Easter breakfast is typically a great meal to enjoy with family. If you have many people to serve, and want to try something a bit different from the typical breakfast casserole–why not try baked eggs?
This is such an easy recipe and can even be adapted to personal preferences. Each person could have their own taste profile. The eggs bake in cocottes, which is a French term for single individual baking dish, most often with two handles. Each of these cast iron dishes have lids. Many different companies make them. It would also be easy to substitute ramekins with foil over the tops. I place my dishes on a smaller sheet pan to easily transfer them in and out of the oven. If you have many people to serve, all the eggs are done at one time and no one has to wait. The cocottes can even be assembled in advance and just put into the oven when it is time to prepare the breakfast.
To make the baked eggs: Preheat the oven to 325 degrees. Decide if chopped bacon, ham or sausage would like to be used. Crumble those cooked items into the bottom of the dish. Add 1 tablespoon cream. Next break two eggs into each dish. Season with salt, pepper, parsley flakes to taste. Add if desired, 1-2 tablespoons of a cheese. I chose cheddar, but Swiss or white cheddar could also be used. Cover.
Bake for 15 minutes and then remove the cover and bake at least 5 more minutes until eggs are perfectly done. Sprinkle with parsley flakes, green onion, or chives for garnish.
Serve with shredded hash browns, fruit, toast, or muffins.
angel food garden 