Whether you need hard-boiled eggs to make Easter eggs or want some Egg Salad Sandwiches, an air fryer is the perfect tool for cooking eggs! You can use any air fryer, big or small, to get perfect hard-boiled eggs every time.

Maybe you’ve only boiled eggs using the traditional method on the stove top or even given this method a try. If so, I encourage you to try using this handy kitchen appliance next time you need a batch of hard-boiled eggs.

How do Air Fryers work?

First of all, the name “air fryer” isn’t really accurate, as it doesn’t actually fry food. Instead, the air fryer cooking process circulates hot air rapidly around the air fryer basket to cook the food. I find it to be the easiest way to crisp up food like French fries and Tater tots, but it also works well for other foods that aren’t typically fried.

You can make chicken, steak, and fish for dinner, and even use it to bake muffins or a small cake!

Is an Air Fryer Worth Buying?

You SHOULD get an air fryer if:

• You like quick, easy, no-fuss meals or snacks, including frozen items.
• You want crispy foods with less oil.
• You only cook for a few people.
• You don’t like to heat up your house in the summer with your regular oven.
• You have somewhere to store it.
• PLUS, you can even buy these disposable air fryer paper liners that make clean up a breeze!

You DON’T NEED to get an air fryer if:

• You don’t have countertop space for an extra appliance.
• You have a larger family to cook for.
• You already have a toaster oven and a regular oven.

Ingredients for Air Fryer Hard Boiled Eggs

You don’t need any extra ingredients to make perfect hard-boiled eggs in the air fryer. All you need are 6 fresh eggs (or however many can fit in a single layer)!

You will also need a bowl of ice water for an ice bath to cool the eggs when they finish cooking.

How to Cook Perfect Eggs in the Air Fryer

Note: Make sure to read the manual for your appliance since every air fryer model is a bit different and the cooking time may vary.

1. First, place the eggs into the basket of your air fryer and gently close it.
2. Set the temperature to 270 degrees F and set the time to 15 minutes. Press start.
3. Shortly before the eggs finish, put ice cubes and water into a medium bowl. When the eggs are done cooking, immediately transfer them from the air fryer to the ice water bath using tongs. Let them cool for about 5 minutes before peeling, or refrigerate the eggs to use later.

How to Store Hard-Boiled Eggs

Store your eggs unpeeled in the refrigerator for up to one week. Leaving the shells on keeps eggs fresh for longer and is the best way to prevent them from absorbing any odors from the fridge.

Make sure to keep them in a sealed, airtight container. I like to place a damp paper towel over the top of the cold eggs to keep them fresh. Change out this paper towel daily.

What if the egg yolk is green or gray?

This has nothing to do with the freshness of your eggs. A green or grayish yolk means the egg was cooked too long, nothing else.

What can I do with Hard-Boiled Eggs?

• Decorate them for Easter baskets!
• Make a batch of eggs for your weekly meal prep. They are great to pack in lunches!
• Make this Dill Pickle Egg Salad Dip.
• Chop them up and sprinkle them on a Cobb salad or one of these salads.
• Add some eggs and bagel seasoning to a plate of Avocado Toast for a quick breakfast! The linked recipe uses a fried egg on top but you could do a chopped or grated hard-boiled egg instead.
• Make this delicious Potato Salad!
• Classic Deviled Eggs are a delicious appetizer or snack!

More Air Fryer Recipes

The air fryer is such a versatile tool for cooking and baking! Here are some recipes you can make with yours:

• Crispy Air Fryer Baby Potatoes– Crispy on the outside and soft on the inside, these tiny potatoes bring big flavor to any dinner table
• Air Fryer Blueberry Hand Pies– These Blueberry Hand Pies have a flaky pie crust, sweet juicy filling, and delicious berry flavor.
• Easy Air Fryer Garlic Bread– Make buttery, crispy, perfectly seasoned garlic bread in minutes with this simple recipe! 
• Cornmeal Breaded Zucchini Chips– These zucchini slices have a light cornmeal coating seasoned with garlic and Parmesan.

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Air Fryer Hard Boiled Eggs

Need a quick, no-fail method to cook your eggs? This recipe for Air Fryer Hard Boiled Eggs is exactly what you’re looking for! It's an easy way to cook your eggs and use this trendy kitchen appliance!

Course Side Dish

Cuisine American

Keyword Air Fryer Hard Boiled Eggs

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 72kcal

Author Lynne Feifer

Equipment

• Air Fryer

Ingredients

• 6 large eggs

Instructions

• Place the 6 eggs into the basket of the air fryer and gently close.
• Set the temperature to 270°F, and set the time to 15 minutes. Press start/pause.
• Put ice and water into a medium bowl. When eggs are done cooking, immediately remove them from the air fryer using some tongs, and submerge into the water. Allow them to cool enough to handle before peeling.

Nutrition

Serving: 1serving | Calories: 72kcal | Carbohydrates: 0.4g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 71mg | Potassium: 69mg | Sugar: 0.2g | Vitamin A: 270IU | Calcium: 28mg | Iron: 1mg

The post Air Fryer Hard Boiled Eggs appeared first on 365 Days of Baking.

I bet you have your own classic egg salad recipe. Everyone seems to have a recipe passed down through the family that’s prepared a certain way, and other versions of egg salad just don’t taste the same!

Well, I’m begging you to give this easy egg salad recipe a try, because the end result is simply that good!

Tip: How to Get Perfectly Peeled Eggs

One reason you might avoid making even a simple egg salad is that it can be tricky to peel hard boiled eggs. There are several different methods people swear by for perfectly peeled eggs, but this is what works for me:

Once your eggs are done cooking, remove them from the boiling water and immediately immerse them in an ice bath. This stops the cooking process and helps the peel separate from the egg. Let them sit for 5 minutes, then crack the shell all over and peel.

I rarely ever have a problem with my shells sticking when I follow this method.

I also have good luck when I cook my eggs with this method. It’s easy and clean up is super quick, too!

