Breakfast Pucks – Better with Bacon

Something floated through my feed not too long ago about pre-making small egg omelettes in a muffin tin and keeping them in the fridge for microwaving. I thought these might be a fun way to change up the weekday breakfast routine around here, which mostly revolves around fresh bagels from the bagel shop that Ross goes to when he goes into Vancouver for work, toast with honey (still working my way through that 2kg bucket I won at a fundraiser – good thing honey doesn’t go bad!), or occasionally dry cereal with milk on the side because apparently when you put the milk on the cereal it loses its power.

So these seemed kind of intriguing. We don’t have a microwave, but I also don’t mind cold eggs, and I’m pretty good/patient at warming things up in the oven.

Breakfast Pucks
(aka: Crustless Mini Quiches)

These were dead simple. Like, the time it took the butter the muffin tin was the hardest part. Kale pronounced them yummy (itself a win – kid claims to not like either cooked mushrooms or zucchini) but then informed me they needed bacon because “I think everything is better with bacon”. Can’t argue with that, and duly noted. If you add more fillings, you probably use less eggs. Your call. You could easily use sun-dried tomatoes, sweet onion, a selection of fresh herbs, spinach, different kinds of cheese, etc. Mix that shit up, yo.


(for six regular sized pucks, size up or down depending on how many you’d like to make):

  • butter, for greasing your pan. Could use spray if that is your thing
  • 2 green onions chopped up
  • 3 really dry and sad mushrooms from the back of the fridge. I’d recommend you use nice fresh ones, natch.
  • about a 2″ nub of grated zucchini
  • about 1/2 cup grated cheddar
  • 4 eggs (from the chickens, so probably about medium sized)
  • a glug of milk


  1. First, preheat the oven to about 400ºF.
  2. I stacked the green onions, mushrooms, and zucchini into the greased muffin tins as I chopped them, dividing it equally among the cups.
  3. I put my eggs and milk into a bowl and fork-stirred them until all the yolk was blended in. I then poured it equally into the six cups. Don’t fill it all the way – the egg does poof up while its cooking. You want about 3/4 of the way.
  4. I dressed the top with a generous amount of grated cheddar because cheddar.
  5. Cook for about 15-20 minutes but watch them close. The eggs will poof up and then look less liquidy and little air holes will start to show, and if you tap the side of the muffin tin they don’t jiggle anymore. Some of the recipes online said cook for 25 minutes but had I done that these suckers would have been burned to a crisp.
  6. Remove from the oven (don’t forget to turn it off like me and then wonder why its so fudging hot in the kitchen 15 minutes later) and let them hang out on the counter for 5-10 minutes. They’ll solid up a bit and cool down and you can blow your kid’s mind and tell him he can eat his omelette puck with his hands. If you have my kid he’ll ask for a fork anyway because apparently mucky fingers are the worst.
A healthy dose of cheddar.
A healthy dose of cheddar.
After cooling, the egg settles back down.
After cooling, the egg settles back down.
Kale told me the cheese was like frosting on the egg cupcake.
Kale told me the cheese was like frosting on the egg cupcake.

Store them in your fridge in a sealed container once they are fully cooled. You can reheat them in the microwave, eat them cold, or warm in the oven.