Baked Eggs With Variations Food

BAKED EGGS

Steps:

• Preheat the oven to 375 degrees F. Bring a kettle or small pot of water just to a simmer.
• Brush the insides of 8 small ramekins with the melted butter. Crack 1 egg into each ramekin. Add 1 tablespoon of heavy cream to each ramekin and season with salt and pepper. Add any combination of toppings to the ramekins. (Or even better, let your guests add their preferred toppings.)
• Place the ramekins in a high-sided baking dish. Pour the simmering water into the baking dish until it comes about halfway up the ramekins. Cover loosely with aluminum foil and bake until the eggs reach a custard-like consistency and the yolks are just set, 12 to 15 minutes.
• Carefully remove the ramekins from the water bath. Let cool slightly before serving.

BAKED EGGS

Steps:

• If adding any of the fillings, prepare it first.
• For roasted vegetables - To the hot oil, add minced garlic followed by chopped veggies. Cook 4-5 minutes until the veggies are almost cooked and not much liquid in it.
• For Italian Cheery Tomatoes- heat oil. Add Cherry tomatoes, toss it on high heat until you see blisters. Carefully smash the cherry tomatoes with the back of the spoon. Sprinkle Italian seasoning, salt, and pepper.
• For Crispy Bacon - Chopp 2 strips of bacon, chop it, and cook until crisp.
• Preheat oven to 375°F.
• Brush the inside of the ramekin with butter.
• If adding any of the fillings (mentioned above), add to the ramekin first.
• Slowly pour the cream, add shredded cheese.
• Top it with a cracked egg. Sprinkle salt and pepper.
• Place ramekin on a rimmed baking tray. Slowly pour hot water upto 1 inch height.
• Carefully place the baking tray inside the oven. Bake for 10-12 minutes, depending on preferred doneness of egg.
• Sprinkle chopped parsley/chive on top.

BAKED EGGS

Steps:

• Preheat oven to 350 degrees and brush a 9x13 baking pan with the melted butter.
• Whisk together the eggs, pepperjack cheese, cottage cheese, flour, and salt in a large bowl. Pour the mixture into the prepared baking dish.
• Bake in the preheated oven until eggs are completely set about 50-60 minutes. Start checking it around 45 minutes. Cut into squares and serve with salsa, sour cream, guacamole, tomatoes, or onions if desired.

BASIC COOKIE DOUGH WITH VARIATIONS

Steps:

• Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
• Combine flour, baking soda and salt in medium bowl.
• Beat butter and granulated and brown sugars with electric mixer in large bowl until smooth and fluffy. Add eggs and vanilla; beat until well blended. Add flour mixture; beat until combined.
• Drop tablespoonsful of dough about 2 inches (5 cm) apart onto prepared baking sheets.
• Bake just until cookies lose their shiny appearance, about 9 minutes. Let cookies cool on baking sheet for 1 minute before removing to wire rack to cool completely.

BAKED EGGS 5 WAYS {MEAL PREP BREAKFAST!}

Steps:

• Preheat oven to 350 F. Grease muffin tins with butter then crack an egg into each muffin tin. Add desired fillings, season each cup with salt and pepper, then bake for 12-14 minutes for semi-runny yolks. Bake for 18 minutes for hard yolks.
• I have made the following flavor combos as in the video below: ham and asparagus, mushroom and spinach, sundried tomato and arugula, bacon, and broccoli cheddar.
• Serve and enjoy! Can be refrigerated up to 5 days in fridge-safe containers. To reheat, microwave for 1-2 minutes on high.
• To freeze: Let cool closer to room temperature, then freeze in glass meal prep bowls or a large freezer Ziploc bag. To reheat, microwave for 2-4 minutes on high (will depend on the temperature of your microwave).

BAKED EGGS WITH VARIATIONS

Steps:

• Butter outside of bread; stuff into muffin tins forming a cup.
• Start to build; if using ham put in cup.
• Place eggs in cups; if you want plain stop here and bake.
• Add toppings ending with cheese on top. The sausage goes on side sticking up.
• You can use whatever cheese you like.
• You can mix up the toppings to have a completely different flavor and you can microwave later.
• Bake for 10 mininues for softer eggs 15 minutes for yolk done at 375 degrees Fahrenheit until eggs are done.

BAKED EGGS

Steps:

• Preheat oven to 400°F. Generously brush 4 shallow (6-inch) gratin dishes, ramekins, or small oven-proof skillets with unsalted butter. Add 1 teaspoon heavy cream and crack 2 eggs into each; season with salt and pepper.
• Sprinkle each dish with desired toppings and transfer to a rimmed baking sheet; bake until whites are just set and yolks are still soft, 9 to 11 minutes. Serve with English muffins or toast.

INDIVIDUAL BAKED EGGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, but still flexible. Wrap bacon slice around the inside of a muffin cup. Place a teaspoon of butter (or bacon grease) in the bottom of muffin cup. Drop in egg.
• Bake in preheated oven for 10 to 15 minutes. Place 1/4 slice of cheese over egg, and continue cooking until cheese is melted and egg is cooked.

BAKED EGG BOATS

Steps:

• Preheat oven to 350 degrees F.
• Cut a deep "V" through the tops of each baguette until about a ½ inch to the bottom and remove top. Un-stuff demi baguettes as much as possible, while keeping the shell of the baguettes intact. It's very important not to puncture through the crust while slicing the tops off and while un-stuffing. Set hollowed baguettes aside and discard the tops and removed stuffing.
• Sprinkle about tablespoon of shredded cheese into the bottom of each hollowed baguette.
• Whisk together eggs and cream, then stir in the remaining ingredients. Lightly season with salt and pepper.
• Place baguettes onto a baking sheet and fill each with half the egg mixture. (the egg and cream will pour out faster than the filling "bits" so it's best to switch off pouring into each baguette to ensure each one get equal parts of everything in the egg mixture)
• Transfer baking sheet to oven and bake for 35 to 30 minutes or until golden brown, puffed and eggs have set.
• Remove baked egg boats from oven and cool for about 5 minutes. Cut each baguette into pieces and serve.

CLASSIC 1-2-3-4 CAKE (WITH VARIATIONS) RECIPE

Steps:

• Butter and flour a Bundt cake or (10-inch) tube cake pan or two 9-inch round cake pans (or three 8-inch round cake pans).
• Heat the oven to 350 F for Bundt or tube pan, or 375 F for layers.
• Sift the flour with the salt and baking powder; set aside.
• Cream the 1 cup of butter until light. Gradually beat in the granulated sugar; continue beating until light and fluffy. Beat in the 1 teaspoon of vanilla. Beat in the eggs, one at a time, beating well after each addition.
• Add the sifted flour mixture to the creamed mixture alternating with the milk, beginning and ending with the flour mixture. Beat until the batter is smooth; do not overbeat.
• Turn into the prepared pan(s).
• Bake a tube or Bundt cake at 350 F for about 55 minutes to 1 hour, or until the cake bounces back when touched lightly with a finger. Cool in the pan for 15 minutes then carefully remove to cool on a rack.
• Bake layers at 375 F for 25 to 30 minutes, or until the cake bounces back when touched lightly with a finger.
• For a Bundt or tube cake glaze, combine the powdered sugar, melted butter, 2 tablespoons of milk or cream, and 1/2 teaspoon vanilla. Beat until smooth; add more milk, as needed, for drizzling over the cake.
• If you made a layer cake, use your favorite frosting.