Baked Eggs with Cherry Tomatoes, Prosciutto & Ricotta Salata
Need help feeding a crowd this weekend for brunch? Here’s one of our most favorite (and fast) brunch recipes that be put together while you enjoy your morning coffee and family.
RECIPE: EASY BAKED EGGS FOR A CROWD
2-3 Tablespoon chopped vegetables
A Splash of Cream, Half & Half or Tomato Sauce(About 2-3 Tablespoons for your analytical types)
A Pinch of Fresh Chopped Herbs
1 Tablespoon Shredded or Grated Cheese, Optional
1 oz. Cooked Breakfast Sausage, Crumbled Bacon or Pieces of Prosciutto, optional
A Piece of your favorite Sliced Bread, Toasted
Makes 1 Serving
Preheat oven to 350 degrees F. In a oven safe ramekin, spray with non-stick spray or grease with butter or olive oil. Crack in your eggs and add in your vegetables and meat if using. Top with cream, half & half, or tomato sauce and sprinkle with shredded or grated cheese. Bake for 20-25 minutes or until desired doneness. (We like our eggs runny.) Top with a bit of salt & pepper and fresh herbs. Serve with toast.
Pictured: Baked Eggs with Cherry Tomatoes, Prosciutto, Ricotta Salata & Lemon-Thyme