Baked Herbed Eggs

Summary

Yield
Servings
Source

White Cedar Inn

Prep time45 minutes
Recipe Typeseggs

Description

Easily adaptable from 1 to a dozen

Ingredients

4slicandian bacon (or ham)
3 eggs (large)
1tmustard (dijon or other 'spicy' mustard)
1⁄4cplain yogurt (full fat makes it fluffier, but low fat works)
3⁄4cgrated cheese (cheddar or similar)
2teach of whatever 2 or more herbs you have on hand, chopped
3 green onions, chopped (chop green tops for garnish)
4 sprigs of herbs for garnish

Instructions

 

Preheat oven to 375, generously grease a muffin pan for whatever number of eggs you'll be making. The remaining muffin cups should be filled 3/4 with water for even baking. If you are using the ham or Canadian bacon, put that in first and push to the bottom of the muffin pan. Beat eggs, mustard and yogurt together then add half of the cheese and half of the herbs and green onions and stir. Pour the mixture equally into the muffin pan. (We us a slightly larger size muffin pan, usually called a 'Texas' muffin pan around here.)

Sprinkle the rest of the cheese and herbs on top, reserving the sprigs and the tops of the green onion tops for garnish.

Bake for 25-30 minutes. They will be ginormous, but will flatten quickly so be sure the rest of the breakfast, toast or what have you is almost done and the garnishes are already on the plate and you're ready to deliver. It takes a little care to get them out, so run a butter knife around the edge of the muffin pan to loosen.

Notes

Caveat: fill muffin tins or ramekins about 3/4 full. PUT A BAKING SHEET UNDERNEATH...they overflow...oops.

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10/18/2008

I think I am going to try this in Mini bundt pans as they are like a really large muffin - anyone know if I can make this the night before and pour into the pans and bake in the morning?

YellowSocks's picture
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agoodman1963 wrote:

I think I am going to try this in Mini bundt pans as they are like a really large muffin - anyone know if I can make this the night before and pour into the pans and bake in the morning?

I don't know about the night before, but be sure you grease your pans really well.

I do something similar with phyllo dough and if any egg seeps through it really sticks.

=)
Kk.

Proud Texan's picture
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DW wants to know if anyone has tried this recipe yet.  If so,  what 2 herbs would you recommend?

Morticia's picture
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Proud Texan wrote:

DW wants to know if anyone has tried this recipe yet.  If so,  what 2 herbs would you recommend?

We generally use chives and parsley.

Cathy's picture
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06/18/2008

We serve individual quiche in ramekins ... crustless  (I know some people say crust is a must ... but I like crustless)

JunieBJones (JBJ)'s picture
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Cathy wrote:

We serve individual quiche in ramekins ... crustless  (I know some people say crust is a must ... but I like crustless)

Is a quiche still a quiche without a crust? Just wondering.

I pie frozen pie crusts and if they are not fresh the crusts explode anyway and become crustless quiches.

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happyjacks wrote:

I serve the ramekin on a breakfast plate with a paper doily under to keep it from sliding. Alongside it, also on the plate, I might serve parsley potatoes or sliced tomatoes or some kind of breakfast meat, plus toast or a scone.

You serve meat in addition to the ham already in the dish?

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Proud Texan wrote:

happyjacks wrote:

I serve the ramekin on a breakfast plate with a paper doily under to keep it from sliding. Alongside it, also on the plate, I might serve parsley potatoes or sliced tomatoes or some kind of breakfast meat, plus toast or a scone.

You serve meat in addition to the ham already in the dish?

I don't put ham or any kind of meat in the egg dish. When I serve meat, it's on the side.

YellowSocks's picture
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eggs florentine

=)
Kk.

Proud Texan's picture
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I'm guessing you are all talking about the small 4" ramekins.

What do you usually serve with this since it does contain both meat and egg?   I'm concerned as much about quantity as presentation.  If done in a muffin tin, do you serve more than one to each guest? As one of the male minority here, to me it doesn't sound like a lot of food. 

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I use mid-size ramekins for egg dishes. 4.25" diam x 2" high, about 8 oz I think.

I serve the ramekin on a breakfast plate with a paper doily under to keep it from sliding. Alongside it, also on the plate, I might serve parsley potatoes or sliced tomatoes or some kind of breakfast meat, plus toast or a scone.

When I make them in muffin tins, I use the texas muffin size. Each muffin cup holds 1.5 to 2 eggs plus cheese & veggies, so just one per person since I'm serving sides as well.

