BAKED EGGS AND BEANS ON TOAST
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Heat 1 1/2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the onion and cook, stirring, until golden, about 5 minutes. Add the tomato paste and cook, stirring, 1 more minute. Stir in the vinegar, honey mustard, Worcestershire sauce, 1/2 cup water, and salt and pepper to taste. Bring to a simmer, then add the beans, plus the liquid from one of the cans. Cook until the beans are soft, about 5 more minutes.
- Make eight indentations in the bean mixture and crack an egg into each. Sprinkle with salt and pepper and transfer to the oven. Bake until the egg whites are set, 10 to 14 minutes.
- Meanwhile, heat a large skillet over medium-high heat. Brush the bread with olive oil on both sides and toast in the skillet, 1 minute per side. Toss the tomatoes, parsley, the remaining 1/2 tablespoon olive oil, and salt and pepper to taste in a bowl. Divide the toast among plates; top each with 2 eggs, some beans and the tomato salad.
EGGS BAKED IN TOAST
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Using a 3-inch biscuit cutter or your fingers, make a hole in the center of 4 slices of bread. Butter one side of the remaining 4 slices.
- Place the 4 buttered slices, buttered side down, on a baking sheet. Top with the slices with holes in the center. Break 1 egg into each hole, keeping the yolk intact. Cover with tomatoes, bacon, and cheese. Season with salt and pepper.
- Bake until cheese has melted, and the egg is set but slightly runny, about 15 minutes. Be sure to check frequently, as the eggs set quickly.
HEARTY EGG AND BREAD BAKE
This hearty casserole is great for brunch or a main meal. Serve with a fruit or green salad for a simple yet delicious meal.
Provided by Egg Farmers of Ontario
Categories Trusted Brands: Recipes and Tips Egg Farmers of Ontario
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Grease a 9 x 13 (3 L) baking dish.
- In large non-stick skillet, cook pancetta over medium heat until browned, about 4 minutes. Remove with a slotted spoon and drain. Add onion and red pepper to the drippings in same skillet and cook for about 3 to 5 minutes or until softened. Remove from heat.
- Meanwhile, in large bowl, beat eggs well with seasonings. Stir in milk.
- Spread 1/2 of the bread cubes in baking dish. Layer with 1/2 each onion mixture, pancetta and shredded cheese. Top evenly with spoonfuls of ricotta cheese. Top with remaining bread cubes, onion mixture and pancetta. Pour egg mixture evenly over top; press bread cubes down lightly. Sprinkle with remaining shredded cheese.
- Cover and refrigerate overnight.
- When ready to serve, preheat oven to 350 degrees F (175 degrees C).
- Bake uncovered in the preheated oven for 50 to 55 minutes or until center is set and top is golden brown. Let stand 10 minutes before cutting into square to serve.
Nutrition Facts : Calories 409.4 calories, Carbohydrate 26.8 g, Cholesterol 234 mg, Fat 21.9 g, Fiber 1.7 g, Protein 25.9 g, SaturatedFat 10.6 g, Sodium 948.8 mg, Sugar 5.5 g
BAKED EGGS WITH SALAMI, MOZZARELLA, OLIVES AND GARLIC BREAD
Provided by Geoffrey Zakarian
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- In a medium cast-iron pan or braiser, bring the tomatoes and sauce, olives, salami and olive oil to a simmer over medium-high heat. Season with pepper and salt if necessary (the salami and the olives can be salty).
- Arrange the mozzarella on top, make 4 wells and crack an egg into each. Season the eggs with salt and pepper. Sprinkle the basil on top and drizzle with more olive oil. Transfer the pan to the oven and bake until the eggs are set but still runny, about 20 minutes.
- Toast the bread in a toaster and then rub with the garlic. Drizzle with olive oil, sprinkle with grated Pecorino and serve with the baked eggs.
OVEN BAKED EGGS WITH BREAD
Oven baked eggs in individual ramekins is a fun and easy breakfast idea. In this recipe whisked egg mixture is baked with bread in individual ramekins. It is a simple recipe that can easily be varied with different flavors.
