Egg and quiche cups I made last weekend. Spray a regular sized muffin/cupcake pan with nonstick cooking spray. I used won ton wrappers, two per muffin cup, as the crust. Just fiddle with it until you get good coverage. Then I put a piece of thinly sliced deli ham. Next comes shredded cheddar. Half of the cups have a whole egg, which the others are quiche cups (scrambled eggs with cream). Top with salt and pepper (can you tell we like pepper?) Bake in the oven for 15-18 minutes until the quiche eggs are no longer really jiggly. It's not an exact science and I'd like to be able to tell you exactly how long or what to look for, but it's about preference here. The quiche eggs can go from runny to dry fairly quickly, so I tend to take them out while there is still some movement when the pan is jiggled and let them sit in the pan and continue to cook for a couple of minutes. This way the eggs are creamy inside. I focus on the quiche eggs as opposed to the whole egg cups as a little runny yolk is good stuff. Or a little set yolk also good stuff. So, notice the weird lighting on the eggs... It was a bright sunny day and the eggs looked beautiful to my eye, but through the lens... weird. It also seems as though the won tons are burnt, but they were not. Here's what I will tell you about these egg cups. I made 12 on Saturday afternoon and they were gone by the next morning. I had hopes they might live in the fridge for a couple of days for breakfasts or snacks, but they didn't last 24 hours. I've made these several ways, using a lot of different items for crust and even made some crustless versions, but the wonton wrappers are my favorite choice. They have a crispiness, even on the bottom, without overpowering the ingredients inside. Also, the wontons come out cleanly every single time. It took less than 10 minutes to prep, 15 to bake. Very nice.
This is also a good, quick breakfast for dinner option!