I love breakfast foods. All of them. Eggs, home fries, French toast, pancakes, cinnamon buns – bring it on. So one day when I was home sick with a cold, I wanted breakfast, and not cereal-and-milk breakfast but homemade breakfast, preferably with veggies and cheese. But I was sick, I had a cold and just didn’t have the energy or desire to make myself an entire omelet for breakfast, so I baked an egg.
I never realized just how simple baked eggs could be and are. The most strenuous part of them is some light chopping to get all of the vegetables to a uniform size. I dug around in the fridge and unearthed some cocktail tomatoes, half a red onion, some red pepper, scallions, sour cream, cheese, and half-and-half I was good to go and eggs were on the menu. I did as much of a jig as my cold ridden self would allow and proceeded to perform some light chopping, I layered everything in an adorable bake-able mug (seriously, isn’t this Cambell’s soup mug awesome? I’ve had it since I was eight!) and baked it. Magical.
At this point I have made these baked eggs in many different forms but my favorite part of them is that they’re still eggs, so they’re versatile and can be made into a whole meal. Also this is great for cleaning out those tail-ends of vegetables that have been lingering in the crisper and need to be used up.
Kathy’s Baked Eggs
Note: The best part about this recipe is that it is so easy to make for more than one or just one person. I make it for BF and when I just don’t want to cook, it’s easy and delicious. I like this a lot with fresh tomatoes but it’s flexible – my recipe below is what I usually add to it, but the important part is to make sure you have a good amount of veggies in the bottom of your mug.
1 12oz bake-able mug or ramekin
1/2-3/4 cup of medium chopped vegetables or meat (I like tomatoes, red peppers, onion/scallions and some ham)
1-2 oz of grated cheese (cheddar is delicious but whatever you have on hand will work; again this is all about cleaning out leftover ingredients)
1 dallop of sour cream or greek yogurt (use whichever you already have/like better; they both work)
Cream, milk, or half and half
1-2eggs (depending on how hungry you are)
Preheat your oven to 350. Lightly grease the inside of the ramekin or mug you plan on using. Layer the vegetables in the bottom of the mug (I like onion, pepper, tomato). Add the cream/milk/half and half until it meets the top edge of the vegetables (this is different depending on the vessel). Then add the sour cream or yogurt. Gently crack the egg or eggs into the mug/ramekin; careful not to break the yolk. Sprinkle the egg with a little salt and pepper and then add the grated cheese. Bake for twenty minutes. Allow the mug/ramekin to cool slightly before eating it. Makes a perfect lazy dinner or brunch dish. Actually I am going to make it right now! Happy Sunday!