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
Ingredients
- 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
Instructions
- 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!
Charmaine Ng | Architecture & Lifestyle Blog says
January 19, 2018 at 7:02 amThe recipe looks delicious, Kath! I’ve actually never tried making baked eggs before, I didn’t find out they were a thing until I began reading blogs! 😀
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Christina @ montessoriishmom.com says
January 19, 2018 at 7:51 amThis looks amazing! I haven’t been this excited to try a new recipe in a long time 🙂
Mom says
January 19, 2018 at 8:12 amCould I make this in a casserole dish? Maybe a shallow one?
KathEats says
January 19, 2018 at 8:22 amYes, I would think so. Just make sure the depth is similar.
Mom says
January 19, 2018 at 8:13 amAnd perhaps double the recipe?
Kelly says
January 19, 2018 at 10:07 amThose look AMAZING, and pretty simple too! For all my cooking I can’t believe I’ve never made baked eggs, so thanks for the inspiration!
Kori says
January 19, 2018 at 10:11 amOh my word, these look incredible!! Egg-ceptional. I’m sorry, but I had to. 😉 We usually scramble our eggs unless we’re baking them over a tomato sauce, but I hadn’t thought to cook them like this over vegetables. Over-easy or over-medium would be divine. It’s going on our list of recipes to make next week! Also, your photos are beautiful!
KathEats says
January 19, 2018 at 10:15 amThank you!
Kelli @ Hungry Hobby says
January 19, 2018 at 10:23 amOMG this looks delicious this is going to my to try list! But first I need to get cute little individual serving bowls like that!
Tonya says
January 19, 2018 at 12:20 pmthis may be your best recipe!
Emily says
January 19, 2018 at 1:00 pmMust make! Wow this looks good! Ill definitely do the goat cheese
Amanda says
January 19, 2018 at 1:36 pmDo you know what size your ramekins are? I have some (I think they are 4oz) that I use to make Creme Brulee but I’m not sure that they would fit two eggs. I will have to give a try!
KathEats says
January 19, 2018 at 1:45 pmI am not sure of the exact ounces, but these are a little bigger than the typical ramekin I think. More like a creme brulee
Linda @ the Fitty says
January 19, 2018 at 3:57 pmDo you have a favourite type of cheese, Kath?
KathEats says
January 19, 2018 at 6:05 pmI love aged gouda, manchego, sharp cheddar, and goat cheese.
Linda @ the Fitty says
January 19, 2018 at 6:21 pmI’ve never tried manchego! And what’s the difference between havarti and gouda?
I suppose you like the strong cheeses? (from your selection of AGED gouda and SHARP cheddar?)
Mary says
January 20, 2018 at 2:15 pmCan’t wait to try this – looks excellent! Thanks for sharing 🙂
MeCooks says
January 21, 2018 at 3:53 pmLooks very tasty. Will be trying it at home.
http://www.mecooks.com
stacey doty says
January 22, 2018 at 9:40 amKath, I made this recipe yesterday morning and the hubby was completely in love…It was super easy to make and he said it was delicious ( I don’t eat eggs but if I did I would definitely dig in) I plan to WOW my adult kids when they come for breakfast (They are all foodies so I think this will impress) 🙂 Thank you for sharing this recipe with all of us…It is a WINNER!!!!!
KathEats says
January 22, 2018 at 11:39 amAwesome!!!
Kathleen says
January 22, 2018 at 4:38 pmMade this for lunch–delicious! I didn’t need as much butter as you called for, and yolks were firm after 16 minutes at my altitude. I’ll definitely make this again. Smoked cheddar ftw!
KathEats says
January 22, 2018 at 5:32 pmAwesome!!