I have never in my 22 years of life…baked an egg. Ive scrambled, frittata-ed, omeletized, hard boiled, fried, over-easy-ed my eggs…but never straight up cracked an egg and baked it.
This is definitely my new favorite [and healthy] snack.
All you have to do is set your oven to 350F, grease a muffin tin with non stick cooking spray, and crack your eggs into the tin. Then add some flavor with a little shake of salt and pepper. Bake for about 17 minutes and viola.
It has the texture of a hard boiled egg, but you don’t have to deal with peeling the shell off of it. They literally slide right out of the pan. These would be the perfect on-the-go egg sandwich for a quick AM breakfast. I paired mine with leftover roasted sweet potato quinoa, topped with some feta for a meatless, high protein lunch.
I ate this dish cold, but in all honesty…I never reheat anything. I had one of the eggs hot, right out of the oven and it was pretty tasty, but I prefer them cold.
*Funny Shaped Frittata *gf*
*Quinoa Crusted Veggie Egg Bake *gf*
*Quinoa Egg Bake *gf*
*Salmon and Pepper Frittata *gf*
*Salmon and Vegetable Frittata *gf*
*Veggie Frittata *gf*