I originally found this recipe on the Somersize boards at SuzanneSomers.com but the board is no longer used (although it is archived) and not the easiest to search through.
I believe this is a Level One recipe and it is so good you'll definitely want to make it as often as possible.
One thing I will say is that you probably shouldn't cook these in a toaster oven. The top browns too fast and the egg yolk doesn't have enough time to fully cook. I'm saying this because the photo below is of an egg cup that was cooked in a toaster oven (my sister's doing) and I ended up peeling off the browned part - although Basha, the resident husky, was ecstatic about them.
I actually like to make these the night before, sans the heavy cream, cover them and place in the fridge overnight. The next morning, I take them out, pour on the cream, and bake.
Egg Cups with Heavy Cream and Shredded Cheese - Pro/Fat, Level One
Ingredients (per cup):
2 tbl grated cheese (approximate)
1-2 tbl heavy cream
Salt and pepper to taste
Butter, enough to cover sides and bottom of ramkin
(optional) Few pieces of cooked chicken, turkey, ham, or sausage
You'll also need:
Small ramkin for each egg cup
Preheat oven to 300 degF.
Place aluminum foil on a baking sheet as it is very likely that the goodness will overflow.
Cover sides and bottom of a small ramkin with the butter.
Crack an egg into the ramkin, poke yolk with a fork and slightly swirl it. Don't mix it into the whites too much as you still want a definite cooked yolk for this.
Sprinkle with salt and pepper to taste.
(Optional) Sprinkle a few pieces of your favorite meat on top of the egg making sure there will be enough to have a small piece in each bite.
Cover egg/meat with grated cheese almost to top of ramkin.
Slowly pour heavy cream over cheese until the nooks and crannies are filled. Don't let the cream go all the way to the top of the ramkin.
Place ramkin on tinfoil covered cookie sheet and bake for 25-30 minutes. If you only cook it for 15-20 minutes, they yolk may not be completely cooked through.
Remove from oven and let cool slightly. Ramkins and contents will be extremely hot.
Serve with your favorite breakfast or brunch sides.
P.S. One time when I couldn't locate my ramkins (we were in the process of moving), I used a small glass baking dish and about seven eggs to make a type of casserole.