• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
  • Dinners
  • Desserts
  • About
    • Contact Us
  • Subscribe

Recipes @ Bake It With Love

menu icon
go to homepage
  • Recipes
  • Dinners
  • Desserts
  • About
    • Contact Us
  • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Dinners
    • Desserts
    • About
      • Contact Us
    • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Breakfast

    Angela @ BakeItWithLove.com · Leave a Comment

    Baked Eggs

    Share This Recipe!

    • Share
    • Tweet
    • Yummly
    • LinkedIn
    • Reddit
    Jump to Recipe
    Best baked eggs pin with vignette layer and text title.

    Oven baked eggs are incredibly easy to make, and they are a wonderfully tasty addition to any breakfast or brunch! When the egg whites have just set but the yolk is still creamy and runny, it's time to sprinkle a touch of thyme and fresh Parmesan on top and dig in!

    Simple Baked Eggs Recipe

    Any recipe that helps me save time in the morning is a keeper, and this simple baked eggs recipe is one of my favorites. I love that they bake in a ramekin so you can just set them on the table as an elegant addition to any breakfast or brunch spread!

    It's also great that there's no hovering over a skillet required. Not to mention that the whites are cooked perfectly every time and the center is left yolky and delicious!

    Best baked eggs to make for any breakfast shown in shallow baking dish.
    Easy baked eggs are the perfect addition to any breakfast or brunch!
    Jump to:
    • Simple Baked Eggs Recipe
    • 🥘 Ingredients
    • 🔪 Step-By-Step Instructions
    • 💭 Angela's Tips & Recipe Notes
    • 🍳 More Tasty Egg Recipes
    • 📋 Recipe

    🥘 Ingredients

    If you want to upgrade your eggs, the optional thyme and Parmesan cheese are such a tasty addition. If you like your eggs plain Jane, that's ok too!

    • Olive Oil - 1 ½ teaspoons of extra virgin olive oil.
    • Eggs - 6 large eggs at room temperature (*see note).
    • Salt & Pepper - ¼ teaspoon each, more or less to taste.
    • Fresh Thyme (optional) - For garnish.
    • Parmesan Cheese (optional) - Freshly grated Parmesan to sprinkle on top at the end of cooking.

    *Be sure to see the recipe card below for ingredients, amounts & instructions!*

    🔪 Step-By-Step Instructions

    The key to this recipe is pulling your eggs out at the right time. All you need is a baking sheet and ramekins (or your preferred dish for baking the eggs)!

    1. Prep. Preheat your oven to 375°F (190°C) then generously coat your ramekins or baking dishes with 1 ½ teaspoon olive oil, or spray with non-stick cooking spray. A liberal amount of oil will prevent the eggs from sticking.
    2. Crack the eggs. Of your 6 eggs, crack 2-3 eggs into each ramekin or dish (*see note).
    3. Bake. Place your egg-filled ramekins (or dishes) onto a baking sheet and 375°F (190°C) for 7-15 minutes, depending on how many eggs and the size of your dish.
    4. Season and top. When done (*see note), remove the eggs from the oven and season them with ¼ teaspoon each of salt & pepper. Add the optional thyme, Parmesan, or any other toppings if desired.

    For a lovely breakfast or brunch spread, serve your baked eggs with some raspberry crepes or some buttermilk vanilla pancakes with homemade blueberry syrup. Don't forget the coffee! Enjoy!

    Baked eggs closeup on the first dish wth another in the background.

    💭 Angela's Tips & Recipe Notes

    • Starting with room temperature eggs will reduce the cooking time and ensure that the eggs cook evenly.
    • My baked eggs were cooked 3 at a time, and usually it takes a bit less cooking time when I'm only cooking 2 eggs (10-12 minutes), or just 1 egg (7-10 minutes).
    • Remove your eggs from the oven when they look slightly under-cooked. They continue "carryover cooking" even out of the oven, and will set up nicely before serving.
    • Eggs can be baked in many different dishes. Bake a single egg in the muffin cups of a muffin tin or a small ramekin or custard cup (under 4 inches), bake 2 eggs in a 4-6 inch ramekin or oven safe dish, and up to 3 eggs in a 6-inch or larger oven safe skillet or dish.

    🍳 More Tasty Egg Recipes

    • Instant Pot Hard Boiled Eggs
    • Sour Cream Scrambled Eggs
    • Egg Salad
    • Deviled Eggs
    • Gordon Ramsay Scrambled Eggs
    • Hash Brown Egg Cups

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.

