We make a simpler and healthier version of these every day at our coffee shop and call them "Omelette Cups". We don't use biscuits, pie crust, or crescent dough. We just spray our non-stick muffin tins REALLY well with cooking spray, drop our fillings of choice in the bottom, add a pinch of shredded cheese to each cup, and pour beaten egg over the top to 1/8 inch from the top. Then bake. They rise up like a souffle during baking, but settle bake to their normal size and shape. The extra lubricant of the cooking spray allows these to just fall out of the muffin tins when allowed to cool a few minutes before inverting. With no crust, the puffing and filling spillage in the oven is eliminated -- as well as those pesky extra empty calories. What you get is pure protein, plus any veggies you choose to add. They are still finger-food friendly for any age, can be eaten while driving to work or being driven to school, and re-heat wonderfully in the microwave with no crust to get tough and chewy. We still make individual quiche for brunches, parties and receptions using pie crust and our quiche filling when a fussier version is called for, but these are a hit with our customers picking up a cup of coffee on the way to work in the morning looking for a hot, healthy, hearty grab-and-go breakfast.
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We make a simpler and healthier version of these every day at our coffee shop and call them...