Home » Recipes » Breakfast » 5 Easy Baked Egg Recipes
By Taylor Stinson | 11 Comments | Posted: | Updated:
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Learn how to make Baked Eggs 5 ways in the oven! Try different flavours like ham and asparagus, broccoli cheddar and mushroom spinach.
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Ingredients and substitutions
- Butter – or your favourite butter substitute like margarine.
- Eggs – fresh eggs with the yolk are best but you can also try using egg whites from a carton.
Filling ideas
- Deli ham – or another meat of your choice.
- Asparagus – try another veggie like bell peppers.
- Sundried tomatoes – roasted red peppers or cherry tomatoes would also be good.
- Arugula – try kale instead.
- Mushrooms – any variety of mushrooms would work here.
- Spinach – swap out for another leafy green.
- Bacon – turkey bacon would be a healthier choice or you can use a meatless substitute.
- Broccoli – substitute for any other vegetables of your choice.
- Cheddar cheese – swap out for your favourite soft or hard cheese like mozzarella, Swiss or feta cheese.
How to bake eggs in the oven
Step 1: Grease the muffin tin.
Step 2: Crack one egg into each tin.
Step 3: Add in your desired fillings.
Add the fillings of your choice then season with salt and pepper.
Step 4: Bake and then serve!
Bake in the oven to your desired consistency, then serve fresh or store for later.
How to serve baked eggs
Baked eggs are an easy and healthy breakfast idea! You can enjoy them on their own, wide your favourite breakfast side or as part of another recipe. Here are some ideas on how to serve them:
- On their own with baked oatmeal or a yogurt parfait
- In a breakfast bowl with sausage and breakfast potatoes
- On top of these huevos rancheros breakfast bowls
- With sweet potato hash
- On a bagel with pesto, arugula and turkey bacon
- In a breakfast sandwich or on top of avocado toast
Frequently Asked Questions
How long does it take to cook eggs in the oven?
The cooking time depends on what level of doneness you want . For runny yolks, bake for 12 minutes; for medium yolks, bake for 14 minutes; and for hard yolks, bake for 18 minutes.
How do you prevent the eggs from drying out?
The key to making sure your eggs don't dry out is to cook them at a low temperature for the right amount of time. Bake them for 12-18 minutes at 350°F depending on how runny you want your yolks.
Can you make them ahead of time?
This recipe is perfect for meal prep. You can bake the eggs in advance then store them in the fridge for up to 5 days, then eat them cold or stick them in the microwave for 1-2 minutes to reheat. You can also freeze the eggs for up to 3 months.
Can you use egg whites instead of whole eggs?
You can use this recipe to make baked egg whites. Try baking them for about 10 minutes and then check their doneness, depending on how hard or soft you want your egg whites.
How do you tell if baked eggs are done?
It all depends on how you want to cook your eggs. You can gently poke the top of the yoke with your finger – if it seems super watery, it needs to cook for longer, but if it's super hard, then it's overdone.
My 5 Baked Egg Variations
Here are some suggested ingredient combinations for you to use for your baked eggs. You can make just one variety or a whole bunch at a time – there are so many recipes to choose from!
Mushroom & Spinach
If you're looking for a filling vegetarian breakfast that'll keep you full all morning long, this combination is for you!
Sundried Tomato & Arugula
If you're a fan of savoury breakfasts, don't miss out on these Sundried Tomato & Arugula Baked Eggs! They're loaded with flavour.
Bacon
Here's a grab-and-go twist on a breakfast and brunch classic: bacon and eggs!
Ham & Asparagus
Baked eggs can be enjoyed every season, but I love making these Ham & Asparagus ones during spring!
Broccoli Cheddar
True or false: Broccoli and cheddar is a match made in heaven? You'll love this recipe if you agree!
More flavour ideas for baked eggs
Looking for more options for your baked eggs recipe? Try out different combinations until you find something you love. Here are some options on what you can add to your baked eggs:
- Veggies: Bell pepper, sundried tomatoes, onion, zucchini, mushrooms, arugula, asparagus
- Meat: Bacon, turkey bacon, ham, chicken
- Cheese: Feta, goat cheese, mozzarella, cheddar, Monterey Jack
Storing and reheating
It's super easy to use these baked egg recipes for meal prep! They’ll last in the fridge for up to 5 days and can easily be reheated in the microwave for 1-2 minutes on high.
Store them in glass meal prep bowls so that you can grab them on the go as you walk out the door. I always find that I'm not that hungry first thing in the morning so when I had an office job, I would just take my glass container of baked eggs with me to eat at work. If you prep these ahead on a Sunday and store them for later, you're good to go for easy breakfasts all week, and all it took was 30 minutes of cooking and prep!
Can you freeze baked eggs?
You sure can! To freeze your baked eggs, let the eggs cool to room temperature then pack them in glass bowls or large freezer-safe Ziploc bags. They’ll stay good in the freezer for up to 3 months. You can reheat them in the microwave straight from frozen for 4-5 minutes.
