Wednesday, October 3, 2012

Baked Egg Patties

I found this recipe on Pinterest recently.  Some things on that site seem too good to be true, but I was willing to spend $6 on a jumbo muffin tin to try it out.  Well, I am thoroughly impressed!!  Look how simple it is!

Bake for 20 minutes @ 325º, and you get this!

Presto!  It makes for the easiest breakfast sandwiches ever!  I also tried this recently with only egg whites, and I'm pleased to say it works just as well!  You use 2 egg whites per muffin cup. (I had leftover egg whites to use up after making this delicious homemade egg nog.)

Recipe source: 

Baked Egg Patties
Printable version here

6 large eggs*
Salt & pepper

1. Preheat oven to 325º.  Spray a jumbo muffin pan with nonstick spray.  Break one egg into each muffin well; poke yolk to crack it open.  Sprinkle with salt & pepper.

2. Bake for 20 minutes, or until desired doneness.  (At 20 minutes the yolks & whites are firm) Serve or refrigerate in a covered container.  Reheat in microwave for about 20 seconds.

*You can either use 6 whole eggs, or 12 egg whites.  If using only whites, whisk gently in a medium bowl, then pour 1/4 cup whites into each muffin cup (or break eggs open over muffin cups, using 2 eggs per cup). Baking time remains the same.

Why I love it? I have tried for YEARS to cook round egg patties like this.  Nothing has turned out anywhere near this well, or as easy!  This would be perfect for serving eggs to a crowd, or you could make a batch and keep them in the refrigerator for a week's worth of easy breakfasts.

1 comment:

  1. Brilliant! I'll be doing this once I can eat eggs again. I buy frozen egg patties, but there's much more on the ingredient list than just eggs.