baked eggs

These 4 charcuterie board ideas are perfect for a holiday brunch! They're the key to unlocking a fun, delicious and nutritious meal with family and friends.

4 Healthy Charcuterie Board Ideas for Brunch

organic eggs (Eggland’s Best)

Tablespoons (1.5 oz) cream cheese

heavy whipping cream

honey

salt

Gouda cheese

Avocado toast (on GF bread or crackers) with tzatziki yogurt sauce

Prosciutto ham and cherry tomatoes

basil

Coffee

Gouda and soft Brie cheeses

Yogurt with honey and granola

Eggland’s

figs

Candied oranges

Oatmeal bites or breakfast cookies

orange juice

Toasted GF waffles or coconut flour pancakes

Gluten Free breakfast sausage links ***

maple syrup

honey butter

Kiwi fruit

Pomegranate arils

Latte coffee

eggs (Eggland’s organic)

Whole grain gluten free crackers

Chocolate covered or honey glazed nuts

White cheddar cheese, sliced

Cream cheese and apples

BOARD ONE

Preheat oven to 350F. Butter or oil a baking dish. Set aside. In another bowl, whisk together 4-5 eggs with 3 tbsp heavy cream. Use a fork or whisk to beat the eggs briskly for 30-60 seconds. Mix with a option 1 tsp honey.

Pour the eggs into a hot greased skillet. Keep the heat on medium/medium low. Using a wooden spatula or spoon, begin pushing the eggs towards the outer edges of pan. Once they start to slightly cook (in the middle), then mix in 1/2 tbsp or 1 tbsp cream cheese. Stir into the eggs evenly. Stop cooking eggs when they are about 80% done and slightly runny.

Transfer the scrambled eggs into a small baking dish or individual ramekins. Place in oven on cookie sheet and bake at 350F for 10 minutes or until top of eggs are golden. Season with pinch of sea salt, basil, and dollop of cream on top if desired.

Served baked eggs on wooden or maple board with spoons and forks. Accompanied by avocado and toast (gluten free), gouda or cheddar, fresh basil, ham or Prosciutto, cherry tomatoes, and fresh coffee.

For Creamed Scrambled Eggs

BOARD TWO

Place 4-5 large organic eggs in salted (pinch of salt) boiling water for 5 1/2 minutes. Remove eggs and place into an ice water bath for 15 minutes before peeling and serving.

Place soft boiled eggs in serving dish and arrange on large board or marble with bowls of fresh fruit, yogurt, granola, figs/candied oranges, Oatmeal bites or gluten free breakfast cookies, and cheese. Spoons on the side.

To soft boil eggs

Toast your waffles in toaster oven or oven, then slice into wedges. Fully cook your sausage links.

Arrange waffles and sausage on wooden board with dip bowls of honey butter and maple syrup.

Fresh fruit to arrange around the waffles and sausage. Kiwi and Pomegranate are lovely!

Serve with Coffee or your favorite type of latte (non dairy, turmeric tea latte, cashew cream latte, etc.)

BOARD THREE

Slice peeled hard boiled eggs in half. Best if using pre-peel hard boiled eggs.

Arrange on wooden board with 1/2 c cream cheese (in small bowl with spoon), honey to mix into cream cheese or to dip, fresh cut apples, glazed nuts, and gluten free crackers.

BOARD FOUR

This is so gorgeous and what a beautiful presentation!  I love all of your ideas too!

i love all of these! thank you for sharing

These are reallyamazing ideas for holiday brunch! Thank you!

These are just gorgeous! I love the idea of doing these boards for a brunch! Trying this for the holidays!

The pictures are gorgeous and the ideas are stellar. This will be my go to guide for brunch!!

This fluffy Egg Casserole is perfect for busy mornings or serving a crowd. Add your favorite meats, vegetables or cheeses to create an Egg Casserole you will love! 

Egg Casserole

eggs

ricotta cheese cheese

butter

mix-ins, optional (see note)

cheddar (optional)

butter (for greasing the pan)

Preheat oven

Preheat oven to 375°. Generously grease a 9x13 baking dish with softened butter.

Whisk eggs

In a large bowl, whisk eggs, ricotta/cottage cheese, melted butter, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Whisk until well combined. The more you whisk the fluffier the eggs will be. Some curds of cottage cheese might still remain, but that&#039;s fine.

Add to pan

Pour the eggs into the greased casserole dish. Sprinkle your mix-ins around evenly. Note: if adding cheese, I prefer to add some into the eggs and the rest to the top of the eggs near the end of cook time.

Bake

Bake until the eggs are puffed and set, approximately 25-35 minutes. Beginning checking at 25 minutes*, then every few minutes until the center is no longer jiggly.  A minute or two before you pull it from the oven, top with additional grated cheese. Cut into squares and serve immediately. Leftovers can be stored in the refrigerator and reheated in the microwave.

