Once again, it was time for breakfast. The eggs would be the star of the meal, but this time, they would bake in the oven, set atop sauteed red bell pepper and diced spicy pork sausage. The beauty of this recipe is that it is as easy to make four eggs as it is a dozen. You can prepare the ingredients the night ahead and breakfast is almost ready in the morning. Let your imagination and refrigerator contents guide your filling ingredients.
Baked Breakfast Eggs with Peppers and Sausages
Ingredients (for 4 eggs)
1 red bell pepper, diced and sauteed
1 spicy pork sausage link, diced
4 eggs, cracked
1/4 cup sharp Cheddar cheese, shredded
1. Preheat the oven to 350 degrees and grease four muffin cups with nonstick oil spray or butter. This is crucial to grease well, otherwise the egg cups will stick and you’ll have a runny, cheesy disaster on your hands.
2. Divide pepper and sausage evenly among the four cups. You want them to come up no higher than half way, otherwise the egg would not have the space to rest.
3. Top each muffin cup with an egg and sprinkle with a tablespoon of cheese.
4. Bake the eggs in the preheated oven for 15 minutes or until desired doneness of the yolk. Cool the eggs slightly and carefully remove from the muffin cups onto a plate. A butter knife or a small, thin, flexible spatula will help you ease the eggs out of the cups.
I served the eggs with a side of oven roasted potatoes and hot sauce.
I would strongly recommend cooking your filling ingredients ahead of time if they are high in water content (peppers, tomatoes, mushrooms, spinach).