Midyear and Baked Eggs Breakfast

Here we are at the end of June and midway through the year!  It's been a fast ride thus far, but good.  This past week sped by with doctors (getting established in a new area), car service, thunderstorms, and a few errands accomplished amid our daily chores.  With no other stories to report, here's a good recipe for breakfast eggs you might try from my B&B ownership days.

Baked Eggs Breakfast:

Gather/measure out the following ingredients into separate small dishes, or measuring cups and spoons:

5 eggs, 1/4 cup all purpose flour, 1/2 teaspoon baking powder, 1/8 teaspoon salt, 1/4 cup butter (melted), 1 cup cottage cheese, an 8 ounce package of Italian blend shredded cheese,  and your choice of either 1 finely chopped red pepper, or 1/4 cup cooked sausage pieces, or 1/4 cup crispy cooked bacon pieces, or your choice of any combination of those three for a total amount of 1/4 cup.

Spray six small ramekins, or a six hole muffin pan, with a vegetable oil spray (like PAM).  With a small handheld mixer, beat the eggs in a medium sized bowl until light and fluffy.  Add flour, baking powder, and salt to eggs and beat again until smooth (don't over do this part though), then stir in gently the melted butter, cottage cheese, Italian blend shredded cheese (retaining a 1/2 cup for garnishing the top of the eggs later), and a 1/4 cup of either red pepper, sausage, or bacon-whichever you are using to flavor the egg dish.  Remember, you can also use any combination of those three ingredients if desired, just add an amount that equals 1/4 cup in total.

Divide the mixture evenly into the six ramekins or the muffin pan.  Bake at 400 degrees for 15 minutes.  Reduce the oven heat to 350 degrees and bake for 15 minutes longer.  The eggs will rise in the ramekins or muffin tins as they cook.  Top each with a tablespoon portion of the remaining Italian cheese and bake for another 5 minutes, or until golden brown.  This works in a conventional oven, as well as an air fryer oven if it has temperature controls as pictured above.  

Loosen the edge of the baked egg with a small spatula, and lift the baked egg out and onto a serving plate if using a muffin tin.  If serving the baked eggs in the ramekin, place the ramekin on a plate taking care to use an oven mitt as the ramekins will be very hot to the touch.  Add sides of some fresh fruit and an English muffin for a completed meal. Remaining servings may be refrigerated, then reheated in a microwave on high for a minute or two over the next couple of days and will again taste great.  

If you have any questions, feel free to ask.  Happy to help.  Enjoy and cheers!