Provided by Ashima
Categories Breakfast
Time 20m
Number Of Ingredients 9
Steps:
- Preheat oven to 180ºC (350ºF/ gas mark 4).
- Lightly grease individual ramekins, cups, muffin tray with olive oil cooking spray.
- Break bread slices and line inside the ramekin.
- Toast the bread slices (in the ramekins) for 5 mins in the oven.*
- In a mixing jar or bowl, whisk together eggs, milk, onion, chili, salt, and cumin. Use one egg per ramekin.
- Divide and pour the egg mixture in the center of the lightly toasted bread in all the ramekins.
- Bake in oven for 10 minutes.
- Optional: Sprinkle cheese on top of the ramekins and bake again for 2-3 minutes till the cheese just begins to melt.
- Sprinkle some fresh parsley and serve immediately.
Nutrition Facts : Calories 169 kcal, Carbohydrate 17 g, Protein 9.7 g, Fat 8.6 g, SaturatedFat 2 g, Fiber 4.1 g, Sugar 3.3 g, ServingSize 1 serving
EASY BAKED EGGS
Eggs for breakfast has never been easier. Add your favourite additional ingredients.
Categories Breakfast
Time 8m
Yield Serves: 6
Number Of Ingredients 4
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.
Nutrition Facts :
TOAD-IN-THE-HOLE BAKE
Enjoy this fun Toad-in-the-Hole Bake. This classic English fried egg and bread dish is transformed into an easy casserole - without the frying!
Provided by My Food and Family
Categories European
Time 30m
Yield 4 servings, 1 sandwich each
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Cut hole in center of each of 4 of the bread slices, using 1-1/2-inch cookie cutter or rim of drinking glass. Discard removed bread circles or reserve for another use.
- Spread remaining bread slices with margarine. Place, margarine-sides down, in 13x9-inch baking dish; sprinkle with 1/2 cup cheese. Top with cut-out bread slices to make four sandwiches. Break 1 egg into each hole. Sprinkle with remaining 1/4 cup cheese and the bacon.
- Bake 15 to 20 min. or until cheese is melted and eggs are set.
Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 230 mg, Sodium 600 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 2 g, Protein 17 g
BAKED EGGS IN A BASKET
For breakfast, lunch or dinner, these eggs baked in their own "basket" crowned with tasty cheese are sure to satisfy. Serve with salsa, chili sauce or ketchup and fresh fruit or a salad.
Provided by Chef mariajane
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F Butter 4 cups of a jumbo nonstick muffin pan or four 3/4 cup ramekins or ovenproof bowls.
- Using a rolling pin or a glass, starting at the bottom edge, roll bread to flatten. Spread one side of each slice evenly with butter. Gently press butter-side up into pan or ramekins, pleating bread on two sides to fit and making 4 points above edge of pan.
- Sprinkle about 1 tablespoons of the cheese into bottom of each cup.
- Bake for 5 minutes until toasted.
- Crack 1 egg into a separate small cup and drop into toast cup; sprinkle with pepper. Repeat with remaining eggs and toast cups.
- Sprinkle with remaining cheese. Bake for 13-15 minutes, until center is just slightly jiggly for softly set yolks or until desired doneness.
- Using two knives or narrow spatulas, carefully lift cups from pan and place on plates.
Nutrition Facts : Calories 148.4, Fat 6.7, SaturatedFat 2.3, Cholesterol 214, Sodium 247, Carbohydrate 13, Fiber 0.6, Sugar 1.5, Protein 8.2
OVEN-BAKED OMELETTE
Oven-Baked Omelette is a great way to make eggs to share all baked in an 8x8 pan. The fluffy eggs are topped with onion, cheese, pepper, and ham.
Provided by Sabrina Snyder
Categories Breakfast
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees and spray an 9x13 baking dish with vegetable oil spray.
- In a large bowl whisk together eggs, sour cream, milk, salt, pepper, green onions, 1/2 cup cheddar cheese, bell pepper, and ham.
- Pour into a baking dish and bake for 20-25 minutes.
- Top with remaining 1/2 cup cheese and bake for 5 minutes.
