Weekend eggs

I could eat breakfast for all three meals of the day.  It’s my favorite meal hands down.  Paired with a nice cup of coffee and some DVR’ed tv, there is nothing better to do on a Saturday.  This is what I do almost every Saturday morning.  Take an hour or two for myself, get out the BIG mug, and settle in to what I missed the previous five days.

About an hour into my DVR-a-thon, I get hungry.  And I want eggs.  M-F: it’s a homemade smoothie (recipe later) so I can stay full all morning and not snack at work.  Saturday = eggs. Or pancakes. Or something that’s delicious. And not a smoothie.

The other thing that fuels my eggs in individual servings craze: ramekins.  My sister gave me a set of 3.5 oz. ramekins for Christmas and I’ve been obsessed with them.  Ask PIC. Obsessed.  If I can put it in a ramekin and bake it, I do.  They’re great for cooking because they help with portion control, each one holds about a cup of food (unless filled over the brim). For Super Bowl Sunday, we made snack sized food and I used my ramekins to bake up some bacon shells and cheese.

Anyway, back to the eggs….

Substitutions/changes for lighter eggs:

  • turkey bacon
  • egg whites or different ratio of egg yolks vs. egg whites
  • low fat/fat free sour cream and cheese
  • veggies

You’ll need:

*Makes two ramekins*

Prep time: 10 min. Cook time: 20-30.

  • 4 eggs
  • 4 t. sour cream
  • pepper
  • 4 t. shredded cheese, your choice
  • two slices bacon
  • non-stick spray

Spray ramekins with non-stick spray.  Line with bacon slices.

In a bowl, scramble eggs, sour cream, pepper, and cheese.

Pour the mixture evenly between the two ramekins.  Top with more pepper if you like.

Place ramekins on a cookie sheet, or put them on before if you’re worried your hand won’t be steady when they’ve been filled.  Bake @ 350 degrees for 20-25 minutes or until the middle is soft but set. If you move the cookie sheet, the middle should jiggle a bit, but not be runny.  If you prefer firm eggs, cook them all the way through, closer to 30 minutes.

Remove from the oven when they’ve set to your taste.  Let them cool for at least two minutes because they will be HOT!!!!  Serve right in the ramekin with a side of fruit, toast, baked good, coffee, mimosa, or all by itself.  If you’d prefer to flip them out, you can, but they might not be as pretty looking.  No matter what you do, they are light, fluffy, a bit cheesy, and overall: delicious.  Perfect for weekend breakfast, brunch, breakfast in bed, five minutes when your kids are asleep, your other half is occupied, or for a fancy looking meal for company.



4 thoughts on “Weekend eggs

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  4. Pingback: Easter Brunch Breakfast Bake | Domesticated Academic

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