Individual Egg Bakes Recipe

1
Publisher Photo

Individual Egg Bakes Recipe

Read Reviews
1
Publisher Photo
Don't sell this simple but delicious recipe short. It's been a hit with my friends and family for years. I plan to make a few extra each time because no one can seem to eat enough of them!
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 8 Jones Dairy Farm Dry-Aged Bacon strips
  • 1 cup ketchup, chili-pepper ketchup or salsa
  • 8 eggs
  • Salt and pepper to taste
  • Chopped fresh parsley, optional

Directions

Partially cook bacon in microwave or oven until about halfway done (do not overcook); drain. Spray eight 10-oz. custard cups with cooking spray. Line each cup with one bacon strip. Spoon 2 tablespoons ketchup or salsa on top of bacon. Break one egg into each cup; season with salt and pepper. Place cups on a baking sheet.
Bake, uncovered, at 375° for 18-20 minutes or until eggs reach desired doneness. Let stand 2 minutes. Run a knife around edge of cups; slip eggs out of cups onto a serving platter.
Spoon sauce from the custard cups over eggs. Garnish with parsley if desired. Yield: 8 servings.
Originally published as Individual Egg Bakes in Cookin' Up Country Breakfasts Cookbook 1994, p18

Nutritional Facts

1 each: 232 calories, 18g fat (6g saturated fat), 228mg cholesterol, 584mg sodium, 9g carbohydrate (4g sugars, 0 fiber), 9g protein.

  • 8 Jones Dairy Farm Dry-Aged Bacon strips
  • 1 cup ketchup, chili-pepper ketchup or salsa
  • 8 eggs
  • Salt and pepper to taste
  • Chopped fresh parsley, optional
  1. Partially cook bacon in microwave or oven until about halfway done (do not overcook); drain. Spray eight 10-oz. custard cups with cooking spray. Line each cup with one bacon strip. Spoon 2 tablespoons ketchup or salsa on top of bacon. Break one egg into each cup; season with salt and pepper. Place cups on a baking sheet.
  2. Bake, uncovered, at 375° for 18-20 minutes or until eggs reach desired doneness. Let stand 2 minutes. Run a knife around edge of cups; slip eggs out of cups onto a serving platter.
  3. Spoon sauce from the custard cups over eggs. Garnish with parsley if desired. Yield: 8 servings.
Originally published as Individual Egg Bakes in Cookin' Up Country Breakfasts Cookbook 1994, p18

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1mhoward User ID: 6764555 18249
Reviewed Aug. 14, 2012

"This sounds interesting. Could you use a cupcake pan if you are making it for a bunch of people? I'll have to try it at home."

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