Course: Breakfast
Cuisine: American
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
Servings: 4
Calories: 193kcal
Add your favorite toppings or mix-ins to these eggs and bake. Making eggs couldn't be easier!Step-by-step photos can be seen below the recipe card.
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- 2 tablespoons unsalted butter melted (¼ stick)
- 8 large eggs
- Kosher salt and freshly ground black pepper to taste
Preheat oven to 350°F. Brush the insides of 4 ramekins with melted butter.
2 tablespoons unsalted butter
Crack 2 eggs into each ramekin.
8 large eggs
Sprinkle salt and pepper over the eggs.
Kosher salt and freshly ground black pepper
Add on your favorite toppings if desired.
Feta cheese, Parmesan cheese, Sun-dried tomatoes, Fresh herbs, Bacon crumbles
Bake for 14-17 minutes, or until the whites are set and the yolk is cooked to your desired doneness.
- Gently poke the top of the yolk with the pad of your finger to test for doneness. If the yolk bounces back, it is done. If it ripples, it needs more time. If it feels firm, it is overdone.
- Nutritional information does not include optional toppings.
Storage: Store baked eggs tightly covered in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Serving: 2eggs | Calories: 193kcal | Carbohydrates: 1g | Protein: 13g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 387mg | Sodium: 724mg | Potassium: 140mg | Sugar: 0.4g | Vitamin A: 715IU | Calcium: 58mg | Iron: 2mg