I feel like it’s silly to call this a recipe since it’s really just a bunch of things I have on hand… but after sharing my baked eggs on Instagram a few times, I realized I needed to get the steps in writing for you! If you’re looking for a quick and easy breakfast that’s easily customized based on what you have on hand… look no further than baked eggs. We always have WAY too many eggs on hand because of the chickens, so I’ve experimented with my ‘formula’ of ingredients a lot. Here’s my favorite flavor combination + some additional ones to try!
What are baked eggs?
You might have heard of them called another name like shirred eggs. Basically, this breakfast recipe consists of eggs plus other ingredients baked in a small, flat oven-safe dish like a ramekin, cocotte or brûlée dish. You can literally put anything in them! Because of this, I would definitely consider baked eggs to be an easy pantry meal. They are an awesome way to use up whatever you have on hand in combination with eggs and dry goods. The trickiest part is making sure the yolk doesn’t break when you crack the egg!
My Easy Recipe for Baked Eggs in the Oven
Ingredients (makes 1 serving):
- 1-2 large eggs
- 1 tbsp butter
- olive oil
- 1 shallot, thinly sliced
- 1 handful of spinach
- a splash of heavy cream (I use half and half if that’s what I have on hand)
- Gruyere, grated
- salt & pepper
- chives for garnish
Pre-heat oven to 375. In a heavy bottomed pan, heat a drizzle of olive oil over medium-low heat. Add the shallot and allow to cook, stirring occasionally, until translucent (about 3-4 minutes). While this is going on, butter the ramekin. When the shallots are finished, using a slotted spoon, remove the shallots to the ramekin and set aside. Next, add add in spinach and allow to wilt. You may also need to add a little bit more oil. Once totally wilted, about 5 minutes, remove to the ramekin.
Next, crack the eggs into the ramekin being careful not to break the yolk. If you want to use more eggs, add them at this step. Pour in a splash of cream, season with a pinch of salt and pepper, then grate the cheese over the top.
Bake for about 12 minutes, checking in after 10 minutes to see if the eggs are still jiggly. I like my yolks super-runny, so I pull them out now, but you can keep baking until they are cooked through to your liking. Garnish with freshly chopped chives. Serve with a toasted slice of crusty bread and some bacon on the side (optional, but so necessary IMO).
What else to put in baked eggs
Now that I’ve shared my formula for the types of baked eggs I’ve been making lately, I wanted to share other ingredients that I typically use. Basically, I add at least one of each category any time I make this breakfast dish. And make sure to cut up everything so it’s pretty small since the ramekin is compact.
- Greens — spinach, kale, chard
- Aromatics — yellow onion, red onion, shallots
- Vegetables — mushrooms, peppers,
- Cheese — cheddar, parmesan, Gruyere, mozzarella
- Meat — bacon, sausage crumbles, cubed bits of salami
You’ll also need ramekins to make baked eggs, so here are some really cute ones (for reference, I use these ramekins):
So that’s my easy way to make baked eggs in the oven! Seriously, I cannot tell you enough how simple this brunch recipe is, but how fancy it feels, especially if you serve it up with a mimosa. They’re actually kind of addictive to make, too. Enjoy!
Looking for even more easy recipes? Check out these:
- My Easy Pantry Pasta
- Rustic Sausage, Potato & Kale Soup Recipe
- My Easy Ramen Recipe Made with Pantry Staples
- My Family’s Strapatsada Recipe (Easy Greek Scrambled Eggs)
- Easy Strawberry Almond Overnight French Toast Recipe