I made half a batch of these using 4 eggs and a 12 cup mini muffin pan. The amount of eggs was spot on. I only used 1 slice of cheese finely diced and it was plenty. A couple of tips - I filled the muffin cups to just about the top and they puffed up nicely without overflowing. I would suggest removing them or at least loosening them up almost immediately after being removed from the oven. I waited a bit too long (to take a picture) and they were starting to stick. A plastic teaspoon lifted them out without scratching the pan.
These may have been quick and easy, but they were also bland. They looked lovely coming out of the oven, but I had one shortly later for breakfast and was not impressed. My 4yo was keen to try one since they looked so good, but she only took one bite and hasn't touched it since. If you plan on making these, I suggest you add a lot to it to make it taste as good as it looks.
I have made this twice, the first time I made it with extra sharp cheddar cheese in lieu of Swiss, it was very good. The next time I added wasabi powder in lieu of the onion powder, and it was great !
This is very simple to make and has a pleasing appearance and texture. I suggest adding a tablespoon of snipped chives to the beaten eggs.
I used the 4 eggs and added kale, pre-baked sweet potatoes, cherry tomatoes, and subbed crumbled cooked ground beef instead of ham. Tasty but sticky to pan. I tried to remove right out of oven. Failed. And they deflate right away.
I tried to make a half batch. Didn't have enough filling so I made more. They were a little bland. I might use a different cheese next time - gruyere, maybe. I also might use more seasoning. They were easy - I'll def make again, I'll just tweak a little to be more flavorful.
quick and easy but it was challenging not spilling egg all over the muffin tin's very small cups. I used shredded cheese and basil.
Kids loved it.. and as a bonus wife also..
Thus was yummy and fun. although I used a lot more eggs than suggested. that was a Bummer
