Baked Eggs With Variations Recipes

BAKED EGGS WITH VARIATIONS

Baked Eggs With Variations image

These are fast to do and you don't have to watch them too much. Mom Florence made these for breakfast. She made the simple ones. I came up with the different variations. There are many variations you can do. You can tailor breakfast to the person. They cook in the muffin tin.

Provided by Dienia B.

Categories Breakfast

Time 30m

Yield 3 serving(s)

Number Of Ingredients 12

Ingredients

6 slices bread
6 teaspoons butter
6 slices deli ham (optional)
6 eggs
2 slices bacon, cooked crumbled (optional)
6 teaspoons mushrooms, minced fine (optional)
6 teaspoons green onions, minced fine (optional)
6 teaspoons spinach (optional)
6 teaspoons tomatoes, minced (optional)
6 teaspoons green peppers, minced fine (optional)
6 sausage links, cooked (optional)
6 tablespoons cheese, shredded (optional)

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.

CREAMY BAKED EGGS

Creamy Baked Eggs image

My husband loves eggs prepared in any way. This recipe is simple but special, and the eggs come out just as he likes them every time. If you like soft yolks, cook the eggs for 9 minutes; for firmer yolks, cook for about 11 minutes.-Macey Allen, Green Forest, Arkansas

Provided by Taste of Home

Categories Breakfast Brunch

Time 25m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1/4 cup half-and-half cream
8 large eggs
1 cup shredded Jarlsberg cheese
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
2 green onions, chopped

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.

Nutrition Facts : Calories 135 calories, Fat 9g fat (4g saturated fat), Cholesterol 200mg cholesterol, Sodium 237mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.

SIMPLE BAKED EGGS

Simple Baked Eggs image

Delicious, tender, and simple, these baked eggs are perfect for a lazy brunch and are just asking to be dipped with toast soldiers. This is delicious for brunch or as a special breakfast and works well with orange juice.

Provided by cherry-red-kitty

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 40m

Yield 2

Number Of Ingredients 7

Ingredients

3 eggs
¼ cup milk
1 tablespoon heavy cream
1 slice bacon, thinly sliced
salt and ground black pepper to taste
4 slices bread
1 tablespoon butter, or to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease 2 ceramic ramekins.
Whisk together eggs, milk, and heavy cream in a bowl until well combined.
Place 1/2 bacon into each prepared ramekin. Pour 1/2 egg mixture into each ramekin. Season with salt and pepper.
Bake in the preheated oven until domed on top, golden, and baked through, about 25 minutes.
While eggs bake, toast bread slices in a toaster to desired doneness. Slice into thin strips; spread with butter. Serve with baked eggs.

Nutrition Facts : Calories 356.4 calories, Carbohydrate 27.6 g, Cholesterol 311.8 mg, Fat 20.1 g, Fiber 1.2 g, Protein 16.1 g, SaturatedFat 9 g, Sodium 683.2 mg, Sugar 4.2 g

OEUFS COCOTTE (BAKED EGGS)

Oeufs Cocotte (Baked Eggs) image

Oeufs cocotte is a French way of baking eggs in a water bath in the oven - you can add other ingredients as well but ham and cheese is one of the easiest variations. Oeufs cocotte taste best served hot with toast or strips of bread to dip in the egg yolks.

Provided by chatoune

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 25m

Yield 2

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil, or to taste
½ cup finely chopped ham
2 tablespoons grated Gruyere cheese, divided
½ cup heavy whipping cream
salt and ground black pepper to taste
2 eggs
¼ teaspoon chopped fresh chives

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Boil water in a kettle.
Grease a small lidded casserole dish with olive oil. Distribute diced ham over the bottom and sprinkle with 1 tablespoon Gruyere cheese. Pour cream on top and season with a little pepper.
Crack eggs into the casserole dish one at a time, making sure egg yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyere cheese and fresh chives. Season with salt and pepper. Cover casserole dish and place into a roasting pan. Pour in enough boiling water so it reaches about halfway up the casserole dish.
Bake in the preheated oven for 9 minutes with the lid on. Uncover and continue baking until the egg whites are just set but the yolks are still runny, 3 to 6 additional minutes.

