So beautiful and delectable, baked eggs belie how incredibly easy they are to make! There’s really nothing to it … simply layer an assortment of veggies and a pastured egg or two into a ramekin and top with a splash of your favorite milk; then bake and enjoy! Super simple and oh-so savory! Definitely a delicious way to start the day!
How to Make Savory Baked Eggs
1. I like to use kale or Swiss chard as my base layer, but spinach is a nice option as well. Simply, dice a handful of yellow onion and add it to a preheated pan with some butter. Sauté the onions over medium heat, until they begin to soften. Then, toss in one large bunch of chopped kale or Swiss Chard (leaves only) or about 6oz. of baby spinach leaves. Cover the pan and lower the heat. Allow to steam, stirring occasionally until just tender. Uncover and remove from heat.
2. Next, dice some yellow or red pepper and halve some grape or cherry tomatoes. (Of course, you can dice up any veggies that you prefer.) And if you have some leftover precooked nitrate-free bacon or turkey breakfast sausage, by all means dice up some of that as well!
3. Grease 4-5 ramekins with butter or coconut oil. Then begin to layer the ramekins as follows: Place precooked bacon or sausage on the bottom of the ramekins, followed by the greens. Crack a pastured egg or two into each of the ramekins and top with the remaining veggies. Finally, add a splash of your favorite milk. (I use about a teaspoon of milk per ramekin.)
4. Bake at 350 degrees for approximately 15-20 minutes, just until whites are set, but yolks are still runny enough for dipping with your favorite gluten-free or grain-free toast! (Garlic toast is one of our favorite sides with this savory dish.) YUM!
Would LOVE to know how you make your garlic toast, or any bread for that matter! Thanks
Hi, Jaci! I wish I could claim that I was making totally awesome made-from-scratch bread myself at home, but I’m not right now. It’s one of those balance things – I could be in the kitchen all day if I didn’t discipline myself to make sure everything else is being attended to 🙂 So, right now, I am getting a nice GF bread from a local bakery. That I slice and freeze (since it’s fresh baked daily, it doesn’t last long on the counter. However, this summer, I am hoping to have some extra time to start experimenting with bread making. I have a wonderful friend, Wardeh at GNOWFGLINS (just pointed you to her for cultured cream cheese lessons) and she is an expert in sourdough bread. So if that’s something you’re interested in, I’d definitely check out her resources. To make the garlic toast, I simply slice the bread and spread some pastured butter on it with a little garlic powder, sea salt and dried parsley, then toast for a few minutes. It’s quite delicious with these savory eggs. Lots of blessings, Kelly 🙂
This looks delicious. Just added it to my menu plan for the week. Yum.
Thanks!
Thanks, Stacy! Appreciate you taking the time to leave a kind note! So fun getting to know you better! Lots of blessings, Kelly 🙂
I love waking to your emails! Your interesting creations always inspire 🙂 Will have to try these!
That is SO sweet, Mandi! Thank you for being so encouraging! I am happy to hear these ideas inspire you! Appreciate you taking the time to leave a kind note! Blessings, Kelly 🙂
Those look delish! We love baked eggs…but I have to break my yellow and let it cook because runny eggs make me runny away. LOL
LOL, Stacy! I truly appreciate you stopping by to say hi and share a little humor! Blessings to you, sweet friend! 🙂 Kelly
Is there any way that the recipes are printable? I hate to print the whole page or have to cut and paste all the elements.
Hi, Susan. Most of my recipes are formatted to be easily printed by using the “print” button in the upper right corner, such as this recipe for example:
http://thenourishinghome.com/2012/03/good-morning-breakfast-burrito/
Sometimes when I do a more narrative style description for recipes that aren’t really a recipe but more of a how-to (such as this Savory Baked Eggs post, then I don’t have a print button since I didn’t put it in the recipe plugin format. Apologies for that.
If you’re on a Mac, you can do a screen shot and print. Perhaps you can do this on a PC too – not sure, since I’m on a Mac. It’s a nice feature because it’s much easier than copying and pasting, which of course you’re welcome to do. As long as this is for personal use, there is no copyright issue with moving the content to a Word doc and printing or storing on your computer for personal use.
As I mentioned, you’ll find the vast majority of recipes on this site are formatted with the print button. This happens to be one of the exceptions. Hope you enjoy this – baked eggs is one of our favorites. I just use whatever leftover veggies I have on hand. Nearly everything works well to create a savory dish. Blessings, Kelly 🙂
Hi Kelly! Is it possible to beat the egg and then pour on top of other ingredients and then bake. Not sure my boys would eat this otherwise. I’d like to try though! Thanks!
I don’t see why not. That’s a great idea! 🙂