This recipe for Toasty Baked Egg Cups by Lisa Steele from "The Fresh Eggs Daily Cookbook: Over 100 Fabulous Recipes to Use Eggs in Unexpected Ways" is going to have you looking forward to breakfast in ...

When I say this recipe is easy, I don't think I can articulate just how easy it is to make ham and cheese egg cups! One cup is packed with 26 grams of protein and just 197 calories. You can take them ...

I like the idea of the overnight breakfast casserole for Christmas morning, but sometimes that's just too much food for a small group. And, honestly, leftover egg casserole isn't usually a big draw.

These surprisingly elegant, savory herb-topped eggs bake up in a muffin pan, so it’s easy to make breakfast or brunch for a few days — or for more than a few people. Elizabeth Mervosh is a recipe ...

1. Butter two one-cup sized oven safe dishes. 2. Place 1 tablespoon cornmeal into each dish and turn to coat the butter with cornmeal. 3. In a small bowl, whisk eggs, salt, pepper and mustard. Stir in ...

Chef Ester, a nutritionist and dietician in Weston, shares how to make a quick and tasty breakfast that you can also take on the go: baked egg cups. Scramble eggs with broccoli, salt, tomatoes and ...

Delicious Baked Eggplant Parmesan with crispy coated eggplant slices smothered in cheese and marinara. Ingredients • 3 large ...