Here’s another tasty recipe that I got at the same community potluck. Ballard is a great part of town to live in if you like to cook. Everything that showed up at that potluck was delicious! I think these would be really tasty for breakfast.
Yield: 12 regular or 36 mini-muffin-sized bites
3/4 c onion, finely chopped
2 slices bacon, cut into fine strips
3/4 c shredded carrots
3/4 c shredded zucchini
¼-1/2 c sweet-hot pickled peppers*, drained and diced (optional)
2 cloves garlic, minced or pressed
2 large eggs
3/4 c shredded cheese
1/4 c heavy cream or half & half
1/2 c self-rising flour
Salt and freshly ground black pepper, to taste
Olive oil (optional)
Grease and flour two mini- or regular muffin tins; set aside.
Fry bacon strips in a med to large heavy pan over med heat until crisp (this is where I skipped the olive oil, I just used the rendered fat from the bacon). Add onion & garlic and sauté for 2 mins. Add carrots and zucchini; sauté for another few minutes; set aside.
In a large mixing bowl, whisk eggs and cream together; add flour and whisk until well blended. Mix in cheese, pickled peppers, and bacon-vegetable mixture. Season to taste with salt & pepper; spoon mixture into muffin pans.
Bake at 350° for 12-20 minutes (if using the mini-muffin tins, check on them starting at about 12mins), or until lightly browned. Serve warm or chilled.
*I use Mama Lil’s Hot Peppas (goathorn peppers in a sweet brine)
Chef’s notes: I made these today. The large muffin size took at least 20 minutes, maybe a little bit more. I subbed fresh dill for the pickled peppers and that is a VERY worthy substitution. DELICIOUS!!! AW 9/1/10
Keep them in the fridge as they tend to mold easily.