Baked Egg Cups
Are you looking for a really yummy, quick and easy breakfast dish? Well, keep reading, because these individual Baked Egg Cups are so good, you will wonder why you haven't been making them all along.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 large eggs
- 1 cup grape tomatoes (halved)
- 1 cup shredded Monterey jack (or mozzarella cheese)
- 4-6 fresh basil leaves (cut in thin strips)
- 2 tsp heavy cream (or milk)
- salt and pepper (to taste)
- 2 slices bacon (cooked and crumbled)
- 2 Tbsp melted butter
Instructions
- 1
Preheat your oven to 350 degrees.
- 2
Generously grease the ramekins with the melted butter and add a few sliced cherry tomatoes, about 1 Tbsp shredded Monterey jack cheese and a few strips of basil.
- 3
Add an egg to each ramekin and top with 1/2 tsp of cream or milk. Add a little more cheese to the top and season with salt and pepper.
- 4
Bake for 8-10 minutes or until the yolks are how you like them.
- 5
Turn your oven heat to broil and broil the eggs 4-5 minutes or until the cheese is melted and the eggs are set.
- 6
Remove from the oven and top with crumbled bacon and fresh basil.
- 7
Serve immediately.