Nutrition Facts : Calories 399 kcal, Carbohydrate 5 g, Protein 28 g, Fat 29 g, SaturatedFat 14 g, Cholesterol 487 mg, Sodium 1281 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
LEEK & TOMATO EGGY BREAD BAKE
Use up leftover white bread in this cheesy bake with leeks and tomatoes- it's great served with ketchup
Provided by Katy Greenwood
Categories Main course
Time 35m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Grease a baking dish and fill with the torn bread. Heat the butter in a large pan until it starts to foam. Add the leeks and garlic, and cook over a medium heat for 5 mins, stirring as you go. Spoon softened leek mixture over the bread and top with cherry tomatoes.
- Beat together the eggs, milk and cheddar. Season, then pour over the bread and bake for 15-20 mins until golden and puffy. Serve with ketchup, if you like.
Nutrition Facts : Calories 416 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 21 grams protein, Sodium 1.5 milligram of sodium
BAKED EGGS IN TOMATO-PARMESAN SAUCE
Serve these baked eggs with crusty bread, or try them with Garlic Bread.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Set four 12-ounce ovenproof bowls or ramekins on a large rimmed baking sheet.
- In a large saucepan, heat oil over medium. Add garlic and rosemary; cook, stirring, until garlic is golden, about 2 minutes. Add diced tomatoes (with juice), crushed tomatoes, and 2 tablespoons Parmesan; bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until slightly thickened, 2 to 4 minutes. Season tomato sauce with salt and pepper.
- Divide tomato sauce among bowls, reserving 1 cup. Crack 2 eggs into each bowl. Dividing evenly, top with reserved sauce and 2 tablespoons Parmesan. Bake until egg whites are just opaque (yolks should still be soft), 24 to 28 minutes, rotating sheet halfway through.
BAKED EGGS 5 WAYS {MEAL PREP BREAKFAST!}
Learn how to make Baked Eggs 5 Ways in the oven! Try different flavours like ham and asparagus, broccoli cheddar and mushroom spinach.
Provided by Taylor Stinson
Categories Breakfast
Time 30m
Number Of Ingredients 11
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).
Nutrition Facts : Calories 160 kcal, Carbohydrate 1 g, Protein 11 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 338 mg, Sodium 159 mg, Sugar 1 g, ServingSize 1 serving
BAKED EGGS THREE WAYS
These easy baked eggs take only minutes to assemble - perfect for Sunday brunches, solo lunches or even lazy suppers. They're also easily scaled up if you're feeding a crowd - much less work than poaching or frying dozens of eggs!
Provided by Sarah Cook
Categories Brunch
Yield Serves 1 (each version)
Number Of Ingredients 24
Steps:
- For the Sicilian-style eggs, preheat the oven to 200C/180C Fan/Gas 6.
- Scatter the tomatoes and garlic over the base of a small ovenproof dish. Drizzle over half of the oil and all the vinegar, then season well with salt and pepper. Bake for 3 minutes.
- Scatter half of the basil and the olives over the tomatoes, then make a space in the centre and crack the egg into the space. Scatter the rest of the olives and the capers over the top with the second teaspoon of oil, and some more freshly ground black pepper. Bake for another 8-12 minutes or more, depending on how you like your egg cooked. Serve with crusty bread or warm ciabatta, if you like.
- For the all-in-one croque madame, keep the oven at 200C/180C Fan/Gas 6.
- Tear the bread into bite-sized chunks and toss with the olive oil in a small ovenproof dish. Tear the ham into pieces and toss through, then push towards the edges to leave a space for the egg. Drizzle the stock over the bread and crack the egg into the centre. Scatter over the cheese and season with salt and freshly ground black pepper.
- Bake for 8-12 minutes or more, depending on how you like your egg cooked. Serve scattered with some chopped parsley or snipped chives if you have some spare.
- For the smoked mackerel, kale and mustard, keep the oven at 200C/180C Fan/Gas 6 and boil a half-full kettle.
