Brunch is such a lovely meal... a cross between breakfast and lunch that features the best of both worlds. I've always enjoyed eating brunch with friends, but it can be a bit tricky at times because I absolutely HATE eggs! I'm fine if the eggy taste is hidden inside a recipe and masked by other flavors, but I can't stand the egg bakes, omelettes, and other egg-heavy dishes usually found at a brunch. My husband and I recently hosted a brunch for 25 people at our home, and I made it my mission to create a new recipe that could be enjoyed by everyone - especially me. :) This Savory Brunch Bites recipe does include two eggs, but they're impossible to taste because there are so many other competing flavors.
P.S. It took me 3 tries to get this recipe to work the way I wanted, so I'll give you some tips/tricks/warnings along the way as I tell you how to make them.
SAVORY BRUNCH BITES
1 3/4 cups rolled oats
1/2 cup flour of your choice ( I used whole wheat pastry flour)
1 tsp. baking powder
1 tsp. cayenne pepper
1/4 tsp. sea salt
1 tsp. thyme
1 tbsp. nutritional yeast
1 tsp. flaxseed (not necessary to the recipe, but it boosts the nutritional value of the bites)
1 1/4 cups cheese of your choice ( I used full-fat mozzarella)
2 large eggs
3/4 cup water
1 medium potato
1 tbsp. coconut oil, melted
2-3 large button mushrooms, diced.
1/2 of a medium red pepper, diced
3 green onions, chopped
1. Gather ingredients. Preheat oven to 350 degrees.
2. Chop and dice vegetables. Grate cheese and potato until completely shredded. Place shredded potato in a small bowl and sprinkle with salt. This will pull some of the extra moisture out of the potato and keep the bites from getting soggy. This is VERY IMPORTANT. I didn't do this the first time I made the recipe, and the bites were soggy and damp. Yuck.
2. Place dry ingredients in a large mixing bowl. Mix well.
3. Add shredded cheese; mix well.
4. Add remaining ingredients; stir until evenly combined. Note: before adding the potatoes, squeeze them firmly to remove extra liquid.
5. IMPORTANT STEP: Allow the mixture to rest for AT LEAST 15 minutes to allow the oats to soften as they absorb the liquids. This is so very important... I can't stress it enough. The second time I attempted this recipe, I didn't allow the oats to soften and the bites were so hard it actually hurt to eat them. Needless to say, I threw them out. :)
6. Spoon mixture into greased mini muffin tins and bake for 25-30 minutes.
YIELD: 32 mini bites.
Some of the cheese sinks to the bottom of each bite, forming a crunchy browned crust. I thought these bites were a delicious addition to our brunch, and I've been breaking up the few leftovers and adding them to my salad every day since. YUM!
|Chop and dice vegetables. Grate cheese and potato until completely shredded.|
|Place shredded potato in a small bowl and sprinkle with salt. This will pull some of the extra moisture out of the potato and keep the bites from getting soggy. This is VERY IMPORTANT!!|
|Place dry ingredients in a large mixing bowl. Mix well.|
|Add cheese; mix well.|
|Add remaining ingredients; stir until evenly combined. |
Note: before adding the potatoes, squeeze them firmly to remove extra liquid.
Allow mixture to sit for at least 15 minutes.
|Look at all the liquid I removed from just one potato!|
|Spoon into greased mini muffin tins. Bake for 25-30 minutes at 350 degrees.|
|Look at that cheesy, crunchy crust! Yum!|