I think everyone has their own version of baked eggs. I’ve seen them everywhere and I’ve seen many ways of doing them, but I’ve found that no matter how you mix up the ingredients, you must have the right vessel to hold your eggy goodness.
Enter Reynolds Foil Baking Cups. I am convinced this is the greatest invention of all time.
I don’t have a lot of time do make breakfast (or clean up) in the morning, and I’ve found that with these little guys there is no clean up. It’s wonderful. I also use them to make paleo muffins and they are awesome for that use as well. Nothing sticks to these bad boys. Not a thing.
You can find them on the baking aisle in your grocery store. They’re usually by the cake decorating stuff.
Here’s how I make my baked eggs. They are a little boring, but they are a delicious staple, and it does my heart good knowing as long as I have ham, eggs and foil cups, I can have breakfast in 15 minutes. Breakfast is the most important meal of the day, after all.
Sam’s Baked Eggs
Reynolds Foil Baking Cups
2 pieces of uncured, nitrate/nitrite free ham
How ya make ’em
- Pre-heat oven to 375 degrees.
- Bust out a baking sheet, and set your foil baking cups atop said sheet.
- Position your ham in the cup. This may take some ninja skills, but trust me it’s worth it.
- Crack your eggs over the ham.
- Repeat steps 3 and 4 in the second foil cup.
- Add any seasonings you like. For example salt and pepper, or if you like it spicay cayenne pepper. Yum.
- Bake for 15 minutes or until done. The yolks can be runny if you like, but make sure the whites are done.