- Put the kale in a sieve and pour over the kettle water to wilt it a little. Cut a wedge from the lemon to save for serving. Tip the kale into a bowl with the crème fraîche and mustard, then grate over a little lemon zest and season with a squeeze of juice. Toss together and spoon into a small ovenproof dish. Flake the mackerel over the top, then crack the egg on top of that.
- Bake for 10-15 minutes or more depending on how you like your egg cooked. Eat with wholemeal toast or rye bread, and serve the lemon wedge alongside for squeezing juice over.
BAKED EGGS IN BREAD (WEIGHT WATCHERS)
This is an amazing recipe, and super easy. I found it at nobelpig.com - check out the website for some other great recipes! Also, it's only 4 WW points per serving! :)
Provided by Chesska
Categories Breakfast
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a baking sheet. Reserve tops. Crack an egg into each roll. Top each egg with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan. Bake in a 350 degree oven until eggs are set and bread is toasted 20 to 25 minutes. After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until golden brown. Let sit 5 minutes. Place tops on rolls and serve warm.
More about "oven baked eggs with bread food"
BAKED EGGS IN BREAD BOWLS - JUST A TASTE
From justataste.com
5/5 (1)Total Time 30 minsCategory BreakfastCalories 90 per serving
- Slice the tops off the rolls and set them aside. Scoop out a portion of the inside of each roll then arrange the rolls on a baking sheet.
- Sprinkle a portion of the cheese inside each roll then crack an egg on top of the cheese. Sprinkle each egg with a pinch of salt and pepper.
- Bake the eggs for 20 to 25 minutes until the whites of the eggs are cooked through and the yolks are cooked to your desired doneness. With 5 minutes remaining, add the tops of the rolls to the baking sheet to toast.
BAKED EGGS IN BREAD - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 7Servings 3Cuisine AmericanCategory Breakfast
- Cut crusts of sliced bread, then roll them out with a rolling pin until they’re flattened and thin. Lightly spray both sides of bread with olive oil. Cut each bread slice in half diagonally.
- With cut sides facing, place 2 bread halves in each of 6 muffin cups, making sure to cover bottom entirely and allowing bread corners to extend above rims.
- Place cheese in the bottom of each bread crevice along with onions and peppers, if desired. Then, carefully crack an egg on top. Season with salt and pepper and bake in the preheated oven until the egg whites are set, and not jiggly, about 15-18 minutes.
SHAKSHUKA (MIDDLE EASTERN BAKED EGGS) | RECIPETIN EATS
From recipetineats.com
5/5 (28)Total Time 30 minsCategory BreakfastCalories 354 per serving
- Heat oil in a medium size cast iron skillet over medium high heat. Add garlic and onion, cook for 2 minutes until onion is translucent.
- Add capsicum, cook for 1 minute. Add diced tomato, cook for 2 minutes until broken down and it becomes a bit pasty (see video).
- Add canned tomatoes, tomato paste, broth, paprika, cumin, salt and pepper. Mix to combine well.
BAKED EGGS WITH TOMATOES AND PARMESAN - SLENDER KITCHEN
From slenderkitchen.com
Cuisine Italian, MediterraneanTotal Time 20 minsCategory Breakfast, DinnerCalories 248 per serving
- Add the tomatoes to an 8 X 8 baking dish (or oven safe skillet) sprayed with cooking spray. Add Italian seasoning and stir. If desired, mash down the tomatoes with a fork or tomato masher for a smoother consistency. You can also replace with marinara sauce if you prefer.
- Use the back of a spoon to make a small indentation for each egg. Break the egg into the "hole" you created with the back of the spoon.
HOW TO COOK OVEN BAKED EGGS IN MUFFIN TIN {15 MINUTES ...
From savorandsavvy.com
4.3/5 (39)Calories 62 per servingCategory Breakfast
- Bake at 350 for fifteen minutes. *** Everyone's oven is calibrated differently, please double check your eggs after 10-12 minutes to see how thye are doing.***
- Remove from oven, let cool. Use a spoon to scoop out each egg and transfer them into a food storage container. Store in fridge for up to four days.
