Baked eggs are a delicious breakfast that is packed with protein and sufficient fat to hold kids until lunch.
You might have a special cup or dish for baking eggs, but make sure it’s oven-proof. We use clean coffee mugs.
You will need:
coffee mug or other oven-proof cup for cooking
cheddar cheese or any cheese of your choice, grated
(you can use two different cheeses, if you like)
salt and pepper to taste
Preheat your oven to 425 degrees F.
Spray the inside of a coffee mug with Pam or other cooking spray. You can also wipe it with Canola oil or Grapeseed oil, etc.
Sprinkle a little cheese on the bottom of the mug. Crack the first egg into the mug. Sprinkle more cheese on top. Crack the second egg into the mug. Sprinkle more cheese into the mug and some salt and pepper to taste.
Place the mug on a cookie sheet or other metal tray and put it in the oven.
Bake for 20 minutes at 425 degrees. You can do many mugs of baked eggs at the same time and on the same try if the mugs fit.
The egg is done when the top is no longer transparent or translucent and the contents don’t wiggle when the mug is shaken lightly. When they’re done, remove the tray and mug with a pot holder and place on top of the stove for 5 minutes to cool a bit before serving it to kids.
Eat it with a spoon out of the mug or decant them onto a plate. Enjoy! You can vary the type of cheese you use for a slightly different taste.
Serve with toast, jam, or a small cup of yogurt, and sliced fresh fruit in season.
For cleanup, fill the mug with water and soak for 10 minutes before trying to remove the food stuck to the sides. Soaking makes cleanup very easy.