Ingredients: 
Cut the crusts off all 4 sides of your bread. Then butter both sides of the bread. 
Push the buttered bread into the bottom of the buttered ramekins (or muffin tin). Place in the oven at 450 degrees for 2-3 minutes, just to slightly toast the bread.
Then place a little shredded cheese in each ramekin, on top of the bread.
Crack 1 egg into each dish, on top of the cheese. Then sprinkle a little more cheese on top & season with salt & pepper.
Bake at 450 degrees until the whites are set & the yolk is cooked to your liking.
Every oven cooks differently so you're just going to have to test yours out, but here's my estimates. Cook it for 8 minutes for over easy (with a runny yolk). I cooked these for 10 minutes & they were medium. Keep in mind, that they will continue to cook as they sit!
YUM! The buttery toast is like a perfectly cooked grilled cheese with the egg on top, it is delicious!! My picky 4 year old ate this UP too! And we can't usually get her to eat eggs. I made these for one of our 'Breakfast for Dinner' nights with Smashed Red Potatoes & Bacon.
Baked eggs with a touch of butter & cream- it's simple and fabulous!! This is another one our favorite egg dishes. You can change it up by adding some fresh herbs &/ or cheese on the top too. It is perfect for breakfast, brunch or a cozy dinner! 
Ingredients:
Place 1/2 tbsp of butter & 1 tbsp of heavy cream in the bottom of each dish. (You want to use individual gratin or ramekins for this.) Place the dishes on a sheet pan & into the preheated oven, just until the butter is melted & the cream is warmed (about 2 minutes). 
Crack 2-3 (large/extra large) eggs into a separate dish. I used a 2 cup measuring cup that had a pour spout on it. (You can make smaller portions if you wish- just use smaller ramekins & adjust the butter & cream.) Gently pour the eggs into the individual dishes. Sprinkle with salt & pepper (to taste). Repeat per serving.
Bake at 450 degrees for about 8 minutes, just until the white has begun to set & brown but the yolk is still soft. Pull out of the oven (the eggs will continue to cook & set.)
Serve immediately. I made this on one of our 'Breakfast for dinner' evenings with my Basic Roasted Red Potatoes & Bacon as sides. We also like to make it with Toast Points or some kind of crusty bread, that you can dip in the egg yolks. YUM!!
My favorite way to cook bacon:
Cook for 10-15 minutes, just under cooked. Then flip the pieces & return to the oven to cook for another 5-10 minutes, or until your desired crispiness. 
Remove from the oven & drain the bacon strips on a plate lines with paper towels. I like to blot the excess grease of the tops with another paper towel.
Don't be afraid to make extra- it's great left over for sandwiches or as topping for salads!! You can make the bacon ahead of time too & reheat the bacon in a low oven or microwave before serving. Perfect for a brunch get together!
Melt 1 tbs of butter (for 2 eggs) in a non-stick skillet (I used an 10") over medium heat. 
When the butter started to bubble, crack 1 egg into the pan being careful not to break the yolk. You can crack the egg into a small dish & then pour it into the skillet.
Rotate or roll the pan around with your wrist to shape the egg & baste it in the butter. When the eggs is set, crack the 2nd egg into the pan.
Using a small spoon, baste some of the hot butter around the sides of the yolk, on the white of the egg to cook the top. The butter will help cook the top of the egg white, ensuring that you don't get clear 'goo' around the yolk. When your egg is cooked, drain it with a slotted spatula & plate. Finish the 2nd egg, basting the top & plate. To cook more eggs, add a little more butter to the pan & repeat this process. And don't worry if they don't look "perfect", as you can see mine didn't! But I assure you, they tasted perfectly!! 
Serve immediately, before the eggs cool. (They will continue to cook some after you plate them, so keep that in mind!) 
Serve with your favorite sides. We did croissants & fruit this time but some times we go super traditional & make hash browns or grits & toast. Just make sure that you serve something to dip in that delicious runny yolk!!! 
Ingredients: 
While your sausage is cooking, start your water for the grits. When the sausage is fully cooked, drain the excess fat & discard. Set aside. Cook the grits according to the package's stove top method. When the grits are fully cooked, add 1 stick of butter. (Yes, the whole stick, it's a big casserole!) 
In a medium mixing bowl, beat the eggs with the milk.
Temper the egg mixture by adding the warm grits, a little at a time. Eventually adding in all the grits, sausage, & about 1/2 of the cheese. Stir well to combine.
Pour into a greased 9X13 glass baking dish & top with the remaining cheese. 
Bake at 350 degrees for 45-55 minutes.
Let the casserole cool for about 15 minutes, to set. Slice & serve warm.
Who wouldn't love to have this for breakfast?
