Prepare to create: these Baked Eggs are the canvas, and your favorite toppings are the paint. Get ready for a masterpiece!
I know that protein is the best way to start my day. But sometimes, it’s easier to grab the box of cereal or throw a slice of bread into the toaster. But not anymore. This recipe for Baked Eggs is so easy and versatile that I can even prepare almost a week’s worth of breakfasts on a lazy Sunday afternoon.
If I’m feeling creative, I cheese these up with all my favorites. If I want to go more of an omelet route, I add some cooked sausage or ham. And if I’m really on target with my health goals, I add some veggies.
For a weekend brunch with girlfriends, I like to serve these Baked Eggs with a savory Hash Brown Casserole and sweet Banana Split Crepes. And if I’m feeling egg-stra, I whip up a Chocolate Peanut Butter Banana Shake.
Serving Suggestions
These taste best straight from the oven (although make sure they’re not too hot). Grab one for breakfast on the go, serve them with fruit for lunch, or have breakfast for dinner with some grilled vegetables.
Ingredients
- 1 TBSP olive oil
- 12 eggs
- Salt and pepper
- Optional toppings:
- 1/4 cup feta cheese (crumbled)
- 2 TBSP green onions (finely sliced)
- 1 TBSP parsley
Instructions
Prep time: 5 minutes
Cooking time: 12 minutes
Yields: 6 servings
- Heat the oven to 350°F.
- Use a large muffin tray with 6 large holes or a tray with 12 smaller holes in it. Use a brush to coat each muffin hole with oil.
- Crack the eggs into each hole, two in one hole for the tray of 6 or 1 in each hole for the tray of 12.
- Sprinkle on a pinch of salt and pepper and place in the oven to bake. The large muffin tray will take between 9-12 minutes, and the small will take between 5-8 minutes. Remove from the oven and top with the toppings of your choice.
Tips & Tricks for the Perfect Baked Eggs
- For a more even baking process, crack the eggs in the middle of the muffin hole.
- Make sure to preheat the oven to ensure the eggs cook at a constant temperature.
- Garnish with your favorite herbs and spices.
FAQs
I love feta, but you can add cheddar, creamy mozzarella, or even a little blue cheese.
When the whites are set, but the yolks are just a bit gooey, the eggs are ready. If you like a firmer yolk, let it bake for an extra minute or two.
Yes to both! Just keep an eye on the baking time with the egg whites.
Variations
- Mediterranean Twist: Add diced tomatoes and olives.
- Spice Route: Toss in some chopped jalapenos, cilantro, and a hint of cumin.
- Fully Loaded: Include crumbled bacon and cheddar cheese with fresh chives.
- Veggie Delight: Use sliced bell peppers, cherry tomatoes, and a dash of oregano.
- Seafood Surprise: Add a spoonful of smoked salmon and dill.
Make Ahead and How to Store
Enjoy Perfect Baked Eggs for days. Bake and cool them, then store them in a sealed container in the fridge for up to four days. When you’re ready to eat, just warm them in the microwave or in a preheated oven at 350°F for a few minutes.
Perfect Baked Eggs
Ingredients
- 1 TBSP olive oil
- 12 eggs
- salt and pepper
Optional Toppings:
- 1/4 cup feta cheese crumbled
- 2 TBSP green onions finely sliced
- 1 TBSP parsley
Instructions
- Heat the oven to 350 F.
- Get a large muffin tray with 6 large holes or a tray with 12 smaller holes in it. Use a brush to coat each muffin hole with oil.
- Crack the eggs into each hole, two in one hole for the tray of 6 or 1 in each hole for the tray of 12.
- Sprinkle on a pinch of salt and pepper and place in the oven to bake. The large muffin tray will take between 9-12 minutes, and the small will take between 5 – 8 minutes. Remove from the oven and top with the toppings of your choice.