Egg Salad Sandwich Ingredients

If you don’t have the following ingredients in your pantry already, they are easy to find at the grocery store. Here’s what you need to make the best egg salad sandwiches:

• Large eggs
• Mayonnaise
• Finely minced red onion
• Dijon mustard
• Paprika
• Kosher salt
• Pepper
• Lettuce (optional)
• Bacon (optional)
• Sandwich bread or pita bread

Make sure to follow the recipe card below for the exact amount of each ingredient!

How to Make Egg Salad Sandwiches

These simple egg salad sandwiches make the perfect lunch when you want something quick and filling!

1. First, boil your fresh eggs. Cover your eggs with cold water in a medium saucepan, then bring the water to a rolling boil over high heat. Remove the eggs from the heat, cover them, and let them sit for 12 minutes. Then immediately place the eggs in ice water for five minutes. Peel and chop.
2. You could also cook your eggs in an instant pot, mini egg cooker or even an air fryer!
3. Next, mix mayonnaise, onion, mustard, paprika, salt, and pepper together in a medium bowl. Fold in the chopped eggs, stirring gently until the eggs are completely coated in the mayonnaise mixture.
4. Divide the lettuce and bacon between two slices of bread. Place half of the egg salad over the lettuce, then top with another slice of bread.

What makes this recipe the best Egg Salad recipe?

As someone who grew up eating a very simple egg salad made with eggs and mayonnaise, I believe the seasonings make all the difference, as does the presentation!

The Dijon mustard is so much better than plain yellow mustard, and the paprika and onions add just that much more flavor to the dish.

If you’re not a big fan of the texture of egg salad, try it with the lettuce and cooked bacon. Giving it a little crunch adds structure to what can be a mushy sandwich.

Can you make this Egg Salad recipe ahead of time?

Yes! In fact, I like to double the recipe and keep the egg salad mixture in the fridge so I have lunch for 2-3 days!

How do I store leftover Egg Salad?

Place the egg salad mixture in an airtight container and store it in the fridge for 3-5 days.

More Easy Sandwich Recipes

I am all about the sandwiches for lunch. If you are too, try one of these easy recipes next time:

• This Peanut Butter Cucumber Sandwich may not be your typical lunch fare, but one bite of this crunchy, creamy combo and you just might be hooked! The unique pairing of peanut butter and cucumbers makes a perfect lunch or filling for tea sandwiches.
• A Fluffernutter Sandwich combines peanut butter and marshmallow fluff between two pieces of bread to make you feel like a kid again.
• These Meatball Sub Sandwiches are easy, satisfying, and bursting with flavor! Turn ordinary frozen meatballs into a crowd-pleasing meal with this quick method.
• Miso Chicken Salad is an easy and flavorful option for your standard chicken salad. Made with shredded chicken, miso, fresh ginger, mayo, and other simple ingredients, it might just become your new favorite.

If you love Eggs, then you’ll love these Egg Recipes!

One great thing about eggs is that you can use them for any meal, or even for a snack! Here are some of my favorite ways to eat eggs:

• Deviled Eggs
• Bruschetta Fried Egg Avocado Toast
• Dill Pickle Egg Salad Dip
• Baked Eggs in Toast Cups
• Loaded Huevos Rancheros – a family favorite!

Which egg recipe will you try next time?

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Egg Salad Sandwich

If you've got a craving for a good Egg Salad Sandwich, then this version with mayo and dijon mustard just might blow your mind! Serve it on your favorite bread or pita with some bacon for a fun twist!

Course Lunches

Cuisine American

Keyword Egg Salad Sandwich

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Resting 12 minutes minutes

Total Time 27 minutes minutes

Servings 2 servings

Calories 522kcal

Author Lynne Feifer

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 2 tablespoons finely minced red onion
• 2 ½ teaspoons dijon mustard
• ¼ teaspoon paprika
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper
• ½ cup lettuce
• 4 slices bread

Instructions

• Place the six eggs into a medium saucepan. Cover with cold water and bring to boil over high heat. Remove from heat, cover, and allow eggs to sit for 12 minutes. Using tongs, remove the eggs from the water and put into a bowl filled with ice water for 5 minutes. Peel and coarsely chop.
• In a medium bowl, mix together mayonnaise, onion, mustard, paprika, salt and pepper. Fold in chopped eggs.
• Divide half of the lettuce between two slices of bread. Place half of the egg salad over the lettuce and top with remaining bread.

Nutrition

Serving: 1serving | Calories: 522kcal | Carbohydrates: 30g | Protein: 26g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 567mg | Sodium: 973mg | Potassium: 349mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1044IU | Vitamin C: 1mg | Calcium: 167mg | Iron: 5mg

This post was originally published on September 17, 2012. It has been updated on April 1, 2024 in format and with pictures.

The post Egg Salad Sandwiches appeared first on 365 Days of Baking.

I will definitely be adding this to my regular repertoire of breakfast recipes. WHY haven’t I ever made this before? It just never occurred to me to bake them because Scrambled Eggs have always been my favorite way to eat eggs.
But I also love to eat a good Breakfast Sandwich every now and again, especially when I’m on the run in the morning.

This breakfast recipe is made for two, so whip it up, pop it in the oven while you finish getting ready for the day, then grab your loved one and enjoy your baked eggs with a buttermilk biscuit or some fresh fruit before you head out the door. Or whip up a bunch for the whole family to eat!

Why you’ll love making Baked Eggs

• You can easily make different versions of this recipe customized with your favorite additions. This recipe uses sage and ham–why not try bacon or ground sausage? Use tomato and basil, or how about diced pepper and Mexican cheese? The possibilities are endless, even if the main ingredients stay the same!
• You can make this breakfast dish and pop it in the oven while you finish getting ready. No babysitting a hot skillet for this recipe!
• Your youngest chefs can easily help prepare their own baked eggs with their favorite ingredients. Just be sure to remove them from the ramekin before serving, so they don’t grab the hot dish!
• This recipe is chock full of protein to keep you from feeling hungry just a few hours later. I am guilty of scarfing down a granola bar or some fruit for breakfast, then wondering why I’m starving by 10 am! Plus, this is an easy way to get some veggies in your diet at breakfast.

What ingredients do I need to make for Sage and Ham Baked Eggs?