    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Closeup baked eggs image with a trio of dishes visible.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    4.89 from 9 reviews

    Baked Eggs (Incredibly Easy Anyday Breakfast!)

    Oven baked eggs are incredibly easy to make, and they are a wonderfully tasty addition to any breakfast or brunch! When the egg whites have just set but the yolk is still creamy and runny, it's time to sprinkle a touch of thyme and fresh Parmesan on top and dig in!
    Author | Angela
    Servings: 2 servings
    Calories: 241kcal
    Prep 5 minutes
    Cooking 15 minutes
    Total Time 20 minutes
    Pin Recipe Share on Facebook

    Ingredients
     

    • 1 ½ teaspoon olive oil (extra virgin)
    • 6 large eggs (at room temperature)
    • ¼ teaspoon each, salt & pepper (to taste)
    • fresh thyme (optional)
    • Parmesan cheese (optional, freshly grated)

    Instructions

    • Preheat your oven to 375°F (190°C) then generously coat your ramekins or baking dishes with the olive oil, or spray with non-stick cooking spray. A liberal amount of oil will prevent the eggs from sticking.
      1 ½ teaspoon olive oil
    • Crack 2-3 eggs in per ramekin or dish. *See Notes.
      6 large eggs
    • Place the egg-filled ramekins or dishes onto a baking sheet and bake at 375°F (190°C) for 7-15 minutes, depending on how many eggs and the size of your dish.
    • Remove from the oven when done, season with salt and pepper, and top with any desired toppings.
      ¼ teaspoon each, salt & pepper, fresh thyme, Parmesan cheese

    Equipment You May Need

    2-3 Ramekins
    Baking Sheet

    Notes

    • Starting with room temperature eggs will reduce the cooking time and ensure that the eggs cook evenly.
    • My baked eggs were cooked 3 at a time, and usually it takes a bit less cooking time when I'm only cooking 2 eggs (10-12 minutes), or just 1 egg (7-10 minutes).
    • Remove your eggs from the oven when they look slightly under-cooked. They continue "carryover cooking" even out of the oven, and will set up nicely before serving.
    • Eggs can be baked in many different dishes. Bake a single egg in the muffin cups of a muffin tin or a small ramekin or custard cup (under 4 inches), bake 2 eggs in a 4-6 inch ramekin or oven safe dish, and up to 3 eggs in a 6-inch or larger oven safe skillet or dish.

    Nutrition

    Calories: 241kcal (12%) | Carbohydrates: 1g | Protein: 19g (38%) | Fat: 17g (26%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 558mg (186%) | Sodium: 504mg (22%) | Potassium: 207mg (6%) | Sugar: 1g (1%) | Vitamin A: 810IU (16%) | Calcium: 84mg (8%) | Iron: 3mg (17%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    Course Breakfast Recipes, Main Dish
    Cuisine American

    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
    « Dill Substitute
    Baked Scallops »

    Share This Recipe!

    • Share
    • Tweet
    • Yummly
    • LinkedIn
    • Reddit

    Reader Interactions

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    en English
    ar Arabichr Croatiancs Czechda Danishnl Dutchen Englishfr Frenchde Germanit Italianja Japaneseko Koreanpt Portugueseru Russiantr Turkish
    Author bio photo with cake.

    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

    More about me →

    Roast Dinners

    • Sunday Dinner Ideas
    • Pork Ribeye Roast
    • Baked Pork Tenderloin
    • How To Roast Lamb
    • Roasted Leg of Lamb
    • Roasted Lamb Shanks

    Reader Favorites

    • Avocado Egg Bake (Breakfast Bake)
    • Best Chicken Tortilla Soup
    • Panda Express Shanghai Angus Steak
    • Pan Seared Ribeye Steak
    • Bacon Wrapped Meatloaf
    • Strawberry Shortcake
    As seen on image block.

    DISCLAIMER: As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you.

    Footer

    ↑ back to top

    About

    • About Angela
    • Privacy Policy
    • Work With Me
    • Contact
    • FAQ
    • Home
    • Accessibility Statement

    Subscribe

    Stay in Touch!

    * indicates required

    Read

    • Collections
    • Conversions
    • Food That Starts With
    • Substitutions
    • Food Info
    • Web Stories

    Copyright © 2022 Bake It With Love