Redbirds's picture
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07/26/2008

I'm going to try this recipe, which sounds delicious!  I have a similar recipe which calls for tossing the cheese with 2-3 T. flour.  This prevents the egg dish from falling.  It works!  Although, my egg recipe is baked in a 9x13 dish.  You might try the flour in the cheese to see if it helps keep the muffins puffy.

egoodell's picture
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 Would they still fall if you put them in a warming drawer?

RIki

gillumhouse's picture
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05/22/2008

They will fall if left in the oven too long. If the oven is turned oof to "hold" it, even without opening the oven, it will fall - quickly.

Morticia's picture
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Think souffle...it's the change in the temp when you open the oven door. Jostling them around doesn't help either. BUT, if you were going to do the ramekins and everything else was plated I think you could get an egg dish to the table still puffed up.

muirford's picture
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05/22/2008

all of my puffy egg dishes fall relatively quickly once they're out of the oven, even in a warming drawer. 

YellowSocks's picture
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egoodell wrote:

 Would they still fall if you put them in a warming drawer?

RIki

I think yes.

=)
Kk.

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05/30/2008

I do similar eggs. Sometimes in the texas muffin tins, sometimes in ramekins. I use a silicone spatula to get them out of the muffin tins, no problem. I usually leave them in the ramekins for service. If you want to get them out of the ramekins, preheat the ramekins (with butter, until the butter melts then brush or swirl it up the sides) before putting the eggs in.

Also, I often use cottage cheese in place of the yogurt.

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06/15/2008

I make this and use sour cream. They puff up so pretty. I serve them in ramekins. I use this so often for two and it is easy clean up. I line the pan I bake them in with foil then just have to throw away the foil not much clean up. They must be served right out of the oven or they will fall. This is my very favorite thing to serve because most people have not had them and it make a nice presentaion.   I use ham then I have  meat and eggs in one dish. Easy easy easy!!!!!

I wish I had other things to make in the ramekins. Any ideas out there?

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10/18/2008

I use heart shaped ramekins for this:

"French Toast Souffle" For 2 persons Can prepare the night before 2 oven proof ramekins, buttered Cut the crusts off 4-5 slices of white (day old pref) bread and cut into cubesPack the bread cubes into the ramekins Beat 4 eggs with 1/3 cup milk, 1 teaspoon baking powder, 1 teaspoon vanilla essence, 2 tablespoons of sugar Pour egg mixture over bread cubes to cover completely. Cover ramekins and extra egg mixture and place in fridge overnight Next morning, cover with remaining egg mixture to cover completelyBake at 450 for 25-30 mins  Remove from oven, sprinkle with powdered sugar.   I also serve directly on the plate with some sausage beside. I don't remove from ramekins.  Seve with warm syrup and a cinnamon/sugar mix

 

gillumhouse's picture
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05/22/2008

That is basically bread pudding. I serve mine with chopped peaches in it and vanilla yogurt for over it. Big hit with guests.

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08/07/2008

I make Shirred Eggs in ramekins.  They are pretty good.

Morticia's picture
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05/22/2008

sandynn wrote:

I make this and use sour cream. They puff up so pretty. I serve them in ramekins. I use this so often for two and it is easy clean up. I line the pan I bake them in with foil then just have to throw away the foil not much clean up. They must be served right out of the oven or they will fall. This is my very favorite thing to serve because most people have not had them and it make a nice presentaion.   I use ham then I have  meat and eggs in one dish. Easy easy easy!!!!!

I wish I had other things to make in the ramekins. Any ideas out there?

Fruit cobblers.

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05/22/2008

When I did these baked eggs, I just do them in the individual white ceramic ramekins..and don't remove them. Just serve the entire ramekin on a plate with other stuff beside it. Don't want to mess with trying to get it out of the pans.Sad

JeannineIrish's picture
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06/15/2008

Great idea of serving them in the ramekin.  I found that with my other recipe for baked herb eggs that a ramekin works better than a muffin tin unless you have a muffin tin that you only use for eggs plus the eggs come out easier from the ramekin.

Morticia's picture
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05/22/2008

We don't have ramekins, which would make it easier!

Edited to add that I suggested the ramekins to hubs and he declined saying he didn't want to clean all of those individual cups. Insides and outsides.

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05/30/2008

I soak mine and then they go in the dishwasher.  Come out squeaky clean. Easy peasy

Morticia's picture
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05/22/2008

In the recipe ingredients section I put 4-8 sprigs of herbs, but the -8 got cut out. Just use as much garnish as you want.

mjsgeorgia's picture
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09/23/2008

Thanks!  I'm definitely going to try this!

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