Tabasco Baked Eggs
One of my favorite things about the weekends is the extra time I have to prepare food. This past weekend, I experimented with a baked egg recipe, a dish I’ve been wanting to try for some time. It turned out really well. A hearty, start-the-day-right dish that is super cheap, easy, and adaptable.
It’s not a quiche, it’s not a strata. It’s just eggs, cracked opened and baked. I added turkey bacon, scallions, and cheese to mine, but you could pretty much substitute any type of topping or filling you would put in an egg dish:
- Tomatoes
- Green or red peppers
- Onions
- Spinach
- Mushrooms
- Black olives
- Feta cheese
- Sausage
I added Tobasco sauce to the bottom of the buttered baking dish, which added a nice spice to the dish. The butter mellowed out the Tobasco a bit, so if you’re a heat lover, you could add a little more to suit your liking.
Tobasco Baked Eggs Recipe
There is no firm list of ingredients for this recipe. Feel free to add in or substitute your favorite ingredients.
Ingredients:
Butter
Tobasco sauce
Eggs
Toppings (cheese, onions, peppers, tomatoes, etc.)
Salt, pepper, or desired spicesDirections:
Preheat oven to 375F. Butter the bottom of a ceramic or glass baking dish. Use a ramekin for a single egg, or a larger dish for multiple eggs. Put a few drops of Tobasco over the buttered bottom. Crack desired number of eggs and drop into dish. Put desired toppings on top of eggs (scallions, bacon, cheese, etc.) and season with salt, pepper, or other spices. Bake for 12 to 15 minutes or until egg yolks are just set. Top with more Tobasco, if desired.
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