Baked eggs may seem like a fancy breakfast but they are really very easy to make and they require very little time to prepare. Add the fact that they are a great way to individualize breakfast with minimum effort. Everyone can choose the additions they would like on their eggs,herbs, cheese, cold cuts and vegetables. The possibilities are endless and it is so easy to please everyone.
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Baked Eggs – The Perfect Breakfast Dish
- Total Time: 25 minutes
- Yield: 3 1x
Description
Baked eggs are really the perfect breakfast dish. Super simple, and delicious.
Ingredients
- 3 servings (one adult and two children)
- 4 Eggs (see notes)
- 2 slices smoked turkey ( or your favorite cold cut meat )cut into strips
- cheddar cheese cut into cubes
- salt
- pepper
- 1/4 cup (60 ml) milk or cream
- 1/2 tsp herbs (herbs de Provence)
- 1 tsp parmesan cheese
- 1/4 tsp paprika
- Butter or oil for the ramekins
Instructions
- Heat your oven to 200 C (390F), position the rack on the middle position
- Butter or oil individual ramekins or one large oven safe serving dish.
- Crack one egg per child or two per adult
- Add the cubed cheddar and the slices cold cut meat
- Whisk the milk with the herbs, parmesan cheese, herbs, salt , paprika and pepper.
- Drizzle one tbsp of the milk herb mix on each ramekins
- Bake the eggs for 15-20 minutes depending on the desired degree of doneness you like the eggs. Stay towards the lower end of the baking time if you like the eggs to be runny
Notes
- Baking dish or ramekins You can use either, I personally like serving them individually and that also means everyone gets to choose the additions they like The Cheese: I usually use sharp Cheddar, it adds more flavor and the kids love the little pools of melted cheese but you can use any cheese you like.
- Smoked cheese, feta and Emmental are great with eggs too.
- No matter what cheese combo I use, I always add parmesan to the milk or cream for flavor Herbs herbs de Provence, oregano and basil from the dry department work beautifully with baked eggs Vegetables: Spinach, onions, tomatoes are great choices to add variety to your baked eggs but keep in mind that you need to saute them before adding them to the eggs for two reasons.
- For one they take longer to cook so if you add them raw, the eggs will be done before the vegetables get a chance to be cooked through.
- The other reason is to reduce the water content.
- If you add the vegetables raw your baked eggs will turn soggy Salt: if you decide to add cheese to your baked eggs just remember that you need to reduce the salt.
- You can always add salt but you can’t take it away
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
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Frequently Asked Questions
Can I add raw vegetables like spinach or tomatoes directly to the ramekins?
No — the notes specifically warn against this for two reasons: vegetables like spinach, onions, and tomatoes take longer to cook than eggs, so they’ll still be raw when the eggs are done; and raw vegetables release water during baking, which will make the eggs soggy. The notes say to sauté them first to cook through and reduce their water content before adding.
How do I adjust the salt if I’m adding cheese?
The notes specifically flag this: “if you decide to add cheese to your baked eggs just remember that you need to reduce the salt.” The base recipe already uses parmesan whisked into the milk and cheddar cubed into the ramekins, both of which contribute saltiness. Taste as you go and season lightly. 
How do I control whether the yolk is runny or firm?
The recipe bakes at 200°C (390°F) for 15-20 minutes. It says to stay toward the lower end of the baking time (closer to 15 minutes) for runny yolks and extend toward 20 minutes for a fully set egg.
Why did mine come out like a frittata texture and not like the pic? :(
Can I get that bowl plz…