Looking for an easy breakfast for your crew? Try these versatile baked eggs. Fill ramekins with two eggs and a touch of heavy cream, then have people pile on their favorite toppings like crispy bacon, sautéed mushrooms, leftover cooked vegetables, or crumbled feta before baking.
Our formula of 2 eggs, 1 teaspoon of heavy cream, and 1/4 cup of toppings per person is easy to scale up or down. You can also sub in any chopped cooked vegetables, like roasted Brussels sprouts, squash, or tomatoes.
SAUTÉED MUSHROOM TOPPING
Trim and thinly slice 1 pound of mixed mushrooms. In a large skillet over high, heat 2 tablespoons extra-virgin olive oil; add half of the mushrooms. Season with salt and pepper. Cook, stirring, until golden, 4 to 5 minutes. Transfer to a bowl. Repeat with remaining mushrooms, adding another 1 tablespoon oil and 2 teaspoons fresh thyme when seasoning.
SAUTÉED SPINACH TOPPING
In a large skillet over medium-high, heat 1 tablespoon extra-virgin olive oil and 1 peeled, thinly sliced garlic clove until garlic begins to sizzle. Add 10 ounces fresh baby spinach and cook, tossing, until wilted, 2 to 3 minutes. Season with salt and pepper.