Nest Eggs
It is a good breakfast recipe, eggs with other ingredients, they go very well.
Yield
6 servingsPrep
5 minCook
15 minReady
20 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6.5 | each |
wheat biscuits
shredded |
* |
| 3 | tablespoons |
butter, unsalted
melted |
|
| 1 | cup |
cheddar cheese
grated |
|
| 6 | large |
eggs
|
|
| 6 | tablespoons |
milk
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly-ground, to taste |
*
|
| 1 | x |
paprika
as needed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6.5 | each |
wheat biscuits
shredded |
* |
| 45 | ml |
butter, unsalted
melted |
|
| 237 | ml |
cheddar cheese
grated |
|
| 6 | large |
eggs
|
|
| 9E+1 | ml |
milk
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
freshly-ground, to taste |
*
|
| 1 | x |
paprika
as needed |
*
|
Directions
Preheat oven to 350℉ (180℃).
Grease six custard cups.
Finely crush shredded wheat biscuits.
Toss cereal and butter until well combined.
Set aside 3 tablespoons of the cereal, and divide the rest evenly among the custard cups.
Press the mixture evenly against the bottoms and sides of the cups.
Divide one-half of the cheese equally among the custard cups, and break an egg into each cup.
Spoon 1 tablespoon of milk over each egg, and sprinkle it with salt and pepper.
Cover with the remaining cheese, and spread about 1 tablespoon of the reserved cereal around the edge of each cup.
Sprinkle the top of each cup with paprika.
Place the custard cups on a baking sheet.
Bake for 15 to 20 minutes, or until the eggs are firm.
Serve the eggs hot.
