Monday, March 21, 2011

{sunday breakfast: baked eggs}

I love Sunday breakfast spent leisurely indoors and the gloomy weather in Los Angeles this past weekend made it even better to stay in. One of our go to breakfasts is individually portioned baked eggs; assembled and baked in our vintage soup bowls (you can also use small ramekins as well). I love any meal that allows each of us to personalize the dish to our specific tastes and this dish is perfect for using up leftover odds and ends from the past couple days. Yesterday we made ours with black beans, mushrooms, green onions, and topped with mozzarella cheese.  Place all "toppings" in the bottom of greased dish, add eggs, top with cheese and bake in oven at 350 for about 20 minutes. You can see more detailed instructions and some more ingredient ideas on What Katie Ate, here.

A few weeks ago we hosted Chris's family for a housewarming brunch and we made these baked eggs into a DIY breakfast bar. We put an array of toppings out including black beans, green onions, caramelized onions, bacon, mushrooms, salsa, tomatoes, mozzarella cheese and spicy jack cheese. Everyone assembled their own baked eggs with the ingredients of their liking and then wrote their name on a piece of foil to identify their creation once it was out of the oven. This turned out amazing; we were able to all the prep work beforehand and everyone gets their breakfast exactly how they like it. I think this would be a great idea for a bridal or baby shower or as an easy breakfast for a large group at a vacation home.

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