Breakfasts · 3 min read
Baked Eggs
Simple oven-baked eggs cooked in butter with set whites and creamy yolks, perfect for breakfast or brunch.
★ 5.0 (5)
This easy baked eggs recipe turns a few pantry staples into a hot breakfast with almost no effort. You crack eggs into a buttered dish, season them, and let the oven's gentle heat set the whites while the yolks stay creamy. The whole thing comes together in about 15 minutes, and there's no stovetop splatter to clean up.
What makes oven baked eggs so worth making
- The oven's even heat cooks the whites without overcooking the yolks, so you get a silky white and a runny center every time.
- You can make several servings at once in individual dishes, which is easier than juggling multiple pans on the stove.
- With just butter, eggs, salt, and pepper, this fits right into a low carb breakfast or keto breakfast plan.
Key ingredients for easy baked eggs
- Eggs: Fresh eggs give the best texture and flavor. Look for ones with clean shells and a firm yolk. If you need a substitute, you can use egg whites only, but the yolks are what make this dish rich.
- Butter: Unsalted butter lets you control the salt level. Salted butter works too, just reduce the added salt. The butter melts into the dish and keeps the eggs from sticking.
- Salt: A little salt brings out the egg flavor. Use fine sea salt or kosher salt; flaky salt on top after baking adds a nice crunch.
Kitchen tools for baked eggs
- Small oven-safe baking dish or ramekin, large enough to hold two eggs without crowding
- Measuring spoons for the salt and pepper
- A timer to track the 10 to 12 minute bake
Tips for perfect baked eggs in the oven
- Choose a small baking dish that holds the eggs snugly. If the dish is too large, the whites will spread thin and cook faster than the yolks.
- Melt the butter in the dish while the oven preheats. That way the dish is hot when you crack in the eggs, which helps the whites set quickly.
- Crack each egg into a small bowl first, then slide it into the butter. This keeps any stray shell from landing in the dish and protects the yolks.
- Start checking at 10 minutes. The eggs are done when the whites are set but the yolks still jiggle slightly. They'll continue to cook from residual heat after you pull them out.
Baked egg variations to try
- Sprinkle shredded cheddar or Parmesan over the eggs before baking for a golden, savory crust.
- Add a pinch of dried herbs like thyme or chives, or scatter fresh herbs over the top after baking.
- For a heartier breakfast, tuck cooked spinach, mushrooms, or diced ham into the butter before adding the eggs.
- Use olive oil or coconut oil instead of butter to make this a dairy-free, keto breakfast.
What to serve with baked eggs
Toppings for baked eggs
- Hot sauce or a drizzle of sriracha for heat
- Fresh chives or parsley for color
- Sliced avocado for creaminess
Side dishes to serve with baked eggs
- Buttered toast or an English muffin
- Fresh fruit or a simple green salad
- Crispy bacon or breakfast sausage
How to store leftover baked eggs
Leftover baked eggs can be refrigerated in a covered container. They're best eaten within a day or two. To keep them from drying out, place a piece of plastic wrap directly against the surface before sealing the container.
Best way to reheat baked eggs
To reheat baked eggs without turning the whites rubbery, warm them gently in a low oven. Place the eggs in an oven-safe dish and heat at 300°F for about 5 minutes, or until just warmed through. You can also use a microwave on low power in 20-second bursts, but the oven method does a better job of keeping the yolks creamy.
Source recipe: Baked Eggs (SnapChef ID 34db58b9-00fb-4bcc-b6eb-4b5f2e7f9be9). Nutrition is estimated per serving.
Ingredients
Directions
- Preheat an oven to 325 degrees. Use a small dish to bake the eggs in. Melt the butter. You can do this by placing the dish you will cook the eggs in the oven while it heats to the proper temperature. Crack two eggs into the dish gently so as not to break the yolk. Season with salt and pepper. Bake eggs in the oven for 10 to 12 minutes.
Tap a step number to check it off as you cook.
Nutrition Facts per serving · estimated
Amount per serving
% Daily Values are based on a 2,000-calorie diet (FDA).
Good to know
Questions, answered
Can I make baked eggs in a muffin tin?
Yes, you can. Grease each muffin cup with butter, crack one egg into each, and season. The bake time will be shorter because the eggs are smaller, so start checking around 8 minutes. Keep an eye on them to avoid overcooking the yolks.
How do I keep the yolks runny?
Pull the eggs out of the oven when the whites are set but the yolks still jiggle slightly. They'll continue to cook from the residual heat of the dish. If you prefer firmer yolks, leave them in for the full 12 minutes.
Can I add milk or cream to the eggs?
You can, but it will change the texture. A spoonful of cream or milk mixed into the butter before adding the eggs will make them softer and more custard-like. Just be aware that it also adds moisture, so the bake time may increase slightly.
Are baked eggs keto-friendly?
Yes, this recipe is naturally low carb and fits a keto breakfast. With just eggs, butter, salt, and pepper, it contains almost no carbohydrates. If you add vegetables or cheese, just account for their carb counts.
