Baked Eggs

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I LIKE BAKED EGGS AND I CANNOT LIE

Can we all just agree that cute food tastes better? There’s something about these sweet like baked eggs with their happy yellow yolks that just makes me smile! I love that they can be customized to whatever your mood is, and work with whatever you have on hand. Bonus- they’re a hit with a brunch crowd!

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  • 1 Dozen Large Eggs
  • 6 stalks asparagus, chopped into thin rounds
  • 1/2 sweet onion, diced
  • 1 garlic clove, diced
  • 2Tbsp Salsa or pico de gallo
  • pinch of salt and pepper
  1. Preheat oven to 350 degrees
  2. Spray silicone baking mold (try this one or this one) with coconut oil spray, and place on a metal cookie sheet for stability
  3. Dice all veggies, mix together in a bowl with salsa, and 1-2TBSP to each muffin tin (ormini loaf pan)
  4. Crack 1 egg into each tin. Tamp the pan 2-3 times to ensure there are no air pockets 
  5. Cook at 350 for 20-25 minutes, until the yolk is set. 
  6. Let cool 5 minutes before serving, or cool completely before storing for meal prep.

**These can be served warm, at room temperature. To reheat microwave for 30 seconds, covered with a damp paper towel.

**Serve with salad, avocado toast, or on their own! 2 eggs per serving