I found this recipe on kalynskitchen.blogspot.com
- Carbohydrate 6.438505 g
- Cholesterol 589.52 mg
- Fat 64.90889125 g
- Fiber 0.446399991989136 g
- Protein 34.67076625 g
- Saturated Fat 27.29315875 g
- Serving Size 1 1 Serving (288g)
- Sodium 1703.148625 mg
- Sugar 5.99210500801086 g
- Trans Fat 6.88239250000002 g
- Calories 750 calories
Step-by-step
- Preheat oven to 375.
- Use regular or silicone muffin pan, 12 muffin size.
- If using silicone pan, spray with nonstick spray.
- If using regular muffin pan, put two paper liners into each slot, then spray liner with nonstick spray.
- In the bottom of the muffin cups layer diced meat, cheese and green onions.
- You want the muffin cups to be 3/4 full, with just enough room to pour a little egg around the other ingredients.
- Beat eggs well with the half and half (you could use milk).
- Pour egg into each muffin cup until it is full to the brim, nearly overflowing.
- Bake 25-30 minutes until muffins have risen above the rim of the muffin cups and are slightly browned and set.
Golden-brown domes rise three-dimensionally above the muffin tin rim, their surfaces speckled with green onion fragments and slight blistering from the high heat. Baking eggs in individual portions often leads to rubbery edges or watery centers due to uneven heat distribution in small cavities. Achieving a uniform texture requires careful attention to visual cues rather than relying solely on arbitrary kitchen timers.
- Use two paper liners per slot in standard metal tins because single liners frequently weld themselves to the baked egg proteins, tearing the edges upon removal.
- Silicone pans eliminate sticking entirely, though they insulate differently than metal and may require an extra three to five minutes in a 375 degree Fahrenheit oven.
- Whisk the eggs vigorously with the dairy until no streaks of albumen remain to ensure a smooth, custard-like crumb instead of a curdled texture.
- Test doneness by observing the center of the dome; it should spring back firmly when pressed gently, and a wooden toothpick inserted into the middle must emerge clean without wet residue.
- Let the baked cups rest in the pan for exactly five minutes to allow internal steam to dissipate, which prevents the structure from collapsing into dense pucks.
Proper storage involves transferring cooled portions to an airtight container in the refrigerator for up to four days. Reheating works best in a toaster oven at low heat to restore the exterior crust without toughening the interior.
