Baked Egg Cups
The next time you're making brunch for a crowd, check out these easy baked egg cups with puff pastry, fontina cheese and your favorite vegetable that is in season.
- 4 puff pastry squares 4" x 4"
- 4 eggs
- 1 C cooked asparagus chopped
- ½ C Fontina cheese shredded
- 1 tsp rosemary
- 1 tsp garlic chopped
- cooking spray
Preheat oven to 425°
Spray cooking spray into four 4" ramekins
Place each puff pastry square into the ramekin and press down into cup.
In a bowl, mix shredded cheese, garlic, rosemary and salt and pepper together.
Divide and place in cup.
Crack 1 egg in each cup, sprinkle with cooked asparagus, and bake for 8-10 minutes (or until desired doneness).