You may have noticed, I love eggs.
For breakfast or dinner; scrambled, hardboiled, fried, or poached. I don’t like to play favorites, but baking them in individual ramekins just feels so personalized.
It’s so easy to feel fancy that makes a weekend breakfast feel extra special. Here’s how to do it.
Cooking baked eggs is a pretty straightforward process. There aren’t many tricks or secrets here, especially when you’re groggy first thing in the morning.
I like to cook them in a hot water bath. This might seem a bit fussy, but it helps to gently cook the eggs all the way through. You can also make plain baked eggs, or you can layer a spoonful of something tasty at the bottom of the ramekin. Mushrooms, broccoli, sun-dried tomatoes, sautéed in butter or a nest of caramelized onions are my favourites.
You can make baked eggs just as easily for one or for a dozen. The only limiting factor is the number of small ramekins at your disposal.
Why do I love baked eggs?
Keeps me Lean: Two of these egg muffins have less than 200 calories and provide over 20 grams of protein! Now that I’m finally back at the gym, protein is even more needed.
Versatile: When I first made these muffins, I actually made “His and Hers” versions. I typically like mushrooms and for my husband, I quickly sautée broccoli and add some parsley then place a little in the bottom of each muffin tin before pouring in the egg mixture.
Saves Times: These muffins take 5 minutes to whisk together in a bowl before I pop them in the oven to bake.
The bottom line: Get creative and make these your own with whatever veggies you have on hand that week! These are a great way to use up veggies a little past their prime and avoid food waste. It’s also a great way to let the kids customize their own muffins and have fun in the kitchen.
So what would you put in your egg muffins??
Your fork is waiting.
FREQUENTLY ASKED QUESTIONS:
Storing egg cups:
If saving to eat later in the week, let cool completely before storing these covered cling wrapped. These egg cups will keep in the fridge for 5 days.
To freeze, wrap each egg muffin individually in plastic wrap then store in a plastic bag.
How long should egg cups be reheated for?
Reheat in the microwave for 60 seconds if refrigerated, 2-3 minutes if frozen.
Why are the cooked egg cups not coming out of the muffin/ramekins tin?
Make sure you are spraying the muffin/ramekins tins with cooking spray.
Baked Eggs in Cups
Cooking baked eggs is a pretty straightforward process. Baking them in individual ramekins just feels so personalized. You can also make plain baked eggs, or you can layer a spoonful of something tasty at the bottom of the ramekin.
- 8 medium-sized eggs (organic preferred)
- 1 teaspoon pepper
- 2 teaspoon torn basil
- 2 teaspoon parsley chopped
- 4 teaspoon cheddar cheese/mozzarella
- Salt to taste
- Pepper to taste
- Butter for greasing
Stir-Fried veggies (optional step)
- 2 sliced mushroom
- 2 tablespoons chopped broccoli
- ½ piece white onion
- 2 cloves garlic
- 2 teaspoon sundried tomato
- Salt to taste
- 1 teaspoon paprika (or to taste)
- Preheat the oven to 170 degrees.
- Grease four 250 ml ramekins or six 200 ml ramekins with butter
- Heat butter/oil in a pan and add the onion, garlic broccoli, and mushrooms and cook for a while.
- Add salt, paprika, oregano and mix well and cook lightly.
- Add sundried tomatoes or black olive (whatever you have) and turn off the heat.
- Allow it to cool as you prepare the eggs.
- Mix /beat the eggs and add salt, pepper, chopped parsley, and basil.
- Add fried veggies and top it with cheese and bake for 15 minutes (in the middle rack .see notes)
- Use your choice of veggies for stir fry. Remember to cook it briefly to retain the crunch.
- Baking time may vary but 15 minutes is good to cook the eggs. You could also use a water bath if you enjoy creamy and softer eggs. Place the ramekins in a water bath and bake for 12-15 minutes for soft-baked eggs.15-17 minutes for medium done and 20 minutes for well-done eggs.
- Higher heat may make the eggs dry and rubbery.
- Make the veggie stir fry a day ahead and add basil and parsley in it so all you do in the breakfast is cracking and beating the eggs.
- This can even be done in a single pan like a frittata and baked all together. The eggs and the veggies.