Cooked beef strips, cheddar, and green onion sit inside these Parmesan egg cups. The filling is divided among muffin cups before the egg-and-cream mixture is poured over it.
Ingredients
- 6 eggs
- ¼ cup reduced-fat grated Parmesan cheese
- ¼ cup reduced-fat cream
- Salt and pepper to taste
- 4 beef strips, cooked and chopped
- Reduced-fat shredded cheddar cheese
- Chopped green onion
Directions
- Preheat the oven to 350°F (180°C) and lightly grease a muffin tin.
- Whisk the eggs, Parmesan, reduced-fat cream, salt, and pepper until well combined.
- Divide the cooked beef, cheddar, and green onion evenly among the muffin cups.
- Pour the egg mixture over the fillings, bringing each cup almost to the top.
- Bake for an estimated 20–25 minutes, until slightly golden, set, and 160°F (71°C) at the center.
- Cool slightly before serving.
Filling Variations from the Original
The source suggests mushrooms, bell peppers, or spinach as alternative fillings. Keep additions chopped small enough to distribute among the cups. The egg cups can be made ahead and refrigerated, or frozen for longer storage. When reheating in the microwave, heat the center to 165°F (74°C).
The ingredient list gives no amount for cheddar or green onion, so add them according to preference rather than inventing a fixed quantity. Use the center-temperature check to confirm doneness.
