Once baked, the eggs emerge with set whites and firm yolks, speckled with garlicky longganisa bits and melted cheese. Spoon it over some butter-toasted pandesal (or dunk the bread straight into the pan), and you have a hands-free, comforting breakfast—all in just one pan.
How big should my baking dish be?
This recipe uses a 6-inch ceramic baking dish. The size works fine for 4 eggs, while being roomy enough to fit 1 or 2 more.
If you’re feeding a crowd, you can scale up the recipe and use a bigger baking dish. Alternatively, you can divide the eggs into small ramekins: a 4-inch ramekin can hold 2 eggs each. Add as much crumbled longganisa and kesong puti as you like per serving, and reduce cooking time to about 8–12 minutes. Bake just until the egg whites are set and the longganisa is cooked.