Baked Egg Cups (vegetarian)

Yield 4 servings. Prep Time: 5 mins. Cook Time: 15 mins.


• Non-stick cooking spray 

• 4 large eggs 

• 1 cup diced veggies of choice (onion, pepper, spinach)

• 1 cup shredded cheese (cheddar, Monterey jack, parmesan)

• 4 tbsp half and half, or heavy cream 

• 1 tbsp chopped cilantro 

• Salt and pepper to taste 


1. Select the preheat function on your Ventray Oven, adjust the temperature to 350°F, and start. 

2. Spray the ramekins with cooking spray 

3. Mix egg with vegetables, half of the cheese, cream, cilantro, season with salt and pepper.

4. Divide the eggs between 4 ramekins. 

5. Top the cups with the remaining cheese 

6. Place the ramekins into a preheated oven, cook for 6 mins. 

7. Remove when the egg white is fully set. 

8. Top the eggs with more cheese, set the Ventray Oven to 400°F, cook for another 2 mins until the cheese is melted. 

Items needed

4 (3inch) ramekins, or silicon molds.