My birthday is at the beginning of January. By the time I make the rounds between friends and both sides of my family, I usually get treated to a few birthday meals. So I make post-birthday resolutions instead of New Year’s resolutions. Otherwise I honestly would just be setting myself up for failure. My post-birthday resolutions are pretty unoriginal, and the last few years taking off 10-15 pounds has made the list. I’ve really just failed to find and stick with a good desk job/home life/workout routine since having our second kiddo. Breakfast and I have also had an inconsistent routine. I am not always hungry in the mornings, but I find if I do eat breakfast I tend to eat less throughout the day.
While experimenting in the kitchen trying to use up some random ingredients, I stumbled upon something that just may help my weight loss and breakfast issues. I’ve made a few versions of these a few times a week for the last few weeks. I’ve been alternating between this and Greek yogurt with fruit trying to prevent getting burned out on either. I make these the night before because they are so easy and heat them up to eat at work the next morning. One fills me up till lunch. You can use different ingredients to make different variations. They are (drumrooooolllllll) . . . . baked eggs! Not excited about baked eggs yet? Just wait!
I preheat the oven or toaster oven to 350 and then spray some ramekins with nonstick spray. Then I make 3 layers. I start with diced veggies as the bottom layer. Add a spoonful of sauce and/or sprinkle some grated cheese for the middle layer, and top it all with an egg. Sprinkle a little salt and pepper on top and pop it in the oven for about 15 minutes. You can leave the eggs in longer if you prefer a harder yolk or less if you prefer a runnier yolk. Just make sure the egg whites have been cooked from clear to solid white. I have used a muffin tin on the weekend when making some for everyone at home. It worked fine, but you cannot fit as much in the tin as you can a ramekin. Be careful not to overfill it.
My favorite version so far has been diced tomato and pesto. I have also done sauteed mushroom with Parmesan and black bean with salsa and cheddar. All were delicious. The added bonus to these baked eggs are that you can use a left over veggie side dish or veggies in the fridge whose shelf life is about up. Let me know if you find a good combo for this dish!