I think these would make a fantastic, quick breakfast option.
- Carbohydrate 0.345849166666667 g
- Cholesterol 39.78225 mg
- Fat 3.29936833333333 g
- Fiber 0.0491749992072582 g
- Protein 3.98650333333333 g
- Saturated Fat 1.78688425 g
- Serving Size 1 1 Serving (26g)
- Sodium 98.6628072916667 mg
- Sugar 0.296674167459409 g
- Trans Fat 0.272668416666667 g
- Calories 47 calories
Step-by-step
- HEAT oven to 350ºF.
- BEAT whole eggs, egg whites and water with whisk in medium bowl until blended. Stir in dill weed.
- PLACE ham evenly in 12 mini muffin cups sprayed with cooking spray. Pour in egg mixture; top with cheese. (Cheese will sink slightly.)
- BAKE 18 to 20 min. or until puffed and golden brown.
Reading the Visual Cues for Doneness
Baking these small egg portions requires precise observation because miniature pans heat unevenly. Set the oven precisely to 350 degrees Fahrenheit. Whisking the whole eggs, egg whites, and water incorporates air that helps the mixture rise. Pour the liquid into grease-prepared mini muffin cups. Watch the edges pull away from the metal slightly during baking. The surface must appear puffed and turn a light golden brown across the top. Baking times between 18 and 20 minutes ensure the center is fully set without becoming rubbery. Press a finger gently against the top of a baked piece. It should bounce back firmly instead of leaving an indentation.
Adapting Proportions for Different Yields
Scaling these portions requires maintaining the precise ratio of whole eggs to whites. Each batch utilizes two whole eggs paired with three egg whites and one tablespoon of water. Doubling the ingredients allows the mixture to fill twenty-four mini cups without altering the baking time. Chop the deli ham finely to distribute the meat evenly across smaller cavities. Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a microwave for fifteen seconds before serving.
