We’re all about “catch-all” recipes here at Budget Bytes—flexible recipes that you can add just about anything to, so you can use up the leftover odds and ends in your fridge. This Baked Eggs recipe is especially great because it’s an almost effortless way to treat yourself to an extra special weekend breakfast AND use up your leftovers at the same time. Now that’s what I call working smarter, not harder. 🙌
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What Are Baked Eggs?
I know, the name sounds self-explanatory, but let me explain a little further about what we’ve got going on in this dish. These baked eggs are simply eggs that have been cracked into a casserole dish with a few “extras” (like vegetables and cheese), a little seasoning, and a splash of cream to keep the eggs moist and delicate as they bake. It’s seriously the easiest breakfast dish you can make.
Baked eggs are usually baked only to the point where the whites are softly set and the yolks are still liquid. The yolks act as a sauce that pours over the eggs as they’re eaten, and it can be dipped or stopped up with some good bread. It’s the type of delicious simplicity that I love!
How Long to Bake Eggs
The amount of time needed to bake eggs to perfection is going to depend on several factors like the size and material of your baking dish, the temperature of the ingredients when they go into the oven, how many eggs you’re baking, and your oven’s temperature. So it’s imperative that you check the eggs early and keep a close eye on them as they bake.
I suggest baking eggs at either 350ºF or 375ºF and checking their doneness after about 10 minutes. If the whites are still not set, give them a few more minutes and just watch them closely.
What Else Can I Add?
One of the main reasons I love baked eggs is that they’re extremely versatile. Here are some ideas for other ingredients you can add to baked eggs:
- Meat: try diced deli ham, cooked bacon, or cooked breakfast sausage.
- Vegetables: bell pepper, onion, mushrooms, artichokes, zucchini.
- Cheese: Parmesan, Chevre, Swiss, Cotija.
You can also drizzle your favorite sauce over your baked eggs, like salsa, hollandaise sauce, or chimichurri. Get creative with this baked eggs recipe!
What to Serve with Baked Eggs
Baked eggs are begging to be served with some crusty bread, a toasted English muffin, or a biscuit. You can dip the bread or spoon the baked eggs right on top of the bread or biscuit. Either way, you don’t want to lose a drop of those liquid gold yolks! Round out the meal with some oven baked bacon or maple breakfast sausage, and then maybe some lemon blueberry scones for dessert. ;)
Baked Eggs
Servings 4Ingredients
- 1 Tbsp butter ($0.14)
- 2 cups fresh spinach* ($0.65)
- 1 cup grape tomatoes ($1.00)
- 4 large eggs ($0.83)
- 1/8 tsp salt ($0.01)
- 1/8 tsp freshly cracked black pepper ($0.01)
- 1/8 tsp crushed red pepper ($0.01)
- 2 Tbsp heavy cream ($0.21)
- 2 Tbsp crumbled feta** ($0.69)
Instructions
- Preheat the oven to 375ºF. Melt the butter and brush the inside of an 8×8-inch casserole dish.
- Roughly chop the spinach and slice the tomatoes in half. Sprinkle the spinach and tomatoes inside the casserole dish.
- Crack the eggs into the casserole dish on top of the spinach and tomatoes. Season with the salt, pepper, and crushed red pepper. Drizzle the heavy cream over the eggs, then sprinkle the crumbled feta on top.
- Transfer the casserole dish to the oven and bake for about 15 minutes, or just until the whites are set and the yolks are still liquid. (start checking around 10 minutes and add time as needed). Serve with crusty bread for dipping!
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Notes
Nutrition
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How to Make Baked Eggs – Step by Step Photos
Begin by preheating the oven to 375ºF. Melt 1 Tbsp butter and brush the inside of an 8×8-inch baking dish with the melted butter.
Prep your add-ins. We roughly chopped two handfuls of fresh spinach and sliced one cup of grape tomatoes. You could also sauté your vegetables first, if you prefer.
Place the spinach and tomatoes in the baking dish. Crack four eggs on top of the spinach and tomatoes.
Drizzle 2 Tbsp heavy cream over the eggs. The fat and moisture in the cream helps keep the eggs soft and moist while they bake.
If you’re adding cheese, sprinkle that over top (we added about 2 Tbsp crumbled feta). Season the eggs with about ⅛ tsp each of salt, pepper, and crushed red pepper.
Bake the eggs in the preheated 375ºF oven for about 15 minutes, or until the whites are set and the yolks are still liquid (the tops might get a little cloudy, but that’s okay). Start taking a peek at the eggs after about 10 minutes, just to make sure you don’t over cook them.
Enjoy the baked eggs with some crusty bread, biscuits, bacon, or sausage! Oh, and don’t forget a cup of really good coffee… 🤤
SO good. So good. I make this often. i was wondering if you had any tips for me…how do you keep the creme from curdeling? It’s still delicious but its less “creamy” and more “curdy” when it’s done.
