Are you looking for a really yummy, quick and easy breakfast dish? Well, keep reading, because I have a great new recipe for you. These individual Baked Egg Cups are so good, you will wonder why you haven’t been making them all along. I first started baking eggs in muffin tins a few years back for Eggs Benedict because I could never quite master poached eggs. Baking your eggs is a great way to go when you have company or are cooking for a crowd because you basically just pop them in whatever you are cooking them in, put them in the oven and forget them until they are done.
This quick dish is ready in 15 minutes and is definitely a nice break from cereal or yogurt for breakfast. Another bonus is you serve them in the same dish they are cooked in! So, less dishes to wash. Of course, these Baked Egg Cups would be delicious for a brunch or even as a snack for when the kids come home from school. You can also personalize them by adding different ingredients like bell pepper, mushrooms, and spinach, really, the sky is the limit.
This recipe for Baked Egg Cups contains eggs, heavy cream, butter, bacon, cherry tomatoes, Monterey jack cheese, kosher salt and pepper and fresh basil. You will also need small ramekins, or you can use a regular size muffin tin.
To begin, preheat your oven to 350 degrees.
To make the Egg Cups, melt the butter and generously grease the inside of your ramekins. Add some sliced cherry tomatoes, about a tablespoon of cheese, and a little basil.
Add an egg to each ramekin, and season with salt and pepper. Top with 1/2 of a teaspoon of heavy cream and sprinkle a little more cheese over everything.
Put the ramekins on a baking sheet and bake the eggs for 8-10 minutes, depending on how hard you like your yolks. Turn the heat to broil, and continue cooking for another 4-5 minutes or until the cheese is melted on the top and your eggs are cooked like you like them.
Garnish with fresh basil and crispy bacon pieces and serve immediately.
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