BREAKFAST BAKED EGGS
From justhealthyfood.com
5/5 (1)
BAKED EGGS IN BREAD BOAT - ONION RINGS & THINGS
From onionringsandthings.com
4.2/5 (6)Total Time 45 minsCategory BreakfastCalories 182 per serving
- Using a sharp, serrated knife, cut about 1/2 inch of the top of the bread loaf and with a spoon, hollow out inside loaf leaving about 3/4-inch thick crust.
- Add sausage and cook until lightly browned, stirring occasionally. Add mushrooms and peppers and cook until softened.
- Add spinach and cook until just wilted. Season with salt and pepper to taste. Remove mixture from pan and allow to cool.
BACON, TOMATO AND CHEDDAR BREAKFAST BAKE WITH EGGS RECIPE ...
From foodandwine.com
5/5 Category Breakfast CasserolesServings 8Total Time 2 hrs
- Preheat the oven to 350°. Lightly oil a 9-by-13-inch glass baking dish. In a large bowl, toss the bread with the olive oil and spread on a large rimmed baking sheet. Bake for about 20 minutes, tossing once or twice, until the bread is golden and lightly crisp.
- Meanwhile, in a large skillet, cook the bacon over moderately high heat, stirring occasionally, until crisp, about 8 minutes. Transfer the bacon to paper towels to drain; reserve 2 tablespoons of the fat in the skillet.
- Add the onion to the skillet and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the tomatoes and crushed red pepper and cook until any liquid is evaporated, about 3 minutes.
- Return the toasted bread cubes to the bowl. Add the contents of the skillet, along with the bacon, shredded cheeses, chives and broth. Stir until the bread is evenly moistened. Season with salt. Spread the mixture in the baking dish and cover with lightly oiled foil.
BAKED EGGS IN RAMEKINS WITH SPINACH AND CREAM - GOOD. FOOD ...
From goodfoodstories.com
Servings 4Estimated Reading Time 5 minsCategory BreakfastTotal Time 30 mins
- Grease 4 6-ounce ramekins with butter or nonstick spray, and place on a rimmed baking sheet.
- Add the spinach and cook for about 5 minutes, stirring frequently, until the spinach is wilted and tender.
BAKED EGG BREAD SLICES, PERFECT BREAKFAST DISH FOR KIDS ...
From pepperbowl.com
Reviews 8Category BreakfastCuisine AmericanTotal Time 25 mins
- Using the cookie cutter or any lids, cut the center of the bread slices. Carefully remove the chopped out portion.
- Place the tray on the even surface. Break and drop an egg into the hole. Sprinkle salt. Sprinkle pepper or chili flakes if needed. Bake for about 15 minutes or until the egg is done completely. Serve hot.
OVEN BAKED EGGS - FOX AND BRIAR
From foxandbriar.com
Cuisine AmericanTotal Time 10 minsCategory Breakfast, BrunchCalories 218 per serving
- Adjust the oven rack so that is in the middle of the oven (not at the top). Place two small oven safe dishes in the oven and preheat it to 350°F.
- Meanwhile crack the eggs into two small bowls (2 eggs in each bowl), season with salt and pepper.
- When the oven has preheated, take out the now hot dishes. Add 1/2 a tablespoon of butter, 1 tablespoon of cream and half of the garlic clove to each, whisk to combine and then put back in the oven. Turn on the broiler and allow the butter mixture to get bubbly but not burn, 1-2 minutes.
- When bubbly, remove from oven and add 2 eggs to each dish, top with 1-2 tablespoons of Parmesan cheese and basil. Place back in the oven under the broiler and cook until whites are set but yolks are runny (or to desired doneness). 2-4 minutes.
HOW TO MAKE BAKED EGGS ANY WAY YOU LIKE | EPICURIOUS
From epicurious.com
Author Anna StockwellPublished 2018-09-22Estimated Reading Time 5 mins
- Preheat Your Oven and Butter Some Ramekins. Set a rack in the middle of your oven—this will help ensure that the eggs bake evenly—and turn it up to 375°F.
