CHEESY BAKED EGGS
This basically is eggs, on top of cheese, on top of cheese, on top of eggs making an interesting concoction of eggs, cheese, and flour. To add a little extra kick, add a small can of diced chiles or jalapenos into the mix. Serve with sour cream, salsa, and green taco sauce.
Provided by Hammertime
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 1h15m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with the melted butter.
- Whisk together the eggs, pepperjack cheese, cottage cheese, flour, and salt in a large bowl. Pour the mixture into the prepared baking dish.
- Bake in the preheated oven until eggs are completely set, about 1 hour.
Nutrition Facts : Calories 428.3 calories, Carbohydrate 10.1 g, Cholesterol 350.5 mg, Fat 29.7 g, Fiber 0.2 g, Protein 29.4 g, SaturatedFat 15 g, Sodium 1095.3 mg, Sugar 0.8 g
BAKED FRENCH EGGS
Steps:
- Preheat the oven to 425°F. Spritz each muffin cup with butter flavored cooking spray. Crack an egg into each cup.
- Drizzle each egg with 1-2 tsp of heavy cream. A drizzle of melted butter will work, too. Season with salt and freshly ground pepper to taste and sprinkle with 1 Tbsp of Parmesan cheese.
- Place the eggs into the oven and cook 7-8 minutes for soft, 9-10 minutes for semi-soft and 11-12 minutes for firm centers. Garnish with additional Parmesan cheese and serve immediately.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 1 g, Protein 13 g, Fat 13 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 194 mg, Sodium 355 mg, Sugar 1 g, Calories 179 kcal, UnsaturatedFat 5 g
OEUFS COCOTTE (BAKED EGGS)
Oeufs cocotte is a French way of baking eggs in a water bath in the oven - you can add other ingredients as well but ham and cheese is one of the easiest variations. Oeufs cocotte taste best served hot with toast or strips of bread to dip in the egg yolks.
Provided by chatoune
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 25m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Boil water in a kettle.
- Grease a small lidded casserole dish with olive oil. Distribute diced ham over the bottom and sprinkle with 1 tablespoon Gruyere cheese. Pour cream on top and season with a little pepper.
- Crack eggs into the casserole dish one at a time, making sure egg yolks remain intact. Sprinkle with remaining 1 tablespoon Gruyere cheese and fresh chives. Season with salt and pepper. Cover casserole dish and place into a roasting pan. Pour in enough boiling water so it reaches about halfway up the casserole dish.
- Bake in the preheated oven for 9 minutes with the lid on. Uncover and continue baking until the egg whites are just set but the yolks are still runny, 3 to 6 additional minutes.
Nutrition Facts : Calories 447.4 calories, Carbohydrate 2.1 g, Cholesterol 293.8 mg, Fat 42.2 g, Protein 15.8 g, SaturatedFat 19.7 g, Sodium 626.3 mg, Sugar 0.5 g
EASY CHEESY BAKED EGGS
This is an easy baked eggs recipe from my Grandpa Douglas' mother, Marguerite. We made this the other day and it was fabulous! This would be a 6 out of 5 if possible to rate it that.
Provided by Heather Rosdail
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 30m
Yield 10
Number Of Ingredients 6
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease an 8x8-inch pan.
- Cover the bottom of the prepared pan with 1/2 of the sharp Cheddar cheese.
- Mix together heavy cream, dry mustard, salt, and paprika in a bowl. Pour 1/2 of the mixture over the cheese in the prepared pan.
- Break eggs over the top, making sure not to break yolks. Cover with remaining cream mixture and top with remaining sharp Cheddar cheese.
- Bake in the preheated oven until eggs are set, about 20 minutes. Serve immediately.
Nutrition Facts : Calories 242.1 calories, Carbohydrate 2.6 g, Cholesterol 225.8 mg, Fat 19.4 g, Fiber 0.4 g, Protein 14.3 g, SaturatedFat 9 g, Sodium 446.5 mg, Sugar 0.5 g
FRENCH-STYLE BAKED EGGS & CHEESE
I was inspired by a recipe I saw in the hit game "Restaurant Empire", wondering why it got such a low rating when I thought the ingredients sounded awesome...so here's my adaptation of it! This is a great brunch/leisure breakfast dish, I make this on some weekends when I have time to cook a gourmet breakfast instead of rushing out the door with coffee and toast. (And I love to leave bits of egg on the stove to make some scrambled egg to eat before it gets baked.) If you want it to be thicker and fluffier for the scrambled egg element and to cut into pie-like wedges, use an 8" baking pan. If you want it to be flatter like a frittata, use a 10" baking pan.
