Baked Eggs

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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 818kcal

Ingredients

Chicken Sausage

  • 4 Chicken sausage links

Baked Eggs with Parmesan, Cream and Parsley in a Ramekin

  • 1 tsp Butter or nonstick spray
  • 4 Eggs
  • 2 TBSP Parmesan cheese grated
  • ⅓ cup Heavy cream
  • 1 TBSP Fresh parsley chopped
  • Salt to taste
  • Black pepper to taste

Bread

  • 2 slices Your choice of bread toasted if desired

Orange Juice

  • 16 oz Orange juice cold
US Customary - Metric

Instructions

  • Preheat your oven to 375°F (190°C).
  • Cook the Sausage: In a skillet over medium heat, cook the chicken sausage links to an internal temperature of 160F / 71C, turning them occasionally until browned evenly on all sides. Remove from the skillet and keep warm.
  • Prepare the Ramekins: Lightly grease two small oven-safe dishes (ramekins or small baking dishes) with butter or cooking spray.
  • Assemble the Eggs: Crack the eggs into each prepared dish. Pour heavy cream over each egg, then sprinkle grated Parmesan cheese evenly on top. Season with salt and black pepper to taste.
  • Bake the Eggs: Place the dishes in the preheated oven and bake for 12–15 minutes, or until the egg whites are set but the yolks remain soft. Adjust the baking time to your preferred yolk consistency.
  • Garnish the Eggs: Once baked, remove the dishes from the oven and sprinkle the eggs with fresh parsley.
  • Toast the bread slices if desired.
  • Serve: Plate the baked eggs alongside the toasted bread and sausage with orange juice. Enjoy your breakfast!

Nutrition

Calories: 818kcal | Carbohydrates: 47g | Protein: 45g | Fat: 52g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 501mg | Sodium: 2107mg | Potassium: 668mg | Fiber: 2g | Sugar: 24g | Vitamin A: 2383IU | Vitamin C: 119mg | Calcium: 198mg | Iron: 5mg

Baked Eggs

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2
Calories 818 kcal

Ingredients
 
 

Chicken Sausage

  • 4 Chicken sausage links

Baked Eggs with Parmesan, Cream and Parsley in a Ramekin

  • 1 tsp Butter or nonstick spray
  • 4 Eggs
  • 2 TBSP Parmesan cheese grated
  • ⅓ cup Heavy cream
  • 1 TBSP Fresh parsley chopped
  • Salt to taste
  • Black pepper to taste

Bread

  • 2 slices Your choice of bread toasted if desired

Orange Juice

  • 16 oz Orange juice cold

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Cook the Sausage: In a skillet over medium heat, cook the chicken sausage links to an internal temperature of 160F / 71C, turning them occasionally until browned evenly on all sides. Remove from the skillet and keep warm.
  • Prepare the Ramekins: Lightly grease two small oven-safe dishes (ramekins or small baking dishes) with butter or cooking spray.
  • Assemble the Eggs: Crack the eggs into each prepared dish. Pour heavy cream over each egg, then sprinkle grated Parmesan cheese evenly on top. Season with salt and black pepper to taste.
  • Bake the Eggs: Place the dishes in the preheated oven and bake for 12–15 minutes, or until the egg whites are set but the yolks remain soft. Adjust the baking time to your preferred yolk consistency.
  • Garnish the Eggs: Once baked, remove the dishes from the oven and sprinkle the eggs with fresh parsley.
  • Toast the bread slices if desired.
  • Serve: Plate the baked eggs alongside the toasted bread and sausage with orange juice. Enjoy your breakfast!

Nutrition

Calories: 818kcalCarbohydrates: 47gProtein: 45gFat: 52gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 501mgSodium: 2107mgPotassium: 668mgFiber: 2gSugar: 24gVitamin A: 2383IUVitamin C: 119mgCalcium: 198mgIron: 5mg
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