*Recipe sponsored by Eggland’s Best.
There are few things that are more simple or satisfying than baked eggs for breakfast. And when you throw cooking eggs in ramekins into the mix you have yourself some seriously cute brunch-worthy bites. Eggland’s Best eggs are also chock full of protein and the best way to fuel your day. Need proof? Compared to ordinary eggs, Eggland’s Best eggs contain more than double the omega-3s and are an excellent source of vitamins B2 and B5.
When it comes to a yummy family breakfast, it’s natural to want to give your family the best. So why give them ordinary eggs? Eggland’s Best eggs have more of the nutritious, delicious taste that you and your family love—any way you cook them.
Related: How to Tell If Eggs Are Still Good
These Veggie-Stuffed Baked Eggs in Ramekins are healthy, hearty, and super easy to pull off. If you don’t happen to have bell peppers or asparagus on hand, you can always swap these ingredients for whatever you do have. Frozen spinach adds a nice dose of greens as well. When your family takes a bite, they’ll enjoy the delicious, farm-fresh state of the Eggland’s Best eggs.
Try this delicious recipe for a quick mid-week breakfast on the go, or as part of a brunch spread on a long weekend.
More egg recipes to try:
Veggie-Stuffed Baked Eggs in Ramekins
- 2 Tbsp unsalted butter
- 3 scallions, thinly sliced
- ½ cup diced red pepper
- ½ cup diced asparagus
- 10 oz frozen spinach, thawed and squeezed dry
- 1¼ cup marinara sauce
- ½ cup Parmesan cheese, grated
- salt and pepper
- vegetable oil spray
- 6 Eggland’s Best eggs, large
Adjust oven rack to middle position and heat oven to 500 degrees F.
Melt butter in medium saucepan over medium heat. Add scallions, pepper and asparagus and cook, stirring occasionally, until softened, about 3 minutes. Finely chop spinach and add to saucepan. Add marinara sauce and Parmesan cheese. Stir. Season with salt and pepper to taste.
Lightly spray six 6-ounce ramekins with vegetable oil spray. Evenly divide spinach filling among ramekins. Using back of spoon, push filling 1 inch up sides of ramekins to create ⅛-inch-thick layer. Shape remaining filling in bottom of ramekin into 1 ½-inch diameter mound, making shallow indentation in center of mound large enough to hold yolk. Place filled ramekins in 13 by 9-inch glass baking dish. Bake until filling just starts to brown, about 7 minutes, rotating dish halfway through baking.
While filling is heating, crack Eggland’s Best eggs (taking care not to break yolks) into individual cups or bowls. Remove baking dish with ramekins from oven and place on wire rack. Gently pour eggs from cups into hot ramekins, centering yolk in filling. Lightly spray surface of each egg with oil spray and sprinkle each evenly with a pinch of salt. Return baking dish to oven and bake until whites are just opaque but still tremble (carryover heat will cook whites through), 4-6 minutes, rotating dish halfway through baking.
Remove dish from oven and, using tongs, transfer ramekins to wire rack. Let stand until whites are firm and set (yolks should still be runny)