I made 10 cups with 6 eggs and it seemed like a good ratio. I just whisked the green onion (chives would work too) in with the eggs. I sprayed the muffin tin and both sides of the bread and still had a little bit of an issue with sticking - not too bad though. We happened to have these for a "breakfast for dinner" night. But they'd be wonderful for a Sunday brunch and I would serve them to guests. Sliced pears finished our meal. Very fillling.
GREAT RECIPE! I used cupcake cups, did not oil the bread, which gave the bread a crisp edge. I over filled the bread pockets with the egg mixture. I salt and peppered the eggs prior to pouring. I used leftover little smokies on top of the egg, then a light dusting of cheese and topped it off with scallions. Served it with salsa on the side. It was great!! You can do soooo much with this recipe. Love it!!
My family LOVED these! They will be a new staple to the meal rotation in our house. We dipped them in maple syrup as we ate them and it was delicious!!
I followed the recipe exactly, and we found these really bland. There wasn't a good egg mixture to bread ratio- the bread was the main taste. Like other reviewers, we had a difficult time getting these un-stuck, despite using cooking spray.
Mmmm! Couple changes: used rye bread, nonfat plain yogurt instead of milk, added some tapatio for a little spice, used diced ham instead of bacon, and added some thyme. Next time, I will definitely add more thyme and directly into the egg mixture. I did not have a problem getting them out of the pan but I did use a silicon muffin pan so that helped.
I give this 5 stars for flavor. However, in spite of spraying the pan with cooking spray, they were difficult to get out of the pan.
This is a super easy quick quiche-like recipe. You can make this recipe even lighter (and more WW friendly) by using light whole wheat bread, subbing 1 or 2 of the eggs for egg whites (3 egg whites to 1 egg), replacing bacon for steamed broccoli and using low fat cheddar. Yum.