Ingredients
1 tablespoon unsalted butter softened, plus 2 tablespoons melted
3 tablespoons Parmesan cheese, finely grated
8 ounces Gruyère cheese, shredded
8 ounces thickly sliced deli ham, chopped
4 green onions, minced
1/2 cups all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon pepper
1/4 teaspoon salt
1 cup half and half
4 large eggs, lightly beaten
2 teaspoons Dijon mustard
1/8 teaspoon ground nutmeg

Instructions
1. Adjust oven rack to lowest position and heat oven to 350*F. Grease 9-inch pie plate or casserole dish with softened butter, then coat plate evenly with Parmesan.

2. Combine Gruyère, ham, and scallions in bowl. Sprinkle cheese mixture evenly in bottom of prepared dish. Combine flour, baking powder, pepper, and salt in now empty bowl. Whisk in half and half, eggs, melted butter, mustard, and nutmeg until smooth. Slowly pour batter over cheese mixture in dish.

3. Bake until pie is light golden brown and filling is set, 30 to 35 minutes. Let cool on wire rack for 15 minutes. Slice into wedges. Serve warm.

Photo

Comments
This recipe is from Cook’s Country 2013.  It’s a very quiche-y dish and we all quite liked it.  I made it in a dish that was deeper than a pie plate which was a good call since I increased the volume by adding more ham. 

Ingredients
1 tube crescent rolls
8 eggs
1/2 cup cheddar cheese, shredded
1/2 cup green onions, sliced
Salt and pepper, to taste
12 ounces bacon, cut into pieces, cooked until crisp, and drained

Instructions
1. Heat oven to 350*F.  Spray a standard size muffin tin with cooking spray. 

2. Open the crescent rolls and separate into 4 rectangles.  Pinch rectangles together on seams then cut in half to make 8 squares.  Place each square into a muffin cup and press into the cup to form a bowl. 

3. Crack an egg into each crescent cup then top with cheddar, green onions, salt and pepper. 

4. Bake 15 to 20 minutes or until whites are set and yolks are still runny.  Sprinkle bacon over top before serving. 



Comments
This recipe is from The Kitchen Life of a Navy Wife.  Again, I have trouble with the timing of baked eggs, but practice makes perfect so I’ll get there eventually.  Mine didn’t turn out nearly as pretty as the ones of the Navy Wife, but they were certainly delicious! 

Shown here with Pesto Roasted Tomatoes.

Ingredients
1 1/2 tablespoon butter
1/2 teaspoon olive oil
1 shallot, minced
1 tablespoon fresh rosemary, minced
1/2 tablespoon fresh thyme, minced
1/2 teaspoon salt
6 eggs
1 tablespoon heavy cream
Parmesan cheese, grated

Instructions
1. Heat oven to 375*F.  Place small pat of butter, about 1 teaspoon each, in bottom of each of three ramekins.  Place ramekins in baking dish then transfer to oven until butter melts.  Remove ramekins from oven. 

2. Heat oil and butter in small saucepan.  Add shallot and sauté until soft, about 3 to 5 minutes.  Add herbs and salt then remove from heat and stir to combine. 

3. Pour 1 teaspoon of cream into each ramekin and crack 2 eggs into each.  Sprinkle the herb mixture evenly over the top of each ramekin and return to oven, still in the baking dish, and bake for about 7 minutes. 

4. Switch oven from bake to broil and turn heat setting to broil if necessary for your oven.  Sprinkle eggs with Parmesan cheese.  Broil eggs for another 2 minutes or until egg whites are just set and yolks are still soft.  Let stand 3 to 5 minutes before serving. 



Comments
This recipe is from Pinch of Yum and I thought it was truly yummy!  Sadly, I’m still working on perfecting the whole baked eggs thing, because I’m having a hard time getting the whites set and the yolks runny.  I’ll keep working on it, though, and eventually I’ll get it perfected! 

Shown here with Roasted Potatoes and maple sausage links.

Ingredients
4 eggs
2 tablespoons heavy cream
Salt and pepper, to taste
2 teaspoons garlic, minced
1 tablespoon shallot, minced
1 1/2 tablespoons mayonnaise
1 tablespoon butter
Green onions, minced
Parmesan cheese, shredded

Instructions
1. Whisk together eggs, cream, salt, and pepper together in a medium bowl.  Melt butter in large skillet over medium heat.  Add garlic and shallots to skillet and sauté for 30 seconds or until fragrant.  Pour in eggs and stir until scrambled and cooked through, but still a bit wet.  Remove to serving dish and stir in mayonnaise, green onions, and Parmesan cheese. 



Comments
This recipe is from the awesome Willow Bird Baking – one of my favorite cooking blogs to follow.  The link also includes a great article in the defense of food bloggers and it’s worth a read.  I thought these eggs were really great, the leftovers were also great.  I used to believe that eggs couldn’t be kept for leftovers since they were no good cold, but I learned otherwise while I was in Norway and now I’m a believer of leftover eggs.  I served these with maple sausages and sesame bread from Panera.

Ingredients
1 bag (about 1 pound) shredded potatoes, such as Simply Potatoes
2 tablespoons olive oil
6-8 ounces baby spinach
6 eggs, beaten
3/4 cup shredded cheese
Salt and freshly ground black pepper

Instructions
1. Heat oil in large skillet over medium heat.  Press potatoes into pan and cook until browned on one side.  Carefully flip potatoes. 

2. Spread spinach over potatoes then carefully pour eggs over spinach.  Cover and cook until potatoes are crispy on bottom and eggs start to set. 

3. Heat broiler.  Top eggs with shredded cheese then broil until eggs are cooked through. 



Comments
This recipe is inspired by Two Tarts.  I added spinach because it’s delicious and I wanted the dish to be a more complete meal.  You could also add crispy bacon and sautéed mushrooms if you like those sorts of things and have them available.  Basically, this can work with any sorts of things that you’d normally put into an omelet of that you’d serve with eggs and hash browns.  This recipe is a nice variation to bring to breakfast for dinner.