Another guest post by my mama! Baked eggs have been Christmas breakfast in our house for as long as I can remember- usually accompanied by a gingerbread house (storebought- I tried to make one from scratch last year, with disastrous results), and coffee for my sleepy parents. My sister and I have never believed in sleeping past 6 AM on Christmas morning. This is quick and easy, and especially if you chop the veggies in advance, it takes all of 5 minutes to make.
1 red onion
Preheat the oven to 350 F.
Slice up all the veggies. Prepping them in advance would be a little bit extra- it takes less than 5 minutes! But if you want to be extra, I’m in no position to stop you. I wear so much glitter, it sheds. I leave a glitter trail. On the bright side, my mom always knows where to find me! Is that a bright side? I can’t tell anymore. You can add whatever vegetables you want- carrots, garlic, celery, etc- and leave out the jalapenos if you’ve got a bunch of wimps. Some cilantro or parsley would be really good!
Now butter up a baking dish,
and crack in the eggs. Try not to break the yolks!
Now layer the vegetables on top,
and add whatever seasonings you consider appropriate. You could just go the standard salt and pepper route, or add any mix of herbs and spices you’d like.
Bake it for about 15 minutes, or until the yolks are set. Serve these with bacon, toast, biscuits, ham, pancakes, waffles, gingerbread- any breakfast food your festive little heart desires.