Low Stress Baked Eggs Recipes

LOW STRESS BAKED EGGS

Low Stress Baked Eggs image

The original recipe came from a set of photo-recipe cards and was called "Eggs Lorraine," which just HAPPENS to be my mom's name! We fell in love with 'em, and when I made them for my folks, I ended up giving them a set of ramekins so they could make 'em at home, too! COOL THING: pop 'em in the oven, then get dressed for the day. By the time you're ready, so are the eggies! NOTE: This recipe is for ONE serving, just repeat for each additional portion.

Provided by Debber

Categories One Dish Meal

Time 23m

Yield 1 ramekin, 1 serving(s)

Number Of Ingredients 6

Ingredients

butter, for the dish (do not substitute)
1/2 cup shredded sharp cheddar cheese (fluffy cup, not packed)
2 -3 eggs
2 tablespoons cream or 2 tablespoons half-and-half cream
2 slices bacon, pre-cooked (optional)
salt & pepper

Steps:

Preheat oven to 350; grease ramekin with butter.
Sprinkle HALF of the cheese on the bottom of the dish.
Add the eggs; break egg yolks with a knife but do NOT stir.
Drizzle milk over eggs (use 1 tablespoon PER egg; 2 T. for 2 eggs; 3 T. for 3 eggs).
Sprinkle with remaining cheese; add pre-cooked or semi-crunchy bacon if being used (or add right before serving).
Salt and pepper according to your tastes.
Bake for 20-25 minutes; eggs should be "set" but not "hard." Cheese will be bubbly.
Run a knife around the edge of the pan, slide onto dining plate.
NOTE: To serve a crowd, prepare in an 8x8 or 9x9 or 13x9 pan, laying cheese and eggs according to the number of diners being served. Add 1 T. milk per each eggie. Remember to break yolks.
PRE-PREPARATION: Great dish for serving overnight company. Prepare ahead, pop in the oven on timed-bake, and it will be ready when you get up! Even the MAID isn't THAT organized--but YOU are! :-).

Nutrition Facts : Calories 390.2, Fat 29.4, SaturatedFat 15.7, Cholesterol 435.6, Sodium 507.8, Carbohydrate 2.9, Sugar 0.7, Protein 27.6

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