Baked Egg with Bacon, Asparagus, Tomato, and Extra Sharp Cheddar

I was in the mood for a baked egg this morning for breakfast. I looked in the refrigerator and found a leftover piece of bacon from my kids’ breakfast, some extra sharp cheddar, and a bit of asparagus from last nights dinner. I also threw in a few slices of grape tomatoes because I love them with eggs. I served this baked egg with toast to dip into the yolk. It was a terrific breakfast that filled me up and made me smile. I love the combination of flavors and I have a feeling I will be making this again tomorrow morning.

Preheat the oven to 350 degrees. Coat two small ramekin with cooking spray.

Place a bit of bacon crumbles, a few tomatoes, a few pieces of asparagus, and a sprinkle of extra sharp cheddar cheese, into the ramekins. Crack an egg into the ramekin, being careful not to break the yolk. Add 1 tsp of milk into each, a few more bacon crumbles, tomatoes,asparagus, and a little more cheddar to the top of each. Season with sea salt and freshly cracked pepper, to taste.

Place onto a baking tray and cook for 7 minutes; Turn the oven to broil and cook for another 5 minutes or until the whites are set but the yolk remains soft. Remove from the oven and serve immediately. Enjoy.

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Baked Egg with Bacon, Asparagus, Tomato, and Extra Sharp Cheddar

Ingredients:

Cooking spray
1 slice of bacon, cooked and crumbled
3-4 grape tomatoes sliced
1 spear of asparagus, chopped
1 tbsp extra sharp cheddar cheese
1 eggs
1 tsp milk
Sea salt and freshly cracked pepper, to taste

Directions:

Preheat the oven to 350 degrees. Coat two small ramekin with cooking spray.

Place a bit of bacon crumbles, a few tomatoes, a few pieces of asparagus, and a sprinkle of extra sharp cheddar cheese, into the ramekins. Crack an egg into the ramekin, being careful not to break the yolk. Add 1 tsp of milk into each, a few more bacon crumbles, tomatoes,asparagus, and a little more cheddar to the top of each. Season with sea salt and freshly cracked pepper, to taste.

Place onto a baking tray and cook for 7 minutes; Turn the oven to broil and cook for another 5 minutes or until the whites are set but the yolk remains soft. Remove from the oven and serve immediately. Enjoy.

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22 Responses to “Baked Egg with Bacon, Asparagus, Tomato, and Extra Sharp Cheddar”

  1. 1

    Hazel — March 7, 2014 @ 3:01 am

    A superb breakfast Pam and it could even be used for lunch or dinner. Great way of using up anything leftover in the fridge, too. Eggs are so versatile!

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  2. 2

    Jenn — March 7, 2014 @ 4:27 am

    This sounds like a wonderful meal.. anytime of the day!!!

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  3. 3

    Katie C. — March 7, 2014 @ 4:53 am

    Now how can anyone have leftover bacon?!

    [Reply]

  4. 4

    wizzy — March 7, 2014 @ 4:59 am

    Yum. Certainly a breakfast that I’d love waking up to.

    [Reply]

  5. 5

    Kim in MD — March 7, 2014 @ 5:39 am

    Have I ever told you that I love the way you think? You make the best egg recipes with your leftovers, Pam!

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  6. 6

    bellini — March 7, 2014 @ 6:01 am

    Yummmm……

    [Reply]

  7. 7

    Larry — March 7, 2014 @ 6:36 am

    This one of my favorite breakfast combinations and I really like your presentation shot.

    [Reply]

  8. 8

    Angie@Angie's Recipes — March 7, 2014 @ 11:00 am

    A hearty and delicious breakfast!

    [Reply]

  9. 9

    Chris @ The Café Sucré Farine — March 7, 2014 @ 12:58 pm

    Sounds like a wonderful breakfast Pam, and healthy too. I love pancakes, waffles , muffins, etc. but breakfasts like that make me feel so sluggish. This sounds like it would give lots of energy!

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  10. 10

    Marjie — March 7, 2014 @ 3:07 pm

    Great breakfast! And you always make your food look so pretty. Good thing you don’t have a house full of hungry men hollering at you to put down the camera and feed them already!

    [Reply]

  11. 11

    Jovina Coughlin — March 7, 2014 @ 3:35 pm

    Yum – anything with bacon has my attention. Looks delicious.

    [Reply]

  12. 12

    Pamela @ Brooklyn Farm Girl — March 7, 2014 @ 7:33 pm

    This is a pretty genius breakfast idea, totally trying it in the morning tomorrow.. if I can wait that long!

    [Reply]

  13. 13

    Amy (Savory Moments) — March 8, 2014 @ 5:20 am

    I love meals like this that use up bits and pieces of leftovers that make something delicious! This looks really good.

    [Reply]

  14. 14

    Chelsea — March 8, 2014 @ 8:29 am

    I love, love, love eggs. And we have an abundance of sharp, stinky cheese in our fridge leftover from an experiment. This would be perfect! Thank you!

    [Reply]

  15. 15

    Lea Ann (Cooking On The Ranch) — March 8, 2014 @ 11:19 am

    What a great combination of all kinds of ingredients I love.

    [Reply]

  16. 16

    grace — March 8, 2014 @ 11:56 am

    i’ve become an egg freak, and this is a fine way to consume them!

    [Reply]

  17. 17

    pam (Sidewalk Shoes) — March 8, 2014 @ 5:59 pm

    This looks like the perfect breakfast!

    [Reply]

  18. 18

    Louise — March 8, 2014 @ 6:19 pm

    Save some for me, Pam! Breakfast is my very best favorite meal of the day and yours looks delicious!!! Thank you so much for sharing…

    [Reply]

  19. 19

    Joanne — March 8, 2014 @ 8:29 pm

    So many tasty mix-ins in this!! You always do such great things with eggs.

    [Reply]

  20. 20

    Andrea@WellnessNotes — March 9, 2014 @ 7:57 pm

    I can’t eat eggs anymore, but I used to love baked eggs! Have to make some for Andy soon…

    [Reply]

  21. 21

    Lia — March 10, 2014 @ 3:53 am

    Hi Pam,
    I love baked eggs and this combination is just divine!
    Cheers,
    Lia.

    [Reply]

  22. 22

    Carol at Wild Goose Tea — March 12, 2014 @ 7:07 pm

    Geez you may be using leftovers—a little of this and a little of that—but boy howdy it turns out to be rather elegant. In fact it would be a rather Ta Ta breakfast for guests with a really nice table setting and muffins in a cute basket, tulips or daffodils in a pitcher——speaking of pitchers—Mimosas in another pitcher.

    [Reply]

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