Here’s what you’ll need to make this delicious breakfast:

• 2 large eggs
• 1 tablespoon + 2 teaspoons of milk (you’ll use these separately)
• 2 thin slices of baked ham, diced
• ¼ cup shredded Mexican cheese
• 1 tablespoon of fresh sage leaves, chopped and divided
• 2 teaspoons of green onion, chopped
• 1 teaspoon of grated Parmesan cheese, divided
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tomato, diced (for garnish)

Can I use dried sage in this recipe?

Yes, you can always substitute dried herbs for fresh herbs. A good ratio is 1:3. In this recipe, use about a teaspoon of dried sage instead of a tablespoon of fresh sage.

Other substitutions and additions

You can use any types of cheese you have on hand if you don’t have or don’t like Mexican cheese. I like to use cheddar cheese or Colby Jack. Also, feel free to leave out the green onion or use another vegetable instead. This would be amazing with some diced bell peppers!

Can I make this recipe with only egg whites?

Yes, you can make this with egg whites by separating your eggs before using them in the recipe. Set aside the yolks to use for something else!

Do I need any special equipment to make Ham and Sage Eggs?

You will need oven-safe bowls to cook your eggs in. I like to use 6-ounce ceramic ramekins for baking eggs. Otherwise, you won’t need any other special equipment.

How to make Sage and Ham Baked Eggs

Thanks to Baking Bites for the inspiration for this savory breakfast dish!

This mini egg casserole recipe comes together in just a few minutes!

First, preheat your oven to 400 degrees and prepare two small ramekins by spraying them with nonstick cooking spray. Then break both eggs into a medium bowl. Add a tablespoon of milk to the eggs, then whisk to combine them together.

In a separate mixing bowl, combine ham, cheese, 2 teaspoons of milk, green onion, and ¾ tablespoon of sage. Mix these ingredients together and evenly divide them between each small ramekin. Top the ham mixture with the egg mixture, making sure to evenly divide the eggs between the ramekins as well.

Sprinkle each ramekin with grated parmesan cheese, then sprinkle the top with salt, ground pepper, and the remaining sage. The cooking time for these eggs is 15-20 minutes or until cooked through. They will puff up as they cook, but as they cool they will flatten. Garnish with diced tomatoes (if desired) and serve!

Can I bake these ahead of time and serve them later?

Eggs are truly best served right as they are made, but you can keep them in the refrigerator in an airtight container for up to three days, then reheat and serve them.

You can store and serve leftovers the same way! Let baked eggs cool completely to room temperature, then cover them with plastic wrap or aluminum foil and refrigerate them. Reheat in the microwave or in the oven uncovered until warm throughout before serving.

What to serve with Sage and Ham Baked Eggs

I love to pair sweet and savory breakfast items together. These tasty eggs would go well with a sweet muffin, like these easy Cinnamon Streusel Muffins or these sweet Strawberry Cream Muffins.

Or, pair these baked eggs with a fresh fruit smoothie! Take it to the tropics with this Pineapple Mango Smoothie, or make this Berry Blast Green Smoothie for the perfect way to get some greens in your diet!

We can’t forget about bacon! We need bacon! Here’s How to Bake Bacon in the Oven– my favorite way to make bacon now!

More Eggs for Breakfast

I love having eggs for breakfast because I know I’ll feel satisfied all morning! Here are some more great recipes you should try:

• Here’s an easy way to make a bunch of Hard-Boiled Eggs in the Oven at once!
• This Bruschetta Fried Egg Avocado Toast has so much flavor; it’s sure to make your mouth and stomach happy!
• Another way to serve oven-baked eggs is by putting them in white bread first! Try these fun Baked Eggs in Toast Cups for a new spin on baked eggs.
• Huevos Rancheros is one of my favorite Mexican recipes, and these Loaded Huevos Rancheros stack up to any you’d get at your local Mexican restaurant!

What’s your favorite way to eat eggs? Let me know how this recipe works out for you in the comments!

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Sage and Ham Baked Eggs

This savory Sage and Ham Baked Eggs recipe is a quick and easy breakfast staple to start your day off right. These delicious baked eggs are combined with a bit of salty ham, fresh sage, and some melty cheese for that perfect breakfast bite. Try a new kind of way to make a healthy egg breakfast!

Course Breakfast

Cuisine American

Keyword Baked eggs

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 servings

Calories 217kcal

Author Lynne Feifer

Ingredients

• 2 eggs
• 1 tablespoon milk
• 2 thin slices of baked ham diced
• ¼ cup shredded Mexican cheese
• 1 tablespoon chopped fresh sage divided
• 2 teaspoons milk
• 1 green onion chopped
• 1 teaspoon grated parmesan cheese divided
• ½ teaspoon salt
• ¼ teaspoon fresh ground pepper
• 1 tomato, diced for garnish

Instructions

• Preheat oven to 400 degrees and prepare two 6oz. ramekins by spraying them with cooking spray. 
• Into a medium bowl, break both eggs, whisk together with the tablespoon of milk. 
• In a separate medium bowl, combine ham, cheese, the 2 teaspoons milk, green onion, and 3/4 tablespoon of the sage. 
• Mix together and evenly divide into the two ramekins, pouring them on top of the ham mixture. 
• Sprinkle each ramekin with the grated parmesan cheese. Sprinkle with salt, freshly ground pepper, and remaining chopped sage. 
• Bake for 15-20 minutes. The mixture will puff up as it cooks, but will fall gently after it is removed from the oven and begins to cool. Garnish with chopped tomatoes, if desired.

Nutrition

Serving: 1serving | Calories: 217kcal | Carbohydrates: 5g | Protein: 17g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 198mg | Sodium: 1113mg | Potassium: 355mg | Fiber: 1g | Sugar: 3g | Vitamin A: 945IU | Vitamin C: 10mg | Calcium: 188mg | Iron: 2mg

This post was originally published 12/19/2011, and has been updated in format and with photos on 6/5/23.

The post Sage and Ham Baked Eggs appeared first on 365 Days of Baking.

Okay, it’s time for the big debate. How do you like your eggs?

My whole family likes a good runny egg, which grosses me out. Give me a firmer yolk any day!

