A rich, filling breakfast that can be prepped in advance. That’s what I need
on busy every morning. I’m not one of those people who jumps out of bed bright eyed and ready for the day. Give me a couple cups of coffee and a quiet hour before asking me to do anything strenuous like preparing a meal. I am all about the advance prep (when I remember to do it) and the individual serving sizes means no fighting over the last bit of bacon.
But eggs baked in cream? Really, isn’t that a bit indulgent, you might ask? I am not afraid of a nice serving of grass fed cream, which is high in CLA, and Omega 3 fatty acids. The best choice of course is from a local organic farmer, but if not I choose Organic Valley, or a similar brand of grass fed organic cream from a farmer owned co-op.
I plan for this breakfast by baking some extra potatoes with dinner the night before. Place most of the ingredients in the ramekins the night before, and all you have to add in the morning is the cream and eggs.
I don’t recommend using milk in this recipe, because it will curdle when cooked.
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