Description
Hearty, customizable baked eggs are perfect for a weekend brunch or a satisfying weeknight breakfast. Use leftover veggies and meat for a quick and delicious meal.
Ingredients
Units
Scale
- Olive oil and/or butter
- 3 Whole eggs
- 3 cups (710 ml) Cooked base of vegetables
- 1 cups (237 ml) meats, beans, etc.
- 0.5 cups (118 ml) grated cheese of choice
- Salt & Pepper
Instructions
- Preheat oven to 325°F (163°C).
- Grease a baking dish with olive oil and/or butter.
- Spread out the base and create wells for the eggs.
- Crack the eggs directly onto the base.
- Season with salt and pepper. Add grated cheese or breadcrumbs, if desired.
- Bake uncovered for 15-40 minutes, or until the egg whites are set. Check doneness by prodding with a fingertip or utensil.
- Remove from oven and serve.
Notes
- For perfectly cooked yolks, reduce baking time by 5-10 minutes if you prefer them runny.
- Feel free to experiment with different cheeses; feta, cheddar, or parmesan all work well.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2
- Sodium: 400
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 15
- Fiber: 3
- Protein: 18
- Cholesterol: 250