Ridiculously Easy Baked Eggs are my new best friend. And they’re brought to you courtesy of my former (just kidding, current) best friend, Patty Lowry, the fabulous chef at Timber Creek Retreat House outside of Kansas City.
Patty, pictured above with our other favorite treat, was in town last week and we had so much debauchery fun planned that we figured we’d better whip up some make-ahead meals and snacks to sustain us.  This recipe, which she serves frequently to guests at Timber Creek, was the surprise hit of the week.
I love eggs, but I get tired of the same-old-same-old scrambling and frying. This method is refreshingly fun, and easy enough to whip up during a busy morning. Five minutes of prep, 15 or so minutes of baking, and you’re done.
Here’s the recipe:Â crack eggs into a muffin tin. Sprinkle with cheese and spices. Bake. Enjoy a moment of feeling superior to all those who choose to waste their time pushing eggs around a pan on the stovetop. Eat.
To flavor the eggs, we used a sprinkling of sharp cheddar and a few snips of fresh chives. Feel free, however, to customize with whatever flavors you’re craving and happen to have on hand. I personally am excited to try this with cooked sausage and diced pepper with jack cheese, or maybe chopped bacon and gouda, or, ooh: goat cheese and olives. But you do you.
These store beautifully and are easily re-heated in the microwave or oven (just be sure not to re-cook them too long to avoid rubberiness). You can pop them in lunchboxes, set up a fancy display of them for brunch, or eat them gratefully the morning after you’ve had a few too martinis. Not that we’d know anything about that.
Ridiculously Easy Baked Eggs
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 12 eggs 1x
Description
A simple cracked egg and a sprinkle of flavoring are transformed into a silky-textured, beautifully savory treat for breakfast, brunch, or any time.
Ingredients
1 dozen large eggs
2 oz cheese of your choice, grated
2 TB fresh snipped chives or other herb of your choice
salt and pepper to taste
Instructions
Preheat oven to 325 degrees. Generously grease a standard muffin tin (I use canola oil, but butter would work well here too).
Crack one egg into each muffin cup. Sprinkle with cheese, herbs, and seasoning. Bake for 13-16 mins, depending on how you prefer your yolk (13 mins will result in a slightly runny yolk; at about 15 mins it will be fully set).
Let cool slightly in pan; if needed, run a knife outside each egg to help release. Eat while hot.
Leftovers can be stored in an airtight container in the refrigerator and gently re-heated.
Fun is an understatement!!!! Thanks Booger and David!!!!
***Don’t forget to spray oil the crap outta the muffin tin
Before dropping eggs!!!!***