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Baked Veggie Eggs

These deliciously simple Baked Veggie Eggs are perfect for breakfast, brunch or even dinner. The toast is built right in to the dish!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: baked eggs, gluten-free
Servings: 2
Author: K.C. Cornwell

Ingredients

  • 2 slices gluten free bread cut into rounds (I used Artisan White from Schar)
  • 2 tbsp broccoli cooked and chopped
  • 2 tsp roasted red pepper chopped
  • 2 eggs
  • salt and pepper

Instructions

  • Preheat the oven to 400 degrees. Grease two 8 or 10 ounce ramekins, and place them on a baking sheet.
  • Place a bread round in the bottom of each ramekin. Top each slice of bread with 1 tablespoon of the broccoli and 1 teaspoon of the roasted peppers, and sprinkle with salt and pepper. Use a spoon to make a well in the center of the veggies, and crack an egg into each well. Sprinkle the top of each egg with salt and pepper.
  • Bake the eggs for 14-16 minutes, or until the whites are cooked through and the yolk is still a bit runny. Remove from the oven and cool 1-3 minutes. Eggs can be served in the ramekins or use a fork to gently pop them out, so you can serve on a plate and slice through all the layers. Enjoy!