I am egg-static about how this breakfast turned out…

Finally the mid-semester break has come! This means breakfastwithbex is pretty darn pumped for three great days of having the leisure and comfort of making breakfast in her own kitchen while listening to Michael Buble’s Christmas c.d. (because hey, there are 76 days until Christmas! Woohoo!)

Mom surprised me by purchasing a set of Williams-Sonoma Apilco Ramekins so, I was more than ready to wake up this morning, eager to test them out!

What a fabulous breakfast this was to kick off what will be a very enjoyable day with my lovely Mama. Next up: Eastview Mall shopping and Pumpkin Spice Lattes!

photo 2Bex’s Ham, Basil and Cheese Egg Bake

Ingredients (for one ramekin)

  • 1 egg
  • ½ tsp. basil, chopped
  • 1 piece of ham, chopped
  • ¼ cup of skim milk
  • ½ tsp. lemon juice
  • 1/8 tsp. salt
  • 1/8 tsp. black pepper
  • 1 tbsp. diced onion
  • 1 tbsp. Heluva Good Two-Cheese Cheddar/Pepper Jack Cheese


Preheat the oven to 400 degrees F.

 In a small cereal bowl, beat one egg with milk and lemon juice. Chop up basil, ham and onion. Fold into the mixture and add salt and pepper seasoning.

 Pour mixture into small ramekin and top with cheese.

 Place in the oven on a cookie sheet and cook for 25 minutes. Bon appétit!

photo 1

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