Chef Lisa Dickie's Quick Quail Egg Bites
- Prep time: 10 minutes
- Cook time: 10 minutes
- Makes: 16 quail egg bites
Meal prep just got a whole lot cuter. Chef Lisa Dickie of @dickiescookingschool packs Spring Creek quail eggs into a mini muffin tin with whatever you've got in the fridge — cheese, herbs, veg — and bakes up a week's worth of grab-and-go breakfasts in under 20 minutes. High protein, endlessly customizable, and honestly hard to stop eating.
Ingredients
- 16 Spring Creek quail eggs
- ¼ cup milk
- ½–1 cup cup toppings of your choice (spring onion, tomatoes, fresh herbs, peppers, broccoli, mushrooms)
- ½–1 cup cheese, grated
- salt and pepper to taste
Instructions
Preheat oven to 350°F.
Finely chop your toppings and grate your cheese.
Whisk quail eggs and milk together until combined. Season with salt and pepper.
Grease a metal muffin tin with butter or oil. If using a silicone tin, place it on a metal baking sheet before filling.
Divide your toppings and cheese among the muffin cups. Pour the egg and milk mixture into each cup until ¾ full.
Bake for 10–15 minutes until set. Serve warm or store in the fridge for easy grab-and-go breakfasts all week.
