Easy egg cups, a la quiche, can be made using a normal muffin tin. These are simple to make, and you may substitute any ingredients you choose. They can be prepared in advance, frozen or refrigerated, and then warmed in the microwave. This is quite simple to double.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 egg cups |
Ingredients
- 1 onion, thinly sliced
- 1 tablespoon brown sugar
- 2 drops white wine vinegar
- cooking spray
- 4 egg whites
- 2 eggs
- ¼ cup shredded Gouda cheese
- 1 slice thick-cut prosciutto, cubed
Instructions
- Cook and stir onion, brown sugar, and vinegar in a skillet over medium heat until onion is golden, about 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Spray a 6-muffin tin with cooking spray.
- Whisk egg whites and eggs in a large measuring cup.
- Fill each muffin cup halfway with egg mixture. Scatter onion, Gouda cheese, and prosciutto cubes on top. Cover with remaining egg mixture, leaving 1/4-inch space at the top for eggs to rise.
- Bake in the preheated oven until golden brown on top, about 20 minutes.
- If you use a large muffin tin you will need to add more eggs and filling as well as cook it longer. I use the “back in the day” size muffin tin.
Nutrition Facts
| Calories | 85 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 2 g |
| Sodium | 150 mg |
| Sugars | 4 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Ok, I have to admit that I modified this slightly. I used about 1/4 of a large red onion, which was more than enough for the 6 muffin cups. I also used just 4 large eggs with a splash of milk, and substituted Swiss-Gruyere for the Gouda. These were really tasty! Only thing I’d do different next time is cut back on the brown sugar just a bit. Will make again!