It’s so nice to sleep late once in a while…but, no matter what time I get up, the boys still want food. Duh!  I’ve been wanting to try baked eggs for a while and today was the perfect time.  Everything turned out great and it was really, really easy.

  • Heat oven to 350 degrees.
  • Lightly coat muffin tins with non-stick spray or butter.
  • Crack eggs into tins and sprinkle with salt and pepper.
  • Bake for 15 minutes.
I left some eggs plain and topped some with shredded Parmesan cheese and served them on biscuits with bacon crumbles.
The great thing about this breakfast is that everyone can have their eggs the way they want them.  For me, a little sauteed onion and mushroom mix is the ticket, Big Sweetie wants bacon and cheese and then I had a request for just egg and cheese.
The last big benefit of baked eggs is that you can make a tin full and store them in the fridge for a quick, fix breakfast.  To reheat, I used the oven verses the microwave so the eggs don’t get rubbery.  So, I think this coming Sunday I’ll make a tin of “custom baked eggs”, make sure I’ve got English muffins in the pantry and I’ll be set for a few easy mornings of getting my family out the door.  Really?….who am I kidding, there’s always something that happens BUT at least I’ve got a plan and I’m sticking to it!
If you’ve got a great plan for weekday breakfasts, leave me a comment…it’s fun to share and we need all the help we can get!  Have a GREAT weekend!

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