🔹 3. Make the egg base:
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In a separate bowl, whisk eggs, half-and-half, and (optional) cream cheese until smooth.
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Stir in shredded cheddar cheese.
🔹 4. Assemble:
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Spoon ~1 teaspoon of seafood filling into each muffin cup.
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Pour egg mixture over, filling just below the rim (they’ll puff slightly).
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Optional: top with a tiny pinch of extra cheddar or paprika for color.
🔹 5. Bake:
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Bake for 18–22 minutes, until puffed and lightly golden.
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Let cool in pan for 5 minutes before removing with a small knife or spoon.
✅ Serve:
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Delicious warm or at room temperature.
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Garnish with a sprinkle of chopped parsley, hot sauce, or a squeeze of lemon.
🔄 Variations:
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Add sautéed spinach, bell peppers, or mushrooms for veggie boost.
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Use Gruyère or Monterey Jack for a different cheese profile.
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Make them full-size in a regular muffin tin (bake ~25–28 minutes).