Crock-Pot Breakfast Casserole from Delish.com will cook overnight as you're sleeping.

Crock-Pot Breakfast Casserole

lb. bacon

Cooking spray

c. whole milk

garlic powder

Kosher salt

black pepper

lb. frozen hash browns

onion,

c. shredded cheddar

chives,

I used tater tots as well instead of hashbrowns. I cooked mine on low at first and then put it on high. I also added sausage to it.

It was awesome.  I used 15 eggs instead, added sliced mushrooms, spinach and a few sliced jalapeños..... mmmmm.

Video shows sliced potatoes ingredients list hash browns. It would take longer to cook raw sliced potatoes than hash browns.

https://streaming.hearstdigitalstudios.com/786fb498-8081-4eef-b723-e736e1486f40/video_rover_16x9_1080p_hd_1521238964_6037.mp4

This Cheesy Croissant Casserole Slays All Other Breakfast Bakes

Our recipe for sausage and egg casserole aka Breakfast Strata is the perfect meal for your next brunch (or dinner!) Not a fan of fontina? Gruyère or white cheddar would make a delicious substitute.

Breakfast Strata

lb. ground Italian sausage

large eggs

c. bread

c. shredded Fontina, divided

c. frozen spinach, defrosted, drained, and chopped

c. sliced baby Bella mushrooms

c. halved grape tomatoes

c. torn basil, for garnish

Great recipe for a brunch or potluck!  

Changes:  Added 2 eggs, 2 tsp dijon mustard & few shakes of Tabasco to the egg mixture.  Veggies:  mushrooms, red & yellow bell pepper, onion & garlic, & fresh spinach.  I sautéed all the veggies prior to putting the Strada together.  Cheese: Shredded Gruyere & Swiss from TJ.  Used old Ciabatta rolls cubed and left out overnight as the bread.  Made without sausage for the vegetarians in my group.

As other reviewers mention, the prep time was longer than 20 minutes.  Bake time is accurate.

Came out great!    Prep is longer that 20 minutes, but was easy!   Added 2 more eggs than it called for.

Tortilla Baked Eggs are a fun and flexible way to use leftover ingredients from the week in a delicious homemade breakfast.

Tortilla Baked Eggs

Tbsp olive oil (0.18)

8" flour tortilla (0.14)

spinach (0.16)

eggs (0.23)

salt (0.01)

tsp black pepper (0.01)

grape tomatoes (0.37)

cheddar (0.21)

red pepper (optional) (0.01)

Preheat the oven to 350ºF. Brush the inside of a round, 7-inch diameter oven safe dish* with olive oil. Press the tortilla down into the dish so that the edges of the tortilla are folded up the sides of the dish (see step by step photos below).

Roughly chop the spinach then add it to the bottom of the tortilla. Crack the four eggs into the tortilla on top of the spinach. Add a pinch of salt and pepper on top of the eggs.

Slice the grap tomatoes in half, then sprinkle them over the eggs. Finally, top with shredded cheese.

Bake the egg filled tortilla in the oven for 20-25 minutes, or until the whites are set and the yolks are still jammy. You can shake the dish to see if the whites still jiggle or if they are set. Baking time may vary depending on the size of your tortilla and number of eggs used.

Remove the tortilla baked eggs from the oven and slide them out of the dish. Slice into four pieces, then serve!

Skillet Huevos Rancheros - a healthy vegetarian version of one of our favorite Mexican-style breakfasts! Eggs are baked over flavorful beans &amp; crispy tortillas, then topped with avocado, fresh tomato and cilantro...a simple healthy vegetarian brunch recipe!

Skillet Huevos Rancheros

x 6 inch tortillas corn

eggs (1 per serving….you can add more if you want)

beans

onion- sliced or diced

garlic cloves-

tomatoes- diced

cumin

coriander

chipotle powder

smoked paprika

cracked pepper

water

Olive oil

Avocado-sliced

cilantro

lime

cotija, queso fresco, feta or goat cheese (optional)

Hot Sauce

Optional Additions: bell pepper, kale, zucchini, mushrooms,

In a large pan, saute onion in a little olive oil until tender, about 5 minutes (at this point, if you are adding other veggies, do this now, cooking until tender). Add garlic, sauté for a minute or two. Add 1/2 of the diced tomatoes (saving half for garnish) and cooked rinsed beans, spices, salt, and 2 T water. Let simmer on med low for a few minutes, stirring occasionally.

Brush cast iron skillets ( or one large skillet) with olive oil, coating the edges too. Lay tortillas down and brush tops of tortillas with a little oil.

