Quick Baked Eggs with Avocado and Tomato for a Crowd
Description
Don't stand in front of the stove cooking breakfast for a crowd when you can easily make eggs in the oven. They are prepared with cherry tomatoes, avocado and dollops of cream cheese with toast as a side.
Ingredients
3 T. extra virgin olive oil
12 eggs
1 t. kosher salt
1/2 t. freshly ground pepper or crushed chilies
1 avocado, peeled and sliced
1 pint cherry or grape tomatoes, cut in half
1/2 c. cream cheese or sour cream
12 slices whole wheat bread, toasted
1 bunch green onions, chopped
Sriracha, if desired
Directions
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Preheat oven to 400 degrees. Place olive oil on a 12 x 17 inch non-stick rimmed baking sheet.
Crack eggs directly onto prepared baking sheet so they spread out evenly. Sprinkle salt and pepper over eggs. Cover eggs evenly with avocado slices and tomatoes. Dollop the cream cheese into 10 - 12 evenly spaced piles over the top of the avocado and tomatoes.
Bake on the top rack of the oven for 8-12 minutes, depending on how runny you like the yolks.
Meanwhile, spread out bread slices on a separate baking sheet; bake on the middle rack until golden brown.
Serve, topped with chopped green onions and a bit of Sriracha, if desired. Serve the toasted wheat bread on the side for people to build their own breakfast sandwiches.
Makes 12 eggs- 6 servings, each serving 2 eggs