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Baked Eggs With Herbs - With meat

Found 9 recipes

DIFFICULTY LEVEL

Baked Eggs on a Bed of Potatoes With Bacon

1/4 lb bacon 1 cup mashed potatoes (Leftover I used Mashed Potatoes With Jarlsberg Cheese ) 4 eggs salt pepper 1 Preheat oven to 325 degrees Fahrenheit. 2 On[...]

Source: food.com
Baked Eggs and Sausage with Cheesy Polenta[...]

1 tablespoon vegetable oil 2 teaspoons vegetable oil 1/2 cup onion finely chopped 4 cups water or more as needed 1 cup cornmeal yellow 1/2 teaspoon salt or to[...]

Source: recipeland.com

Baked Eggs with Bacon and Spinach

6 slices applewood-smoked bacon 1 5-ounce bag baby spinach 2 whole wheat or sourdough English muffins, split horizontally, well toasted 4 large eggs 4[...]

Source: epicurious.com
Baked Eggs with Ham and Chives

2 large eggs 2 tablespoons cream (heavy, light, or half and half) 4 tablespoons chopped ham 1 tablespoon fresh chives , chopped 2 tablespoons finely grated[...]

Source: food.com
Baked Eggs With Mushrooms Bacon and Onion

3 slices streaky bacon 4 large field mushrooms 1/2 red onion 1 tablespoon olive oil 4 eggs 4 tablespoons creme fraiche 1 Preheat oven to 200C-Gas Mark 6, Fan[...]

Source: food.com
Baked Eggs with Garden Vegetable Hash

1 1/2 lbs yukon gold potatoes , peeled and cut into 1/2 inch cubes (about 4 medium) 1 small red bell pepper , cut into 1/2 inch dice 2 medium zucchini , cut[...]

Source: food.com
Baked Eggs With Spinach and Mushrooms

10 ounces baby spinach leaves 1/4 cup onion , finely chopped 1 garlic clove , finely chopped 2 tablespoons unsalted butter 5 ounces mushrooms , thinly sliced[...]

Source: food.com
Baked Eggs With Spinach, Asparagus, and[...]

1 small round loaf crusty bread, 2 ends removed, the rest cut into 4 thick slices (about 10 ounces) 3/4 lb asparagus , tough ends snapped off and discarded,[...]

Source: food.com
Baked Eggs With Peppers and Mushrooms

1 small onion , minced 1 red bell pepper , 1/4-inch dice 1 green bell pepper , 1/4 inch dice 5 large mushrooms , 1/4-inch dice 2 tablespoons unsalted butter[...]

Source: food.com

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