Let’s talk a minute about baked eggs. These used to be a staple when G and I were still working. Being able to reach into the refrigerator and pull out a complete breakfast is a wonderful thing. I’m not sure which way I like them best, so you have to choose. One version comes out fluffy like scrambled eggs and the other version has a nice runny yolk that screams out for a piece of toast for dipping.
I can’t give anyone credit for this recipe; I’ve seen so many versions in magazines or on-line. Back in the day, we were always looking for time saving ideas and ways to get the kids a good breakfast. There are so many variations to make these eggs your own. You can change it up and start with a 4 inch street tortilla. They make a more sturdy package. Go for chorizo and peppers and a drizzle of salsa with your eggs and you have an instant breakfast buritto. That’s one of my favorites. Hash browns left over from the weekend make a great base, as do pancakes. Go ahead and laugh at me, but mold a pancake into a muffin cup, add sliced up little pigs (link sausage for you adults) and the egg mixture without the green onions and you will see smiling faces.
Give them a try and let me know what you think. I believe this is a winner.
The ingredients are identical:
12 slices of ham
1 dozen eggs
approximately one cup of grated cheddar cheeses
1 or 2 sliced green onions depending on the size
Salt and pepper
A muffin pan well sprayed
Preheat oven to 400 degrees. Fit ham slices into muffin cups, pressing firmly into cup. Sprinkle with cheese. I break half the eggs into a bowl, add salt and pepper and sliced green onions and pour into a prepared muffin cup. The remaining eggs get cracked individually into a prepared muffin cup. Sprinkle with salt and pepper and sliced green onions.
Bake for 15 to 20 minutes depending how big your eggs are.
The eggs will easily lift out with a fork or soup spoon.
and remember: Shonda Rhimes said it best – “No” is a complete sentence. Big kiss, Lynn
From the Recipe Box 