Individual Egg Bakes w/ Asparagus & Red Pepper

March 2013

Brunch often exemplifies the lessons of portioning in Goldilocks & The Three Bears. A Papa-Bear-portion of French toast results in a week of sweeter leftovers, whereas these individual egg bakes prove to be just right for a brunch for two.

Asparagus and Red Peppers

Rosemary and Roasted Veggies

Veggies Herbs and Cheese

Egg Pre Bake

Individual Egg Bake Setting

Individual Egg Bakes
Makes 2 servings

Ingredients

olive oil
1 grocery store bundle of asparagus
1 red bell pepper
3-4 garlic cloves, sliced
Fresh rosemary, to taste
Parano cheese, to taste
3 organic eggs
1-2 Tablespoons of organic whole milk
salt & pepper, to taste

Directions

Preheat oven to 425°.

Grease a skillet with olive oil. Add the asparagus, red pepper and garlic. Roast for 20-25 minutes.

Remove from oven and add a couple spoonfuls to 2 ramekins.*

Add cheese and fresh rosemary to each ramekin.

In a separate bowl, use a beater to combine the eggs, milk, salt and pepper.

Pour the egg mixture into each ramekin.

Bake for about 15-18 minutes, depending on how you like your eggs.

Remove from oven and allow to cool for a couple minutes before handling.

*Not entirely true to Goldilocks principles, this recipe will make more roasted vegetables than you’ll need for the two ramekins. I used the leftovers to make veggie sandwiches with melted cheese, but you could also up the egg mixture and make more ramekins. 

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