Bundt Baked Eggs
Looking for a new egg recipe? This one is sure to please. I made these in individual size bundt pans, which now serve double duty for making perfectly shaped eggs. I like walnuts, so I used a plentiful amount.
*Update: El Burrito, the makers of Soyrizo, enjoyed this recipe.
Preheat oven to 375 degrees Fahrenheit (or 191 degrees Celsius).
Coat individual size bundt pans (4” in diameter) with cooking spray (Smart Balance).
Choice of Roasted Turkey Style veggie protein slices (diced and pan cooked--Lightlife), Meatless Chorizo (pan cooked--Soyrizo), Ground Sausage veggie
protein (pan cooked--Lightlife).
Walnuts, chopped, and toasted in dry pan on low for approximately 5 minutes.
Paprika to taste
Salt to taste
Double check oven is preheating.
Double check pans are coated.
Prepare your choice of protein(s).
After slicing the apple into mini sticks you may wish to squeeze lemon juice over them to prevent discoloration caused by oxidation.
Crack eggs into 4” bundt pans that have been coated, without breaking the yolks.
Bake approximately 10 minutes; keep a close watch.
While the eggs are baking you may wish to toast the walnuts in a pan on the stove (this could be done prior to baking the eggs).
Remove bundt pans from oven with oven mitts.
Place bundt pans on wire wracks to cool for 2-5 minutes.
Place a serving dish on top of one bundt pan at a time, then flip to release the baked eggs.
Top the baked eggs with your choice of protein, green apple sticks, toasted walnuts, paprika, and salt.
Bundt Baked Eggs with Turkey
Bundt Baked Eggs with Sausage