Polka-Dot Egg Bakes

Whisk the egg whites separately for these single-serving egg casseroles for a light-as-air texture that almost eats like a souffle.

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  • Makes: 12 servings
  • Serving Size: 1 frittata
  • Makes: 12 frittatas
  • Hands On: 25 mins
  • Total Time: 50 mins

Polka-Dot Egg Bakes

Directions

  1. Preheat oven to 375 degrees F. Grease twelve 2 1/2-inch muffin cups; set aside. In a small skillet or saucepan heat olive oil over medium-high heat. Add shallots; cook 3 minutes or until just tender. Remove from heat; let cool.
  2. In a large bowl whisk egg whites to soft peaks. In a second large bowl whisk together egg yolks, milk, and crushed red pepper. Stir in cooked shallots, cheeses, and parsley. Gently fold egg whites into the yolk mixture.
  3. Spoon 1/4 cup egg mixture into each prepared muffin cup. (Cups will be nearly full.) Top each with a few tomato slices and additional parsley. Bake 18 to 20 minutes or until puffed, set, and golden brown. Let cool 5 minutes on a wire rack. (Egg bakes will fall as they cool.) Loosen sides; remove from cups. Serve warm or at room temperature (can sit up to 2 hours). Reheat in a 325 degrees F oven for 12 to 15 minutes.
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Nutrition Facts (Polka-Dot Egg Bakes)

  • Per serving:
  • 108 kcal ,
  • 7 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 134 mg chol. ,
  • 139 mg sodium ,
  • 2 g carb. ,
  • 0 g fiber ,
  • 1 g sugar ,
  • 8 g pro.
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