I always have a more productive day (with a lot less snacking) if I start off with a little protein in the morning. These little egg cups are quick to throw together and they bake while you’re getting dressed and brushing your teeth. Perfect for weekday mornings. Or any mornings. Or an afternoon snack.
I usually keep a jar of sun-dried tomatoes in my fridge for little things like this. I prefer the kind that are packed in olive oil, but you can use any kind you like. They give a huge punch of flavor to just about anything. I had leftover asparagus from dinner the night before. If you don’t I would recommend a quick toss in a pan or microwave just to soften it a bit, although if you like it on the crunchy side, it’s not absolutely necessary. Feel free to adjust the ingredients in this dish to your tastes, adding or removing elements as you like.
Baked Eggs with Asparagus and Sun-Dried Tomatoes
For each ramekin:
2-3 stalks asparagus, cut into bite size pieces
1 tbsp. sun-dried tomatoes in olive oil, sliced or chopped (I usually buy the ones already in julienne strips)
1 strip bacon
1-2 tbsp. crumbled or shredded cheese (I used queso fresco)
Salt & pepper
Preheat oven to 375˚. Spray each ramekin lightly with cooking spray or rub with olive oil. Cook bacon until crisp and drain on paper towels. Crumble or chop.
Layer your ingredients in the ramekins. I started with the asparagus.
Then the sun-dried tomatoes. No worries if there are some bits of cold oil stuck to them, it permeates the dish nicely as it cooks.
Top with bacon and some of the cheese.
Break two eggs carefully on top. Sprinkle with salt & pepper and remaining cheese.
Carefully put into the oven and bake for 15-20 minutes until eggs are set. This paired perfectly with some homemade hash browns. Want to know how to get them just right? Click here for my hash brown recipe.