1lbQueen Victoria Brussels sproutswashed, dried, trimmed and thinly sliced
6small, red-skinned new potatoeschopped to fine dice
1medium shallotfinely chopped
3whole large eggs
Heat oven to 400 degrees and line a muffin tin with cupcake papers.
Heat olive oil in large skillet over medium-high flame. Add sprouts, potatoes, shallot, salt and pepper and sauté for 5-10 minutes until just starting to brown. Remove from heat and place in large bowl.
Whisk eggs and milk together and stir half into vegetable mixture along with cheese and parsley. Divide amongst cupcake papers. Pour some remaining egg mixture over top of each and sprinkle with Parmesan cheese.
Bake until golden brown, around twenty minutes, rotating pan half-way through. Cool slightly on wire rack. Serve warm or at room temperature. Leftovers freeze well and warm in microwave (if not using foil papers) for a quick, on-the-go breakfast.