ALICIA ROSS FOR KITCHEN SCOOP Enlarge
Serving eggs to a picky group can be tricky. If you are like me and don’t have those essential short-order cooking skills, turning out everyone’s breakfast at once is nearly impossible. But these cute and easy little Egg Cups are a simple way to customize each serving with exactly what your diners want: One likes only cheese with his eggs, while another doesn’t eat meat, and someone else abhors onions. I load up mine with a little of everything.
The Egg Cups are baked in a muffin tin, so each cup is separated. Serving is easy when you use a good-quality nonstick muffin tin and generously spray it with nonstick cooking oil. This recipe serves 6, with 2 Egg Cups per person. But it is easy to double the recipe if you are serving a larger crowd. The recipe and analysis below is based on a mixed veggie and cheese Egg Cup (see Cook’s Note).
If you don’t need to serve 6, the egg custard mixture will hold in the refrigerator for up to three days, giving you the flexibility to shake, pour, and bake at a later date.
Start to finish: 40 minutes
Yield: 6 servings of 2 cups each
3 large eggs
¾ cup 1 percent (or higher) milk
2 teaspoons all-purpose flour
¼ teaspoon ground white or black pepper
⅛ teaspoon salt
1 cup assorted chopped veggies, steamed or sauteed without oil, divided (see Cook’s Note)
½ cup (or more to taste) fancy shredded cheese, divided (see Cook’s Note)
Preheat oven to 350 degrees. In a blender, combine the eggs, milk, flour, pepper, and salt. Process on high until frothy. Set aside.
Generously spray a 12-cup nonstick muffin tin with nonstick cooking oil. Spoon a heaping tablespoon of cooked veggies into the bottom of each cup. Top with cheese, divided equally among the cups. Then fill each cup (about two-thirds full) with reserved egg mixture.
Bake for 25 to 30 minutes, or until edges are browning and the top springs back to touch. Remove from the oven and run a sharp knife around the edge of each cup. Let rest 5 minutes and then serve immediately.
Cook’s note: For purposes of testing and analysis, I used red pepper, asparagus, and yellow onion, paired with a finely shredded Italian blend of 6 cheeses.
Approximate values per serving (2 Egg Cups with veggies and cheese): 87 calories, 5 g fat (2.5 g saturated), 101 mg cholesterol, 120 g protein, 3 g carbohydrates, 1 g dietary fiber, 167 mg sodium.
Contact Alicia Ross at Kitchen Scoop, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or send email to firstname.lastname@example.org. Visit the Kitchen Scoop website at www.kitchenscoop.com.