asiago egg muffins

Happy Easter, everyone! I’ve been having a super fun weekend and hope you have too!  My dad arrived for  visit on Saturday morning and we’ve been going non-stop ever since. To kick off his visit, I invited the girls over for a potluck brunch yesterday morning.  We’ve never done brunch at The Clubhouse (a.k.a. my place) before so it was a very special morning!  Everyone brought something yummy which made hosting brunch very easy & low-stress.

I’ll start off with my contributions:  tasty Asiago Egg Muffins & Cuban coffee!

These muffins are a super easy way to serve eggs at brunch since the eggs are baked in muffin tins.  No one gets cold eggs since they all come out of the oven at the same time and they’re already portioned into single servings!

They’re super easy to make.  Onions and mushrooms give eggs such a good flavor so I started by sautéing some in a large pan.

While the onions and mushrooms cooked, I beat a dozen eggs with a little bit of milk and then tossed everything into the eggs:   mushrooms, onions, chopped baby spinach and shredded Asiago cheese.

Using a 1/4 C measuring cup, I poured the egg muffin batter into my lightly greased muffin tins and popped them into the 350F oven for 25 minutes.

YUM. I also made the Cuban coffee, which I served as Café con Leche (coffee with warm milk).

I forgot that Cuban coffee can be somewhat labor intensive, especially if there’s a lot going on in the kitchen, but thankfully Libby had watched me make the first batch and took over finishing the second!

Jillian took care of the turkey bacon which was so good.  I may have had 4 slices…

Kim brought this lovely chocolate chip banana bread from our local farmer’s market in Carrboro!

The loaf was quickly disappearing and I was so busy getting my eggs out of the oven, I hadn’t had a bite!  Thankfully, Kim noticed this and took matters into her own hands. She’s always looking out for me.

Lauren brought dessert, which, we decided, is completely necessary at 10am. Good morning, beautiful breakfast cookie (a.k.a. cookie with a cream cheesy frosting, decorated with fresh strawberries, banana, kiwi and chocolate chips.

At 10:30, Stephanie texted me to tell me she was on her way with an “unwieldy fruit salad.” Apparently the honeydew and cantaloupe were a bit of a challenge to cut so early in the morning but it was worth the wait!

Although this was way more food than we needed, no brunch is complete without Belgian waffles.  Thanks to Libby,  we all finished stuffing ourselves with  pumpkin, pecan Belgian waffles covered in maple syrup, fresh berries and whipped cream.

We ate for over an hour and were SO full by the end of it all!  It was so nice some of the girls got to meet my Dad.  We had such a great time together!

Here is what went into my egg muffins, if you want to make them too!  They’re definitely getting a page under Deliciously Wholesome recipes, soon!

Asiago Egg Muffins (makes about 10)

• 1.5 C onion, diced & sautéed
• 1.5 C Baby Bella mushrooms, diced & sautéed
• 1 C baby spinach, chopped
• 1/2 C Asiago cheese, shredded
• 12 eggs
• 1/2 C 1% milk
• 1/4 tsp. salt
• 1/4 tsp. black pepper

My Dad and I are going to do  few more home improvement projects today before he leaves this evening.  Yesterday we tackled cleaning the deck (it looks almost brand new!) and did a little appliance shopping.  Today we’re going to patch a  few holes in some walls and shop around for a wine rack.  How convenient that  World Market and Home Depot  are open on Easter!

Before he leaves tonight, I’ll be making an Easter dinner for two:  roast chicken, sweet mashed potatoes and some sort of veg which is TBD.  I hope you all have relaxing Sunday with your families, too!