Easy Baked Eggs Recipe

I first started making these baked eggs back in college when I needed a quick, high-protein snack between classes. I’d make a dozen at a time in a muffin tin and keep them in the fridge so I could grab one whenever I wanted.

Over the years, I’ve kept coming back to this method because it’s just so simple and reliable — no peeling, no babysitting on the stove, and they’re the perfect portion for a quick bite.

Baked eggs are such a simple, foolproof way to cook eggs, whether it’s for a fast breakfast, meal prep for the week, or a protein-rich snack. I also love that I can customize them however I like!

Recipe Highlights 

I’m all about make-ahead breakfasts that are quick, hands-off, and actually satisfying, and these baked eggs check every box. Here’s why they’re a staple in my morning routine:

• Healthy and protein-packed: Baked eggs are a high-protein breakfast, low-carb, and easily adaptable to any diet.
• Hands-off cooking: Just crack, season, and bake, no stirring, flipping, or hovering required.
• Perfectly portioned: Each egg cooks in its own muffin cup, making it ideal for meal prep and easy to grab-and-go. 
• Customizable: Add veggies, cheese, ham, or even bake eggs in avocado halves.

Eggs are the obvious star of this baked egg dish, and everything else can be found in most kitchens. Here’s a closer look at the ingredients and equipment that make these baked eggs so foolproof:

• Eggs: Bake as many as desired. You can swap in just egg whites or a mix, but the texture will be slightly different. Egg whites may need less time in the oven, too.
• Salt & pepper: Season to preference.
• Optional add-ins: I usually keep these simple, but don’t be afraid to get creative! Cheese, ham, and veggies are all classic options.
• Nonstick cooking spray: Olive oil or coconut oil works well.
• Nonstick muffin tin: The last thing you want is for the eggs to stick to the pan. A nonstick tin makes removing the eggs super easy.

Don’t have a muffin tin? Ramekins, silicone cups, or even a small baking dish will work. The timing on the eggs may be different, though, so make suret to watch them more closely.

How to Make Baked Eggs

These oven-baked eggs are hands-off, foolproof, and come out perfectly every time. Here’s how I make them:

1. Prep the pan. I start by preheating the oven to 350ºF and spraying a nonstick muffin tin with cooking spray. This helps the eggs pop out easily. Silicone cups or ramekins work if you don’t have a muffin tin.
2. Crack and season. I crack one egg into each cup and sprinkle with salt and pepper. At this point, you can add mix-ins like shredded cheese, diced veggies, or ham. I like to keep it simple if I’m meal-prepping.
3. Bake to your liking. Pop the eggs in the oven for 10-15 minutes. Check at 10-11 minutes for runny, 12-13 for over-medium, and 14-15 for fully cooked yolks. A little jiggle in the whites or a slight jiggle in the yolk helps me gauge doneness.
4. Remove and loosen. Once done, I run a butter knife gently around the edges if they stick a little. Usually, the eggs slide out perfectly, ready to eat or store for later.

These eggs are great fresh, or let them cool and stash them in the fridge for a quick grab-and-go breakfast or snack!

Baked eggs are super easy to customize. I usually make them plain so I can add them to whatever I’m making that day, but you can have some fun with add-ins. Here are some of my go-to ideas, plus a few reader favorites:

• Veggie-loaded: Add minced bell peppers, cherry tomatoes, onions, spinach, mushrooms, or zucchini. I like to sauté heartier veggies first so they soften before baking.
• Cheese: Sprinkle shredded cheddar cheese, mozzarella, feta cheese, goat cheese, or parmesan on top before baking, or add right after baking so it melts a bit from the heat.
• Meaty options: Diced ham, cooked bacon, or breakfast sausage add extra protein and make these more filling.
• Hash brown base: Add thawed frozen hash browns to the bottom of each muffin cup for an almost breakfast-casserole vibe.
• Avocado baked eggs: Bake the eggs right in avocado halves for a fun twist. Top with bacon and chives for those savory flavors.
• Cottage cheese: Stir in a spoonful of cottage cheese into each cup before baking for extra protein and a creamier texture. Garnish with green onions. Get the recipe! 
• Seasonings: Beyond salt and black pepper, try garlic powder, onion powder, smoked paprika, everything bagel seasoning, a pinch of red pepper flakes, or fresh herbs.

This recipe is a great base, so don’t be afraid to experiment!

Serving Suggestions

I love eating this baked egg recipe with salt and pepper and sometimes a dash of hot sauce, but there are lots of tasty ways to enjoy them. Here are a few ideas for what to make with eggs baked in the oven, and how to serve them:

• Breakfast hash: Add a baked egg on top of a crispy breakfast hash for an easy, protein-packed meal. Try my Butternut Squash Breakfast Hash or Sweet Potato Hash.
• Breakfast sandwiches: Slip a baked egg into an English muffin or croissant with cheese and sausage or crispy bacon.
• Brunch boards: Add them to a brunch platter with roasted potatoes, fresh fruit, yogurt, and pastries.
• Egg salad swap: Chop baked eggs and use them in place of hard-boiled eggs for egg salad.
• Quick breakfast: Serve the eggs with toast, avocado toast, or a piece of fruit for an easy, balanced meal.

Baked eggs are best served warm, but they’re still good (and convenient!) chilled or reheated. Eggs, in general, are excellent for make-ahead meals. Try my Sheet Pan Scrambled Eggs or my Easy Spinach Quiche next.

Best Way to Store and Reheat

Baked eggs are great for meal prep. To store, let the baked eggs cool completely and then transfer them to an airtight container. They’ll keep in the fridge for up to 3-5 days.

Reheat these in the microwave for 20-30 seconds until they’re just warmed through. Avoid overheating, which can make the eggs rubbery.

Freezing is possible, but I don’t usually recommend it. The texture can become rubbery after thawing. If you do freeze them, wrap them individually and thaw in the fridge before reheating.

Serving Suggestions

I love eating this baked egg recipe with salt and pepper and sometimes a dash of hot sauce. Feel free to serve them next to your favorite protein such as breakfast sausage or bacon.

Baked eggs can be used in place of hard-boiled eggs in egg salad. All you need to do is chop them up!