Sunday, December 29, 2013

Lazy Eggs


Here's a quick and easy recipe for cooking eggs. So easy, I like to call them "Lazy eggs". Whisk the eggs, add the protein and veggies, put them in the oven and forget about it! As easy as they are to make, these eggs do not compromise on the taste or looks of the final product. They're light and fluffy on the inside and the little bursts of color from the peppers used to cook them add such visual interest! Here's how you make these perfect little portions of goodness...

Serving Size: I used 6 eggs total and got 8 lazy eggs. Feel free to double the recipe depending on how many people you're feeding.


-Well greased muffin pan.



-6 large eggs at room temperature.

-1/2 a red bell pepper, finely cubed (red capsicum).

-1/2 a green bell pepper, finely cubed (green capsicum).

-Sausage of your choice, cubed finely (I used a smoked turkey sausage. You can also use sausage crumbles if you prefer).

-1/3 cup shredded cheese of your choice.

-1/2 teaspoon salt.



-Preheat your oven to 350 degrees Fahrenheit (180 degrees Celcius).

-In a medium mixing bowl, beat the eggs; add the salt and cheese. Whisk. 

-Add the peppers (red and green) and whisk; add the sausage and whisk.

-Pour the egg mixture into the cavities of the muffin pan about 3/4 way full. Do not overfill as the eggs rise as they bake.


-If your egg mixture is not enough to fill all the cavities of the muffin pan, fill the empty cavities with water.


-Bake for 20 minutes in the center rack of the oven. When the eggs have risen and have pulled away from the walls of the cavities, your eggs are ready to enjoy. 


-Serve them warm. I like to enjoy mine with a bit of ketchup. 


It's just that simple and oh-so-good! If your eggs are rubbery, it means you cooked them too long. They're supposed to be fluffy on the inside, but not runny. Bon appetit!


If you have leftovers, store them in an airtight container and refregerate. These can be reheated the next day in a microwave oven for about 45 seconds on high (per lazy egg).