Thursday Baked Eggs


Serves 4-6   My cast iron skillet certainly gets a lot of use. In this case, for a skillet breakfast that’s easy to put together and bakes while you enjoy your coffee. You can use diced ham or Spanish sausage or Tasso for the meat – whatever cooked meat you have on hand. Or add some chopped zucchini or mushrooms.  For some reason, this often ends up as a Thursday morning breakfast at our house.


5 eggs

1/4+ cup diced cooked ham or cooked, crumbled bacon

1 Tbsp olive oil

1/2 onion – chopped

1 clove garlic – minced

dash cayenne pepper or ground ancho pepper if available

1/4 tsp Italian herbs

generous pinch salt

ground black pepper

1 tomato – sliced thin


Heat oven to 350º.

Heat 1 tbsp olive oil in the iron skillet, add chopped onions and cooks until translucent. Add minced garlic and cook until fragrant. Remove skillet from heat.

In large bowl, beat eggs until well blended. Stir in the ham or bacon, herbs, cayenne pepper and salt. Pour over the onions in the skillet. Place the sliced tomato on top and then sprinkle with several grinds of black pepper.

Place skillet in the middle of the oven and bake until eggs are puffy and cooked through. Usually about 15-20 minutes. Check it often, though – each oven is different.

Allow it cool a few minutes before slicing. It’s nice served with toast or biscuits.