The good news is that you can bake these cheesy baked egg toast cups to whatever firmness you desire! And I love that, no matter how well done you like your eggs, you’re getting a healthy start to your day with plenty of protein and healthy fats.

Ingredients for Baked Eggs in Toast

Thank you to my very good friend, Rebecca of Foodie With Family for the inspiration for this recipe! ❤️

Gather your ingredients for this delicious breakfast recipe. You’ll need the following items:

• 4 slices of sandwich bread (I used potato bread)
• 3 tablespoons of butter, melted
• 4 large eggs
• 2 teaspoons of onion, chopped
• 1 small tomato, diced
• 1/3 cup shredded mild cheddar/jack cheese
• salt
• freshly ground black pepper
• fresh herbs, diced jalapeno, bacon, and ham are optional

Do I need special equipment to make these Baked Eggs?

You need small oven-safe bowls to bake these toast cups. I use ceramic ramekins, as they are the perfect size. You’ll also need a baking sheet to bake the eggs in the oven.

How to make Baked Eggs in Toast Cups

1. Preheat oven to 375 degrees F. Prepare 4 8oz. ramekins by spraying them with cooking spray.
   (You would also be able to use 6 oz. ramekins if you have them, I like that I can add more ingredients using the larger size.)
   Brush one side of the slices of bread with the melted butter, making sure to spread it all the way to the edges of the bread.
2. Place bread slices into the ramekins, gently pushing down so that the bread is against the sides and there is a good size opening for the egg. The bread may tear, but that’s ok–it will be in your belly in no time.
3. Crack the egg and place it into the center of the bread. Evenly divide the onion, tomato, and other favorite toppings among the ramekins.
4. Sprinkle each with salt and freshly ground pepper. Divide the cheese evenly over the top of each.
5. Place ramekins on a sheet pan lined with parchment paper and bake. The cooking time is about 15 minutes for a runny yolk, 20 minutes for medium, and 25 minutes for a hard egg yolk.

FAQ’s

Are runny yolks safe to eat?

You might not be a runny egg fan because you are afraid to eat an egg that is undercooked. Don’t worry—the USDA says undercooked (or “runny”) eggs are safe to eat as long as they are pasteurized (which store-bought eggs almost always are!)

Can I make these toast cups with only egg whites?

You can make this recipe with only egg whites, but you will lose the nutritional benefits (and delicious taste!) that come from the yolks. Separate the eggs before adding the whites to the toast, then bake as usual until the egg whites have solidified and cooked throughout.

How can I make this recipe for Baked Eggs even healthier?

There are lots of different ways to tailor this recipe to your tastes and even to your diet.

• As is, this recipe is a perfect vegetarian bite. Substitute your favorite cheese for different flavors!
• Make this gluten-free by using gluten-free bread.
• Bump up the fiber with whole grain bread for your toast.
• Make this just a bit more filling by using two eggs in each toast cup. You might need a few more minutes to cook the eggs through if you use two, so check it carefully.
• The eggs provide the protein; pair them with some fruit or berries and some avocado for healthy fats.

Can I make Baked Cheesy Eggs ahead of time and reheat them?

You can make these delicious egg cups ahead of time! You can reheat them in the microwave, but I like to use a toaster oven. Heat it to 350 degrees, then reheat your egg cups for about 10 minutes.

More fun Breakfast Ideas

Try one of these easy recipes for your next egg-y breakfast:

• Hard-boiled eggs are a perfect breakfast staple. Learn How to make Hard-boiled Eggs in the oven!
• This Bruschetta Fried Egg Avocado Toast is bursting with delicious, fresh flavors!
• Add a Mexican flair with these Loaded Huevos Rancheros.
• Mini Quiche are fun, savory breakfast bites you can eat on your way out the door!
• This Denver Scrambled Breakfast Braid is a show-stopper at brunches and family gatherings!

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Baked Eggs in Toast Cups

What better way to start off your morning than with one of these mouth-watering Baked Eggs in Toast Cups? Keep your energy up throughout the day with this tasty and healthy breakfast. Eggs for the whole family are ready in 15-30 minutes, so whip up a batch and send them out the door satisfied!

Course Breakfast

Cuisine American

Keyword Baked Eggs in Toast Cups

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 252kcal

Author Lynne Feifer

Ingredients

• 4 slices sandwich bread
• 3 tablespoons butter melted
• 4 large eggs
• 1 shallot
• 1 plum or Roma tomato diced
• ⅓ cup mild cheddar cheese shredded
• pinch salt
• freshly ground black pepper
• 1 jalapeño diced

Instructions

• Preheat oven to 375 degrees F. Prepare 4 6oz. ramekins byspraying them with cooking spray. Brush one side of the slices of bread with the melted butter, making sure to spread it all the way to the edges of the bread.  
• Place bread slices into the ramekins, gently pushing down so that the bread is against the sides and there is a good size opening for the egg. The bread may tear, but that's ok–it will be in your belly in no time.
• Crack the egg and place it into the center of the bread. Evenly divide the shallot, tomato, and jalapeño among the ramekins.
• Sprinkle each with salt and freshly ground pepper. Divide the cheese evenly over the top of each.
• Place ramekins on a sheet pan lined with parchment paper and bake. Cooking time is about 15 minutes for a runny yolk, 20 minutes for medium, and 25 minutes for a hard egg yolk.

Notes

Feel free to use your favorite cheese in place of the cheddar.

Use whole-grain bread or gluten-free bread to adjust the recipe to your dietary needs.

Nutrition

Serving: 1serving | Calories: 252kcal | Carbohydrates: 15g | Protein: 11g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 196mg | Sodium: 312mg | Potassium: 166mg | Fiber: 1g | Sugar: 3g | Vitamin A: 762IU | Vitamin C: 7mg | Calcium: 151mg | Iron: 2mg

This post was originally published 2/19/12, and was Day 347 of my original 365 Days of Baking. It has been updated in format and with pictures on 5/10/23.

The post Baked Eggs in Toast Cups appeared first on 365 Days of Baking.

So when I originally did my 365 days of baking…

there was not ONE avocado used in the whole year of recipes. I kid you not.

