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Baked Eggs [and Variations]

Source of Recipe


From "Pillsbury Complete Cookbook"






List of Ingredients



• 4 eggs
  
• 4 Tbsp half-and-half or milk
  
• 1/4 tsp salt
  
• 1/8 tsp pepper
  
• 1 Tbsp butter
  






Instructions



1. Heat oven to 325 degrees (F). Butter four 6-ounce custard cups or large muffin cups. Place cups in 15x10x1-inch baking pan. Break one egg into each buttered cup. Add 1 tablespoon half-and-half to each. Sprinkle with salt and pepper; top with butter.
   
   
2. Bake at 325 degrees for 12 to 15 minutes, or until eggs are set. (Makes 4 servings.)
   
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   BAKED EGGS & BACON: Place one slice of cooked bacon around inside edge of each cup before adding egg. Continue as directed above.
   
   BAKED EGGS & HAM: Carefully press one square ham slice in bottom and up sides of each buttered cup. Prepare eggs as directed above. Cover loosely with foil. Bake as directed above. Sprinkle 1 tablespoon shredded Cheddar cheese over each baked egg. Cover; let stand until cheese is melted.
   
   BAKED EGGS & HASH: Spoon 1/4 cup corned beef hash into each cup; make indentation in center. Break egg into each indentation. Continue as directed above.
   
   BAKED EGGS IN TOAST CUPS: Remove crust from 4 bread slices. Spread butter on both sides of each slice. Press bread slice into each cup. Break egg over each bread slice. Continue as directed above.