Divide bean mixture, making little indentations with the back of a spoon, for the eggs to rest, so they stay in place (if using large skillet, layer the tortillas so they come up the sides of the skillet a bit (you may need a couple extra), and spread all of the beans evenly over the tortillas, making indentations for the eggs).

Carefully break the eggs and place them in the indentations . Sprinkle eggs with salt and pepper, and if you want, crumbled cheese, and place in the hot oven.

Check after 10-12 minutes. Cook until egg whites are white and yolks are to your desired doneness. Serve with avocado, lime, cilantro, hot sauce, and fresh tomatoes.

The nicest Huevos rancheros recipe I have seen in forever.  Delicious, thank you for sharing

I love this for brunch! I make this all of the time :)

I’m wondering if there’s a way to make it without the tortilla - do you think that you would just do the same thing?

This is probably the best thing I've ever cooked. I put zucchini in as I sauteed vegetables and green onion on top right before taking it out of the oven. Using a single Skillet works out just fine. Sour cream as a great addition after you're done.

I've made a variation of this countless times. It's always a crown pleaser!

I tried this recipe today for breakfast.  I used canned black beans and frozen corn and it was ready in less then 20 minutes.  Really good!  Will definitely make it again!

Loved it! I added peppers. I also chose to scramble the eggs, as that's how my family prefers their eggs. Worked like a charm! It was like a delicious Mexican breakfast pie. Fantastic source of vegetarian protein! LOVE.

When you just want enough deviled eggs for one or two people, make these fast and easy small batch deviled eggs!

Small Batch Deviled Eggs

eggs (0.42)

mayonnaise (0.10)

Dijon mustard (0.01)

1/16 tsp seasoning salt* (0.01)

To steam the eggs, add one inch of water to the bottom of a small saucepot. Cover the pot and turn the heat on to high. Allow the water to come to a full boil.

Once the water is fully boiling, carefully add the eggs to the pot using tongs or by lowering them into the pot with a slotted spoon. Replace the lid on the pot, turn the heat down slightly (it should continue boiling) and allow the eggs to steam in the pot for 12 minutes.

After 12 minutes, turn the heat off, remove the lid, and place the pot with the eggs under cool running water (or transfer to a bowl of ice water if your tap water is not cool). Let the eggs sit in the cool water for five minutes.

Peel the eggs then slice them in half. Pop the yolks out of the white and place them in a bowl. Add the mayonnaise, Dijon, and seasoning salt and mash to combine.

Spoon the mashed and seasoned yolks back into the whites, then serve. (You can garnish with a dusting of paprika for visual appeal, if desired.)

Breakfast ideas to inspire! We love breakfast, and have rounded up our favorite breakfast ideas including our Easy Baked Eggs!

12 Delicious Breakfast Ideas: Easy Baked Eggs

unsalted butter, softened

Parmesan

heavy cream

salt and pepper

goat cheese

red pepper flakes (optional)

cilantro leaves

Preheat oven to 350˚F.

Rub a small baking dish with butter and sprinkle with parmesan.

Crack eggs into baking dish and top with cream. Season with salt and pepper.

Bake eggs for 12 to 15 minutes or until whites have just set, but yolks are still a little runny.

Remove eggs from oven and top with crumbled feta, crushed red pepper flakes and cilantro leaves.

Serve with toasted bread.

These southwest inspired tortilla baked eggs make an easy and delicious weekend breakfast with plenty of room for customization!

Southwest Tortilla Baked Eggs

Tbsp olive oil (0.09)

cheddar cheese (0.50)

red bell pepper (0.28)

Tbsp diced green chiles (0.25)

eggs (0.92)

salt (0.02)

pepper

Tbsp salsa (0.13)

green onion, sliced (0.06)

Preheat the oven to 350ºF. Brush the olive oil over the inside surface of a circular baking dish.

Press the tortilla down into the baking dish so that the edges fold up the sides of the dish. It may help to microwave the tortilla for a few seconds first to make it more pliable.

Sprinkle 1/2 of the shredded cheddar into the bottom of the tortilla. Dice the bell pepper and add it on top of the cheese along with the diced green chiles.

Crack four eggs into the dish on top of the vegetables and cheese. Season with a pinch fo salt and pepper.

Top with the remaining shredded cheese.

Bake the eggs for about 20 minutes, or until the whites are set and the yolks are still a bit liquid. You can shake the dish a bit to easily see how much the eggs are set.

After baking, spoon a couple tablespoons of salsa over the tortilla baked eggs and sprinkle the sliced green onion over top.

Loosen the tortilla by sliding a knife around the edge between the tortilla and dish, then slide the tortilla baked eggs out of the dish and use a large knife to cut it into quarters. Serve hot and enjoy!

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