Fluffy Egg Cups

Preparación

1. 1

   Mix the Egg Base

   Crack 6 eggs into a large measuring cup. Add ¼ cup grated Parmesan cheese, ¼ cup heavy whipping cream, a pinch of salt, and freshly ground black pepper. Beat the mixture until smooth and slightly frothy.

2. 2

   Preheat and Grease Pan

   Preheat your toaster oven (or regular oven) to 365°F (185°C). Generously grease a standard-sized 6-cup muffin tin with unsalted butter.

3. 3

   Cook the Bacon

   Arrange 3–4 bacon slices in a single layer on a microwave-safe dish. Cover with a paper towel and/or a vented lid. Microwave for 3–4 minutes (roughly 1 minute per thick slice), aiming for slightly crisp bacon since it will cook further in the oven. Adjust time based on bacon thickness and your microwave's wattage. Transfer to a paper towel to drain excess fat, then finely chop the cooked bacon.

4. 4

   Prep the Fillings

   Finely chop 2 scallions (green onions). Ensure the cheddar cheese is shredded and ready (approximately ⅓ cup).

5. 5

   Layer the Muffin Cups

   Evenly distribute the shredded cheddar cheese among the 6 greased muffin cups. Add the finely chopped bacon on top of the cheese. Sprinkle the chopped green onion over the bacon.

6. 6

   Fill with Egg Mixture

   Pour the beaten egg mixture evenly into each muffin cup over the fillings, leaving a little space at the top of each cup to prevent overflow during baking.

7. 7

   Bake Until Set

   Bake at 365°F (185°C) for 18–20 minutes, or until a toothpick inserted into the center of an egg cup comes out clean. While still hot, gently tuck any puffed overflow back into the muffin cups — it will incorporate as the eggs continue to set.

8. 8

   Cool and Remove

   Let the egg muffins cool slightly in the pan. Then use a butter knife or small spatula to gently loosen the edges from each cup before lifting them out for easy, clean removal.