This culinary formulation focuses on creating individual baked egg portions without the inclusion of a specific dairy product commonly used in similar preparations. The omission necessitates alternative binding and texturizing ingredients to achieve a desired consistency. For example, cream cheese or ricotta can be substituted to provide a smooth and creamy texture.
Excluding the ingredient allows for dietary modifications catering to lactose intolerance or personal preferences. The resulting product maintains a high protein content and offers versatility in flavor profiles, enabling customization with various vegetables, meats, and cheeses. Historically, similar egg-based dishes have been adapted to suit regional ingredient availability and dietary needs.