These baked eggs, flecked with garlic longganisa and kesong puti, taste like a Filipino Sausage Egg McMuffin.
Selina describes these baked eggs as a Pinoy Sausage Egg McMuffin. Instead of sausage and cheese, we crumble up some longganisa and kesong puti over eggs in a baking dish.
Kesong puti literally means "white cheese". This Filipino cottage cheese is made from the milk of carabao, goat, or cow, and is often packaged in banana leaves. It's soft and squishy, and tastes mildly salty and sour. Because it is unaged, kesong puti has little to no odor.
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.
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.
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