Reviewed: Mar. 26, 2012

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.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Mar. 25, 2012

These are great. Very fluffy eggs, like a souffle. I had to make substitutions just because of what I had available and it worked fine. Used Pancetta for the ham and regular onions instead of green onions. I sauted them together. Using a hand mixer, the Greek yogurt and eggs were whipped up nice and airy. Ended up using a quiche dish because it was too large for my 6 section muffin tin. Worked great and sliced up beautifully. Definitely recommend!

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Reviewer:

Mel

Cooking Level: Intermediate

Living In: Jacksonville, Alabama, USA

Reviewed: Feb. 20, 2012

Nice, warm and filling.....just what I was looking for. I diced the ham and added it to the egg mixture. Would be very easy to change the taste by adding bacon or sausage. Made in a small casserole dish rather than custard cups.

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3 users found this review helpful

Reviewer:

Molly

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Cooking Level: Intermediate

Home Town: Huntertown, Indiana, USA

Living In: Fort Wayne, Indiana, USA

Reviewed: Feb. 12, 2012

Fabulous! You could put anything in these. Next time I will cut up the ham though and just add it to the eggs.

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1 user found this review helpful

Reviewer:

Susan

Cooking Level: Intermediate

Living In: Sioux Falls, South Dakota, USA

Reviewed: Jan. 2, 2011

This is a really tasty, quick, & fun little breakfast or brunch recipe! I've made it twice now with leftover spiral-cut ham and we love it. I've also sub'd sour cream for the yogurt & it's delish! Since it's just 2 of us around here, I find that 1T sour cream per egg is perfect. I do recommend adding garlic powder (or fresh minced garlic) & black pepper to the egg mixture for additional flavor. No salt needed since the ham & cheese will provide plenty of that. I line the bottom and sides of the ramekin with (lots of) ham & we slide these gorgeous little quiches right out cleanly onto our plates at the table and enjoy them with a side of breakfast potatoes. Thanks for the great recipe & idea! :)

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4 users found this review helpful

Reviewer:

TTV78

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: San Francisco, California, USA

Reviewed: May 30, 2010

This was very very good. The egg mixture is a bit bland though. I will definitely make it again but will look for something to bring the egg mixture to life. Perhaps a little melted butter. Thanks so much for sharing this recipe. With a side of hashbrowns it made a great breakfast. My 3-yr-old and 2-yr-old even ate some. ;)

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2 users found this review helpful

Reviewer:

chasingjoy

Cooking Level: Expert

Living In: Nashville, Tennessee, USA

Reviewed: Feb. 28, 2010

The was excellent. Very tasty and easy to make!

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Reviewer:

Amanda

Reviewed: Jan. 27, 2009

Very easy to make and a well rounded addition to your meal, not to mention they are really cute. I used less cheese and added some garlic powder and pepper to the egg mixture. Yummy!

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3 users found this review helpful