Tag Archives: baked eggs

Baked Ham and Eggs

bheHave you discovered Baked Eggs yet? I hope so because they are a fun and easy way to make a hearty breakfast for your clan. With the dreary weather and the end of winter break, my family needed a warm, comforting breakfast to steel them for the week ahead.

Baked Ham and Eggs
6 eggs
1/2 cup milk
1/2 cup chopped ham
1/2 cup shredded mozzarella
1/2 tsp basil
salt and pepper

1. Beat the eggs and milk until nice a light.
2. Add the rest of the ingredients and stir until combined.
3. Pour into the cups of a muffin tin prepared by spraying with cooking spray.
4. Bake at 375 for 25-30 minutes.

We had our baked eggs with some seasonal fruit. They were delicious. If ham isn’t your thing, you can use pretty much anything else. I may have been hearing things but I think someone in my house actually suggested we try them with broccoli!

If you want some other ideas for baking eggs, check out these other posts:

Caprese Baked Eggs

Baked Huevos Rancheros

Baked Eggs from The Whole Bag of Chips

Enjoy!

Baked Huevos Rancheros

bhrAre you going out tonight? Or are you staying in and fighting to stay awake with some small thing who will insist on seeing the ball drop? I will be in the latter category.

Regardless of the category you are in, you will want an easy breakfast. You may need something to help chase away that little bit of extra champagne, or just give you a kick in the pants to wake you up! I have an ideal breakfast for both scenarios! These Baked Huevos Rancheros are made in a muffin tin. Isn’t that the trick for getting kids to eat? Prepare their food in a muffin tin? And here’s the really good news! Not only is it in their favorite shape, your kids can make this for you! Let them leave off the salsa if it isn’t their thing. I left two cups salsa free for my kids.

Baked Huevos Rancheros
6 eggs
Milk for scrambling
Salt and pepper to taste
1/2 cup shredded cheese – I used sharp cheddar
One tbsp salsa for each cup

1. Scramble the eggs with milk, salt and pepper. Make them nice and fluffy.
2. Add the cheese and stir around. You can also add some bacon crumbles or some pre-cooked spicy sausage.
3. Pour some egg mixture into each cup of a muffin tin you have sprayed with cooking spray. I used a large muffin tin and had enough eggs for six cups. If you use a regular sized muffin tin, you should be able to make 12.
4. Top with salsa.
5. Bake at 375 for 20-25 minutes.

In a very funny coincidence, another food blogger I occasionally come across on Facebook posted a very similar egg recipe. You can find it on Whatagirleats.com. In her recipe, she lines the muffin cup with a piece of tortilla. I think that’s a nice touch. It will definitely make removing the eggs from the cup a lot easier.

Throw a dash of tabasco on top to really chase away the remnants of your New Year’s revelry.

Happy New Year! Enjoy!

Caprese Baked Eggs

This post is another homage to my wonderful friend Jen. She is a very clever woman. She has a terrific blog (The Whole Bag of Chips) on which she features a lot of lowfat recipes that are tasty and easy. I met her (sort of) at the FIRST Kids’ State Dinner last August. Today, the first day of school for her kids, was our friend-iversary. There are days when I honestly don’t know how I’ve gone so long without her in my life. I love her dearly.

Last month, Jen posted a recipe for Baked Eggs and people went bonkers for it. It started showing up in news feeds all over the place. How it got in them was a real summer mystery.

At some point, the recipe must have shown up in my news feed because, this weekend, my husband asked me to make them. Truly a bizarre event. I had some mozzarella and pancetta and I thought, instead of the ham and cheddar Jen used, I would modify the recipe and add those ingredients, along with some chopped Roma tomatoes and I came up with Caprese Baked Eggs.

Caprese Baked Eggs
12 eggs
chopped pancetta
12 slices of fresh mozzarella
2 tomatoes chopped and mixed with fresh basil

1. Prepare a muffin tin by spraying it well with cooking spray and preheat the oven to 350.
2. Put some chopped pancetta on the bottom of each cup of the tin.
3.  Add a tbsp of chopped tomatoes on top of the pancetta.
4. Next, add the slice of mozzarella.
5. Finally, crack an egg into each muffin cup.
5. Bake at 350 for about 20 minutes until the yolks are cooked to your liking.

My family had them with toast. I had extra tomatoes. They were delicious. And as Jen said in her post which I encourage you to click here to read (in case you missed the first link), they were a very easy weekend breakfast.

I’m not sure how they would taste reheated, but I’m guessing, probably not great. I can report that the one egg we had left was excellent cold.

Of course, this is another item that has many great possibilities. Meat, no meat. Cheese, no cheese. Think of a tiny omelette in a cup that you can customize for everyone in your house. So fun!

Enjoy!