15-Minute Pot-Baked Eggs

A delicious and satisfying breakfast in just 15 minutes! Sometimes you really want something tasty, aromatic and filling for breakfast, and most importantly fresh, and not heated in the microwave. I suggest you cook very tasty and satisfying eggs in pots. You will need 5 minutes of active action and 15 minutes (or maybe less) of waiting.
cook time: 20 min
Logan Winslow
15-Minute Pot-Baked Eggs

Nutrition Facts (per serving)

182
Calories
10g
Fat
1g
Carbs
8g
Protein

Ingredients (2 portions)

Basic:

Salt to taste
Ground hot pepper to taste
Hard cheese 2 g
Champignon (medium size) 6 pc
Greenery to taste
Chicken eggs 2 pc
Bacon 70 g
Cream 4 tbsp
Cherry tomatoes (or 1 medium sized tomato) 4 pc

Recipe instructions

Step 1

Step 1
The products we need. Depending on the size of the pots, their number can be increased or decreased. The very first thing you need to do is turn on the oven, let it heat up to 200 C, and also put the frying pan on to heat up.

Step 2

Step 2
Cut the bacon into thin slices.

Step 3

Step 3
Place the bacon in a hot frying pan and fry all the fat.

Step 4

Step 4
While the bacon is frying, cut the mushrooms into thin slices. Add mushrooms to the crispy bacon and fry over high heat for 2-3 minutes until golden brown. If there is not enough bacon fat, add a little vegetable oil.

Step 5

Step 5
Add salt to taste.

Step 6

Step 6
Place cherry tomatoes cut into quarters on the bottom of the bowls, 2 tomatoes in each bowl, and place mushrooms and bacon on top.

Step 7

Step 7
Add 2 tbsp to each bowl. l. cream (or to taste), beat in eggs one at a time and sprinkle hard cheese on top. Add salt and pepper if desired. Place in the oven to bake at 200 C for about 10-15 minutes, depending on the desired doneness of the egg. I like the yolk to still be runny, so 10 minutes of baking was enough for me.

Step 8

Step 8
We take our casseroles out of the oven, sprinkle fresh herbs on top and serve. Bon appetit!

Additional rubrics

Related recipes