Nutrition Facts : Calories 447.4 calories, Carbohydrate 2.1 g, Cholesterol 293.8 mg, Fat 42.2 g, Protein 15.8 g, SaturatedFat 19.7 g, Sodium 626.3 mg, Sugar 0.5 g

BAKED EGGS WITH VARIATIONS

Baked Eggs With Variations image

These are fast to do and you don't have to watch them too much. Mom Florence made these for breakfast. She made the simple ones. I came up with the different variations. There are many variations you can do. You can tailor breakfast to the person. They cook in the muffin tin.

Provided by Dienia B.

Categories Breakfast

Time 30m

Yield 3 serving(s)

Number Of Ingredients 12

Ingredients

6 slices bread
6 teaspoons butter
6 slices deli ham (optional)
6 eggs
2 slices bacon, cooked crumbled (optional)
6 teaspoons mushrooms, minced fine (optional)
6 teaspoons green onions, minced fine (optional)
6 teaspoons spinach (optional)
6 teaspoons tomatoes, minced (optional)
6 teaspoons green peppers, minced fine (optional)
6 sausage links, cooked (optional)
6 tablespoons cheese, shredded (optional)

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.

Nutrition Facts : Calories 343.2, Fat 18.8, SaturatedFat 8.3, Cholesterol 392.1, Sodium 464.4, Carbohydrate 26, Fiber 1.2, Sugar 2.5, Protein 16.5

CHEF JOHN'S BAKED EGGS

Chef John's Baked Eggs image

If you enjoy huevos rancheros, you will love this. The way the spicy sauce mingles with just barely set eggs is very similar, and when you start scooping this up with toasted chunks of bread, it gets borderline magical.

Provided by Chef John

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 20m

Yield 1

Number Of Ingredients 9

Ingredients

⅓ cup marinara sauce
½ teaspoon red pepper flakes
salt and freshly ground black pepper to taste
1 ½ teaspoons chopped fresh flat-leaf parsley
2 eggs
1 tablespoon finely shredded Parmigiano-Reggiano cheese
2 teaspoons olive oil
2 tablespoons heavy whipping cream
2 slices toast

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Spoon marinara sauce into the bottom of a small baking dish, about 1/4 inch high. Sprinkle with red pepper flakes, salt, black pepper, and parsley. Make a narrow well in the center of the sauce for the eggs.
Crack each egg into a ramekin, then pour into the baking dish over the marinara sauce.
Sprinkle with Parmigiano-Reggiano cheese, olive oil, and cream. Season with salt and black pepper to taste.
Bake in the preheated oven until yolks are just set, 10 to 12 minutes. Serve with toast.

Nutrition Facts : Calories 559.6 calories, Carbohydrate 39.2 g, Cholesterol 418 mg, Fat 35.9 g, Fiber 3.7 g, Protein 20.6 g, SaturatedFat 13.1 g, Sodium 1074.9 mg, Sugar 10.4 g

INDIVIDUAL BAKED EGGS

Individual Baked Eggs image

A very easy idea with a minimum of fuss or muss for any number of people. Individual Baked Eggs surrounded by a strip of bacon, and topped with a square of cheese. These eggs take on a very pleasing flavor just by baking instead of cooking them in the more conventional manner. Great not having splatters all over, and being able to do 12 or more eggs at one time.

Provided by Spokes

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 30m

Yield 1

Number Of Ingredients 4

Ingredients

1 slice bacon
1 teaspoon melted butter
1 egg
¼ slice Cheddar cheese

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.

Nutrition Facts : Calories 173.8 calories, Carbohydrate 0.6 g, Cholesterol 211.9 mg, Fat 14.3 g, Protein 10.7 g, SaturatedFat 6.6 g, Sodium 304.5 mg, Sugar 0.4 g

BAKED EGGS

Baked Eggs image

Looking for an easy breakfast for your crew? Try these versatile baked eggs. Fill ramekins with two eggs and a touch of heavy cream, then have people pile on their favorite toppings like crispy bacon, sautéed mushrooms, leftover cooked vegetables, or crumbled feta before baking.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 20m

Number Of Ingredients 9

Ingredients

Unsalted butter, for ramekins
4 teaspoons heavy cream
8 large eggs
Kosher salt and freshly ground pepper
Peppadew Peppers, drained
Sautéed mushrooms and spinach (see variation section for recipe)
Cooked crumbled bacon
Crumbled feta or grated Parmigiano-Reggiano
Toasted English muffins or a crusty baguette, for serving

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.

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