- Start by Adding Your Mix-Ins, If Using. Before you crack your eggs into the buttered ramekins, add any mix-ins you'd like to use to each dish. Each ramekin can hold about 1/4 cup of mix-ins, not more.
- Crack an Egg Into Each Ramekin. Make sure to get that heavy cream over the top of the yolk—it helps protect it while it bakes. Photo by Chelsea Kyle, Food Styling by Anna Stockwell.
- Pour 1 Tablespoon of Cream Over Every Egg. This is the only ratio you need to memorize: 1 Tbsp. of heavy cream for every egg. That heavy cream is what makes a baked egg special: It's sort of like you're poaching the egg in cream, and that heavy cream help protects the egg and ensures that it gently and evenly cooks, and also provides a built-in creamy sauce for the egg.
- Bake the Eggs for 8–10 Minutes. If you're making more than one baked egg, line your ramekins up on a rimmed baking sheet and put the baking sheet on the center rack of your oven.
- Learn How to Know When It's Done. To test if your baked egg is fully cooked but still runny enough to dip toast into, you really need to look at AND touch the egg—using your eyes alone may be deceiving.
- Serve With Toast for Dipping. When you pull the baked eggs out of the oven, wait until the cream stops bubbling (about 2 minutes) before you dig in, so nobody burns their tongue.
PORTUGUESE STYLE BAKED EGGS {CHEESY EGGS IN SPICY RED ...
From foodiewithfamily.com
5/5 (3)Total Time 50 minsCategory BreakfastCalories 331 per serving
- Heat the olive oil in a heavy, oven-safe skillet over medium low heat. Add the thinly sliced bell peppers and onions with a hearty pinch of salt and stir to evenly coat. Cook the onions and peppers gently for 6 to 8 minutes, or until the onions are semi-translucent and the peppers are starting to soften. Add the garlic cloves, crushed red pepper, chili powder, and paprika and stir, cooking until fragrant, about 1 minute. Add the jalapeno peppers, diced tomatoes, and the juice from the whole tomatoes. Use your hands to crush and pull apart the whole tomatoes over the pan, one at a time. Stir well. Add in the stems of fresh basil and oregano, press them into the sauce with a spoon, and bring the sauce to a simmer over medium heat. Allow the sauce to gently simmer for 20 to 30 minutes, or until it has thickened and the vegetables are all very soft. Taste test the sauce and adjust with kosher salt and black pepper as needed.
- *If you do not have an oven safe skillet, this is the time to transfer the sauce to a 9-inch by 13-inch baking dish or individual baking dishes.
- Use the back of a wooden spoon to make 6 indentations in your sauce. Into each indentation, dollop 2 tablespoons of ricotta cheese, pressing those into the indentation, too. On top of each ricotta nest, crack one egg. Sprinkle the cheddar and Parmesan cheeses evenly over the top and pop the pan into the preheated oven. Bake for 15 to 20 minutes, or until the sauce is very bubbly, the egg whites are set and yolks are cooked to your desired doneness (See Cook's Notes), and the cheese is melted and browned around the edges. Remove the pan from the oven and garnish with additional fresh basil and oregano leaves. Serve family style in the pan with a platter of fresh toast, a bowl of olives, fresh radishes, and some fruit.
LOW-FAT BAKED EGGS IN BREAD BOWLS RECIPE - RECIPES.NET
From recipes.net
Cuisine ATotal Time 1 hrCategory BakedCalories 334 per serving
12 BAKED EGGS RECIPES WORTH GETTING OUT OF BED FOR
From cosmopolitan.com
Author Elizabeth StarkPublished 2014-02-19Estimated Reading Time 4 mins
- Egg Baked in an Avocado. Bake to impress with this super easy recipe for an egg baked in an avocado. Get the recipe on Jeanette's Healthy Living.
- Bacon and Egg Breakfast Bake. Go all-in with this decadent recipe for baked eggs with bacon and sausage and tomatoes. Get the recipe on Diethood.
- Baked Buttermilk French Toast, Bacon, and Eggs. You're about to be totally obsessed with this all-in-one breakfast bake featuring buttermilk French toast, bacon, and eggs in one dish.
