- 6 large eggs
- 1 1/2 tablespoons heavy cream
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 10 ounces tricolor baby potatoes
- 1/3 cup chopped shallots
- 2 teaspoons minced fresh rosemary
Line two 12-cup mini muffin pans with foil liners. In a large bowl, whisk together eggs, heavy cream, salt and pepper. Quarter baby potatoes, and thinly slice crosswise. Add to egg mixture with shallots; toss to coat. Divide mixture among muffin cups. Bake at 350 degrees until puffed and cooked through, about 25 minutes. Top with rosemary.