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8 large eggs
1/2 cup whole milk
4 ounces of ham or
bacon, cooked and chopped
1/3 cup freshly
grated Parmesan
3 tablespoons of
fresh Italian parsley leaves
3 tablespoons of
chopped green onion (scallions)
salt and pepper to
taste
Preheat oven to 375
degrees F.
Spray 3 mini muffin
tin pans (each with 15 little cups) with a nonstick spray. Wisk eggs,
milk, pepper and salt in a bowl. Add parsley, scallions, cheese, and ham
or bacon. Fill prepared muffin cups 3/4 of the way. Bake for about 10
minutes or until the egg mixture is a little brown on top. Loosen the egg
puffs from the pans and put on a plate with parsley. Serve
immediately.
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