I will forever be thanking my Aunt Judy for telling me about baked eggs. They are my favorite way to eat eggs. Which is saying a lot because I am not a huge fan of eggs. They are not my first go-to option when eating breakfast. Till now…
I’ve lost track of how many times we’ve had baked eggs in the last month. We may have even had them for dinner last night.
Baked eggs are really simple to put together and you will most likely have all the ingredients you need right in the refrigerator.
All you need is milk, eggs, salt and pepper and cheese. Those are the basic ingredients. If you want to add some flavor add some Tobasco sauce for heat, green onions for flavor and color and bacon. Bacon makes everything better.
The first time I made them I used half n half because I had some in the fridge, but since then I’ve made them with milk and they taste just as great.
These do take a bit of forethought because they cook at a low temp for around 20 minutes. Speaking of cooking times, you will need to cook these to your preference. I’m not a fan of runny yolks so I cook mine longer than I would my Fiancé’s. If you want a runny yolk then shorten the time you cook them.
You need to cook these in some type of oven-proof ramekin or custard cup. Mine are from Fiestaware, but you can use anything that is oven-proof.
- 2 teaspoons of Milk or cream
- Tobasco Sauce, optional and to taste. I used 2 to 3 drops of sauce.
- 1 Egg
- Salt and Pepper, to taste
- Cheddar Cheese, a pinch or two
- Green onions, optional
- Bacon, optional
- Preheat oven to 320 degrees.
- In a ramekin or custard cup add your 2 teaspoons of milk or cream.
- Add the Tobasco sauce.
- Place the egg into the milk and Tobasco sauce mixture.
- Sprinkle with salt and pepper.
- Place ramekins on a cookie sheet and then bake for 15 minutes.
- Once the 15 minutes is up, pull the ramekins out and add your cheese, bacon and green onions.
- Place back in the oven and cook for about 7-10 minutes depending on how well you want your yolk cooked.
- The ramekins will be very hot, allow to cool for a bit and then serve.