Variations & Tips
You can nudge these little cups in all sorts of directions depending on what’s in your fridge or what’s coming in from the garden. For a heartier version, add 1/4 cup finely diced cooked ham or breakfast sausage in place of some of the bacon. If you like more vegetables, fold in a few tablespoons of finely chopped bell pepper or mushrooms—just sauté them first to cook out some of the moisture. For a slightly different flavor, swap cheddar for Swiss or pepper jack, or add a teaspoon of Dijon mustard to the egg mixture for a subtle tang. If you’re watching sodium, cut back on the salt and use reduced-sodium bacon or omit it and lean on extra herbs like chives, parsley, or a pinch of dried thyme. These freeze well, too: cool completely, wrap individually, and store in a freezer bag. Reheat straight from frozen in a low oven until warmed through. And if you’re cooking for folks who aren’t low carb, you can tuck a thin slice of bread or a few crushed crackers in the bottom of each cup before pouring in the egg mixture, which gives them a more traditional, quiche-like feel without changing the recipe for everyone else.