Up until the beginning of this year, I had never even purchased one! I never liked the consistency.
And guacamole. Fuggedahboud it! Yeah, no. Ick.

I know, I know. You’re probably thinking, “you’re a food blogger and you don’t like guacamole??” I’m getting there. Baby steps, you know.

I love eating this Bruschetta Fried Egg Avocado Toast in the morning. Every bite is full of flavor and I’m sad when it’s all gone.
Since I’m on an avocado kick, I’ll definitely be adding more recipes with avocado toast to my morning routine. This Everything Bagel Avocado Toast is next on my list! I love that Maria put cream cheese on it and can’t wait to make it.
Melissa’s  South of the Border Avocado Toast will be the perfect start to get me in the mood for a Taco Tuesday. It will even be a great breakfast for Cinco de Mayo!
Fish lovers will adore Nicole’s Smoked Salmon Avocado Toast. This recipe will be perfect for breakfast or lunch!

So now, here we are, six years after I started the blog and I am really kind of hooked on avocados thanks to my daughter, Lexi. I honestly can’t remember where it started, but she had me buy them for her one day and slowly I began bringing more into the house.

What can I say? They’re super good for you, easy to eat, and go in a lot of recipes besides this Bruschetta Fried Egg Avocado Toast.

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Bruschetta Fried Egg Avocado Toast

Bruschetta Fried Egg Avocado Toast with whole grain bread, smashed avocado, marinated tomato and a fried egg are sure to give you a great start to your day!

Author Lynne Feifer

Ingredients

• 1 medium tomato diced
• 1 tablespoon red onion diced, plus additional for garnish
• 2 teaspoons fresh basil plus additional for garnish
• 1 teaspoon balsamic vinegar
• 1 teaspoon olive oil
• 1 avocado
• ¼ teaspoon garlic powder
• salt and pepper to taste
• 2 slices whole grain bread or bread of your choice, toasted
• ¼ cup canola oil
• 2 eggs

Instructions

• In a small bowl, combine the tomato, red onion, basil, balsamic vinegar, olive oil and some salt and pepper to taste.
• Mix together and set aside.
• Toast the two slices of bread.
• Cut open the avocado and remove pit. Scoop into a medium bowl and mash with a fork.
• Add the garlic powder, and salt and pepper to taste. Mix well.
• Pour the canola oil into a non-stick skillet over medium-high heat.
• Add the eggs and fry for 2 - 3 minutes while gently spooning the oil over the tops of the eggs to set the yolks.
• Evenly divide the mashed avocado between the two slices of bread.
• Put an equal amount of marinated tomato on the toast.
• Top each with a fried egg.
• Sprinkle with additional fresh basil and red onion.

I hope you all enjoy your weekend! Look for more delicious recipes next week!

When I made these Avocado Tuna Salad Bites, I seriously fell in love. Now I won’t eat my tuna salad any other way. My mother-in-law told me that she loves avocado in her tuna salad as well!

I love eating Avocado Tuna Salad Lettuce Wraps when I’m feeling I need a healthier lunch and want to cut out my carbs. The lettuce and tomato with the salad is fantastic!

You can serve this Galaxy Salsa for all of those upcoming game days in your near future. Everyone loves it at our house!

Avocados will also be delicious on top of these Loaded Huevos Rancheros. Why the heck did I not include them in that recipe? Definitely feel free to add them!

Here are some videos with tips on cutting avocados and more great recipes for them!

The post Bruschetta Fried Egg Avocado Toast appeared first on 365 Days of Baking.

I’m sure I’ve told you this over and over…

Breakfast is my most favorite meal of the day. Be it pancakes, waffles, scrambled eggs. You name it, I most likely love it. Oh, and you can’t forget the bacon!

Oatmeal, smoothies. Although I haven’t tried a smoothie bowl yet. Those things seem a little ridiculous to me, to be honest. Why put something of that consistency into a bowl when you can sip it out with a straw? And yes, I get that you put other stuff on top of it like coconut flakes, nuts and whatever that wouldn’t fit through said straw, but still! Pop those things separately into your mouth between each sip, for crying out loud.

SAVE THIS HUEVOS RANCHEROS RECIPE TO YOUR FAVORITE PINTEREST BOARD!

We like to go out to breakfast and when we do Kurt always, and I do mean always because he never orders anything else, orders Huevos Rancheros. Never pancakes, omelets, waffles or an egg sandwich. Huevos. That’s it. I’ve never ordered it because I’m not one for runny eggs. They kind of gross me out.

UNTIL NOW!

Serve these French Breakfast Puffs, Pear Cream Cheese Danish, or Brown Butter Rum Banana Bread along with the Loaded Huevos Rancheros.

THIS RECIPE has changed all that for me. Seriously! I made this recipe for Kurt for Father’s Day and we all seriously LOVED it!

These Breakfast Quesadillas would be perfect with your Mexican breakfast theme. How delicious would this French Press Breakfast Chocolate be to drink with it, too? Ok, it may not be Mexican, but it sure does sound super delicious! These Bacon, Egg Breakfast Tacos would be fun to make and easy to eat. This 4-Ingredient Fruit Salad will be a gorgeous addition to your morning table, too! It will be a fiesta for breakfast with all of these delicious recipes!

It was SO very delicious, with great flavor in every single bite. I will definitely be making this again and again.
It was quite filling and feel free to leave to omit the refried beans or the Potatoes O’Brien, but I have to tell you that each of those added so much to the dish.

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This recipe is slightly adapted from Simply Recipes Huevos Rancheros and this Speedy Huevos Rancheros.

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Loaded Huevos Rancheros

Loaded Huevos Rancheros are tortillas topped with refried beans, Potatoes O'Brien, salsa, eggs and cheese - a hearty breakfast that's full of great flavor!

