INDIVIDUAL EGG BAKE RECIPES

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INDIVIDUAL SHAKSHOUKA BAKED EGGS | RECIPES | WW USA



Individual shakshouka baked eggs | Recipes | WW USA image

This classic Middle Eastern breakfast dish features eggs in a bright, fragrant, mildly spicy tomato sauce that’s usually served with challah or pita to soak up everything on your plate. This version transforms the one-skillet dish into individual portions that are baked in the oven. The goal is to cook the eggs until the whites are set but the yolk is still runny so that it can mingle with the flavorful sauce. The serrano chile brings heat to the sauce, but you can omit it if you would prefer a milder shakshouka. The feta cheese adds a salty, creamy bite.

Provided by WEIGHTWATCHERS.COM

Categories     Breakfast

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 12 servings

Number Of Ingredients 14

6 spray(s) Cooking spray
2 tsp Olive oil divided
2 medium Uncooked shallot(s) finely diced
0.5 large Sweet red pepper(s) diced
1 large clove(s) Garlic clove(s) minced
0.5 average Serrano chile(s) seeded, finely chopped
1 Tbsp Canned tomato paste
0.5 tsp Ground cumin
0.25 tsp Ground cinnamon
0.125 tsp Kosher salt
14.5 oz Canned diced tomatoes petite-variety
1 Tbsp Fresh oregano leaves, chopped (plus extra for garnish)
0.5 cup(s) Crumbled feta cheese
12 large egg(s) Egg(s)

Steps:

  • Place oven rack in middle of oven. Preheat oven to 350°F. Coat a 12-hole standard muffin pan with cooking spray.
  • Heat 1 tsp oil in large nonstick skillet over medium-high heat; add shallots and red pepper. Reduce heat to medium; sauté, 3 minutes. Add garlic and serrano; sauté, 1 minute. Add tomato paste, cumin, cinnamon and salt; stir to combine. Add diced tomatoes; simmer, stirring occasionally, until sauce is just thickened, 5 minutes. Stir in oregano; remove from heat. Spoon 1/4 cup tomato sauce into each hole; sprinkle 2 teaspoon feta into each hole.
  • Crack an egg, one at a time, into a small ramekin or cup; gently slide an egg into each muffin hole. Bake until whites are just set, 15 minutes.
  • To serve, use a large soup spoon to scoop eggs out of muffin pan and place on individual plates or a serving platter. Serve with freshly ground black pepper and chopped oregano, if desired.
  • Serving size: 1 baked egg and 1/4 c sauce

Nutrition Facts : Calories 53 kcal

MINI EGG CASSEROLE RECIPE: HOW TO MAKE IT



Mini Egg Casserole Recipe: How to Make It image

For a hearty breakfast treat, Lynn Stephens of Hermann, Missouri tops hash brown patties with eggs, cheese and vegetables. "This savory casserole can be prepared the day before ad popped into the oven in the morning. It's the most popular breakfast dish at my bed-and-breakfast," writes Lynn.

Provided by Taste of Home

Categories     Breakfast    Brunch

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 1 serving.

Number Of Ingredients 12

1 frozen hash brown patty, thawed
1/2 cup chopped onion
1/4 cup chopped green pepper
1/2 cup diced fully cooked ham
1/3 cup sliced fresh mushrooms
1/2 cup shredded Mexican cheese blend or cheddar cheese
2 large eggs
1/4 cup heavy whipping cream
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground mustard
1 plum tomato, sliced

Steps:

  • Place the hash brown patty in a greased 3-cup baking dish. Arrange onion and green pepper around patty. Sprinkle with ham, mushrooms and cheese. , In a small bowl, whisk the eggs, cream, salt, pepper and mustard; pour over cheese. Top with tomato. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 812 calories, FatContent 57g fat (31g saturated fat), CholesterolContent 594mg cholesterol, SodiumContent 2068mg sodium, CarbohydrateContent 34g carbohydrate (11g sugars, FiberContent 5g fiber), ProteinContent 42g protein.

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