bacon and zucchini egg cups

These egg cups can be made in bulk for a fun brunch party finger-snack, or in a smaller quantity for a special weekend breakfast. The recipe can be tweaked to feature different seasonal ingredients, and you can always modify if you prefer vegetarian or other cheese or herb varieties. The base of each cup is a small round of classic pie crust, topped with whisked eggs and baked to puffy perfection. They can be made ahead of time and reheated in the oven the next day. This recipe yields 12 muffin cups.

  • Classic pie crust (1 sheet (store-bought or homemade; keep refrigerated until ready to cut)

  • Eggs (6 whole)

  • Heavy cream (1 cup)

  • Fresh garlic (2 teaspoons, minced)

  • Sea salt (1 teaspoon)

  • Ground black pepper (1 teaspoon)

  • Smoked bacon (3 strips, chopped; you can also purchase regular bacon)

  • Zucchini (1 whole, finely chopped)

  • Gruyere cheese (1/2 cup, shredded)

  • Fresh chives (2 tablespoons, finely chopped)

  1. Preheat the oven to 350 degrees.

  2. Spray a 12-cup muffin tin with non-stick spray.

  3. Roll out the pie crust on a floured cutting board or large piece of parchment paper. Using a small cup or cookie cutter, cut out 12 rounds of dough and place one in each muffin cup.

  4. In a medium mixing bowl, whisk together the eggs, cream, garlic, salt, and pepper until light and frothy - about 1 minute. Set aside.

  5. In a medium skillet, cook the chopped bacon until just crispy, stirring with a wooden spoon to ensure even cooking. Drain onto a paper towel and set aside.

  6. In the same skillet, with the residual bacon grease, saute the chopped zucchini until just cooked through but not mushy. Turn off the heat.

  7. Evenly distribute the cooked bacon and zucchini to each of the 12 muffin tins.

  8. Top each cup with a handful of shredded gruyere cheese.

  9. Evenly split the whisked egg mixture to each of the 12 cups. Top with fresh chopped chives.

  10. Bake the egg cups for 15 minutes, watching carefully after 10 minutes to check for doneness. The eggs will puff up but should not be runny in the center.

  11. Remove and allow to cool. Serve warm or cool completely and refrigerate until next day.

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