Oven Baked Eggs with Sausage, Peppers & Onions
Oven Baked Eggs with Sausage, Peppers & Onions is super easy to make yet absolutely delicious. It's also elegant and perfect for special occasions like Mother's Day.
Oven Baked Eggs with Sausage, Peppers & Onions is super easy to make yet absolutely delicious. It's also elegant and perfect for special occasions like Mother's Day.
- Carbohydrate 11.766535 g
- Cholesterol 9.8 mg
- Fat 9.074035 g
- Fiber 0 g
- Protein 8.10989 g
- Saturated Fat 2.240464 g
- Serving Size 1 1 Serving (252g)
- Sodium 334.8545 mg
- Sugar 11.766535 g
- Trans Fat 0.438802 g
- Calories 159 calories
Step-by-step
- Heat up oil or butter in the frying pan, add onions and cook for about 3 minutes
- Add peppers to the pan and cook together with onions for another 5-7 minutes until vegetables are soft. Sprinkle with salt and pepper
- In the meantime cook your breakfast sausage links according to instructions
- Preheat the oven to 375 degrees F
- Spray the ramekins with the cooking spray
- Once onions and peppers are cooked divide them between the ramekins
- Cut up the sausages into the bite sizes and pace on top of the peppers/onions mixture
- Crack 2 eggs into each ramekin
- Sprinkle with salt and pepper
- Bake for 15-20 minutes until the egg whites are set and yolks still running
- Serve immediately. You may sprinkle them with some chopped parsley and serve with crusty bread.
Managing Ramekin Thermal Mass
Standard ceramic ramekins require extra time to conduct heat compared to metal baking dishes because dense clay absorbs thermal energy slowly. Preheat the baking vessels inside the 375 degree F oven for five minutes before loading them to prevent sluggish cooking at the edges. Butter the interior walls thoroughly to create a release barrier that stops egg whites from bonding to the porous ceramic surface during baking.
Controlling Egg White Coagulation
Egg whites set at 180 degrees F while yolks thicken at 158 degrees F, creating a narrow window where whites are opaque and yolks remain liquid. Pull the ramekins from the oven when the surrounding albumen jiggles slightly under a gentle tap, as residual heat finishes the cooking process on the counter. Letting the dishes sit for sixty seconds stabilizes the structure before serving.
Vegetable Moisture Management
Raw bell peppers and onions release significant water content as they cook, which can dilute the fat and break the emulsion in the ramekin. Sauté the sliced vegetables in a skillet for seven to ten minutes until translucent and dry before transferring them to the baking dish. Using pre-cooked breakfast links alongside fresh aromatics requires balancing the moisture release of raw produce against the dense, cured nature of the meat.
