Cheddar Baked Eggs

Cheddar baked eggs are made with sharp cheddar cheese, green onion, and red bell pepper. Serve this baked egg recipe for breakfast or brunch along with sausage or bacon and toast and jam.

Farm fresh eggs, sharp cheddar cheese, red pepper and green onion make a colorful mix that tastes great and adds color to your breakfast table.

This egg recipe makes a generous 9" x 13" pan, enough to serve 6-8 people. These cheesy eggs can be made ahead the night before and baked in the morning or make them up fresh that day, if you are up early enough! Serve for breakfast or brunch with pork sausage, crisp fried bacon, and fresh fruit. Try these fresh fruit serving ideas and recipes.

Toast and your favorite flavored jam, jelly, or preserve pair well with these cheddar baked eggs for a perfect morning treat. Find delicious jams, jellies, and preserves at The Topping Shoppe

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Prep Time: 20 minutes

Cooking Time: 60 minutes

Ingredient List:

1 Dozen eggs (12 eggs)
1 Cup milk
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup butter (1 stick)
2 cups shredded sharp cheddar cheese
1/2 red bell pepper, chopped
2 Tablespoons green onion, chopped

Baking Equipment Needed

9" x 13" baking dish, sprayed with non-stick cooking spray
Small bowl to melt butter
Large mixing bowl
Whisk or wooden mixing spoon

Instructions:

Step 1: Preheat oven to 350 degrees.

Step 2: In a large mixing bowl, whisk together eggs, milk, Worcestershire sauce, salt and pepper.

Step 3: Melt butter in a small bowl and whisk in to above mixture.

Step 4: Pour into your baking dish and sprinkle the chopped red bell pepper and chopped green onion over the egg mixture.

Step 5: Bake at 350 degrees for 15 minutes.

Step 6: Turn eggs gently with a spoon and sprinkle the shredded cheddar cheese evenly on top of the mixture.

Step 7: Bake 30-45 minutes longer.

Serves 9.

Wonderful served with bacon, sausage, toast and jam for breakfast or brunch.

To make ahead the night before: mix all ingredients as instructed up to step 4. Cover and refrigerate overnight. If you do not pull the baking dish out of the refrigerator early and let it get to room temperature, expect up to 15 minutes additional baking time.

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