Tuesday, August 21, 2012

Baked Eggs


  • 12 eggs
  • 3 handfuls fresh baby spinach, roughly chopped and stems removed
  • 1 bunch of green onions
  • 12 pieces of bacon
  • 1/4 cup cream
  • Salt and white pepper to taste
  • 1/2-1 cup crumbled feta cheese


  1. Par-cook bacon at 425 for 10 minutes.
  2. Roughly chop the spinach leaves and green onions.
  3. Remove bacon from oven.
  4. Preheat pan. Drizzle a bit of bacon grease inside. Saute green onion and spinach until wilted. Set aside and remove from heat.
  5. Whisk up 12 eggs. Add 1/4 cup cream, a couple pinches of salt and some white pepper.
  6. Line a muffin tin with the bacon, covering the sides and bottom of each tin. Pour some scrambled egg on the bottom, top with a small bit of the spinach filling in each cup, and add more eggs, about 3/4 of the way up. Top with about 1-2 tablespoons of crumbled feta cheese.
  7. Bake in oven at 425 for 10-15 minutes. Let rest 3-5 minutes, then remove with a rubber spatula. Enjoy!
Note: Chef Jason Hill of http://www.CookingSessions.com and the Chef Tips app on iTunes (http://itunes.apple.com/us/app/video-recipes-chef-tips-jason/id464159711?mt=8) shares his recipe for baked egg souffle, or baked eggs in a muffin tin. These oven baked eggs with spinach, feta cheese and bacon are made in muffin tins, making it the perfect brunch or breakfast recipe. Please note that this is not a traditional French souffle, which calls for the whites being mixed with the yolks. This is inspired by the Panera Bread egg souffle recipe. Hope you enjoy it! For the full printed recipe, go to our website.

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