A wonderful egg bake for Christmas Morning. Do all the prep the day before then wake up the next day and pop them in the oven!
These mini egg bakes are filled with crispy leeks, ham, and cheese and are so easy to make and delicious too! A perfect addition to your holiday brunch menu!
HOW-TO MAKE MINI EGG BAKES
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To prepare the egg bakes, you'll start by prepping your leeks.
For this recipe, I sautéed the leeks in Extra Virgin Olive Oil until they were golden brown and crispy.
You then can allow them to cool. You'll add these to your egg batter, along with the ham and cheese (recipe below).
Once baked you can serve them in individual ramekins, which is a fun way to eat them.
Or get extra fancy and remove them from the ramekins and serve on a plate. They look extra pretty this way and you'll notice the rich custardy bottom and the crispy, cheesy top.
This is such a wonderful recipe to make for Christmas day, since the whole thing can be prepped in advance, and all you have to do is bake the morning of is sit back, relax and enjoy all the compliments! xx MERRY CHRISTMAS!
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- 2 tablespoon (30ml) Extra Virgin Olive Oil from Spain
- 1 ¼ cup (190ml)of leeks (white parts) sliced thinly into half moons
- 6 cups (1425ml) bread cubes from a rustic loaf, dried out
- 6 eggs
- 2 cups (475ml) heavy cream
- 3 tablespoon (45ml) white wine (or the same in more heavy cream)
- 1 cup (240ml) grated Swiss Cheese (reserve ¼ cup for topping)
- 2 tablespoon (30ml) chives, minced
- fresh pepper to taste
- 4 slices Black Forrest Ham
- In a large skillet add olive oil and heat until hot. Add leeks and allow them to crisp up and turn golden brown in the oil, stirring occasionally. Drain with a slotted spoon and set aside to cool.
- Preheat oven to 375F(190C).
- Cut bread into bite-sized cubes. Place on baking sheet and bake at 375F (190C) for 15 minutes until dried out. Allow to cool and set aside.
- Spray 1 cup (240ml) oven safe ramekins with baking spray, place on a rimmed lined cookie sheet and set aside.
- In a large bowl add eggs, cream and wine and whisk to combine.
- Add cheese, ham, cooled leeks, chives and freshly cracked pepper. Stir to combine.
- Fold in bread cubes, making sure all bread is soaked in the egg batter.
- Scoop out 2 scoops of the bread pudding mixture with an ice cream scooper into the ramekins. The first scoop should be more egg batter than bread, the second scoop more bread than egg batter. Sprinkle 1 teaspoon (5ml)of reserved grated Swiss cheese on top of bread cubes.
- Group ramekins together on the baking tray, and cover as a grouping with foil. Place in refrigerator overnight.
- The next morning pre-heat oven to 375F (190C) and remove foil and place tray with ramekins in oven for 25 minutes until bread on top turns golden brown. Then cover gently with clean foil and continue baking until egg is set for 10 minutes more. Serve immediately.
- Use a rustic loaf for the bread, like an Italian loaf or Boule. The heartier the bread the more structure your bakes will have
- Be sure to allow these bakes to rest in your fridge for a minimum of 4 hours but overnight is really better. This will give you the best pudding like texture
- If you plan to remove these bakes from your ramekins be sure to use baking spray over butter. The spray allows for an easier release over the butter.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 341Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 243mgSodium: 549mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 22g