Baked Eggs
Making eggs for breakfast has never been easier than these Baked Eggs. They’re perfect to make ahead and ready in just 20 minutes (from start to finish!) An easy and delicious way to start the day!
ONE OF THE EASIEST WAYS TO MAKE EGGS
Baked Eggs are a delicious and easy breakfast that anyone can make! This dish uses simple ingredients but the flavor possibilities are endless. You can add whatever seasonings, herbs or cheese you like to customize it to your tastes. It only takes 10-15 minutes to bake in the oven so it’s a perfect choice for busy mornings or for meal prep on Sunday evenings. I also love to make these to use in egg salad or in recipes that call for hard boiled eggs!
FREQUENTLY ASKED QUESTIONS:
Sure thing, if you like an over easy yolk, an over medium yolk or over hard, I have you covered with timing. For a slightly runny yolk (over easy), bake them for about 10-12 minutes. If you want that jammy yolk (over medium) like I have pictured, try about 12-14 minutes and if you rather a fully set yolk (over hard), try about 15 minutes or more.
Certainly, just be aware of how much you add in. If you want some chopped onion, bacon pieces, green onion or shredded cheese, these all would work nicely. Adding things in can be a little tricky and if you’re looking for more of an egg bite recipe, check out my Starbucks Egg Bite Copycat recipe.
Yes! This would be a great way to prep eggs for egg salad! Just cook all the eggs well done, then pop them out of the tin and chop them up. Then mix whatever you want in for your egg salad and it’s all done. No mess with having to shell hand-boiled eggs.
You bet. This is a great way to ensure you reach your protein goals each day. If you want to make an extra pan or two on Sunday then remove them and place them into plastic baggies in the fridge, you’ll have Baked Eggs ready to go whenever you want one.
No, it’s just too small and the eggs won’t fit. You could use an extra large muffin tin and perhaps add two eggs to each cup.
It’s really easy, just store your eggs in an airtight container or bag in the fridge for up to 5 days or in the freezer for up to 3 months!
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- large eggs – You can certainly do this with extra large eggs, just keep an eye on the cook time. They may take just a bit longer.
- heavy cream – The heavy cream gives you the perfect texture for these eggs (so they don’t come out rubbery) so I wouldn’t skip this. You need the fat here. You could primely use milk but make sure it is a full fat milk (but heavy cream is best.)
- kosher salt and fresh black pepper – you can add all kinds of seasoning here. Whatever you normally love to season your eggs with, you can use here as well.
HOW TO MAKE BAKED EGGS
Preheat the oven to 350°F. Spray a 12-count muffin tin with cooking spray. Add a whole egg into each of the muffin tin sections, try to keep the eggs whole and not break the yolk. Add 1 teaspoon of heavy cream on top of each egg.
Add kosher salt and fresh black pepper on top of each egg to your taste. Bake, on the middle oven rack, for 10-15 minutes, depending on how well done you want your eggs.
To release from the pan, take a butter knife and run it along the edges of the eggs, then pop them out with the knife or spoon.
CRAVING MORE RECIPES?
- Sheet Pan Eggs
- Breakfast Pizza
- The Best Egg Salad
- Breakfast Burritos
- Sausage, Egg & Cheese Breakfast Sliders
- Microwave Scrambled Eggs Cup
- Deviled Eggs
- Microwave Omelet in a Mug
- Egg McMuffin {McDonald’s Copycat Recipe}
Baked Eggs
Ingredients
- 12 large eggs
- 12 teaspoons heavy cream
- kosher salt, to taste
- fresh cracked black pepper, to taste
Instructions
- Preheat the oven to 350°F. Spray a 12-count muffin tin with cooking spray.
- Add a whole egg into each of the muffin tin sections, try to keep the eggs whole and not break the yolk.
- Add 1 teaspoon of heavy cream on top of each egg.
- Add kosher salt and fresh black pepper on top of each egg to your taste.
- Bake, on the middle oven rack, for 10-15 minutes, depending on how well done you want your eggs.
- To release from the pan, take a butter knife and run it along the edges of the eggs, then pop them out with the knife or spoon.
Notes
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- 10-12 minutes will result in a slightly runny yolk (over easy), 12-14 minutes will be a jammy yolk (over medium – how I cook mine), and 15-plus minutes will be fully set (over hard). Cook on middle rack only.
- If using for a salad, cook all the eggs over hard, pop them out, chop them up, mix in whatever you want.
- Keep leftovers in the fridge for up to 5 days. Freeze for up to 3 months.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
These baked eggs are delicious and take little effort and little time to bake. If I make extras, how should these eggs be warmed up the next day? Thanks.
This is so funny, I just recently thought to bake eggs in muffin pans. I already cook bacon in the oven on cake cooling racks with a cookie tray underneath. Then, I thought about the eggs. I love that someone else thought about this too
You don’t stir the heavy cream into the eggs, right? 🙂
Nope! No stirring so you don’t break the yolk 🙂
Thanks Brandie!! 🙂
You are so welcome Ally!
All of your recipes are so so very delicious thank you so very much for sharing them with me I greatly appreciate it
You are so kind Stacy – thank you SO much!
My mother used to make these when I was a child and it was a real treat. Everyone sat down for breakfast at the same time.