These baked eggs are such a simple way to serve eggs for breakfast or brunch! They’re perfectly portioned, bake quickly, and can be finished with fresh herbs or any of your favorite toppings.
Why You’ll Love These Baked Eggs
Lately, I’ve been obsessed with these baked eggs for a quick and easy weekend brunch. They’re individually portioned and seriously couldn’t be any easier to make. But I also love that they’re a healthy breakfast for serving a crowd, especially during the holidays! Just serve them up buffet-style with crispy bacon, pork sausages, sliced avocado, and seasonal roasted veggies. With perfectly cooked egg whites and slightly runny yolks, they feel like an elegant upgrade from the usual scrambled eggs, poached eggs, or boiled eggs. Plus, they’re:
- Completely hands-off. Once you crack the egg into each ramekin, just pop it in the oven and that’s it!
- Made in 15 minutes. My eggs usually finish cooking in 10 minutes, but they shouldn’t take longer than 15.
- Easy to scale. I’m using ramekins for myself, but you can also use a muffin tin for a larger crowd or meal prep.
Baked Eggs Ingredients
- Eggs: You’ll need one egg per ramekin, or you can fill a 12-cup muffin tin for a larger batch. And yes, you can put two eggs in each ramekin (as I know I’ll get that question). But just note that the yolks will sink a bit in a standard-sized ramekin with two eggs.
- Olive oil: Grease the ramekins or muffin tin with oil to prevent sticking.
- Salt, pepper, and fresh herbs: A simple seasoning for the eggs. The herbs are optional, but I love how they elevate such a simple recipe!
Find the printable recipe with measurements below.
How To Make Baked Eggs
First, let’s prep the ramekins. Grease two 5-ounce ramekins with olive oil so the eggs don’t stick. If you’re using a muffin tin, just give it a quick grease coating for the same reason.
Second, it’s time to bake! Carefully crack one egg into each ramekin and bake at 375°F (190°C) for about 8 to 10 minutes. Ramekins come in all shapes and sizes, so start checking at 7 minutes. The eggs should look just slightly undercooked in the center. But don’t worry, they’ll keep cooking a little after you take them out.
Tip: If you’re using a 12-cup muffin tin, the same timing applies. 8 to 10 minutes should do the trick.
Lastly, add the seasoning. Sprinkle with salt, pepper, and fresh herbs right before serving for a subtle flavor boost and a pop of green.
Ways To Serve
- For Easter brunch: Serve your baked eggs alongside smoked salmon, roasted asparagus, crispy bacon, blueberry muffins, and fresh fruit for a spring-forward spread.
- For Thanksgiving and Christmas brunch: Pair baked eggs with breakfast sausages, bacon, skillet breakfast potatoes, and of course, these paleo pancakes for a hearty spread the whole family will love. Check out more ideas in my Christmas breakfast ideas post!
- For the usual weekend brunch: I like to enjoy this with sliced avocado and blistered tomatoes, or any leftover veggies I have in the fridge.
Storage Tips
These baked eggs are best enjoyed fresh out of the oven, but you can make them ahead if needed. Store cooled eggs in an airtight container in the fridge for 2 to 3 days. To reheat, pop them in the oven at 325°F (160°C) for about 5 to 7 minutes or microwave each ramekin for 30 to 45 seconds until warmed through.
More Breakfast Ideas
- Breakfast Casserole: Another great option for serving a large crowd!
- Turkish Eggs: Elevated poached eggs with spicy yogurt.
- Shakshuka: A fan favorite around here.
- Spring Vegetable Frittata: Perfect for brunch.
- Or give these other breakfast ideas a try!
If you make this baked eggs recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Equipment
- Ramekins My favorite set of ramekins!
Ingredients
- 2 large eggs
- ½ teaspoon extra-virgin olive oil
- kosher salt and ground black pepper, to taste
- optional: chopped fresh herbs
Instructions
- Grease the ramekin. Preheat the oven to 375°F (175°F) and grease two 5-ounce ramekins with oil.
- Add the eggs. Crack one egg into each ramekin and bake for 8 to 10 minutes. Note that different sized ramekins may affect cook time. I recommend checking on them at 7 minutes, and removing them from the oven when they look slightly undercooked, as they'll continue to cook once removed. Alternatively, you can use a muffin tin with a single egg in each cavity (so 12 eggs total), and cook for 8 to 10 minutes.
- Season and enjoy. Sprinkle salt and pepper on top, and if you'd like, some freshly chopped herbs before serving.
Lisa’s Tips
- Storage tip: Store cooled eggs in an airtight container in the fridge for 2 to 3 days. To reheat, pop them in the oven at 325°F (160°C) for about 5 to 7 minutes or microwave each ramekin for 30 to 45 seconds until warmed through.
Nutrition
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