Baked Dilled Eggs with Cheddar and Bacon

Friday morning on my way out of the door to go to work I noticed water pooling on the floor in front of our refrigerator. We knew there were things starting to go bad with it, we had even already gone and looked at refrigerators to be ready for when it does bite the dust, but I just wasn’t expecting it so quickly. It was older; it came with the house when we bought it, the instillation man told us it was an early 90’s model, what a trooper right? About 20 years old. I was sad to see it go but at the same time glad to see it go because now we have a new refrigerator!

I shared this because staying home and cooking out of ice chests for a day, not to mention having a reason to keep Baby Cakes at home on a weekend morning, I finally got to make a breakfast recipe I’ve wanted to make.

This was so simple to pull together and uses things you have in the pantry and fridge anyway. We have a new quick egg recipe.


Baked Dilled Eggs with Cheddar and Bacon
recipe adapted from Taste of Home Comfort Food Diet cookbook, pg. 34

4 eggs
4 tablespoons fat-free milk, divided
2 tablespoons shredded cheddar cheese
2 tablespoons shredded mozzarella cheese
2 teaspoons dill fronds
1/4 teaspoon salt
1/8 teaspoon pepper
2 bacon strips, cooked

Coat four 4-oz. ramekins with cooking spray; break an egg into each dish. Spoon 1 tablespoon milk, half a tablespoon cheese(s), half teaspoon dill and a sprinkle of salt and pepper over each egg and whisk to combine all ingredients. Sprinkle bacon crumbles over egg mixture.

Bake, uncovered, at 325° for 12-15 minutes or until whites are completely set and yolks begin to thicken but are not firm; let cool for a few minutes before serving.


The next time I make this I’ll only make 2 of them, just divide all the ingredients between 2 ramekins to make it a bit heartier. As it was Baby Cakes ate three alone. Goodness are they yummy. I can already think of adaptations.

Made the way the recipe calls for each dish is 107 calories. Woot woot.