Baked Eggs with Rosemary and Thyme

Baked Eggs with Rosemary and Thyme make a simple breakfast that’s loaded with flavor. Fresh herbs and a sprinkling of cheese give this dish a savory blend that’s perfect for a cozy dish. Serve with a side of crusty bread and this will quickly become a new favorite!

One of the most popular questions I get asked about my job is where my recipe inspiration comes from.

And you know what? I get it from all over the place! Television, magazines, ads, newspapers, cookbooks, you name it!

I have a running list of recipe ideas in my planner. Yep, I’m a paper and pencil kind of girl and love planning out my weeks and months. Anytime I get an idea for a recipe, I jot it down there. I also keep a list on my phone for when I’m not near my planner.

Then there’s Pinterest. I love scrolling through my feed, looking for specific recipes, or just getting lost in Pinterest land. There are so many great ideas there! P.S. If you’re not already following me on Pinterest, I would love for you to do so! I have a lot of recipe specific boards that are perfect for just about any dish or meal.

I also love to browse magazines for more inspiration. One of my favorite things to do when I’m grocery shopping is to thumb through all of the cooking and baking magazines. I get so many ideas, and end up buying a lot of magazines, too. Hey, it’s for job research, right?

And that’s where today’s easy baked eggs comes from. I picked up one of my favorite magazines a few months ago and immediately spotted at least a dozen dishes to try. This one was front and center in my mind, and I couldn’t wait to put my own spin on it.

Baked Eggs with Rosemary and Thyme make a simple breakfast that’s loaded with flavor. Fresh herbs and a sprinkling of cheese give this dish a savory blend that’s perfect for a cozy dish. Serve with a side of crusty bread and this will quickly become a new favorite!

Rosemary is my favorite herb, hands down. I use it in a lot of my recipes (like these Roasted Mushrooms with Garlic and Rosemary, that Rosemary Garlic Popcorn and those Cheddar Rosemary Biscuits) and I just can’t get enough of the flavor. It reminds me of cozy and comforting meals, which is exactly what these baked eggs are.

I also love fresh thyme and it pairs wonderfully with the rosemary. Together with some grated Parmesan cheese and seasonings, this flavor combination is the absolute best.

Simple baked eggs almost seem magical to me. I love the pretty presentation and that runny yolk once you dig in, which is perfect for dipping that bread in.

And if you’ve never had baked eggs before, you’re going to love the robust taste of this dish. You may remember these Marinara Baked Eggs from last August. Still a favorite of mine for breakfast and dinner!

Like most of my dishes, these Baked Eggs with Rosemary and Thyme are a breeze to whip up and can even double as dinner, too. Serve this dish with a side of garlic bread and your dinner is served.

So if you’re looking for that cozy dish that’s full of flavor, these Baked Eggs with Rosemary and Thyme will hit the spot!

Looking for more easy breakfast ideas? I’ve got you covered!

• Easy Breakfast Quesadillas
• Strawberry Banana Baked Oatmeal Cups
• Nutella Stuffed Pancake Bites

Yields 2 servings

Baked Eggs with Rosemary and Thyme

Baked Eggs with Rosemary and Thyme make a simple breakfast that's loaded with flavor. Fresh herbs and a sprinkling of cheese give this dish a savory blend that's perfect for a cozy dish. Serve with a side of crusty bread and this will quickly become a new favorite!

10 minPrep Time

10 minCook Time

20 minTotal Time

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Ingredients

• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped fresh rosemary
• 2 tablespoons chopped fresh thyme
• 1/2 teaspoon garlic powder
• 4 tablespoons milk, divided (I used 2%)
• 2 tablespoons unsalted butter, divided
• 6 large eggs
• Salt and pepper, to taste

Instructions

1. Preheat oven to broil. Line a large baking pan with aluminum foil. Set aside.
2. In a small bowl, stir together Parmesan cheese, rosemary, thyme, and garlic powder. Set aside.
3. Place 2 tablespoons of milk and 1 tablespoon of butter into two 5-inch cast iron skillets or oven-proof ramekins. Place onto prepared pan.
4. Broil for about 3 minutes, or until mixture is bubbly. Remove from oven.
5. Crack 3 eggs into each skillet/ramekin. Sprinkle herb cheese mixture evenly into each skillet. Season with salt and pepper, to taste.
6. Broil until white are set, but yolks are still runny, about 3-5 minutes.
7. Remove from oven and serve with crusty bread or garlic bread, if desired.
8. Enjoy!

Notes

Adapted from Cast Iron Comfort Food magazine - 2018

I used these cast iron skillets

7.8.1.2

531

https://www.pumpkinnspice.com/baked-eggs-with-rosemary-and-thyme/