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–+ servings
Three bowls of eggs with bacon and basil on a table.
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5 from 1 vote

Baked Eggs Recipe

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.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Servings: 4
Author: Becky Hardin

Equipment

  • 4 Ramekin(s)

Ingredients

  • 2 tablespoons unsalted butter melted (¼ stick)
  • 8 large eggs
  • Kosher salt and freshly ground black pepper to taste

Optional Toppings

Instructions

  • 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
    A bowl of eggs, spinach, and other ingredients on a table.
  • 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
    Four bowls filled with eggs, spinach, and herbs.
  • Bake for 14-17 minutes, or until the whites are set and the yolk is cooked to your desired doneness.
    Two bowls of eggs with bacon and sage on a plate.

Video

Notes

  • 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.

Nutrition

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