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Bless Your Heart Y'all

Goat Cheese Egg Bake

Goat Cheese Egg Bake

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Goat Cheese Egg Bake
 
 
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
 
Chef: J Trogstad
Recipe type: Breakfast
Cuisine: American
Serves: 4
Ingredients
    • 4 eggs, beaten
    • 1.5 TBSP milk
    • butter, olive oil, or coconut oil to grease the ramekins
    • 1-2 oz goat cheese, crumbled
    • handful of grape tomatoes, halved
    • ¼ small onion, cut into thin rings (or chopped or whatever!)
    • 1 handful of baby spinach
    • ½- 1 breakfast sausage link, sliced into thin round slices
    • ¼ tsp black pepper
    • ¼ tsp garlic salt
    • paprika to garnish
 
Instructions
 
  1. Preheat your oven to 350*F.
  2. Rub the butter (or oil) on the inside of each ramekin for easy cleanup later on.
  3. Mix the beaten eggs, milk, black pepper, and garlic salt together and set aside.
  4. Inside each of the 4 ramekins, toss in equal parts of the goat cheese, spinach, tomatoes, onion, and sausage.
  5. Pour in 4 equal amounts of the egg mixture into each ramekin. Sprinkle with paprika, and then bake for 20-25 minutes, or until the eggs are fully cooked and the bakes' edges are a nice golden brown.

A couple of quick tips that I have learned from this recipe:

  1. Put the ramekins on a baking sheet before you load them up with ingredients.  It’s much easier (and less spillage occurs) when there is this easy transport vessel to take them from counter top to oven.
  2. If you don’t have ramekins (I didn’t until I was 31 years old) it’s no big deal.  Muffin tins work great for this recipe.  BUT, because of the shape difference between muffin tins and ramekins, you may need to adjust your cooking time a little longer if you use the muffin tin option.
  3. And if your muffin tin is a fancy non-stick variety, you may not need to butter your tin.  Just play around with it a bit
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