Baked Breakfast Eggs

Baked Breakfast Eggs

Total Time
40 minutes
Prep Time
2-3 ramikens
Start your morning with these Baked Breakfast Eggs, a flavorful and hearty dish that sneaks in extra vegetables for a nutritious twist. The rich tomato sauce, enhanced with Beet and Carrot Spreggies, has a slightly smoky BBQ-inspired flavor that pairs perfectly with crispy bacon and melted cheddar cheese. Despite the list of ingredients, this dish is surprisingly simple to make and can be customized to your taste. Whether you’re looking for a new breakfast idea or a cozy brunch dish, these baked eggs are a delicious and satisfying way to start the day.
Tags:
Beet
Breakfast
Carrot
Spreggies

This recipe uses...

Carrot Spreggies

Carrot Spreggies
Beet Spreggies

Beet Spreggies

Ingredients

  • 2 eggs
  • 2 slices of bacon
  • 1 cup water
  • 1/4 cup shredded cheddar cheese
  • 4 tablespoons tomato paste
  • 1/2 teaspoon Beet Spreggies
  • 1/2 teaspoon Carrot Spreggies
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon smoked paprika powder
  • 1/8 teaspoon chipotle powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper

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Directions

  1. Cook the Bacon:

    Preheat the oven to 350°F (175°C). Cook the bacon using your preferred method. For crispy, brittle bacon, bake it in the oven at 350°F (175°C) for about 20 minutes. Once cooked, chop it into small pieces.

  2. Prepare the Seasoning Mix:

    In a small bowl, combine the Beet Spreggies, Carrot Spreggies, garlic powder, onion powder, smoked paprika, chipotle powder, salt, and ground pepper. Stir until fully mixed.

  3. Make the Tomato Sauce:

    In a medium bowl, mix the tomato paste with water until fully combined. The mixture will thicken slightly and continue to thicken as it bakes. Stir in the seasoning mix until well incorporated.

  4. Assemble the Dish:

    Divide the chopped bacon between two 4-ounce ramekins (or use any oven-safe dish, adjusting portions as needed). Pour enough tomato sauce into each ramekin to cover the bacon while leaving space for the egg and cheese.

  5. Add the Eggs and Cheese:

    Carefully crack an egg into each ramekin. Sprinkle shredded cheddar cheese on top.

  6. Bake the Eggs:

    Place the ramekins in the preheated oven and bake for about 25 minutes, or until the egg is set, the cheese is golden brown, and the top layer of the tomato sauce has thickened.

  7. Serve and Enjoy:

    Remove from the oven and let cool slightly before serving. Enjoy as is, or pair with toast for a complete breakfast!