Author Lynne Feifer

Ingredients

• 1 28- ounce bag Potatoes O'Brien
• 1 16- ounce can refried beans
• 4 corn tortillas
• 8 eggs
• 3 tablespoons canola oil divided and possibly more
• 1 cup Monterey Jack cheese
• 1 ½ cups salsa
• ¼ cup chopped green onion
• ¼ cup crumbled Cotija cheese
• 3 tablespoons freshly chopped cilantro

Instructions

• Note: this works very well if you have a person to help you with assembly, but it can be done by one person.
• Preheat oven to the lowest setting, and place six plates into the oven to warm - 4 four serving, one to keep tortillas warm.
• Cook 1/2 of the Potatoes O'Brien package according to manufacturer's directions.
• In a small saucepan or microwaveable bowl, heat of the refried beans.
• In a microwavable bowl, heat the salsa until warm.
• In a large skillet over medium-high heat, fry tortillas one at a time in one tablespoon of the oil, about 20 seconds per side or until lightly browned.
• Place onto a warmed plate in the oven with a paper towel separating them.
• Once tortillas have been fried, reduce heat to medium low and add two tablespoons oil to the skillet to cook the eggs.
• Cook eggs two at a time for two minutes. Gently spoon some oil over the tops to set them. This cooking time with give you firm whites and the yolks will be runny when broken into. YUM!
• Place one tortilla onto a heated plate. Spread about 1/4 - 1/3 cup refried beans on the tortilla.
• Put 1/4 of the potatoes onto the tortilla.
• Sprinkle two tablespoons of the Monterey Jack cheese over the potatoes.
• Add two tablespoons salsa.
• Gently place two of the eggs on top.
• Cover with two additional tablespoons of salsa and sprinkle with some more Monterey Jack cheese.
• Top with green onion, Cotija cheese, and cilantro.
• Place prepared plate into oven and repeat process. Keep completed plates in oven until ready to serve all.

A great start to the day starts with a great breakfast! Here are a few I know you’ll love…

Baking Bacon

Lemon Crepes

Homemade French Vanilla Coffee Creamer

Take a look at these videos to add more Mexican dishes to your breakfast menu:

The post Loaded Huevos Rancheros appeared first on 365 Days of Baking.

Breakfast is one of our favorite meals.

Many times we’ll have pancakes for dinner and now that I’ve started making these breakfast braids, you can bet that we’ll be having these as well.
Just like the Taco Braid, it is really easy to make and is absolutely delicious. Mr. 365 said it was restaurant quality, but I don’t know if I’d go that far. haha I was pleased with the compliment though.

This is so easy to put together, you won’t believe it.
You’re going to start by rolling out the crescent dough into a 10 X 15 inch rectangle. Using a pizza cutter along each long side, slice strips that are about 1 1/2 inches in width and three inches long. Make sure that a strip of about 3 inches is left in the center for the eggs. At either end of the center, make two slices in about two inches deep. You’ll pull these pieces up over the end and wrap the adjacent strips over them to secure.
For this braid, I made the strips slanted, but it isn’t necessary. You can see that I did it differently with the Taco Braid and it still turned out wonderfully. You just want to make sure that all the food is tucked in and doesn’t escahpay, as Dory says.

Place the scrambled egg mixture along the center. Fold the end pieces up.
Evenly distribute the crumbled bacon along the egg and then do the same with 1/2 cup of the cheese.
Beginning at the top alternately fold the pieces of dough over the egg until you reach the bottom.
Sprinkle with the remaining 1/4 cup of cheese.

Transfer the braid on the parchment to a baking sheet and bake for 13 – 15 minutes until golden.

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Denver Scrambled Braid

A delicious treat for breakfast and a new take on a Denver Omelet, this braid is full of flavor and is really very easy to make.

Author Lynne Feifer

Ingredients

• 1 Crescent Dough Sheet
• 8 large eggs lightly beaten
• ½ of a green pepper diced
• ½ of a red pepper diced
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 5 thin slices honey ham chopped
• 6 slices cooked bacon crumbled
• ¾ cup shredded Cheddar Blend cheese divided (I used a Fiesta Blend which contained cheddar, Monterey Jack, Queso Quesadilla, and Asadero cheeses, but you can definitely substitute.)

Instructions

• Preheat oven to 375 degrees F.
• Prepare a clean work surface by covering it with a sheet of parchment.
• Unwrap the crescent dough and roll out onto the parchment. With a rolling pin or small roller, expand the dough until it is approximately a rectangle measuring 10 X 15 inches.
• Keeping a 3-inch strip down the middle of the dough, use a pizza cutter to slice into the long sides of the dough. Make small strips up both sides about 1 1/2 inches in width and 3 inches in. At the center of each end, make two slices about 2 inches into the sides of the center strip. After you place the scrambled eggs, these will be folded up to secure the ends.
• Whisk the salt and pepper into the eggs.
• In a large non-stick skillet over medium-high heat, add eggs, both peppers, and ham. With a rubber spatula, gently scrape the bottoms and sides of the pan until the eggs are slightly undercooked. You do not want them well done as they will finish cooking in the oven. Make sure they are wet, but not runny otherwise the dough will be soggy and not bake correctly.
• Place the egg mixture all along the center strip to evenly distribute.
• Cover with the crumbled bacon and then with the 1/2 cup of shredded cheese.
• Fold the ends up over the egg and beginning at the top, alternately place the strips of dough over the egg, tucking in any food or strips of dough as you move along.
• Once finished, sprinkle the top with the remaining 1/4 cup of cheese.
• Transfer the braid on the parchment to a baking sheet and bake for 13 - 15 minutes, until golden brown.

If you like this recipe, check out these other breakfast recipes…

Banana Peanut Butter Chip Pancakes

Lemon Ricotta Pancakes

Chocolate Cherry Pancakes

Cinnamon Peach Pancakes

Check out these braids from other bloggers:
Harvest Breakfast Braid from Kevin and Amanda
Chocolate Banana Breakfast Crescent Braid from Pink When
Easy Breakfast Braid from Gimme Some Oven
Bacon, Egg, and Cheese Biscuit Braid from Melissa’s Southern Style Kitchen
Breakfast Braid with Egg, Jalapeño Sausage, Roasted Red Pepper, and Mozzarella from For the Love of Cooking

Watch this video to make eggs for breakfast in a super cool way!

I give you BIG baking hugs and muffins!!

The post Denver Scrambled Breakfast Braid appeared first on 365 Days of Baking.

