These Easy Baked Eggs Are Perfect for Thanksgiving Morning.
Thanksgiving comes hot, and in some families dinner prep will go on non-stop from 5 a.m. until the forks hit the plate. I know some will argue that they’re starving for a big meal, but I never think you should hit the court without warming up: there’s no shame in Thanksgiving breakfast, but there is n’t enough time for that. Instead of wasting precious seconds off your elaborate dinner schedule, hand-bake a few eggs for your family and then bring them back from the kitchen before the main event.
For a light Thanksgiving morning breakfast, use your limits to your advantage. The top of the stove is probably closed, but your oven is on, has two racks, and is already running at 325-350°F. Grease a 12-well muffin tin generously with butter. Crack as many eggs as you need, one in each hole, and sprinkle with salt. I keep the rule of two eggs per person, but I live the way you like it. If you’re feeding more people and have room in the oven for a hot minute, use two muffin tins. Fifteen minutes before you’re ready to eat, place the baking sheet in an empty space in the oven for 12 to 15 minutes, depending on how hard you want the yolks to be. If you have an extra baking sheet, turn it over on top of the cupcake pan. This is not necessary , of course, but it can cut the cooking time by a few minutes as it creates some steam and directs the heat closer to the surface of the eggs.
Once the eggs are out of the oven, you can easily scoop them out of the pan with a spoon. Assembly depends on your family members. Take one and eat it off your hand, put one on an English cheesecake or wrap it in a hot sauce flatbread. A hearty, quick breakfast like this will keep people from wandering around your workspace looking for snacks, and keep your bellies warm for a double dinner and dessert later.
If you have room in the fridge, make this breakfast ahead of time by buttering a muffin tin and loading it with eggs the night before. Just remember to cover it well so the eggs don’t dry out. If you only have a small area, break the eggs into a measuring cup the night before, cover it, and store it in the refrigerator. The next morning, you’ll have to oil the pan, but you won’t have to fiddle with breaking eggs. For those who can’t help but add flavor, make mini omelettes. Prepare everything in the same way, but beat the eggs and add some greens or chopped pieces of ham and cheese into the muffin cavities. Pour the egg mixture into the muffin pan and bake as usual.