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 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.