Eggsbaja Recipes

BAKED EGGS

Baked Eggs image

Provided by Food Network

Time 30m

Yield 8 servings

Number Of Ingredients 5

Ingredients

3 tablespoons butter, melted
8 eggs
8 tablespoons heavy cream
Kosher salt and freshly cracked pepper
Assorted toppings: shredded Cheddar cheese and crispy chorizo (see Cook's Note); diced lox and scallions; sauteed sliced mushrooms; 1-inch pieces of steamed asparagus; crumbled feta and chopped chives

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

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.

HASH BROWN EGG BAKE

Hash Brown Egg Bake image

A package of frozen potatoes makes this hash brown egg casserole simple to prepare. Featuring bacon and cheddar cheese, this easy egg bake is tasty breakfast or brunch fare. You can even make it the night before, keep in the fridge and bake the next morning-so convenient! -Cheryl Johnson, Plymouth, Minnesota

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1 package (30 ounces) frozen cubed hash brown potatoes, thawed
1 pound bacon strips, cooked and crumbled
1 cup shredded cheddar cheese, divided
1/4 to 1/2 teaspoon salt
8 large eggs
2 cups whole milk
Paprika

Steps:

In a large bowl, combine the hash browns, bacon, 1/2 cup cheese and salt. Spoon into a greased 13x9-in. baking dish. In another large bowl, beat eggs and milk until blended; pour over hash brown mixture. Sprinkle with paprika. , Bake, uncovered, at 350° until a knife inserted in center comes out clean, 45-50 minutes. Sprinkle with remaining cheese.

Nutrition Facts : Calories 354 calories, Fat 19g fat (8g saturated fat), Cholesterol 227mg cholesterol, Sodium 649mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.

EASY CHEDDAR EGG BAKE

Easy Cheddar Egg Bake image

Make and share this Easy Cheddar Egg Bake recipe from Food.com.

Provided by BeccaB3c

Categories Breakfast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

6 eggs, slightly beaten
1 cup shredded low-fat cheddar cheese (4 ounces)
1/2 cup milk
2 tablespoons butter, softened
1 teaspoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Heat oven to 325 degrees.
Mix all ingredients.
Pour into ungreased baking pan, 8 x 8 x 2 inches.
Bake 25 to 30 minutes or until eggs are set.

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