Baked Eggs

Our chickens give us lots of eggs used to give us lots of eggs.  Then late Fall came and with it went happiness and joy.  I mean, if happiness and joy to you is warm weather and an abundance of goods from your poultry.  Because, dude, we feed those suckers a lot of feed.  We water them and clean their home and the very least they could do is drop an egg for us once a day, right?!

Photo Sep 08, 11 41 26 AM

But whatever, I’m totally off subject.  (being resentful of your animals is always being off subject)

Back when our chickens thought giving was cool, we had to come up with lots of recipes for our eggs.  There was also a (short) bit of time there when I thought I’d try to eat really healthy.  So baked eggs it was.


So you guys, let me just be very clear on something:  I am not a gourmet chef.  Nor do I pretend to be.  Danny is the really good cook in our house, so I promise that if I wanna give you guys a recipe that you can totally show off to guests — I’ll have Danny do it.  But egg cups?  You can’t really screw this up.

I usually start with a dozen eggs and scramble them up.  I always add a little milk.  Salt and pepper.  I’m a fan of controlling my own salt because I do NOT like a lot of salt.  I’m salt sensitive (I totally made that up as if it’s a condition.  It’s not.).  So basically, my food always tastes a tad bland which is why I’m not gourmet.

Preheat your oven to 350*.  Grab your muffin tin and spray with PAM a bit.  Fill each cup up about 3/4 of the way.  Done.  Bake for 10 ish minutes.

Okay, so that is if you’re super boring.

If you’re not, after you’ve scrambled your eggs, add your mix-ins.  I happen to love cheese, so that’s always an addition.  Here’s my egg cup:

egg, cheddar, mushrooms (I sauté them just a bit first), spinach (sauté with the mushrooms), sun dried tomatoes.

But add whatever you want, duh.

Caution:  if you’re adding a bunch of mix-ins, don’t add too much of each ingredient.  You want enough egg in there!!  The main ingredient is egg.

Bake for 10 minutes — although I’d check it at 8.

On a scale of 1-10 how vague was that entire recipe?

Good news….these keep fairly well in the fridge.  Wrap ’em up.  Put them in a ziploc.  Talk about an easy and healthy breakfast, eh?  <—- (Hey, Doug, I’m Canadian.)

Happy Tuesday!


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