Try These Cheesy Egg Muffins for Mother’s Day Brunch

You can personalize this recipe to suit your preferences. Dreamstime/TNS

Every Mother’s Day I look for a different dish to serve. Now that my daughter has two babies under 2 years old, I look for easy dishes everyone at the table can enjoy. These tasty muffins are just the ticket for all generations.

I love that they are packed with protein and incredibly tasty. These airy puffs of egg, basil and cheese are great for brunches when you don’t want a lot of last-minute work. Fifteen minutes before you are ready to serve, pop them into muffin tins and watch them rise. So easy to make, these puffs taste even better with sauteed cherry tomato relish served alongside. Make up the relish ahead of time and simply reheat before serving. If you are serving a crowd, double the ingredients; but remember, you will need an extra nonstick muffin tin.

This is one of those recipes you can personalize to suit your preferences. If you like caramelized onions, add a tablespoon or so of onion jam instead of the scallions. If you like thyme instead of basil, go for it. I am partial to the nutty Gruyere cheese, but sharp cheddar, goat cheese or mozzarella would also do well here. Feel free to choose your favorite fillings and substitute.

In addition to the egg muffins, I like to serve some roasted baby potatoes and crisp bacon or grilled sausages on the side. And don’t forget a festive glass of prosecco to toast the moms and mother figures in your life. Happy Mother’s Day!

Gruyere Egg Muffins With Sauteed Cherry Tomato Relish

Serves 6

• 12 large eggs
• 1/3 cup milk
• 1/2 teaspoon baking powder
• 1 1/4 cups grated Gruyere cheese
• 1 tablespoon finely chopped basil
• 4 scallions, light green and white parts only, finely chopped
• 2 tablespoons finely chopped red pepper
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Sauteed cherry tomato relish (see following recipe)

1. Preheat the oven to 375 F. Crack the eggs into a medium bowl. Add the milk and beat together until the eggs are broken up and the milk is well incorporated. Add baking powder, 1 cup of the cheese, the basil, scallions and red pepper. Season with salt and pepper. Stir the mixture and transfer to a large measuring cup or a bowl with a lip for easy pouring.

2. Grease the bottom and sides of the cups in a nonstick muffin tin with nonstick cooking spray. Pour some of the mixture into each cup, filling it about three-quarters full.

3. Bake for 9 minutes, or until slightly puffed. Sprinkle the remaining 1/4 cup of cheese over the tops. Bake for another 3 to 5 minutes, or until the eggs have puffed and are as soft or firm as you like them. Remove from the oven and let cool for 5 minutes before serving.

4. Reheat the tomato relish for 1 minute, until warmed through, and serve with the puffs.

Advance preparation: The egg muffins may be prepared through Step 2 up to four hours ahead, covered, and kept at room temperature.

Sauteed Cherry Tomato Relish

Makes about 1 1/2 cups

Note: This colorful cooked relish also makes a pretty side dish to accompany eggs, fish or chicken.

• 1 pint yellow and red cherry tomatoes, stems removed
• 2 tablespoons olive oil
• 1 medium shallot, finely chopped
• 1 garlic clove, minced
• Salt and freshly ground black pepper
• 1 tablespoon finely chopped fresh parsley
• 1 tablespoon finely chopped basil

1. Cut any tomatoes that are large in half, so they are all about the same size.

2. In a medium skillet, heat the olive oil over medium heat. Add the shallot and saute for 4 to 5 minutes, or until translucent. Add the garlic and saute for 1 more minute. Add the tomatoes to the pan and cook for 8 to 10 minutes, or until the skin is just beginning to fall off and the shallot is almost softened. Season the mixture with salt and pepper. Remove from the heat and stir in the parsley and basil.

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