I used greased muffin tins to make this. The yogurt I used was nonfat greek yogurt. I did add some fresh ground pepper to the egg mixture as well as a little Frank's Hot Sauce. Using a dry 1/3 cup measuring cup made this easier to make even egg cups. This turned out very well. We were divided in this house on wether we ALL liked this recipe--my youngest and I thought they were good but my husband and oldest did not like them at all. I think there was a little too much yogurt, cut back a bit and it might be a just right. I was quite tickled over this recipe because it's perfect serving sizes and I could have the same breakfast as everyone else because it was a low carb breakfast. I'll make this again, I'll just play with the egg mixture (basically the yogurt amounts) and see if I can't get my whole family to like it.

Looking for a way to use up some frozen ham pieces I came across this recipe. I made as written and it baked up nicely. I baked in 3 individual serving dishes so that I would have leftovers for my husbands breakfast. I fixed this on a cold and rainy Jan. night for dinner and served it with 'Country Style Fried Potatoes' and 'Mini Sour Cream Biscuits' both AR recipes. All recipes hit the spot.

There are no eggs in the ingredient list but the directions say to mix eggs with yogurt. Looks like something is missing. Too bad because I would like to try this!

These were just ok, but I almost feel unfair rating them because I did change some things. I used turkey instead of ham, and I didn't have any green onions. The only other change I made was in 3 of them, I laid a tomato slice on top of the turkey before pouring in the egg mixture. These were really soft and soggy, so I thought "ok it's just the extra water in the tomatoes," but nope, the 3 non-tomatoed ones were very wet and runny as well. (Not undercooked, just watery). I think that this might have been rectified if I had drained my yogurt first through a cheesecloth for an hour or so. As is, the yogurt gave the eggs a funny "curdle-y" texture. Flavor was ok, but nothing spectacular. Maybe it's just me, but I'd just as soon scramble some eggs with some chopped deli turkey (or ham), then top with cheese. I almost added s&p, but didn't. I wished I had as I was eating them, because they were a little bland (again, probably due to the turkey vs. ham and no onions). All in all, I probably won't make again - the kids ate theirs doused in ketchup, and anything that "needs" ketchup (yuck) doesn't really make the grade in my house. Sorry, just not for us.

Delish, quick & easy! I love how the amount of ingredients can easily be altered depending on how many cups are needed... without fractions! I used smoked turkey, low fat cheddar, plain greek yogurt and 1 tsp. dried parley bEcAUSE that's what was available. VERY GOOD!

easy. i think any size ramkin would work really. i have a large muffin maker that is stoneware (makes 6 muffins instead of 12) and this works perfect too. cooked for 30 min. great to make ahead. i put mine in the fridge and had breakfast sandwiches for a few mornings. just had to toast the english muffins...

I have made these at least 3 times now as the recipe states, except that I omitted the onion on 2 of the 6 each time because my husband is allergic to onion. They were a huge success and so easy! I think if you dont have ramekins, you could use muffin tins and they would still be delicious. I let them cook an extra 5 minutes or so, because the eggs are very moist otherwise. They are a staple for brunches around here!! The yogourt adds so much to the egg!!

I made this for Mother's Day Brunch because I wanted something with individual servings. Everyone loved it, including my 2-year-old, but I did make some modifications. I used Boar's Head Rosemary Sundried Tomato Ham, about 1 1/2 cups of Uniekaas cheese from Whole Foods, 7 oz. of Greek Yogurt (because I was nervous about using regular), two TBSP basil instead of the green onions (because I had it). I mixed 1/2 cup of the cheese, the yogurt, herbs and black pepper into the eggs, then sprinkled the other cup of cheese on top. Something I noticed is that the recipe says 10 oz. ramekins - I only had 4 oz. and it fit perfectly, so I would not suggest using 10-oz.