Baked eggs are a wonderful and easy addition to a brunch or breakfast buffet.   They are great when cooking for a crowd because they can be made all at once and don't need to be tended to like omelets or scrambled eggs.  

 Use whatever size pan you have and plan on 1-2 servings per quest.    If you are doing less then a full muffin pan, try to space them out in the pan for more even cooking.   You can even slightly beat the egg for a more scrambled egg taste and appearance. 

These baked eggs will be semi-soft.  If you prefer something firmer,  turn off oven after 10-12 minutes and let the residual heat cook the eggs.  Keep an eye on so they don't overcook.   Serve hot or lukewarm.  

Recipes___________

Baked Eggs and Bacon 
This recipe is for 1 serving.  Adjust according to the number of desired servings

1 slice precooked bacon.  Use ready-cooked bacon or cook raw bacon until it is browned but still flexible
1 teaspoon melted butter
1 egg
1/4 slice Cheddar cheese 
Salt and pepper to taste

Preheat oven to 350°.   Wrap bacon slice around the inside of a muffin cup. Place a teaspoon of butter (or bacon grease) in the bottom of muffin cup.  Crack and drop in egg.   Sprinkle with salt and pepper if desired.   Bake in preheated oven for 10 to 15 minutes.  Place 1/4 slice of cheese over egg, and continue cooking until cheese is melted and egg is cooked to the desired firmness.

Baked Eggs and Potatoes
Serves 4, doubles or triples easily

1 lb baking potatoes, mashed with a little cream, butter and salt and pepper
4 eggs
1 tbs. butter
Salt and pepper to taste
Cooking spray
4 ramekins or a small muffin pan

Serving suggestions: Add grated cheese, chopped chives, fresh oregano, cilantro or green onion and garlic to potatoes.   Top eggs with grated cheese during last 5 minutes.  Top cooked eggs with chives, green onions, parsley etc.    Sprinkle cooked eggs with salt and pepper

Preheat oven to 400°. Spray ramekins or muffin pan with cooking spray.  Mold mashed potatoes into ramekins or each muffin cup leaving an indentation.  Crack and place 1 egg into each indentation.  Place  1 pat of  butter on each egg.  Cook for 10 to 15 minutes until yolk is almost solid.

Baked Egg Cups with Cheese
Serves 6, doubles easily

6 slices white bread, trimmed
1/4 cup butter, melted
6 eggs
1/2 cup shredded Cheddar cheese
Salt and pepper to taste
Cooked ham or bacon pieces (optional)

Preheat oven to 350F. Lightly grease 6 muffin cups. Brush both sides of trimmed bread slices with melted butter. Press one slice bread into each muffin cup so that corners come up over edges of cup. Bake for about 15 minutes, or until lightly toasted. Remove from oven. Break one egg into each toast-lined cup. Top each cup with cheese Sprinkle with salt and pepper. Bake for 15 to 20 minutes longer, or until eggs are set.
Add cooked ham bacon if using