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!