Make these delightful portable breakfast muffins your own by using your favorite add-ins with the eggs. Any kind of vegetable can be used and the bacon can be replaced with ham or cooked sausage. They keep well in the fridge for up to 4 days and are great for meals on the go. I like to serve them for dinner with a bowl of tomato soup and a salad.
Sunny Savory Quiche Muffins
5 slices cooked bacon, chopped
1 tablespoon olive oil
1 small onion, finely chopped
1 package refrigerated biscuit dough (10 biscuits)
1/2 cup shredded Cheddar cheese
1 cup frozen chopped spinach, thawed, excess water squeezed out
Set Sun Oven out to preheat. Spray the indentations of 10 muffin cups with cooking spray.
In a medium skillet, heat the oil over medium-high heat. Add the onion and sauté until soft, about 5 minutes. Remove from heat and let cool slightly.
Flatten the biscuits into 5-inch rounds and line the muffin tins. Top the biscuits with silicone baking molds. Start baking the biscuit shells in the Sun Oven while preparing the filling.
In a large bowl, beat the eggs. Stir in the chopped bacon, sautéed onions, cheese, and frozen spinach. Season to taste with salt. Remove the biscuits from the Sun Oven. Remove the silicone molds and carefully spoon the egg filling into the shells. Do not over fill*. Return the muffin pans to the Sun Oven and continue baking until the egg fill is set and the shells are golden brown, 40 minutes to 1 hour.
Set pans on a rack a let cool for 5 minutes. Run a knife along the sides of each muffin and remove the tins. Serve warm or at room temperature.
*Trust me on this, you do not want to clean cooked egg off the bottom of your Sun Oven. If you have too much filling use the empty indentations to make one or two crustless pies.
The savory vegetarian filling in this pie can be served on its own as a side dish. Just add the peas about five minutes before taking the pot out of the Sun Oven. Traditional pie crust can also be used in place of the filo dough.
Sun Oven Samosa Pie
2 tablespoons butter
2 russet potatoes (about 1-pound), peeled and diced
1 onion, finely chopped
2 cloves garlic, minced
The recipe I used for Wednesday’s pie left me with a quite a bit of extra dough. If I’d left it in the freezer I’m sure it would have wound up pushed to the back and forgotten, so today I put it to good use with some of the other Thanksgiving Day leftovers and make some quiche. After consulting a few different recipes online I decided to wing it. First I baked the crusts (in the Sun Oven, of course) then filled the individual tart pans with a mixture of 4 eggs, about 2/3 a cup of mashed sweet potato, cooked chopped swiss chard, some crumbled cooked bacon, and grated Parmesan cheese. Then back to the Sun Oven to bake until the filling was set. The four pans would fit on the leveling tray, but for easier handling, and better air flow, I used two of the dehydrating racks as pictured below.
I baked this savory pie for our packed lunch recently when we were out and about from early morning until late evening. On days like that I don’t get any kind of cooking done. It was very filling and easy to eat on the go. I can see why British miners took savory pies with them to work in the mines; they’re even easier to eat than a sandwich.
Solar Cheese and Onion Pie
Purchased or homemade pie dough for a 9-inch pie, top and bottom.
1 tablespoon butter
1 large onion, finely chopped
1/4 pound potatoes, peeled, diced, and steamed
This biscuit-like topping can be used with any cobbler filling. Use a cookie cutter shape that reflects the occasion.
Sun Oven Peach Cobbler
3/4 cup sugar
1/4 cup all-purpose flour
3 pounds peaches, pitted and cut into 1/2-inch wedges
1 tablespoon unsalted butter, melted
1 teaspoon pure vanilla extract
Well it turns out that as much as I love them both, combining pasta and pie may not be the best idea. I’m not really surprised, even in Italy it’s not a very popular dish. I may play with the concept in the future.
I’d like to come up with a savory pie that has an Italian flavored filling, but given the high calorie content of pie crust (which came out incredibly good for this pasta pie) it will probably be a while before I tweak this recipe. I’m thinking along the lines of a vegetable filling, maybe tomatoes, eggplant and zucchini, and less pasta.
Pie and Pasta. My two favorite foods. Well, in Italy they do make pasta pie. I never really thought of it as such, in Italian it’s called Pasticcio or Timballo depending on the region, and it’s not baked in pie tins so it has a different shape, but it’s pasta baked in a crust or in other words, pie. In Italy you’re most likely to find it in the Emilia-Romagna region during carnivale. It’s served at room temperature so it’s good for picnics or potlucks and just so happens that I’m going to a get-together tomorrow so I thought I’d surprise everybody with this unusual savory treat.
I don’t really have a recipe for the pie, in fact today is the first time I’ve ever made one. The crust is plain old American pie crust and the for the filling I used about 8 ounces of macaroni, a cup or so of my Solar Sugo al Pomodoro, some freshly grated Parmesan cheese, cherry sized pieces of mozzarella, frozen peas, and fresh basil. Once the pie was assembled I popped it in the Sun Oven for about an hour. We haven’t actually tasted it yet, I’ll let you know how it came out.
This is a bit of a project. The onions need to cook for quite a long time, but, as with most solar cooking, you’ll be able to go about you business while they simmer away. If pie pumpkins aren’t available, use butternut squash, it works just as well. It can also be used as a filling for a savory pie. The pumpkin onion mixture is also good on it’s own.
Savory Solar Pumpkin Pudding
(adapted from “Savory Roasted Pumpkin Pie” New York Times Nov. 4 2008)
2 small pie pumpkins or 1 medium butternut squash, peeled, seeds discarded, and cut into 1-inch cubes
2 tablespoons olive oil, divided
Pie is one of my favorite things. Whenever I go on a road trip I plan my pit stops around Mom n’ Pop eateries that bake their own. My dream job is to become the traveling pie critic for the New York Times. But I only step up to the challenge of creating my own crust once or twice a year, so the first time I baked a pie in my Global Sun Oven I did so with a bid of hesitation. It’s such a special occasion food that I didn’t want to take any risks; I’m glad I did.
Solar baking is perfect for pies. The crust comes out golden and flaky and if the filling bubbles over, as it alway seems to do for me, clean up is a cinch. Just use a garden hose to wash out the cooking chamber after it cools down. Currently my favorite pie crust recipe is Martha Stewart’s all butter crust. Click here for her recipe.
In theory potpie filling is made with leftovers but I’ve never had enough excess meat and the inkling for potpie at the same time. If you have a lot of chicken or turkey meat on hand go ahead and skip the first part of this recipe. Potpie does not make regular appearances on our dinner table so I don’t have a go to recipe. When I do get a craving for it I thumb through my cookbooks and scour the internet for recipes that look appealing. This one uses the filling; with a few of my own touches; from one and the biscuit crust from another. If you want to make both the broth and the pie on the same day you’ll have to get an early start but it can be done. I like making the broth the day before and refrigerating it overnight; that way it’s easier to skim the fat off the top. It’s a hybrid recipe, the broth is solar cooked, the filling is not, then the pie is solar baked.
Solar Baked Turkey and Biscuit Potpie
For the broth
1 onion, cut into large wedges
2 carrots, scrubbed and cut into large pieces
1 stalk celery, cut into large pieces