These Quiche are kind of unique because they have a secret ingredient in them. Are you curious?

There is cream cheese in the dough. This helps the crust be super smooth, and gives some nice added flavor.

And then the filling has BACON!, cheese, sauteed onions, and more. I just love the custard-like filling in quiche.

I think these are great for breakfast, brunch, or as an appetizer. They aren’t difficult to make, and they are really yummy.

You can substitute ham for the bacon, and still have a delicious quiche. This would be a great way to use up some leftover holiday ham! 😉

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Mini Quiche

This Breakfast Mini Quiche is made in muffin tins. They are the perfect serving sizes so you don't take too large a slice or eat too many smaller ones!

Author Lynne Feifer

Ingredients

Crust

• 1 cup cold butter- cut into small cubes
• 3 oz. cream cheese
• 2 cups flour
• 2 Tbs cold water

Filling

• 1 small-medium onion- minced
• 2 Tbs butter
• salt and pepper to taste
• ½ cup grated cheese- cheddar swiss, jack, etc.
• 2 eggs
• ½ cup milk
• ⅛ tsp nutmeg
• 1 tsp parsley
• ½ cup bacon or ham- bacon should be cooked til crispy and then crumbled if ham- dice into small pieces

Instructions

• Cut the butter and cream cheese into the flour, until it resembles coarse sand. A food processor works great for this. Then add in the cold water and mix until the dough comes together.
• Wrap the dough in plastic wrap, shaping into a disc, and chill in the fridge for about 30 minutes.
• Preheat oven to 425 degrees.
• In a medium pan, over medium-high heat, sauté the onion in the butter with salt and pepper to taste. (Go light on the salt- bacon is already salty.) When the onions are soft and light brown in color, remove them from the heat and set aside to cool slightly.
• In a medium/ large mixing bowl slightly scramble the eggs, then add the milk, sautéed onions, grated cheese, nutmeg, parsley, bacon (or ham), and a little more pepper. Mix together and set aside.
• Once the dough is chilled, break off pieces and roll them into balls about 1 1/2 inches in size. Press the balls into greased muffin tins, or flatten on the palm of your hand and then press into the muffin tins. You should be able to get 15-20 quiches.
• Fill each crust with the egg filling- dividing evenly among all the crusts.
• Bake for 20-25 minutes, until the custard filling is set and crusts are golden brown.
• Let cool slightly then serve warm.

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More breakfast ideas from Eat It & Say Yum:

Thanks for the post, Leia! Quiche is a favorite here in the 365 home and I know these wouldn’t last long at all!

Please be sure to visit Leia and give her some love on her blog and social media sites. I know you’ll fall in love with what she’s making!

The post Mini Quiche appeared first on 365 Days of Baking.

YES, it’s possible to make hard-boiled eggs without any boiling at all! 

I feel like I just wrote my opening sentences for my conclusion of a science fair project.
The concept of hard boiled eggs baked in the oven does sound a little science experiment-y, right? 

But I promise there’s nothing too complicated about this recipe! 

Now, let’s not get confused here. You’re not going to place them in a pot of water and then stick that in the oven. You don’t even NEED  water (until right at the end). 

I guess they’re not technically “hard-boiled” eggs since we take out the boiling step. But the resulting eggs taste almost identical to the hard boiled eggs made the usual way. 

 I’ve heard about this method on Pinterest for a while and was curious. Because we’re baking every day, I just had to put the baked hard-boiled eggs recipe to the test to see if it worked.

SAVE THIS HARD-BOILED BAKED EGG RECIPE TO YOUR FAVORITE PINTEREST BOARD!

I asked myself, “Self, can I really get the same result from baking the eggs in the oven as I do when I put them into a pot of boiling water?” 

Actually, I don’t ever put eggs into a pot of boiling water when I make hard-boiled eggs. 

When you make hard-boiled eggs the typical way, you start by placing the eggs in a pot of cold tap water. After bringing the pot to boil, you remove it from heat, cover and let sit for 12 minutes before submerging the eggs into a bowl of ice water. 

Yada yada yada. I don’t know about you but that’s WAY too many steps for my brain. 

Especially when I’m hungry and have a zillion other tasks to complete before the next meal time! 

Ok, it’s not really THAT many steps. You have to admit that it is quite a bit more involved than just plopping some eggs into the oven, going about your business (because you DO have a life, am I right?) and then putting them in cold water.

These hard-boiled eggs cook without needing your attention every step of the way. I love that I could just put the whole eggs into the oven and use the time while they baked to cross a few more items off my to-do list (or, you know, take a nap). 

In just about half an hour, you have hard boiled eggs ready to turn into Dill Pickle Egg Salad Dip or Ultimate Egg Salad Sandwiches. 

Hard boiled eggs are so perfect on a Chef’s Salad, in a classic mayo-based egg salad or just as a protein packed snack. The only reason I don’t eat them just about every day is that I rarely want to go through the hassle of boiling, rinsing and peeling the eggs. 

This method requires little more effort than placing eggs in an oven and rinsing them with cold water. 

And just a warning–don’t PLOP your eggs into the oven. These are raw eggs we’re talking about, people. Fragile. Breakable. Potentially very messy if not handled with care! 

 You’re going to have a nasty mess in the bottom of your oven if you plop raw eggs onto your oven rack. Yikes. Imagine cleaning that up after your oven’s been on for 30 minutes. Ick.

Back to my hard-boiled–I mean baked–eggy experiment (egg-speriment? Sorry.). 

I loved how these “hard-boiled” eggs tasted! They turned out just as perfect as any hard boiled egg I’ve eaten, if not even tastier. 

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Hard Boiled Eggs in the Oven

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Hard Boiled Eggs

Hard-Boiled Eggs in the Oven? Yes, you can! It's simple and they're easy AND delicious, too!

Course Breakfast, Side Dish

Cuisine American

Keyword Eggs, Hard Boiled Eggs

Cook Time 30 minutes minutes

Ice Bath 10 minutes minutes

Total Time 40 minutes minutes

Servings 56

Calories 7kcal

Author Lynne Feifer

Ingredients

• 6 eggs

Instructions

• Preheat oven to 325 Degrees F. Place eggs in a standard muffin tin to keep them contained.
• Put eggs into the oven and bake them for 30 minutes. When they are removed, use tongs to place them into a medium bowl filled with ice water.
• Allow them to sit for 10 minutes to stop the baking process. Peel and eat or use as desired.

