Mini Egg Bake
This easy (and perfectly portioned) egg bake is the perfect breakfast recipe for a casual weekend morning or pre-made weekday meal. I love these egg bakes because they can be made in advanced or savored right out of the oven, and best of all, they can be completely personalized to your preferences!
You could even create an egg bake station next time you’re hosting a brunch or planning a meal for your family!
Start with a small ramekin like the one shown below:
Add sliced mushrooms
Add minced shallots
Add diced tomatoes
Add 2 eggs
Scramble with a splash of milk or cream
Top with your favorite cheese
Bake until firm
Mini Egg Bakes
Ingredient ideas:
Meat:
Smoked salmon
Bacon
Pancetta
Chorizo
Crab
Deli ham
Prosciutto or country ham
Breakfast sausage
Grilled shrimp
Lobster
Thinly sliced steak
Dairy:
Ricotta
Cream cheese
Chevre
Feta
Gruyere
Cheddar
Fontina
Mozzarella
Parmesan
Sour cream
Produce:
Sautéed mushrooms
Spinach
Avocado
Tomatoes
Artichoke hearts
Sautéed asparagus
Leeks
Scallions
Caramelized onion
Red or yellow bell pepper
Chile peppers (such as jalapeño or poblano)
Herbs:
Chives
Parsley
Basil
Dill
Thyme
Cilantro
Directions:
1. Prepare ingredients of your choosing and add them to a small ramekin. Make sure that the ramekin is not more than half full to allow room for the egg(s).
2. Add in 1-2 eggs, scramble if desired. Optional: Add milk or cream when scrambling to provide extra moisture.
3. Top with cheese, bacon crumbles, or other favorites.
4. Bake at 350 degrees for 20-30 minutes depending on desired firmness. If eggs are not scrambled and mixed, you may want to cook for a lower length of time to allow for runny yolks.
