BAKED EGGS
Serve with toast and fresh fruit and you have a first-class brunch meal.
Provided by Michele O'Sullivan
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 55m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13-inch baking dish.
- Sprinkle cheese evenly in the bottom of the baking dish. In a large bowl, beat together eggs, milk, mustard powder, salt and pepper. Pour egg mixture on top of cheese.
- Bake in preheated oven for 40 minutes or until firm. Let cool slightly before cutting into squares to serve.
Nutrition Facts : Calories 252.9 calories, Carbohydrate 3.5 g, Cholesterol 398.5 mg, Fat 18.1 g, Protein 19 g, SaturatedFat 8.1 g, Sodium 372.1 mg, Sugar 3.2 g
MUFFIN TIN BAKED EGGS
Provided by Trisha Yearwood
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- For the baked eggs: Preheat the oven to 350 degrees F. Spray a 6-cup muffin tin generously with cooking spray.
- Toss the kale, Cheddar, red peppers and scallions together in a bowl with a large pinch of salt and a few grinds of pepper. Divide the mixture evenly among the muffin cups, pressing down lightly to compact. Crack an egg into a small bowl and then slide it into one of the cups; repeat with the remaining eggs. Sprinkle lightly with salt and pepper.
- Bake until the egg whites are just set but the yolks are still a little runny, about 15 minutes.
- For the hollandaise: Meanwhile, in a small saucepan, melt the butter over low heat.
- Add the lemon juice, paprika, egg yolks and a pinch of salt to a blender and blend on medium-high speed until the yolks lighten in color, 20 to 30 seconds. Lower the blender speed and slowly drizzle in the melted butter. Continue to blend on low until fully incorporated. For thinner hollandaise, drizzle in water 1 tablespoon at a time. Season with salt to taste.
- Serve the baked eggs warm with the hollandaise.
BAKED EGGS
Make and share this Baked Eggs recipe from Food.com.
Provided by bullwinkle
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place cubed bread and cheese into a 9x13-inch greased pan.
- In bowl mix butter, milk, dry mustard, salt and pepper; add beaten eggs and pour over bread and cheese.
- Bake at 350° for 45 minutes.
- For variety, add bacon, sausage or extra cheese.
Nutrition Facts : Calories 520.8, Fat 36.8, SaturatedFat 21.4, Cholesterol 308.4, Sodium 1285.3, Carbohydrate 26.6, Fiber 0.8, Sugar 6.4, Protein 20.9
BAKED EGGS
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
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.
SUNDAY MORNING BAKED EGGS
These creamy, indulgent eggs are baked in individual ramekins with cream, cheese and tarragon - perfect for a lazy weekend brunch
Provided by Marcus Wareing
Categories Breakfast, Brunch, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat oven to 160C/140C fan/gas 3 and bring a kettleful of water to the boil. Pour 1 tbsp oil into 4 shallow ramekins and crack 2 eggs into each. Season with sea salt and coarse black pepper, sprinkle with the tarragon and cheese, then spoon over the cream.
- Set the ramekins in a roasting tin, then quarter-fill the tin with water from the kettle. Carefully transfer to the oven and bake for 6-8 mins or until the egg whites are softly set and the yolks are runny. Serve immediately with the watercress on the side and Brummie bacon cakes (see 'Goes well with', right), toast, or gluten-free alternative.
Nutrition Facts : Calories 426 calories, Fat 40 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 16 grams protein, Sodium 1.8 milligram of sodium
INDIVIDUAL BAKED EGGS
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
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 FOR A CROWD
The French long ago mastered eggs en cocotte -slightly coddled eggs baked at high heat with butter and cream, which thicken to a gravy as it cooks. There's no finer way to enjoy an egg. To pull this off for a crowd, a large casserole dish coated with butter and partly filled with heavy cream acts as a bath in which to gently cook the eggs. To dress them up, add smoked salmon, a handful of kale or spinach leaves, thinly sliced ham, halved cherry tomatoes or sliced, cooked mushrooms to the mix before you crack in the eggs. Really anything goes here, but keep the accoutrements light and let the eggs take center stage. Finish with flaky sea salt (those large crystals melt on your tongue in just the right way) and any fresh herb you love.
Provided by Sarah Copeland
Categories breakfast, brunch, weekday, casseroles, main course
Time 15m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 500 degrees. Butter a shallow 1 1/2-quart shallow baking dish (square or round). Pour cream in the prepared pan and sprinkle the cubed butter over the top. Add any cooked meat or vegetables, if using. Crack the eggs around the pan and season with nutmeg, salt, and pepper.
- Bake until the whites are set and the yolks are still a bit runny, 8 to 10 minutes. Remove from the heat, sprinkle with herbs and more flaky salt, and serve immediately, piping hot, with toasted bread or English muffins and shallow bowls. Drizzle the cream over the top.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 12 grams, Carbohydrate 53 grams, Fat 29 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 15 grams, Sodium 556 milligrams, Sugar 3 grams, TransFat 0 grams
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