Nutrition

Serving: 1g | Calories: 7kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 7mg | Potassium: 7mg | Sugar: 1g | Vitamin A: 25IU | Calcium: 3mg | Iron: 1mg

I found I like this way of cooking the eggs MUCH better than the stove top boiling method. 

I rate everything I bake on a scale of 1-4 with 4 being the best. These Hard-Boiled Eggs in the Oven earned a whopping 4 rolling pins! SO easy peasy!!!

Oh, my goodness was it so much simpler than that whole boiling water rigmarole!

AND not only was it easier to make hard boiled eggs in the oven…get THIS. Peeling them was a whole heck of a lot easier, too! 4 out of the 5 egg shells came off in large, almost whole egg-sized pieces instead of those crappy-little-hoo-has-and-tiny-little-bits-that-do-not-like-to-come-off-the-eggs-to-save-their-life pieces.

Whoa, that wasn’t easy to write. I HATE THOSE!!!! And it takes forever to unwrap the egg! SO not fair! And it really does deter me from boiling eggs because it’s just so dang frustrating.

So, pot of water, you’ve met your match and you’ve done been retired. No more top-of-the-stove egg cooking for this girl. No siree. I’m sticking to the BAKED method! (Maybe they should be referred to as Hard Baked Eggs?)

This makes them not only easier to cook but easier to eat! Perfect for those of us who don’t want to have to work too hard everytime we want eggs for breakfast or lunch. 

The only thing that I noticed that was different than boiling them was that there were just a few small brown spots on some of the eggs. Were they burn spots from sitting in the muffin tin? Could be. . . well, at least that’s my guess anyway.

It wasn’t a big deal. We just removed those spots and ate the eggs. The brown spots didn’t make a difference at all in the way the eggs tasted. No biggie at all! 

If you’ve never tried baking your eggs in the oven, what are you waiting for? I wouldn’t lead you astray, I promise. 

Give this Hard-Boiled Eggs recipe a try and let me know if you found it as easy and tasty as I did. I’ll probably never make boiled eggs the old way again!

Speaking of easy breakfasts and Hard-Boiled Eggs in the oven, these other recipes are sure to help when the family is ready to eat!

Just like oven baked hard boiled eggs, Baking Bacon is an easier way to make your favorite breakfast food! When you bake bacon in the oven, you get INCREDIBLE crisp strips of bacon without standing over the stove top getting splashed with hot grease (yuck). 

With these hard boiled eggs and that bacon, plus a few pieces of toast, you’d have a full home cooked breakfast without putting a single pan on the stove!

German Pancake (yes, pancake, singular–you’ll see why!) is an impressive, tasty and surprisingly easy sweet breakfast.

If you love eggs in the morning (or any time of day), also be sure to check out Sage and Ham Baked Eggs.

And, oh my goodness, I cannot talk about amazing breakfast foods without reminding you about Bruschetta Fried Egg Avocado Toast. This recipe is the king of all avocado toast with juicy bits of tomato, herbs, fried egg and avocado on your favorite toasted bread. 

Are you excited for breakfast yet? I know I am! 

The post Hard – Boiled Eggs in the Oven appeared first on 365 Days of Baking.

Mmmmm…dinner.
Boys may not eat cookies, but real men eat quiche, right?
I have to say, my husband has never been a “fan of quiche”, but the kids have consistently loved it. It’s been a few years since I’ve made it, so I cleaned out the cobwebs in my head to access the recipe in my brain. I also made it tonight because I needed to make dinner and today’s recipe for the blog. There’s still a couple leftover chicken enchiladas in the fridge anyway if this doesn’t turn out and pecan pie for dessert.
Please note that you may want to read through this whole post and decide what oven temp. would work best for you. After 8 hours of baking (ok, I grossly exaggerate, but it was taking FOREVER), the quiche still wasn’t setting. Read on and then talk amongst yourselves. The topic:  oven temperature settings to ensure that you will be having quiche for dinner and not breakfast the next morning.

Spinach, Bacon & Gruyere Quiche

I used the Fannie Farmer Cookbook Thirteenth Edition for the crust, p. 639; author, Marion Cunningham; publisher, Alfred A. Knopf, Inc., a division of Random House, Inc.; ISBN 0-394-56788-9.

Pastry Shell – 9-inch pie shell
     1½ cup flour
     ¼ teaspoon salt
     ½ cup shortening
     ¼ teaspoon dried dill
     3-4 tablespoons cold water (I ended up using about 7)
 
Preheat the oven to 450ºF.
Mix the flour and salt. Cut in the shortening with a pastry blender or two knives. Combine lightly only until the mixture resembles coarse meal or very tiny peas:  its texture will be uniform, but will contain crumbs and small bits and pieces. Add dill seasoning. Sprinkle water over the flour mixture, a tablespoon at a time, and mix lightly with a fork, using only enough water so that the pastry will hold together when pressed gently together. Roll the dough out 2 inches larger than the pie pan. Fit it loosely, but firmly into the pan. Crimp or flute the edges.
Cover with a double lining of tin foil and bake for 8 minutes. Uncover and bake for 8 minutes more or until crust is set and dry.
Decrease oven temperature to 325ºF.
(After the uncovered 8 minutes, the bottom of the crust was bubbly and still moist. I lined it with parchment and poured rice into it to add weight. Doing this added another 10 minutes to the baking time.)  Notice I also pricked the crust, completely forgetting that I wasn’t supposed to do that. Ah well, it’s just too difficult to fill in all those tiny holes…

In a small bowl, combine Gruyere cheese and flour. Mix until cheese is thoroughly coated. Set aside.
In a large bowl, beat eggs. Add milk, salt, pepper, crumbled bacon, and cheese/flour mixture. Mix well.

The post Day 91 – Spinach, Bacon & Gruyère Quiche appeared first on 365 Days of Baking.