Provided by the80srule
Categories Breakfast
Time 1h20m
Yield 1 casserole, 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Beat the eggs to a nice consistency with a fork, pour them in a skillet as if you're scrambling them but DO NOT FULLY SCRAMBLE.
- When the eggs have been half-way scrambled, pour them into a large mixing bowl.
- Add the cheddar cheese and scallions to bowl, beat them into the eggs.
- Add the flour and baking powder, carefully whisk. It should have a thicker and pastier consistency now.
- Add the ricotta cheese and slowly whisk.
- Grease an 8" or 10" round baking pan with olive oil cooking spray. (8" for thicker and fluffier mixture, 10" for flatter and crispier mixture.).
- Pour the mixture into the pan.
- Top with parsley flakes or better yet some fresh parsley, so it bakes on there.
- Bake at 350 for 30-50 minutes or until it browns a little on top. (Allow less time if you're making the 10" crispy version and more time for the 8" fluffy version.).
- Slice into wedges and serve, salt and pepper to taste. (PS- bake in some red pepper flakes and this makes an AWESOME hangover remedy.).
Nutrition Facts : Calories 464.7, Fat 31.8, SaturatedFat 17, Cholesterol 497.8, Sodium 522.2, Carbohydrate 12.4, Fiber 0.4, Sugar 1.2, Protein 31.1
FRENCH EGGS
This is a decadent way to serve eggs for a special brunch or late supper. Can be cooked in egg coddlers or small ramekins. Any type of pate can be used for the foie gras.
Provided by KelBel
Categories Brunch
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Lightly butter four 4-ounce ramekins or egg coddlers. Cut each piece of fois gras pate into 4 cubes. Divide cubes among prepared dishes.
- Crack 1 egg into each dish, keeping yolks whole. Sprinkle with salt and pepper. Drizzle 1 tablespoon cream over each egg.
- Sprinkle each with 1/2 tsp tarragon and parsley.
- Cover each dish tightly with foil.
- Fill large skillet with water to depth of 1/2 inch. Bring to simmer over medium heat. Add ramekins.
- Cook until egg whites are firm and yolks are still runny, about 8 minutes. Remove ramekins from water; remove foil and wipe ramekins dry.
- Drizzle 1 teaspoon of truffle oil on each egg. Serve with buttered toast.
Nutrition Facts : Calories 780.6, Fat 70.9, SaturatedFat 26.4, Cholesterol 634.4, Sodium 944.3, Carbohydrate 7.9, Fiber 0.2, Sugar 0.8, Protein 26.6
BACON, EGG, AND CHEESE BAKED FRENCH TOAST
Is this the ultimate brunch centerpiece? We think so! It's a flavor cross of the world's best breakfast sandwich and a classic egg-and-cheese strata-and you can prep it up to a day in advance. Next morning, slide the whole shebang into the oven and watch it puff up dramatically into a sliceable feast.
Provided by Sarah Carey
Time 6h15m
Yield Serves 8 to 12
Number Of Ingredients 9
Steps:
- Spread bread on a rimmed baking sheet and let dry out, 4 to 6 hours. Preheat oven to 375°F. Toss tomatoes with oil; season with salt and pepper. Spread on one side of a parchment-lined 12 1/2-by-9 1/2-inch rimmed baking sheet (quarter sheet pan). On other side, arrange bacon in as close to a single layer as possible (it's okay if slices overlap slightly).
- Roast until tomatoes are wrinkled and beginning to soften and bacon is about three-quarters cooked, 20 to 25 minutes. Remove from oven; transfer tomatoes and bacon to a plate. Discard fat and remove parchment. Wash sheet, then brush with oil or butter.
- In a bowl, whisk together eggs, milk, 1 teaspoon salt, and 1/2 teaspoon pepper. Dip bread slices one at a time in egg mixture, turning to coat, then arrange on sheet in shingled, overlapping layers (we arranged ours in three rows of four).
- Pour remaining egg mixture evenly over top (it will pool on top and sink through to bottom, but will be absorbed as it sits). Sprinkle with parsley and cheese, then top with bacon and tomatoes. Refrigerate, covered, at least 1 hour and up to 24 hours.
- Preheat oven to 375°F. Bake French toast, uncovered, 15 minutes, then reduce temperature to 350° and continue baking until puffed and cooked through, 20 to 25 minutes more. Let cool slightly before serving.
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