Hmmm, I don’t know. I didn’t really experience that problem. My guess is that it’s the acid from the tomatoes. Maybe try to squeeze out the tomato insides (the liquidy part) before adding them so there is less tomato liquid. The acid + heat will make dairy curdle.
Thanks! I was looking into it and I need to use a heavier cream, I think. Apparently only heavy creams can “boil”, I was using half and half. Thanks again for the recipe!
This looks easy and delicious. I have chickens and I am always looking for ways to utilize their eggs. May even try this for dinner.
I’ve made this twice now and it’s really good. Best of all it’s flexible – tonight I added zucchini and mushrooms, I’ve also added diced sundried tomatoes in addition to the fresh. Yum!
Made this for breakfast this morning – it came out really well! The only strange thing was that some of the eggs were overcooked and some were still runny – so I guess I overcooked them a little. But it definitely wasn’t too watery. This was perfect for a weekend breakfast and for something a little different. Thanks!
We had a family reunion and I made this when it was my day to make breakfast. BIG YUM! I also had some eggs cooked hard and a few with whites still super runny. Good ole Mom suggested next time, perhaps a piece of foil over the top would help even out the egg cooking time. Beth…?
That’s a great suggestion. It will hold in the steam and help cook the tops.
This was a nice simple lunch with a bread roll on the side. Had no problems with liquid after squeezing out the spinach really well. My eggs were a bit overdone but that was my fault for not paying attention!!!
This was such an easy recipe that packed A LOT of flavor. I served this for dinner with a side of frozen o’brien breakfast potatoes.
I had a hard time getting the eggs to the perfect consistency using 6 eggs. I used the same shape dish as you but the center ended up sorta runny and the sides ended up overcooked. Do you have any tips?
I used my leftovers the next day to make breakfast quesadillas. I got my tortillas on sale for 15 cents each, so this was a super cheap way to reinvent the dish.
If you have a larger casserole dish, you can try putting an inch or two of water in the large dish and then placing the egg casserole dish in that as it bakes. That will temper the outer edges so they don’t cook faster than the center.
My family makes something really similar to this. Instead of just tomatoes we use a jar of pasta sauce and just sprinkle a little Parmesan on top instead of the other cheese. We call it Breakfast Lasagna. It’s just a suggestion but it really is delicious!
This was kind of bland, sorry:(.
Don’t be sorry. :) Everyone has different taste buds and it’s okay to share you’re opinion. :)
I made a variation of this yesterday, because I forgot how you did it, and I didn’t have internet access at the time. I greased a rammekin, put a layer of frozen hashbrowns in the bottom, added a layer of crushed tomatoes with basil, some thawed spinach, a little chopped ham, the egg, salt/pepper/parsley, and poured some cream over it. I cooked it at 375, and actually left it in a little too long because I was reading in the other room and didn’t set a timer, but it still tasted pretty good. It just wasn’t a dippable egg. I had also made a loaf of bread overnight in the bread machine, so I had fresh bread to eat with it.
Made it this morning for Father’s Day. I used fresh spinach and served it up with a sliced avocado. Easy, delicious, and very impressive! I love your recipes, Beth. Thank you so much!
Yum! I made this with a half-can of diced tomatoes (drain the liquid off first) and otherwise basically followed the recipe. Delicious! Next time I’ll just double it :) I love recipes like this that are easy and use pantry staples.
I AM SO MAKING THIS.
Yum nom nom, and I love easy recipes with simple ingredients!
I agree with you Beth, we all deserve to treat ourselves to wonderful, beautiful and delicious meals. I made this with just one egg in a ramekin this morning, and thoroughly enjoyed my fancy Sunday breakfast. Thanks for sharing this dish Beth, and reminding us all to be good to ourselves.
Is there a substitute you would use for tomatoes? The boyf is not really into cooked tomatoes. Thanks!
I think spinach and mushroom would be awesome. Just saute the mushrooms up a bit before adding them.
I just finished eating this for breakfast. It came together so easily and tasted quite yummy. One minor thing – my dish came out pretty watery (I just drained out the extra liquid, it was no big deal) even though I pressed the liquid out of my spinach. Maybe it was the tomatoes? Since I’m not a big tomato fan anyways, I think I’ll skip them next time and try baking it in 4 little ramekins for individual portions.
A+, would definitely eat/make again :)
Mine came out super watery too! Beth, any suggestions for cutting down on this? I’d love to make this dish for company this weekend, but it was just too watery.
Hmm, definitely try squeezing more water out of the spinach and maybe remove the seeds/watery part from the tomatoes. With roma tomatoes that can be done fairly easily. Just slice off the stem end then squeeze the “filling” out the hole. What you have left is the solid parts of the tomato which are much less watery.