About the Recipe
Recipe from Adam Dale
Ingredients
Market Ingredients
(expected market stand availability)
8 large eggs (Letterbox Farm)
1/2 cup heavy cream or whole milk (LeRoux Trading Co.)
1/2 cup chicken sausage (Goode & Local or R&M Farm)
1/2 green Anaheim Pepper (Orchard Hill Organics)
1/2 orange bell pepper (Orchard Hill or Obercreek)
1/3 large zucchini (Fresh Meadow or Obercreek Caradona)
1/2 cup chanterelle mushrooms (Tivoli Mushrooms)
1 cup shredded cheese (LeRoux Trading or Maplebrook Farm)
Optional: 1/2 jalapeno (Mead, Fresh Meadow or Obercreek)
Pantry Staples
extra virgin olive oil or cooking spray
Salt & black pepper
Preparation
Instructions
Prep Muffin Tin & Oven: Preheat your oven to 350°F. Generously grease all 12 cups of a standard muffin tin with non-stick cooking spray or olive oil (silicone muffin pans or liners work best )
Chop the Veggies : Chop the peppers, zuchhini and chanterelle mushrooms into small pieces
Sauté the Fillings: Put 1 tbsp of oil in a pan over medium heat. Remove casings from the chicken sausage and add to the pan. Add zucchini and peppers and cook for 3-4 minutes. Using your spatula, gently chop the sausage into small pieces. Add mushrooms and cook for 1-2 minutes until sausage is cooked and veggies are soft.
Prep the filling: Put the cooked fillings onto a cutting board and chop into small bits.
Whisk the Liquid Base: In a large mixing bowl or measuring cup with a pour spout, whisk together the eggs, heavy cream (or whole milk) salt and pepper until light and fully blended.
Fill the Cups: Divide the cooked filling evenly among the 12 muffin cups (about 1-2 tbsp per cup). Sprinkle most of the shredded cheese over the fillings. Pour the egg mixture over each cup until about 3/4 full. Top with remaining cheese.
Bake and Cool: Bake for 20-22 minutes or until the egg bites are puffed, set in the center and lightly golden on top. Let them cool in the pan for 5 minutes, then transfer to a cooling rack or plate.
Pro tip: for extra velvety texture, place a baking dish with 1 inch of hot water at the bottom of your oven while baking.