| 1. |
First, prep muffin trays. Silicon trays are so much the better because the egg won't stick, otherwise, grease or butter tins first. |
| 2. |
Use the teaspoon to spoon a thin (1/4"), even layer of breadcrumbs into the bottom of each tin. |
| 3. |
In a medium sized mixing bowl, crack open all four eggs, and add the milk and beat a little. |
| 4. |
Once all other ingredients are adequately chopped, diced and/or minced, add everything else and give it a good mixing. Add salt and pepper to taste. |
| 5. |
To add mixture into muffin tins, instead of simply pouring it into the tins, spoon it out so that each tart gets a fairly even amount of all ingredients and then pour the remaining egg mixture over each one until they are even and the mixture is gone. |
| 6. |
Let the tarts sit a while as this will allow the egg mixture to seep into the bread crumbs and seal the "crust". |
| 7. |
If cooking in a microwave, make sure to put something under it, and watch it, as the eggs will tend to balloon up if you're not careful, so microwave for 1-2 minutes at a time, pausing every time they balloon up, about 5 minutes total. Be sure to turn them halfway through as the ones in the middle won't cook as quickly, take them out when they all seem fairly solid. If using an oven, try for 5 minutes in a pre-heated 325° F (160° C) oven for and take them out when they're golden on top. Either way, let them sit for a few minutes before serving. |
| 8. |
Note: my kids even loved them with ketchup and a slice of buttered whole wheat toast. Also be great for breakfast buffets if you have company over. |
