BAKED EGGS IN RAMEKINS RECIPES

RAMEKIN EGGS: HOW TO PERFECTLY BAKE EGGS - ECONOMICAL CHEF

Ramekin Eggs: How to Perfectly Bake Eggs - Economical Chef image

These ramekin eggs are easy to bake and are the perfect weekend egg dish.

Provided by Economical Chef

Total Time 25 minutes

Yield 2-4 servings

Number Of Ingredients 5

Ingredients

4 eggs
1/4-1/2 tbsp butter
1/3 lb cooked turkey sausage
1/2 head of broccoli
1/4 cup cheddar cheese

Steps:

Pre-heat the oven to 375 degrees Fahrenheit.
Take out four ramekin dishes, or other small bakeware you are using to cook the eggs. Butter your baking dishes thoroughly to prevent sticking, then add your eggs and other ingredients, dividing them evenly among your bakeware.
Cover your baking dishes with tinfoil and bake for about 15-18 minutes, or until the eggs are cooked to your liking (if you like runny eggs, cook less. If you like firm yolks, cook a little longer).

SIMPLE BAKED EGGS / RAMEKIN BAKED EGGS RECIPE - FOOD.COM

Simple Baked Eggs / Ramekin Baked Eggs Recipe - Food.com image

Originally from Deborah Madison, Cooking Light, DECEMBER 2007 This is an easy way of making eggs in individual portions. The recipe can be easily adapted, adding additional ingredients such as herbs & bacon, etc.

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 tablespoon butter
6 large eggs
1 teaspoon fresh ground black pepper
3/4 teaspoon salt
2 tablespoons whipping cream

Steps:

Preheat oven to 350°.
Coat each of 6 (6-ounce) ramekins or custard cups with 1/2 teaspoon butter. Break 1 egg into each prepared ramekin. Sprinkle eggs evenly with pepper and salt; spoon 1 teaspoon cream over each egg. Place ramekins in a 13 x 9-inch baking dish; add hot water to pan to a depth of 1 1/4 inches. Bake at 350° for 25 minutes or until eggs are set.

Nutrition Facts : Calories 108.6, FatContent 8.8, SaturatedFatContent 3.9, CholesterolContent 223.4, SodiumContent 376.4, CarbohydrateContent 0.8, FiberContent 0.1, SugarContent 0.4, ProteinContent 6.5

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