Baked Eggs Food

EASY BAKED EGGS

Steps:

• Preheat oven to 375°F (175°C).
• Using a 6-cup muffin pan*, butter the muffin cups.
• Crack one egg into each muffin cup. Add your choice of additional ingredients.
• Bake 8 to 10 minutes. Serve immediately.

BAKED EGGS

Steps:

• Preheat the oven to 350 degrees F.
• Divide the vegetable oil and shallots evenly among 4 oven-proof wide-mouthed ramekins. Gently crack 2 eggs per ramekin. Divide the tomato, butter, and cream evenly among the ramekins. Season with salt, and pepper, and put in the oven for approximately 8 to 10 minutes, until eggs whites have set.
• Carefully, remove the ramekins from the oven and garnish with fresh sliced chives and serve immediately with toast.

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).

TOMATO BAKED EGGS

Steps:

• Preheat the oven to fan 180C/ conventional 200C/gas 6. Cut the tomatoes into quarters or thick wedges, depending on their size, then spread them over a fairly shallow 1.5 litre ovenproof dish. Peel the garlic, slice thinly and sprinkle over the tomatoes. Drizzle with the olive oil, season well with salt and pepper and stir everything together until the tomatoes are glistening.
• Slide the dish into the oven and bake for 40 minutes until the tomatoes have softened and are tinged with brown.
• Make four gaps among the tomatoes, break an egg into each gap and cover the dish with a sheet of foil. Return it to the oven for 5-10 minutes until the eggs are set to your liking. Scatter over the herbs and serve piping hot with thick slices of toast or warm ciabatta and a green salad on the side.

BAKED SCOTCH EGGS

Steps:

• Hard boil 6 of the eggs; cool and peel.
• Divide the breakfast sausage into 6 equal parts. Slightly flatten each one, set an egg on it, then pat and shape the sausage to completely cover and seal in the egg.
• Beat the seventh egg with a little water. Dip each sausage/egg ball into the egg mixture.
• Roll the sausage/egg ball in the dried bread crumbs (Plain are ok but we prefer Italian seasoned crumbs).
• Place all of the sausage balls on a baking pan.
• Bake at 350 degrees for about a half-hour.

BAKED EGGS

Steps:

• Position the rack in the middle of the oven and preheat the oven to 350°F (177°C). Generously coat 6 cups in a standard-size nonstick muffin tin with an obscene amount of oil or butter.
• Carefully crack 1 egg into each muffin cup. (If you insist on intact yolks but can't handle the pressure of having to crack the egg without breaking the yolk, first crack each egg into a small dish or coffee cup instead and pour it into the tin. If you break the yolk, just try it again.) Sprinkle the eggs with the bacon and slide the pan into the oven. Rotate the pan after 5 to 6 minutes, or when the egg whites begin to turn opaque, to ensure the eggs bake evenly. Bake until the whites are set and the yolks look partially set and a little jiggly, 8 to 15 minutes total, depending on how you like your eggs. (If you like your yolks runny, think 8 to 12 minutes; if you like your yolks some degree of hard-cooked, think 12 or more minutes.) Don't worry if the tops of the eggs don't look completely done, as the eggs will continue to cook while resting. The appearance is deceptive because the bottoms of the eggs cook faster than the tops.
• Remove the tin from the oven and sprinkle the baked eggs with Parmesan, if desired. Let them cool slightly before removing them from the tin, using a knife to loosen the eggs from the edge of the tin. Sprinkle with salt and pepper to taste.

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.

CREAMY BAKED EGGS

Steps:

• Preheat oven to 400°. Pour cream into a greased cast-iron or other ovenproof skillet . Gently break an egg into a small bowl; slip egg into skillet. Repeat with remaining eggs. Sprinkle with cheeses, salt and pepper., Bake until egg whites are completely set and yolks begin to thicken but are not hard, 10-12 minutes. Top with green onions; serve immediately.

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:

• Place cubed bread and cheese into a 9x13-inch greased pan.
• In bowl mix butter, milk, dry mustard, salt and pepper; add beaten eggs and pour over bread and cheese.
• Bake at 350° for 45 minutes.
• For variety, add bacon, sausage or extra cheese.

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:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.
• Sprinkle cheese evenly in the bottom of the baking dish. In a large bowl, beat together eggs, milk, mustard powder, salt and pepper. Pour egg mixture on top of cheese.
• Bake in preheated oven for 40 minutes or until firm. Let cool slightly before cutting into squares to serve.