Easy Inn Breakfast Recipe: Garden Baked Eggs

These elegant individual egg bakes are a great way to use up the veggies in your refrigerator. Use a mix of several different ones to create delicious flavor combos. At the Inn, we love to pair this dish with fresh local sausage from Nacoochee Valley Farms, which is just down the hill from us.img_2875

Garden Baked Eggs
Serves 6

12 eggs
½ cup half-and-half
salt and pepper to taste
chopped thyme (fresh or dried) to taste
2 cups chopped, fresh seasonal vegetables*
½ cup shredded cheddar cheese
chopped chives

Preheat oven to 350°.
Spray 6 (6-ounce) ramekins with cooking spray.
Blend together the eggs, half-and-half, salt, pepper, and thyme in a 4-cup measuring cup with spout, or medium mixing bowl.
Fill ramekins with 1/3-cup chopped vegetables.
Evenly pour egg mixture over the vegetables in the six ramekins.
Sprinkle each with cheddar cheese and chives.
Bake 20-30 minutes, or until set.

*Suggested vegetables: green or red peppers, asparagus, broccoli, zucchini, yellow squash, mushrooms, green onions, sundried tomatoes soaked in olive oil (patted dry), or sundried tomatoes that have been rehydrated and patted dry.