This is about as easy as it gets, as far as eggs are concerned. Start with some sort of delicious base, which can be just about anything. It’s a perfect way to use up leftovers or random bits of this and that you have. In this case, I sauteed some kale and some quartered cremini mushrooms and tossed them with leftover ham and a bit of sharp white cheddar. It could be just as easy with other vegetables, bacon, beans, or lentils. Whatever you have, spread it in the bottom of a lightly oiled or buttered baking dish. A chunky tomato sauce could be another fabulous base. I particularly love the way cooked greens cushion the egg as it bakes, but roasted sweet potatoes or some canned artichoke hearts would do just as nicely. If you can, create some wells where the eggs will sit. It’s best if you can keep the eggs from resting on the bottom surface of the baking dish. Maybe add some grated cheese on top, or a splash of cream, or some bread crumbs, and a final drizzle of oil. Stick it all in the oven until the eggs are set, and you have a meal.
Once it’s all in the oven, it’s not too fussy. You’re cooking it at fairly moderate heat (325F), so there’s not much risk of overcooking the eggs. Check in after 15 minutes or so to see how things are going. It may be done around then, or it may take quite a bit longer (depending on how cold your eggs were to start, how warm your base is, and how thickly things are piled in the dish). Take the dish out once the whites of the eggs have cooked (or longer, if you want the yolks a bit more cooked).
This is an absolutely perfect thing to make when you’re having people over for breakfast (or lunch, or dinner), since you can prepare the base ahead of time, crack the eggs on top, slide in the oven, and kind of forget about it. It emerges warm and bubbly and impressive, and all will be happy. 
Loaded Baked Eggs
- Total Time: 35 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Hearty, customizable baked eggs are perfect for a weekend brunch or a satisfying weeknight breakfast. Use leftover veggies and meat for a quick and delicious meal.
Ingredients
- Olive oil and/or butter
- 3 Whole eggs
- 3 cups (710 ml) Cooked base of vegetables
- 1 cups (237 ml) meats, beans, etc.
- 0.5 cups (118 ml) grated cheese of choice
- Salt & Pepper
Instructions
- Preheat oven to 325°F (163°C).
- Grease a baking dish with olive oil and/or butter.
- Spread out the base and create wells for the eggs.
- Crack the eggs directly onto the base.
- Season with salt and pepper. Add grated cheese or breadcrumbs, if desired.
- Bake uncovered for 15-40 minutes, or until the egg whites are set. Check doneness by prodding with a fingertip or utensil.
- Remove from oven and serve.
Notes
- For perfectly cooked yolks, reduce baking time by 5-10 minutes if you prefer them runny.
- Feel free to experiment with different cheeses; feta, cheddar, or parmesan all work well.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently in the microwave or oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2
- Sodium: 400
- Fat: 20
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 15
- Fiber: 3
- Protein: 18
- Cholesterol: 250
Frequently Asked Questions
What kind of baking dish works best for loaded baked eggs?
A shallow oven-safe skillet or gratin dish is ideal. You want a wide surface so the eggs spread out rather than pool on top of each other.
How do I keep the egg yolks runny in loaded baked eggs?
Watch the oven closely once the whites start setting, typically around the 10 to 12 minute mark. Pull the dish out while the yolks still jiggle, since they continue cooking from residual heat.
Can I prep the base for loaded baked eggs the night before?
You can cook the base layer of vegetables and toppings ahead and refrigerate it. In the morning, reheat the base in the oven, crack the eggs on top, and bake until set.
