Baked Eggs, Aka – Shirred eggs a gluten free
On the weekends I often love to make Baked (or Shirred) Eggs. They are a YUMMY way to eat eggs, require a little while cook but they are worth the wait! This is an easily adaptable recipe that can be made a million different ways. They are a great brunch treat.
Baked Eggs, Aka – Shirred eggs (gluten free)
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Serves: 1 (but you can make as many as 8 at a time in my oven)
4 tablespoons crushed rice chex cereal (these can be replaced by any “bread” crumb you like as long as it is crunchy)
1 tablespoon chopped onion
2 tablespoons chopped cilantro
2 pieces of precooked bacon*
1/4 cup grated cheese (I used a cheddar jack mix)***
Approx 1 cup cream or half and half (you need the fat in these to make it come together like a sauce)
Oven (it wouldn’t be baked eggs without a way to bake it)
Oven safe bowl in an individual serving size (the one here holds about 2 cups)
Preheat oven to 350 degree F.
Coat your bowl (inside) with cooking spray. Add the onion, top with the rice chex half the cilantro, then the chopped bacon.
Just barely cover these layers with cream then top with the eggs.
Using remaining cream cover the top of the eggs (this keeps them from getting crunchy).
Add remaining cilantro then cover with cheese.
Bake for approx 35 minutes or until it is good and brown on top and does not wiggle when you jiggle it.
*Bacon, sausage or any meat you have in your fridge or leave the meat out all together.
**This can be made with scrambled style eggs, just mix the eggs in a separate bowl 1st.
*** You can use most any cheese favorites for us are Cheddar, Gouda and Fontina or a mix of those as long as it is creamy, melts well and mild it works great.
My budding photographer is so good with nature shots I decided to share a few of his photos with you!