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Meal Prep Tools
- Grab someglass meal prep bowls if you plan on turning these baked eggs into your weekly breakfasts.
- Freeze this recipe in glass microwave-safe bowls up to 3 months.
- **Get my full list of tools here**
5 Easy Baked Egg Recipes
Learn how to make Baked Eggs 5 ways in the oven! Try different flavours like ham and asparagus, broccoli cheddar and mushroom spinach.
4.77 from 21 votes
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Servings: 6 servings
Calories: 160kcal
Author: Taylor Stinson
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Ingredients
- 2 tbsp butter
- 12 eggs
Mushroom & spinach filling
- 1 cup Thinly sliced mushrooms
- 1 cup Spinach, chopped
Sundried tomato & arugula filling
- 1 cup Sundried tomatoes
- 1 cup Arugula
Bacon filling
- 4 slice Pork or turkey bacon, cooked and chopped
Ham & asparagus filling
- 1 cup Deli ham, chopped
- Asparagus, sliced
Broccoli cheddar filling
- 1 cup Broccoli, chopped
- 1 cup Cheddar cheese, grated
Instructions
Preheat oven to 350 F. Grease muffin tins with butter then crack an egg into each muffin tin. Add desired fillings, season each cup with salt and pepper, then bake for 12-14 minutes for semi-runny yolks. Bake for 18 minutes for hard yolks.
I have made the following flavor combos as in the video below: ham and asparagus, mushroom and spinach, sundried tomato and arugula, bacon, and broccoli cheddar.
Serve and enjoy! Can be refrigerated up to 5 days in fridge-safe containers. To reheat, microwave for 1-2 minutes on high.
To freeze: Let cool closer to room temperature, then freeze in glass meal prep bowls or a large freezer Ziploc bag. To reheat, microwave for 2-4 minutes on high (will depend on the temperature of your microwave).
Video
Notes
Try out more toppings like grated cheese, soft cheese, deli meat and fresh herbs.
Each egg cup can have different add-ins to mix up the options.
Eggs should reach an internal temperature of 160° F.
Store your eggs in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes.
Freeze these eggs for up to 3 months. Reheat in the microwave from frozen for 4-5 minutes.
Nutrition
Calories: 160kcal (8%)Carbohydrates: 1gProtein: 11g (22%)Fat: 12g (18%)Saturated Fat: 5g (31%)Cholesterol: 338mg (113%)Sodium: 159mg (7%)Potassium: 121mg (3%)Sugar: 1g (1%)Vitamin A: 595IU (12%)Calcium: 49mg (5%)Iron: 1.5mg (8%)
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Created by Taylor Stinson
Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I've got 10 years experience meal prepping, along with a Master's degree in journalism, and you can find my work across the internet featured on publications such as Buzzfeed, HuffPost, Women's Health, Reader's Digest and more. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on Facebook, YouTube and Instagram to get my latest recipes and meal prep tips!
Reader Interactions
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Aimee says
LOVE the recipe! I would have never tried asparagus in eggs on my own, but it’s perfection.
But I can’t seem to make it easy on pan clean up. I’ve done 2 batches- 1 lined with stick butter- 1 with cooking spray. Both times left a mess in the pans. What’s the secret??Reply
Taylor Stinson says
Hi Aimee! I’m so glad you enjoyed! Honestly, the greasing thing is so tricky. I find you really have to grease the heck out of the egg cups to make sure they don’t stick, and butter works best. Like if you think you added enough…add more 😂 I hope that helps for next time.
Reply
Jordan says
I greased my pan with spray very well and when I took it out of the oven, immediately, I took a sharp and ran it around the rim to detach the edges before cooling. That seemed to work for me.
Reply
Marcella Marie Rice says
Where have you-or I -been? I just found you and I am so!! excited to make all of your breakfast ideas!Reply
Taylor Stinson says
Aww thank you so much! I really appreciate that!
Reply
Resa Glennon says
As with every single recipe I’ve made from you…this one was AMAZING and super duper easy! I had eggs, cheese, ham, mushrooms in fridge. Made a great breakfast in 15 minutes! We are campers and this would be awesome to make and take camping!Reply
Taylor Stinson says
Thank you so much Resa, I’m so happy you enjoyed! 🙂
Reply
Jo-Ann says
Hi Taylor,
These were a super hit with my family (delicious) and me (easy). I did a honey ham and asparagus combo. I didn’t have a chance to meal prep because they were all gone!
Thank you again,
Jo-Ann.Reply
Taylor Stinson says
I’m so glad these were such a hit 🙂
Reply
Val says
I LOVE your blog!!! I was thrilled to have found this recipe! These were great! Because I have kids, I would scramble the eggs before dropping them in the tin. Your way is easier, but my kiddos are picky – they don’t like the chalkiness of the yolks! Thank you! I will put these in my morning rotation!Reply
Taylor Stinson says
So happy you enjoyed them Val 🙂 You can cook them for less time to make the yolks runnier and that might help with the kids!
Reply
