Bed Breakfast Baked Eggs Recipes

EMERIL'S BREAKFAST-IN-BED BAKED EGGS

Emeril's Breakfast-in-Bed Baked Eggs image

This Mother's Day, bake eggs in individual dishes to share with Mom when she wakes up.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 40m

Number Of Ingredients 10

Ingredients

1 cup all-purpose flour (spooned and leveled)
Coarse salt and ground pepper
2 large eggs, separated
1 1/4 cups whole milk
2 tablespoons unsalted butter, plus more for ramekins
1/2 cup finely diced yellow onion
3 ounces ham, diced medium (1/2 cup)
2 ounces Gruyere, grated (1/2 cup)
2 tablespoons chopped fresh chives
Unsalted butter

Steps:

In a medium bowl, sift together flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Make a well in center of flour mixture; whisk egg yolks and 1/4 cup milk into flour mixture, then gradually add 1 cup milk to form a smooth batter. Let rest at least 30 minutes (or refrigerate in an airtight container overnight).
Preheat oven to 425 degrees. Butter six 4-ounce ramekins. In a medium skillet, melt butter over medium. Add onion and cook until translucent, 8 minutes; let cool 10 minutes. Divide onion, ham, and Gruyere among ramekins.
Whisk egg whites until soft peaks form. Gently fold into batter with a rubber spatula. Spoon over onion mixture and sprinkle with chives. Place ramekins on a rimmed baking sheet and bake until golden and puffed, 18 to 20 minutes. Serve warm.

Nutrition Facts : Calories 226 g, Fat 11 g, Fiber 1 g, Protein 12 g, SaturatedFat 6 g

BED & BREAKFAST BAKED EGGS

Bed & Breakfast Baked Eggs image

A very easy and very yummy egg dish to serve for brunch or even dinner. Can be made ahead and kept in refrigerator overnite if needed. Don't be afraid of the low fat ingredients- you'll never be able to tell.

Provided by Kelly Green

Categories Breakfast

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

7 eggs
1 cup 1% low-fat milk
2 teaspoons sugar
2 cups shredded colby-monterey jack cheese
4 ounces reduced-fat cream cheese, softened
16 ounces low fat cottage cheese
6 tablespoons softened butter
1/2 cup flour
1 teaspoon baking powder

Steps:

Mix together the eggs, milk and sugar; add the cheeses and butter, followed by the flour and baking powder.
Pour into a greased 9x13 pan.
Refrigerate until needed.
Bake at 325 for 50 minutes or until a knife inserted in center comes out clean.

Nutrition Facts : Calories 183.5, Fat 12.6, SaturatedFat 7.1, Cholesterol 112.8, Sodium 300.8, Carbohydrate 6.2, Fiber 0.1, Sugar 2.9, Protein 11.1

THE BEST BREAKFAST EGG BAKE

The Best Breakfast Egg Bake image

Ingredients like frozen hash browns, canned crescent rolls and bulk breakfast sausage make this easy egg bake a classic morning meal. Layering rich sour cream, heavy cream and two types of cheese with bright bell pepper and scallion makes this The Best Breakfast Egg Bake. Slow-baking it keeps it soft and creamy with a browned crescent bottom. It's the perfect dish for a holiday or a plain old Sunday morning.

Provided by Food Network Kitchen

Categories main-dish

Time 2h35m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

Nonstick cooking spray
1 pound bulk breakfast sausage
1/2 cup sour cream
1/2 cup heavy cream
1 teaspoon ground mustard seed
1 teaspoon garlic salt
1/2 teaspoon kosher salt
12 large eggs
1/2 teaspoon freshly cracked black pepper
2 cups frozen shredded hash browns, thawed
4 ounces mild Cheddar, grated (about 1 cup)
4 ounces Colby Jack, grated (about 1 cup)
1/2 medium red bell pepper, finely diced (about 1/2 cup)
4 scallions, thinly sliced (about 1/2 cup)
One 8-ounce tube crescent rolls

Steps:

Preheat the oven to 325 degrees F. Spray a 9-by-13-inch baking dish with cooking spray.
Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up and stirring with a wooden spoon, until the sausage is no longer pink and is crispy and brown in spots, about 5 minutes. Remove from the heat.
Whisk the sour cream, heavy cream, ground mustard, garlic salt, kosher salt, black pepper and eggs together in a large bowl. Add the sausage, hash browns, both cheeses, bell pepper and scallions (reserving 2 tablespoons of scallions for serving) to the egg mixture. Fold to combine.
Unroll the crescent dough and press it into the bottom of the prepared baking dish. Dock or pierce the dough with a fork, making sure the entire sheet of dough is evenly docked with holes. Pour the egg mixture over the dough and spread it evenly into the dish. Cover with aluminum foil and bake for 40 minutes. Remove the foil. The egg should be somewhat set, but still wet and light in color. Return to the oven and bake uncovered until the egg is completely set and it is browned on the top and sides, 20 to 25 minutes.
Let the bake rest for at least 10 minutes. Sprinkle with the reserved scallions and serve warm or room temperature.

HEARTY BREAKFAST EGG BAKE

Hearty Breakfast Egg Bake image

I always fix this casserole ahead of time when overnight guests are visiting so I have more time to spend with them. Then I simply add some toast or biscuits and fresh fruit for a complete meal that everyone loves. This dish also reheats well. -Pamela Norris, Fenton, Missouri

Provided by Taste of Home

Categories Breakfast Brunch

Time 55m

Yield 8 servings.

Number Of Ingredients 6

Ingredients

1-1/2 pounds bulk pork sausage
3 cups frozen shredded hash brown potatoes, thawed
2 cups shredded cheddar cheese
8 large eggs, lightly beaten
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup evaporated milk

Steps:

Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Transfer to a greased 13x9-in. baking dish. Sprinkle with hash browns and cheese. , In a large bowl, whisk the remaining ingredients; pour over the top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 427 calories, Fat 32g fat (15g saturated fat), Cholesterol 281mg cholesterol, Sodium 887mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.

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