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Tomato Feta Baked Egg Ramekins

Tomato Feta Baked Egg Ramekins ~ Sumptuous Spoonfuls #baked #egg #recipe

I don’t know what it is about baking eggs and vegies that makes them taste so good, but every time I have a perfectly baked egg, it surprises me how good it tastes. It’s such a simple thing, really. Crack an egg in a ramekin and bake it. Well, okay, I can never quite make it THAT simple, but even when you add all the “extras”, it’s done in just a few minutes and it’s one of the best-tasting meals you can get. It’s healthy, it’s delicious, it’s economical. I’m wondering why I don’t do this more often …

Well this morning I went and did my grocery shopping early, came back and worked out on the treadmill, and then I was ready for a hearty breakfast. One “spruced up” egg with toast and tea was all I needed.

Tomato Feta Baked Egg Ramekins

Prep Time: 5 minutes

Cook Time: 7 minutes

Total Time: 12 minutes

Yield: 1 serving

Tomato Feta Baked Egg Ramekins


    For each ramekin:
  • 1 medium mushroom, sliced
  • 1 egg
  • A bit of sweet pepper, chopped small
  • 2 - 3 cherry tomatoes, sliced in half
  • about 1 Tablespoon tomato basil-flavored feta cheese (or regular feta)
  • Fresh ground pepper and sprinkle of Red Robin Seasoning (or your favorite seasoned salt)


  1. Spray your little ramekins (3-inch diameter) with cooking spray and line the bottoms of the ramekins with sliced mushrooms.
  2. Crack an egg into each ramekin, then top with the chopped pepper & cherry tomatoes.
  3. Sprinkle lightly with the feta cheese, ground pepper and Red Robin Seasoning.
  4. Bake at 350 for 5 - 7 minutes or until the white is set but the yolk is still soft and runny. (If you don't like runny yolk, bake it a few minutes longer till the yolk is set.)
  5. Serve with toast to sop up the runny yolk.

Tomato Feta Baked Egg Ramekins ~ Sumptuous Spoonfuls #baked #egg #recipe

This recipe was shared at Scrumptious SundayMop it Up MondayManic Monday, Show & Share WednesdayWednesday Extravaganza and Clever Chicks Bloghop.

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