for sure!
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Yes, they are perfect for that. I hope you and your friends will enjoy the results! 🙂
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toll, einfach toll
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Thank you! 🙂
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