These little egg cups are proof that eating with histamine sensitivity doesn't mean sacrificing flavor or satisfaction. Fresh zucchini, kale, chives, and thyme bring real brightness to every bite, while a dollop of fresh ricotta keeps the texture creamy and rich without relying on aged or fermented cheeses that can be problematic. The whole thing comes together in one bowl — just whisk, stir, and pour into a muffin tin — making it genuinely weeknight-friendly. Baked at 375°F until puffed and golden, each little cup is sturdy enough to pop out cleanly and pretty enough to serve to guests. Because every ingredient here is fresh rather than processed or preserved, you can feel confident about what's actually going into your meal. The recipe makes 12 individual portions, which means you can serve a crowd of six or stash extras for easy grab-and-go breakfasts throughout the week.
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Small amounts of the onion family are often well-tolerated on a low histamine diet. This recipe only uses about 1 teaspoon per serving. If you prefer to always avoid fresh chives, please tap it and change its rating to Red.
Preheat the oven to 375°F (190°C). Using a pastry brush or folded paper towel, coat all 12 cups of a standard muffin tin generously with olive oil, including the rims.
In a large bowl, whisk together the eggs, milk, and salt until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds.
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