3 Ways With Baked Eggs

Bake your eggs in edible containers for a filling and delicious meal at breakfast, lunch, or even dinner

Sunset

Switch out your scrambled eggs for these three flavorful, filling dishes that will have you craving eggs at any time of day. Sweet potatoes, avocados, and mushrooms make for the perfect edible containers for baked eggs, all while upping your nutrition levels. For a healthy, easy-to-make sweet potato dish, just use a melon baller or spoon to scoop out the middle, creating a well for the egg. Brush the empty well with olive oil, salt, and pepper, before pouring one large egg into each half. After baking, brush each sweet potato with pan juices and sprinkle again with salt and pepper, drizzling with Sriracha and topping with cilantro. If avocados are more your style, twist foil into rings and place into a glass dish. After halving the avocado and removing the pit, scoop out the avocado’s middle and brush with olive oil. Sprinkle with salt and pepper and pour one medium egg into each well. Again, sprinkle with salt and pepper before putting the dish in oven to bake. Brush the baked avocado and egg with olive oil and top with Aleppo paper and chopped green onion before serving. For fans of portabello mushrooms, this savory dish will make you swoon. Remove the gills and stems from each mushroom cap. Brush the entire cap with olive oil and sprinkle with salt and pepper before placing in a dish to bake. After removing from the oven, sprinkle the underside of each cap with parmesan and fill with a medium egg. Bake again and remove from the oven. Brush with olive oil and top with salt, pepper, lemon zest, and parsley. Any of these baked egg variations would work well for breakfast, lunch, or dinner.