Ingredients
Scale
- 4 large eggs
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- 4 slices turkey bacon, chopped
- ½ cup shredded cheese (cheddar or your choice)
- ¼ cup diced chicken ham
- 1 small onion, finely chopped
- 1 small bell pepper, diced
- Salt and pepper, to taste
- Fresh herbs for garnish (parsley, chives, or thyme)
Instructions
- Preheat oven to 375°F (190°C).
- Chop vegetables: onion finely, bell pepper diced. Cut turkey bacon and chicken ham into small pieces.
- In a skillet over medium heat, melt 1 tablespoon butter. Cook turkey bacon and chicken ham until slightly crisp. Remove and set aside.
- In the same skillet, add remaining butter and sauté onions and bell peppers until soft, about 3–4 minutes.
- Grease a small ovenproof dish with butter. Spread cooked vegetables evenly in the dish.
- Sprinkle the cooked turkey bacon and chicken ham over the vegetables.
- Pour heavy cream over the mixture, covering most ingredients without submerging them completely.
- Crack the eggs over the mixture, spacing evenly without breaking yolks.
- Sprinkle shredded cheese over the eggs and season with salt and pepper. Add optional herbs for extra flavor.
- Bake for 15–20 minutes, or until egg whites are set and yolks reach desired doneness.
- Remove from oven, let cool 2–3 minutes, garnish with fresh herbs, and serve.
Notes
Adjust vegetables and protein according to preference.
For creamier eggs, slightly increase the amount of heavy cream.
Avoid overcrowding the dish to ensure even cooking.
Use fresh herbs at the end to maintain flavor and color.
- Prep Time: 10
- Cook Time: 20