Classic Baked Eggs are a simple oven ready method that transforms a breakfast staple into a warm, savory, satisfying dish.
This basic recipe is perfect for a hearty Breakfast or Brunch Dish. Be sure to try my Oven-Baked Bacon and my Sausage Casserole Breakfast Bake for more delicious breakfast recipes.
Sabrina’s Classic Baked Eggs Recipe
When it comes to making breakfast duty easy, you can’t go wrong with eggs. This Baked Egg recipe is the perfect way to add a little variety to your meal. Feel free to add vegetables and spices to make this classic breakfast your own. I’ve listed some variations below so you can get creative. Lots of people like dipping crusty bread into their eggs, so my English Muffin Bread Recipe would be perfect for this.
Recipe Card
Ingredients
- 1 tablespoon unsalted butter , melted
- 4 large eggs
- 1/4 teaspoon kosher salt
- 1/8 teaspoon coarse ground black pepper
- 2 tablespoons heavy cream
- 2 tablespoons bacon crumbles
- 1/4 cup cheddar cheese
Instructions
- Preheat oven to 375 degrees and grease two ramekin dishes with melted butter placing them onto a baking sheet.
- Carefully crack two eggs into each baking dish.
- Season with salt and pepper, top with heavy cream, bacon and cheese.
- Bake for 14-16 minutes.
Notes
Nutrition
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Chef’s Note
Baking eggs is a highly underrated method of cooking. Instead of standing over a skillet and flipping eggs, simply crack them into a ramekin, add a few toppings, and pop them in the oven. You’ll get perfectly cooked egg whites with a beautiful yellow-orange yolk.
Can this be made ahead of time?
Baked eggs are best made fresh, so I wouldn’t recommend making them ahead of time. However, if you need to, follow the directions below in the How to Store section.
How to Store
- Serve: After baking, they’re best served fresh and warm. Each ramekin makes the perfect breakfast serving. Make sure you don’t leave the cooked eggs out for more than 2 hours.
- Store: I wouldn’t recommend making eggs ahead of time because they’ll never taste as good reheated. However, if you want to store leftovers, you can cover in plastic wrap and store them in the fridge for up to 2 days. Reheat them for a couple of minutes in the oven.
- Freeze: With the cream in this recipe, I would not recommend freezing, or it could separate and ruin the texture.
Variations
- Cheese options: I went with shredded cheddar cheese in this version. However, you can try all different kinds of cheese depending on your taste. Shredded Provolone, Swiss, Pepper Jack, Monterey Jack, or gouda would taste great. You could also crumble feta cheese, blue cheese, or goat cheese over the top right before serving.
- Vegetables: Finely dice bell pepper, onion, mushrooms, or any vegetable you want and add it to the ramekins along with the cheese and bacon. Pick one or two vegetables to avoid overfilling the ramekin.
- Seasonings: While I kept things basic with salt and pepper, you can always add different seasonings to change up the flavor of this recipe. Try sprinkling in some garlic pepper or part of a finely minced garlic clove. You could also add paprika, cayenne pepper, onion powder, or a little bit of fresh thyme.
- Meat: Instead of regular bacon, you could use turkey bacon as a healthier option. You can also cook up some ground sausage to top the egg recipe off.
- Muffin Cup Baked Eggs: Instead of cooking in ramekins, try making this recipe for a bigger group by baking in muffin cups. You can use a full-sized muffin tin with 12 muffin cups. Crack a single egg into each cup, add the toppings, and bake. Be sure to grease the muffin tin ahead of time so that they come out easily.
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