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Baked Eggs |
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Serves: 4 Print this RecipePrep Time: 25 minutes - Yield: 4 servings 4 eggs 4 tablespoons half and half, or milk, if desired 1/4 teaspoon salt 1/8 teaspoon pepper 1 tablespoon butter nutritional information for this recipe
1. Heat oven to 325°F. Butter four 6-oz. custard cups or large muffin cups. Place cups in 15x10x1-inch baking pan. Break 1 egg into each buttered cup. Add 1 tablespoon half-and-half to each. Sprinkle with salt and pepper; top with butter. 2. Bake at 325°F. for 12 to 15 minutes or until eggs are set. Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 120 * Calories from Fat: 90 * % Daily Value: Total Fat: 10 g 15% * Saturated Fat: 4 g 20% * Cholesterol: 225 mg 75% * Sodium: 230 mg 10% * Total Carbohydrate: 1 g 1% * Dietary Fiber: 0 g 0% * Sugars: 1 g * Protein: 7 g * Vitamin A: 10% * Vitamin C: 0% * Calcium: 4% * Iron: 4% * Dietary Exchanges: 1 Medium-Fat Meat, 1 Fat Variations Baked Eggs and Bacon: Place 1 slice cooked bacon around inside edge of each cup before adding egg. Continue as directed above. Baked Eggs and Ham: Carefully press 1 square ham slice in bottom and up sides of each buttered cup. Prepare eggs as directed above. Cover loosely with foil. Bake as directed above. Sprinkle 1 tablespoon shredded Cheddar cheese over each baked egg. Cover; let stand until cheese is melted. Baked Eggs and Hash: Spoon 1/4 cup corned beef hash into each cup; make indentation in center. Break egg into each indentation. Continue as directed above. Baked Eggs in Toast Cups: Remove crust from 4 bread slices. Spread butter on both sides of each slice. Press bread slice into each cup. Break egg over each bread slice. Continue as directed above. If desired, serve with Cheese Sauce recipe in Salads, Vegetables & Sides Sign up for our free monthly newsletter to recieve free recipes, cooking tips and much much more! Click here to see what its like. Enjoy more recipes like this! Almost Hollandaise Sauce Eggs Benedict Ham and Vegetable Scrambled Eggs Skillet Corn Frittata Huevos Rancheros Baked Eggs Puffy Omelet Cheese Omelet Quiche Lorraine Cheese Souffle Fancy Baked Egg Scramble Stuffed Eggs with Mushroom Sauce Baked Broccoli Frittata Ham and Egg Enchiladas Black Bean and Corn Enchilada Egg Bake Egg 'n Bagel Dijon Weekend Breakfast Burritos Down-Home Creamed Eggs on Toasted English Muffins Phyllo Sausage Egg Bake Puff Pancake with Caramelized Fruit Classic French Toast Banana Stuffed French Toast Crunchy Oven French Toast Celebration Brunch Strata Southwestern Egg Bake Cook's Note: How to Make an Omelet Cook's Note: About Hard-Cooked Eggs Poached Eggs Hard and Soft-Cooked Eggs Scrambled Eggs Cook's Note: Firm or Soft Yolks? Cook's Note: Egg Safety Fried Eggs Cook's Note: Purchasing Eggs Cook's Note: Egg Nutrition |
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