- 12
- 25 mins
- 50 mins
Ingredients
- 2 teaspoons olive oil
- 2 shallots, cut into thin wedges (1/2 cup)
- 8 eggs, separated
- 1/2 cup milk
- 1/4 teaspoon crushed red pepper
- 1 cup shredded Monterey Jack cheese (4 oz.)
- 1/4 cup finely shredded Parmesan cheese
- 1/4 cup chopped Italian parsley, plus more for topping
- 1/2 cup sliced orange, yellow, or red grape tomatoes (about 12)
Preparation
Step 1
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.