MUFFIN TIN BAKED EGGS
Provided by Trisha Yearwood
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- For the baked eggs: Preheat the oven to 350 degrees F. Spray a 6-cup muffin tin generously with cooking spray.
- Toss the kale, Cheddar, red peppers and scallions together in a bowl with a large pinch of salt and a few grinds of pepper. Divide the mixture evenly among the muffin cups, pressing down lightly to compact. Crack an egg into a small bowl and then slide it into one of the cups; repeat with the remaining eggs. Sprinkle lightly with salt and pepper.
- Bake until the egg whites are just set but the yolks are still a little runny, about 15 minutes.
- For the hollandaise: Meanwhile, in a small saucepan, melt the butter over low heat.
- Add the lemon juice, paprika, egg yolks and a pinch of salt to a blender and blend on medium-high speed until the yolks lighten in color, 20 to 30 seconds. Lower the blender speed and slowly drizzle in the melted butter. Continue to blend on low until fully incorporated. For thinner hollandaise, drizzle in water 1 tablespoon at a time. Season with salt to taste.
- Serve the baked eggs warm with the hollandaise.
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Lynett Mbuve
[email protected]Not a fan of this recipe. The eggs were bland and the vegetables were mushy.
Santosh Bohara
[email protected]I found that the vegetables didn't cook evenly in the muffin tins. I think it would be better to cook them in a skillet first.
Abdul Rahim Gaho
[email protected]The eggs were a bit overcooked for my taste.
Francina Francis
[email protected]This recipe is a good starting point, but I found that I needed to adjust the cooking time and temperature to get the eggs cooked to my liking.
Muniiro Abdi aziiz
[email protected]Good basic recipe. I added some salt and pepper to taste.
Gladys Dankwa
[email protected]5 stars!
Martina Janeva
[email protected]I've even made these baked eggs in advance and reheated them in the microwave. They're still just as delicious!
Najaxiina Mahamed
[email protected]These baked eggs are a fun and easy way to get kids to eat their vegetables.
Inam Marwat
[email protected]I love that this recipe is so versatile. You can add any vegetables or cheese that you like. I also like to experiment with different herbs and spices.
chastity teofilo
[email protected]Perfect for meal prep! I make a batch of these on the weekend and then enjoy them for breakfast or lunch throughout the week.
Patrick Olausson
[email protected]These baked eggs are a great way to use up leftover vegetables. I especially like to add spinach, tomatoes, and mushrooms.
Elliott Koltun
[email protected]Great for a quick and easy breakfast or brunch.
Kishan Dahal
[email protected]I've made this recipe several times and it's always a hit. The eggs are cooked perfectly and the vegetables add a nice flavor and texture.
brickyard pro vr
[email protected]Easy and delicious!