Description
A delightful breakfast dish featuring eggs baked in a creamy herb and cheese mixture.
Ingredients
Scale
- 8 large eggs
- 1 cup heavy cream
- 1 cup shredded cheese (such as cheddar or Gruyère)
- 1 tablespoon fresh chives, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Butter for greasing the baking dish
Instructions
- Preheat your oven to 375°F. Grease a baking dish with butter.
- In a mixing bowl, whisk together the heavy cream, garlic powder, salt, and pepper.
- Pour the cream mixture into the greased baking dish.
- Carefully crack the eggs into the cream mixture, spacing them evenly apart.
- Sprinkle the shredded cheese over the eggs, followed by the chopped chives and parsley.
- Bake in the preheated oven for 15-20 minutes, or until the egg whites are set but the yolks are still slightly runny.
- Remove from the oven and let cool for a few minutes before serving.
Notes
- For a spicier version, add a pinch of red pepper flakes or diced jalapeños to the cream mixture.
- For a vegetarian twist, incorporate sautéed spinach or mushrooms before adding the eggs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 1g
- Sodium: 500mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 600mg