Egg Dishes and Breakfast Entrees
Baked Herb Eggs

Makes 6 Servings

9-10 thin slices of good deli ham, chopped
12 large eggs
3 tablespoons Stonewall Kitchen Traditional Pub Mustard
1 teaspoons minced garlic
½ cup sun-dried tomatoes, chopped
1 cup Cheddar cheese, grated
1 cup Monterey Jack cheese, grated
¼ cup Parmesan cheese, grated
½ teaspoon pepper
½ cup green onion, chopped
¼ cup fresh basil, chopped
Fresh oregano to taste
Fresh thyme to taste

Preheat oven to 350°F. Spray 6 ramekins (shallow oval-shaped 5-inch ramekins) with non-stick cooking spray. Evenly distribute chopped ham among the ramekins. In a medium bowl, beat eggs. Add mustard, sun-dried tomatoes, cheeses, pepper, green onion and herbs. Stir well then spoon evenly into ramekins. Use fork to push ingredients to the bottom of the egg mixture. Bake 30-35 minutes, until eggs are golden and set.

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“In the summertime, we cut fresh herbs from our herb garden just prior to preparing this dish.” —Innkeeper, Black Bear Inn--Black Bear Inn
Address: 1202 Ski Run Blvd
South Lake Tahoe, CA
Telephone: 530-544-4451
www.tahoeblackbear.com
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