Preheat oven to 425°. In a large bowl, whisk the first seven ingredients. Stir in cheese. Pour into four buttered 4-oz. custard cups.
Place cups in a baking pan. Fill pan with boiling water to a depth of 1 in. Bake, uncovered, 15-20 minutes or until a knife inserted in the center comes out clean.
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sgronholz
Jul 13, 2014
I just recently discovered this recipe and have made it twice already. I prepare a brunch every Sunday for my husband and me, and this is a nice addition to the menu!
Orbs
Jun 8, 2014
I cut the recipe in half and added sautéed onion, sliced carrots and jalapenos. I substituted shredded Swiss cheese for the cheddar cheese; and served it for dinner with veggie sausage links and toast. Delicious.
courtneymartin
Oct 27, 2013
This is a wonderful egg breakfast dish. My kids love it and ask me to make it all the time.
VCUGWmom
Jul 5, 2012
No comment left
stevennicole
Apr 3, 2011
this was very good-light and fluffy. I made a 1/2 batch and it worked out fine. I'll try cutting down on the butter just to save a few calories next time.
Reviews
I just recently discovered this recipe and have made it twice already. I prepare a brunch every Sunday for my husband and me, and this is a nice addition to the menu!
I cut the recipe in half and added sautéed onion, sliced carrots and jalapenos. I substituted shredded Swiss cheese for the cheddar cheese; and served it for dinner with veggie sausage links and toast. Delicious.
This is a wonderful egg breakfast dish. My kids love it and ask me to make it all the time.
No comment left
this was very good-light and fluffy. I made a 1/2 batch and it worked out fine. I'll try cutting down on the butter just to save a few calories next time.