Puffy Individual Egg Bakes

Sunday, June 24, 2012

I love anything that is small or individually portioned.  There is something special about having your own little dish that you don't have to share with anyone.  Not only does it make things more special but it is perfect portion control.  

These little egg bakes are perfect; fluffy, flavorful and cook up fast since they are in smaller portions.  These would be perfect for an elegant brunch or a romantic breakfast for two.  Serve with some fresh fruit and breakfast is served.  
 Start by chopping up a few green onions
 And 1/2 of a red pepper. Toss those into a bowl.
 Add a little ground turkey.  I adore these precooked turkey crumbles.  They make my life way easy.  And can you see, they are healthy.
 Toss in some fresh parsley and give it a good mix.
 Divide the veggie and sausage mixture into the ramekins you are using.  Be sure to spray them first with cooking spray.
Add some cheese. 
 Next comes the eggs.  Yeah, I had a bit of an egg whipping issue.  #notpleased
 Plan B.  Add eggs to a large bowl, add salt and pepper.
 Whisk the heck out of them.  This is what makes them puffy--adding the air into the eggs make them rise to the ceiling.  Well not really, but close.
 Pour the eggs over the cheese, veggies and sausage.  Bake for about 20 minutes or until they are cooked all the way through.  I tested them by pressing down on the top and it sprung back.  This = done-zo.
 Oh and it looked like this.
 Not bad huh?
 Breakfast for two.  As you can see they deflate pretty quickly after being taken out of the oven.  They still have a really fluffy texture but I would suggest serving immediately after taking them out of the oven.
 Fluffy eggy heaven.

Puffy Individual Egg Bakes 
(for two)

4 green onions, diced
1/2 red pepper, diced
1/2 cup turkey sausage crumbles (cooked)
1 tablespoon fresh parsley, chopped
4 eggs
1/2 cup shredded cheddar cheese

Preheat the oven to 350 degrees

Combine the green onions, red pepper, turkey sausage and parsley in a small bowl.  Spray the ramekins with cooking spray and divide the veggie and sausage mixture between the bowls.  Add 1/4 of cheese on top of that mixture in the ramekins.

Crack two eggs into a medium bowl and whisk until foamy.  I used my Smart Stick electric whisk thing and it worked perfectly--once I had it in a big enough bowl.  Pour into one of the ramekins.  Repeat this with the other ramekin.

Place the ramekins on a cookie sheet and into the oven for about 20 minutes or until fully cooked. To test, I pressed down on the middle of them and they sprung back, meaning they are done.

Serve immediately and enjoy!

Recipe by: Mrs. Schwartz


  1. I love your idea of layering the solids and then pouring the liquid on top, instead of trying to mix everything together and then somehow try to pour even amounts. I'm using this technique for individual egg thingies in a muffin tin right now. Thanks!

    1. Hi Diane! Yes, it is much easier this way and I found that since I whipped the heck out of the eggs they allowed the ingredients to distribute through them. If that makes any sense at all. Let me know how it turns out with your "individual egg thingies in a muffin tin" : )

  2. They look delicious. I'm cooking this tomorrow, and if my significant other isn't around, they'll be all mine!  ツ


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