Baked Egg Cups

miniquicheIngredients:
7 eggs
1 cup grated Gruyere cheese
1-2 tablespoons whole milk
1 leek, cleaned, diced (white part only)
2 teaspoons ghee
1/2 teaspoon Celtic sea salt
1/8 teaspoon white pepper
pinch of nutmeg
a bit of sunflower oil for the pan

Instructions:
Preheat oven to 375°F

Using sunflower oil, grease a 24 capacity mini silicone baking pans. Place on a parchment lined, rimmed baking sheet. Melt ghee in a small saute pan. Add leeks and saute over medium heat until translucent, about 10-12 minutes. Let cool slightly.

Whisk eggs with salt, pepper, and nutmeg. Fill muffin cups with grated Gruyere (slightly less than a tablespoon) and a 1/2 teaspoon of leeks. Using a glass measuring cup, pour enough egg mixture over other ingredients to fill almost to the top.

Bake 16 – 20 minutes or until the tops are slightly golden and a knife inserted into the center of one of the eggs comes out clean. Let cool a bit before eating. Uneaten egg bites can be stored in the fridge for about four days.

To reheat, wrap in foil, place on a small baking sheet, and bake at 350°F for about 8-10 minutes.

Yield: 24 mini muffin cups

- Recipe courtesy of Susan Salzman