Baked Breakfast Egg Cups

baked egg cups

It’s Ramekin Week, so that means that we are making all kinds of delectable treats, sweets, and savory wonders in these adorable little ceramic containers, baked in the oven.  Today are these satisfying savory breakfast cups.

Egg cups are one of the simplest and most elegant ramekin concoctions I have been able to come up with.  And the best part is that you can add in any leftover potatoes, pastas, herbs, or cheeses that you have around.  Use up your leftovers, and get a warm savory breakfast!

In the summertime, I like to put a slice of tomato on the bottom of the ramekin, sprinkled with salt and pepper.  It’s like a little makeshift crust for the egg cup.  And I also like to add roasted potatoes either on top of the tomato or by themselves in place of the tomato.  It’s up to you!

Equipment Needed:

Baked Egg Cups

2 tablespoons butter
6 eggs, whisked together
grated cheese, parmesan and cheddar
4 slices tomato
leftover roasted potatoes
salt and pepper to taste

  1. Preheat oven to 375 degrees.  Line the jelly roll pan with parchment paper.  Butter the ramekins generously and place onto the jelly roll pan, evenly spaced.  Set aside.
  2. Grate cheese into the whisked eggs, and season with salt and pepper to taste.  Set aside.  
  3. Put one piece of sliced tomato into the bottom of each ramekin.  Sprinkle with salt and pepper.  Add potatoes, if desired.  Divide the egg and cheese mixture evenly amongst the four ramekins.  Sprinkle with additional parmesan cheese and salt and pepper, if desired.  egg cup collage
  4. Bake for 15-18 minutes, or until the eggs are set, puffed, and slightly golden.  Serve immediately and eat with a spoon!
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Comments

  1. alexandra says:

    could this be made in a muffin pan?? tks!

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