by Terri Peña
It began in the spring as a way to use up asparagus ends, but quickly became a favorite that can be stuffed with any of your favorite veggies. Right now zucchini, green beans, and peppers are in season, so that is what I mix with the eggs. Come winter when then fresh produce is elusive, I turn to bags of frozen vegetables. Butternut squash is surprisingly good and not something I would cook up fresh just for the Egg Puffs.
I line the bottom of my containers with russets, but feel free to use sweet potatoes. Roasted chilies, olives, bits of leftover cheese are all good additions. Mix and match your favorites.
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The Breakfast Puffs can be eaten right out of the oven, or stored and reheated.
To store, let the jars cool completely and then cover with lids or plastic wrap and store in the refrigerator.
To reheat, place uncovered jar in microwave and warm for one minute.
Photos © Terri Peña
