Wednesday, November 2, 2011

Easy Baked Eggs

I am a huge fan of easy breakfasts. I am not talking about throwing some cereal in a bowl with a splash of milk, or putting hot water into a packet of oatmeal (not that there is anything wrong with either of those..). I am talking about the type of easy breakfast you want to make on a Saturday morning that doesn't trash the kitchen and is satisfyingly tasty.
Baked eggs are one of my favorite go-tos for an easy weekend breakfast. This recipe serves 2-3 people and can be cooked at different times depending on preference to runny yokes. Serve with a side of toast.

You will need:
 a small stoneware baking dish.
Ramekins are great for this. For individual servings, use small ramekins and two eggs per dish. 
Cooking spray (Pam canola is my kitchen fav)
4-6 fresh eggs
3-4 Cherry tomatoes, red and yellow
diced asparagus
any other veggie you want to dice and throw in
salt & pepper

*Preheat oven to 350F

1.) generously spray the baking dish with cooking spray
2.) add the eggs. For a healthier version, use 3 whole eggs and three whites. Salt and pepper to liking. Do not scramble!
3.) slice the cherry tomatoes and add to the mix. Add additional veggies

4.) Cook at 350 F for 20-25 minutes depending on liking. (for runnier eggs, cook for 15-20 minutes)

5.) enjoy!


recipe by mkh2011


1 comment:

  1. Yum! This looks so good, MK! Beautiful colors, too! :)

    ReplyDelete