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. 🙌
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!
See how we calculate recipe costs here.
Notes
Nutrition
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… 🤤
Leftovers,??? How to save if there are leftovers??
What a snarky comment for such a wonderful website for everyday cooks such as myself. Andrew, please keep such snobbish rhetoric to yourself.
This was delicious, just made it and had to sub a few things (kale for spinach, cherry tomatoes for roma, a mix of greek yogurt and almond milk instead of cream) and it still came out delicious! We used a mix of parmesan and mozzarella cheeses, and added a sprinkle of onion powder and it was great. Only thing we need to adjust for next time is to not overcook the eggs. Will definitely be making again!
I mixed Beyond ground beef into the spinach to bulk up the protein/calories and had this for dinner. Came out great!
So I decided to try this recipe this morning immediately after rolling out of bed this morning. I thawed my spinach in the microwave while I prepared my coffee and preheated the toaster oven. (Who wants to use a full size oven in the middle of August?) I assembled what I thought was this recipe as I sipped my coffee (and well before the caffeine began to do its job). Only after the timer went off when this was done baking did I realize…. I didn’t add the cream or cheese! Even so I thought it was a very tasty breakfast, although my eggs did get a little rubbery from the lack of moisture that the cream would have provided. I’ll definitely make this “again”, but next time I will hopefully remember the dairy ingredients lol
Hi,
great recipe. What a pity that you still stick to these fairytale measurements like fahrenheit, lbs, cups and teaspoons so the rest of the modern world has to convert it into real life measurements.
Oh goodness, just because you don’t use the same measurements, doesn’t make them “fairytale.” They are logical and verifiable measurements. Would you say the same to someone writing in a different language — would you tell them their language is a fairytale language?
Excellent response. No need for someone to post something so rude.
“Real-Life” measurements…such as??? A blob of this, a splat of that, dribble any liquid! YES ANDREW I CAN SEE THAT IS THE “MODERN” way to construct a recipe!!
Good luck presenting your “modern” recipes to family or friends: enjoy this “modern” casserole with spinach I think and some tomatoes I think and for your further pleasure, I dropped cheese everywhere …should be quite a bit of ingredients in it, and I baked it!
Don’t worry Andrew, NO ONE will ask for your “modern” recipe, however, they will request BARF BAGS as your recipe, put together with no rhyme or reason, will induce spontaneous gagging and an uncontrollable urge to return (vomit), most likely, what was digested and then immediately upchucked because of deemed unrecognizable pieces of crap!!
Yep, burn any cook books, not needed if you prefer the “modern” method of cooking!
I LOVE this recipe- ultimate comfort food for me. It’s probably my top BB recipe (well, along with sesame chicken). The best part- so cheap, filling, and decadent without being too unhealthy. I like to add italian sausage (mixed in with the tomatoes) if I have it on hand. Thanks!
Well thank you Gretchen!!
I made a single serving in my cute little Corningware and it was amazing! I didn’t have half n half so I mixed in some cottage cheese and it was perfect!
That’s a great idea to make them into single servings. They would freeze well too I bet! And the cottage cheese swap sounds delicious.
Has anyone attempted freezing this? I’m interested in the freezer egg muffins but I don’t like my eggs mixed. Hoping someone else has tried it.
Do you think using kale instead of spinach would turn out okay?
You might want to sauté the kale first because it can be quite tough and I don’t know that it would soften fully if just baked.
We used kale in ours! Did it right out of the freezer, no sauteing or thawing and it turned out really well.
It turned out awesome. Thank you for the recipe
I tried this recipe last night and today, and it’s AMAZING. It’s also pretty healthy depending on the cheese used and if you use low fat half and half. The first time I forgot the seasoning but it was still delicious. The second time instead of the salt pepper and other stuff, I added Italian herb seasoning from Walmart. It was amazing. I did a single serving for myself in a mini casserole dish with one egg and I used one tablespoon of the half and half. I used one Roma tomato and a handful of spinach. It looked so amazing too, I wish I could post a picture in the comments. Right now I’m trying to get the perfect timing, as both times my yolk was firm but still crumbly. I wish to have a runny yolk, but I also want the white to be well cooked. For my single serving I still had to use the same amount of time as the big dish. I use a toaster oven.
This was delicious! I didn’t have any cream or half and half, but a commenter from a couple years ago mentioned swapping the cream for evoo so I used that variation and it came out great! I cooked it a bit longer than I intended so I’ll be trying this recipe again so I can get the eggs right. Using this for breakfast meal prep so hopefully it saves well.
Any recommendations for a good non-dairy substitute for the cream? I was thinking almond milk might work nicely with the other flavors, but wasn’t sure it’d be creamy enough,
Unfortunately I think almond milk would be too watery. I don’t know if there is a good non-dairy option for this.
We used almond milk in ours! 1 TB almond milk and 1 TB non-dairy greek yogurt mixed until a smooth consistency and it worked out just fine
I added smoked salmon, artichoke hearts, and I used fresh spinach. It was amazing.