This is a very versatile dish. Depending on the cooking vehicle you use, it can be presented in a variety of ways (of course, extrapolating ingredients for larger dishes). It could be bite-size if baked in a mini muffin pan or served as a casserole in a larger baking dish. A frittata in a stove-top skillet works well too or, like here, you can serve it as individual breakfast or brunch muffins. This recipe makes 3 in large molds; 4 in medium size.
I developed this recipe for another ‘challenge’ but, don’t worry, you won’t be asked to vote…so just enjoy it.
The genesis of the idea was a few roasted poblano peppers I had leftover from another meal.
Mix
4 beaten eggs, seasoned with salt + pepper
2 slices 12 grain Nature’s Pride sliced bread, roughly ripped in pieces
1 roasted poblano pepper torn in strips
1/2 cup ricotta seasoned with salt + pepper
a few leaves of torn cilantro
Pour mixture into mold.
Decorate with
handful of pepitas (pumpkin seeds)
a few pieces of thinly cut Parmesan cheese
Bake at 400 degrees in bain marie for about 25 minutes.
Finishing Touch
Keeping with the Mexican theme, you can serve the muffins with a slice of avocado and fresh squeezed lime juice over the top of both.
The hard cheese and pepitas on top provide a little crunch, the soft cheese in the mix makes it creamy, the poblano adds a hint of heat and the avocado or salsa with lime juice gives a perfect fresh and acidic balance.
Variations
Tip
Make a batch and freeze them. They reheat very nicely in the microwave.
Disclosure. This challenge is being sponsored by Nature’s Pride, a FoodBuzz sponsor. I purchased the bread without a company coupon but if my recipe is selected, I will receive a prize in the form of reimbursement for travel/lodging for FoodBuzz Festival in November.
13 Comments
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Muffin and Mexico I jumped! Great idea and a fabulous display Joan. Your culinary creativity is amazing!
Once again, you are so creative.
A party I’d like to join.
They are so cute and a great addition to a brunch. Like the added “aguacate”.
Joan you know I am not really a dessert person so I don’t have muffins often. I love savory muffins and this one sounds yummmmeeeeee. I remember a muffin from, believe it or not, 20+ years ago that Mangia made once a week. It had parmesan cheese and jalepeno peppers in it. Put in the micro then add a little butter, could not wait to get there. I am definitely trying this one. Thanks.
Perfect timing for a buffet party I am planning for early March!
Lovely looking as well as delicious ingredients.
OM flippin’ G! What do you do all day. Sit around and think of what you will make? You have a creative mind and a discerning palate. There is NO doubt. And, you have reminded me about a recipe that I have that uses bread to make tarts… but, I will be inventive, like you. LOVE it.
PS – I have lost the website of your polenta threading friend and wanted to check out her site… will you send it to me again.
SORRY
will email you link
Nice! I like what you’ve done with the Nature’s Pride! I love muffins and these savory babies look fantastic. I could not for the life of me find Nature’s Pride bread in Oregon so I passed on this challenge. Rooting for you!
Those look great, Joan. I love the pepitas on the top. I actually have a whole mess of them in my cabinet and need to find more use for them (instead of just eating them on their own that is
We really enjoy the double fiber bread from natures pride!!! Wish they would put more than they do on the grocer shelves, so they wouldn’t sell out! Thanks.
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