Unrecipe of the Week: Egg Cups

I have been obsessed with these healthy and delicous mini soufflés, which are baked in a muffin tin.

They are easy to make and reheat well, so you can whip them up in advance and store them in the refrigerator until you are ready to eat them. You can put virtually anything you like in them, and each muffin cup is an opportunity to experiment with different fillings.


Mini Egg Cups:

Preheat the oven to 350 degrees. Spray each cup you are using in a muffin tin with cooking spray. You can fill the whole pan, or just a few cups at a time.

Add the filling ingredients. I have been using broccoli and cheese, but any combination of vegetables, cheeses and ham, bacon or smoked salmon would work. Think of it as a mini omelette.

Pour liquid egg whites into the pan until it barely reaches the top. It will puff up during baking. Place then muffin tin on a baking pan “just in case” they run over, and slide it into the oven. Bake until puffed and a sharp knife inserted in the middle comes out clean. This should take about 20- 25 minutes or so, depending on the fillings.

A few things to note:

If you are using raw vegetables, such as broccoli or mushrooms, chop and quick saute them before putting adding them to the pan. Finely diced onion or shallots can be placed in the pan and put in the oven to start the cooking process. Add the rest of the ingredients about 5 minutes later.

If you are using sausage or bacon, cook that before using.

It is best to layer onions first if you are using them, then other vegetables, cooked meats or fish, then sprinkle the shredded cheese on top, so that it doesn’t burn.

I have used frozen chopped broccoli florets or spinach without precooking.

You can use whole eggs if you prefer. Scramble them with a little milk and use in place of the egg whites.

To reheat, just pop them in the microwave for 2 or 3 minutes until heated through and enjoy!

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