I love quickie breakfasts. Even more, I love quickie breakfasts that are delicious. Baked eggs are an easy and very tasty way to start the day. Ever since I bought my ramekins, these have been coming out of my oven on a regular basis. What I really love about them is that there are so many variations! Whatever your imagination (and refrigerator) can dream up will most likely turn into a tasty breakfast.
Sometimes I just break the eggs into the cups on top of the veggies and meat. But I was in the mood for something a bit fluffier so I added a little cream and beat it into the eggs for a more quiche-like texture. The result? Fluffy, light and oh so good!
Tomato Quiche Cups
For each cup:
1plum tomato, diced
1 oz. hard salami, cut into matchsticks or small cubes (1-2 tbsp)
2 slices brie cheese
1 tbsp. heavy cream
Salt & pepper
Preheat oven to 375 degrees. Spray your ramekins with cooking spray. Place tomatoes and salami in the bottom.
Top with brie.
Whisk together eggs, cream and a pinch of salt & pepper. Pour over veggies and cheese.
Place ramekins on a baking sheet (sometimes they poof up so much you get a little overflow so this is a good idea). Bake 15-20 minutes until eggs are set. The quiche will be poofed up when you first take it out.
Let sit for a couple of minutes. The eggs will settle as it cools, looking more like this: