I really like the two-bite savory egg custards they make at Starbucks so I thought I’d try making them at home. Starting with this recipe as a jumping off point, I started to improvise.
Eggs or eggs white, doesn’t matter – 1/4c egg white or 1-1/2 eggs per bite
Pinch of salt (a tiny one, if you’re also using bacon or salty cheese like parmesan – but don’t skip it altogether!)
a grind of pepper
1t or so shredded cheese per bite
1/2t whole milk per bite
spoonful of meat like ham or bacon (I used 1/3 slice of bacon per bite)
a sprinkling of chopped green onions or shallots
A few veggies – but briefly cook them first to remove the water
Portion your ingredients into your muffin tins and pour the eggs over.
Cook them for about 15-18 mins at 350°. When they first come out, they will be delightfully puffy – but deflate pretty quickly.