Fluffy Egg Cups

Ingredients

• 6 Eggs (large eggs)
• 0.25 cup Parmesan Cheese (freshly grated)
• 0.25 cup Heavy Whipping Cream (cold)
• 1 pinch Salt (to taste)
• 1 pinch Black Pepper (freshly ground, to taste)
• 1 tablespoon Unsalted Butter (softened, for greasing muffin tin)
• 3-4 slices Bacon (thick‑cut preferred)
• 2 Scallions (finely chopped)
• 0.33 cup Cheddar Cheese (shredded, sharp)

Instructions

1. Make Egg Mixture

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

   Time: PT5M

2. Preheat Toaster Oven

   Set the toaster oven to 365°F (185°C) and let it preheat while you finish prep.

   Time: PT5M

   Temperature: 365°F

3. Grease Muffin Tin

   Using a small amount of softened unsalted butter, grease each cup of a standard‑sized muffin tin.

   Time: PT2M

4. Cook Bacon

   Arrange 3‑4 bacon slices in a single layer on a microwave‑safe dish, cover loosely with a paper towel, and microwave for 3‑4 minutes (about 1 minute per thick slice). Adjust time for thickness or wattage. Transfer to a fresh paper towel to drain excess fat, then finely chop.

   Time: PT5M

5. Prep Fillings

   Finely chop 2 scallions, shred ⅓ cup sharp cheddar, and set the chopped bacon aside.

   Time: PT3M

6. Assemble Muffins

   Evenly distribute shredded cheddar among the muffin cups, sprinkle chopped bacon over the cheese, and add a pinch of scallions on top. Fill each cup with the egg mixture, leaving a small gap at the top to prevent overflow.

   Time: PT5M

7. Bake

   Place the muffin tin in the preheated toaster oven and bake for 18‑20 minutes, or until a toothpick inserted into the center comes out clean.

   Time: PT20M

   Temperature: 365°F

8. Cool and Serve

   Allow the muffins to cool slightly, then run a thin knife around the edges and gently lift them out. Serve warm.

   Time: PT5M

Nutrition Facts

Calories

180

Protein

12g

Carbohydrates

2g

Fat

13g

Fiber

0g