50+ Friends Club Cookbook -- Eggs and Cheese -- Western Baked Eggs

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Western Baked Eggs

From the Kitchen of: Kathleen

4	tsps	butter
4	tbsp	heavy cream, or half and half
4	lg	eggs
8	tbsp	Pepper Jack cheese, grated
1	tsp	green bell pepper, grated (optional)

Preheat oven to 400 degrees. Place 4 custard cups in a pan with sides. Add 1 tsp butter in bottom of each custard cup and 1 tbsp of the cheese.
Add a tbsp of heavy cream and break an egg into each cup.
Add 1 tbsp of remaining grated cheese to top of each cup.
Sprinkle 1/4 tsp grated bell pepper over top (optional). If preferred sprinkle a little of your favorite spice on top...dill or rosemary are both good...or just leave plain on top.
Bake 10 ti 12 minutes, or until set. Good with yolks slightly runny provided you are using EggLand Best or one of the other "safe" eggs. Don't try it with ordinary eggs.
Serve with crisp buttered Texas toast. One recipe serves 2 to 4.
If you have a crowd simply double the recipe. I have made as many as 12 in a large baking pan.
Note: For variation, simply change the type of cheese you use (extra sharp white cheddar or pre-grated 4 Cheese Mexican mix) and/or the seasonings for the top...such as dried dill or rosemary instead of the grated bell pepper. You can easily have a variety of different type cups at the same meal, which is great for a brunch dish.