baked eggs.

I love baking when possible. It is so much faster and it lets you breathe a little while the oven is doing all the work for you. And these little egg cups are fairly quick to make and not too complicated.

Inspired by: My No Roll Pie Crust7 Make-Ahead Muffin-Tin Breakfasts
Recipe found: ^
My friends say: “Wow. This is so good.”
I find this goes with: orange juice
Serving size: however many eggs you want to use in a muffin-tin.
Can be: breakfast, brunch, afternoon snack


photo by:

For crust (only slightly altered from above), see link to recipe for ingredient measurements:
unsalted butter
1/2 tsp salt (less than what recipe calls for)
Mix together either with a mixer, or by hand. Press into muffin tin to form shells and place in oven at 350 degrees for 10-13 minutes (also different from recipe).

For egg filling:

  1. While shells are baking, prepare ingredients. If sausage, cook in a pan according to instructions on package. If links, chop them in pieces after cooked. If ground sausage, just separate in small pieces. If tomatoes, ham, onion, and/or cheese, just a few chunks at most in each.
  2. Take muffin tin out of the oven, and crack an egg in each pie shell. (It’s okay if the shells are still hot/warm.) Add desired ingredients (not too much! You don’t want it to overflow into/while it’s in the oven!)
  3. Add salt and pepper in each, and sprinkle cheese on top.
  4. Place in oven at 350 degrees for 13-15 minutes. Look and see if egg white looks runny, and if so check every few minutes until egg white is somewhat solid. If totally solid, inside will be fully cooked like what you’d find in a hard boiled egg. Anything just under that and the egg will be set inside. When egg surface is desired look/texture, take out of oven and use a fork to pry them gently out of pan and onto a plate to cool. Serve warm.




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