This baked egg dish with red peppers, wilted greens and cheese is easy to assemble and make on a weekend morning. Bonus: it’s totally delicious!
When Thomas and I spent a night at the Cedar Spring Inn last December, we had the most delicious baked eggs for breakfast. The inn’s owner offered to share the recipe, and we’ve been itching to make them ever since! A few weekends ago we had all of the ingredients on hand and whipped these up for brunch. Talk about a Sunday morning treat!
I tinkered with the recipe just a bit to make it my own. The original had crumbled goat cheese, which was DIVINE, but we didn’t have that on hand, so we used a combo of mini cubes of goat gouda and shredded swiss cheese. I mean really, you can’t go wrong with any cheese here! Sprinkle what you have on top! : )
You’ll want to find a shallow tiny ramekin to use for this. I believe the shallower ones are made for crème brûlée or au gratins. I got mine from Crate and Barrel a few years ago. Grease them with a little butter on the bottom and sides.
Next, you’ll want to cook your veggies just a bit. I used fresh red peppers and a power greens mix, but any minced veggie and easy-to-wilt green like baby spinach would be perfect. I love that this recipe sneaks the veggies in!
Split the veggies between your two dishes and crack two eggs in each.
Next pour over 1 tablespoon of half and half (or a little milk for an even lighter option.)
Add salt and peppa!
And finally, your cheese.
Bake at 425 degrees for 15-18 minutes, depending on how well cooked you want your egg yolks to be.
Allow to cool just a bit so your dish isn’t too hot to the touch and so you don’t burn your mouth when you dig in!
Easy Baked Eggs with Red Pepper, Greens and Cheese
- 4 eggs
- 2 cups baby greens
- 1/4 cup chopped fresh red bell pepper
- 1/2 cup cheese of your choice such as crumbled goat, chopped gouda, or shredded swiss or pepperjack
- 2 tablespoons half and half
- 1 tablespoon butter
- Salt and pepper to taste
- Preheat oven to 425 degrees.
- Grease ramekin with butter and set aside.
- Melt remaining butter in a skillet and cook pepper and wilt greens for about five minutes.
- Split cooked veggies between dishes and crack two eggs in each dish.
- Pour a tablespoon of half and half over each.
- Add salt and pepper to taste.
- Top with cheese.
- Bake for 15-18 minutes, depending on how well cooked you want your yolks to be.
Brunch, brunch and away!