- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 5 tablespoons butter, divided
- 6 Eggland's Best Eggs
- 1 cup dry bread crumbs
- 1/4 teaspoon salt
- Pepper to taste
- In a small saucepan, saute onion and green pepper in 3 tablespoons butter until tender. Transfer to a greased 8-in. square baking dish. Break eggs over the onion mixture. Melt remaining butter; toss with bread crumbs, salt and pepper. Sprinkle over eggs. Place dish in a large baking pan; pour boiling water into larger pan to a depth of 1 in. Bake, uncovered, at 375° for 12-15 minutes or until the eggs are firm. Yield: 4-6 servings.
Reviews for Savory Baked Eggs
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Really easy. I left the salt out completely which dropped the sodium a lot. We aren't fans of baked eggs as "whole eggs" so I did beat them before I poured them over the veggies. I baked 20 minutes with the whole eggs I had beaten but only 15 min. when I tired it with Eggbeaters. Works great with Eggbeaters too if you need less cholesterol.