Breakfast Eggs


  1. Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin with butter or line it with paper liners.
  2. Whisk the eggs with the mustard by hand until well combined, then whisk in the milk followed by the salt and pepper.
  3. In a bowl, toss the fillings and cheese with the cornstarch and baking powder and divide the mixture evenly among the muffin cups. Slowly pour the egg filling into each cup, allowing the egg mixture to seep down into each cup and fill it completely. Bake for about 30 minutes, until the top springs back when gently pressed.
  4. Cool the egg bites in the tin on a cooling rack for about 15 minutes before removing. Serve the buddies warm or chilled.


Vary your fillings according to your taste and what you have on hand. I like to combine a protein (cooked meat or fish) or a vegetable (cooked so it doesn’t release water into the eggs), or sometimes several, and I often season them with an accent flavour. Ham, bacon and cooked chicken, turkey or roast beef; grilled or smoked salmon; steamed crab or shrimp; cooked onions and bell peppers; sundried tomatoes; drained and thawed frozen spinach; blanched asparagus or peas; roasted mushrooms and potatoes plus herbs, spices, garlic and even hot sauce are all possibilities.

Choose a cheese that pairs well with your fillings. A mild cheese like Monterey Jack works with taco beef and salsa, whereas fresh chevre works with salmon and asparagus. Some good options (from mildest to strongest-flavoured) include ricotta, fresh goat cheese (chevre), feta, mozzarella, Monterey Jack, mild Cheddar, old Cheddar, Brie, Oka, Jarlsberg and Gruyere.

Recipe from Baking Day with Anna Olson, Appetite by Random House, 2020