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Baked eggs recipe.
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Simple Baked Eggs

These baked eggs are the simplest way to serve eggs at breakfast or brunch! They're quick to bake and can be topped with a simple sprinkle of herbs.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Keyword: baked eggs, baked eggs recipe
Servings: 2
Author: Lisa Bryan

Equipment

Ingredients

  • 2 large eggs
  • ½ teaspoon extra-virgin olive oil
  • kosher salt and ground black pepper to taste
  • optional: chopped fresh herbs
US - Metric

Instructions

  • Grease the ramekin. Preheat the oven to 375°F (175°F) and grease two 5-ounce ramekins with oil.
    Oiling a ramekin.
  • 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.
    Cracked egg in ramekin.
  • Season and enjoy. Sprinkle salt and pepper on top, and if you'd like, some freshly chopped herbs before serving.
    How to make baked eggs.

Notes

  • 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

Calories: 72kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 164mg | Sodium: 63mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg