Use a standard muffin pan to make easy egg cups, like a quiche. These are easy to make and you can change the ingredients to whatever you like. Make them ahead and freeze or refrigerate and reheat in the microwave. This can easily be doubled.



Recipe Summary

10 mins
40 mins
50 mins
6 egg cups


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Cook and stir onion, brown sugar, and vinegar in a skillet over medium heat until onion is golden, about 20 minutes.

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 6-muffin tin with cooking spray.

  • Whisk egg whites and eggs in a large measuring cup.

  • Fill each muffin cup halfway with egg mixture. Scatter onion, Gouda cheese, and prosciutto cubes on top. Cover with remaining egg mixture, leaving 1/4-inch space at the top for eggs to rise.

  • Bake in the preheated oven until golden brown on top, about 20 minutes.

Cook's Note:

If you use a large muffin tin you will need to add more eggs and filling as well as cook it longer. I use the "back in the day" size muffin tin.

Nutrition Facts

85 calories; protein 6.7g; carbohydrates 6.2g; fat 3.9g; cholesterol 69.8mg; sodium 149.8mg. Full Nutrition

Reviews (1)

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Rating: 5 stars
Ok, I have to admit that I modified this slightly. I used about 1/4 of a large red onion, which was more than enough for the 6 muffin cups. I also used just 4 large eggs with a splash of milk, and substituted Swiss-Gruyere for the Gouda. These were really tasty! Only thing I'd do different next time is cut back on the brown sugar just a bit. Will make again! Read More