- Baked Eggs with Brussels Sprouts and Mushrooms. Add some vegetables to the breakfast mix with this laid-back recipe for baked eggs with shaved Brussels sprouts and mushrooms.
- Cheesy Mushroom Baked Eggs for Two. These rich, cheesy baked eggs for two are good enough that you'll be bummed to waste them on your roommate. Get the recipe on An Edible Mosaic.
- Baked Egg Over Roasted Potatoes and Sausage. This hangover-perfect egg and potato bowl takes a little time to make, but the crispy potatoes and perfectly runny egg are worth every second.
- Ham and Quinoa Hash with Baked Eggs. At first glance, this might seem like an over-the-top greasy, delicious breakfast, but in reality it's a mess of vegetables, quinoa, and avocado, plus a little ham and eggs.
- Baked Eggs with Chorizo, Tomatoes, and Herbs. Spicy chorizo, plus plenty of sriracha, lend lots of spice and flavor to this brunch-worthy recipe for baked eggs.
- Eggs Baked in Tomatoes. These eye-catching, super tasty creations are just right for a breakfast-for-dinner kind of meal. Get the recipe on Brooklyn Supper.
- One Pan Crispy Bacon and Roasted Asparagus with Baked Eggs. Besides being easy, baking your bacon, eggs, and asparagus together means all of the ingredients will be infused with bacon's smoky deliciousness.
CREAMY PARMESAN BAKED EGGS - JO COOKS
From jocooks.com
4.4/5 (26)Total Time 20 minsCategory Breakfast, BrunchCalories 300 per serving
- Add Ingredients: Add 2 tbsp of heavy cream in each ramekin. Season the eggs with salt and pepper.
BAKED EGGS : THE BEST OVEN BAKED EGGS• TWO PURPLE FIGS
From twopurplefigs.com
4.6/5 (14)Category Breakfast, LunchCuisine AmericanCalories 242 per serving
- Remove the insides of your bread to a point where the bun can keep its structure while still fit the egg.
- sprinkle half the cheese evenly between the bread bottoms. It should be a small layer that covers the bottoms of the bread.
OVEN BAKED EGGS (READY IN 15 MINUTES!) - FIT FOODIE FINDS
From fitfoodiefinds.com
4.7/5 (27)Total Time 27 minsCategory BreakfastCalories 70 per serving
- First, preheat the oven to 350ºF and generously spray a nonstick muffin tin with cooking spray. Alternatively, you can use muffin liners, but we still suggest spraying those with cooking spray.
BAKED EGGS IN BREAD BOWLS RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (12)Total Time 35 minsServings 8Calories 191 per serving
- Preheat oven to 350ºF. Slice off top of each dinner roll and gently remove some bread until there is a hole large enough to accommodate an egg. Arrange rolls on a rimmed baking sheet. Reserve tops.
- Crack an egg into each roll, then top with some herbs and a bit of cream. Season with salt and pepper. Sprinkle with Parmesan.
- Bake until eggs are set and bread is toasted, 20 to 25 minutes. After eggs have cooked for 20 minutes, place bread tops on baking sheet and bake until golden brown. Let sit 5 minutes. Place tops on rolls and serve warm.
HOW TO BAKE EGGS IN THE OVEN | INCREDIBLE EGG
From incredibleegg.org
Estimated Reading Time 2 mins
MUST TRY EGG BREAD BAKE RECIPE - MYFOODCHANNEL
From myfoodchannel.com
Estimated Reading Time 2 mins
FRENCH BAKED EGGS IN OVEN (SHIRRED EGGS/OEUFS COCOTTE ...
From alphafoodie.com
5/5 (3)Total Time 20 minsCategory Breakfast, BrunchCalories 307 per serving
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From tinynewyorkkitchen.com
Estimated Reading Time 50 secs
OUR 13 FAVORITE BAKED EGG RECIPES | FOOD & WINE
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Estimated Reading Time 3 mins
BAKED EGGS IN BREAD BOWLS - ALL FOOD RECIPES BEST RECIPES ...
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BEST BAKED EGGS | ALLRECIPES
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