How to Make Baked Eggs for Easy Breakfasts

Baked Eggs are great for making easy breakfasts that will feed your whole family. They’re light, fluffy, and perfect for slicing and serving up for breakfast or brunch. Eggs, heavy cream, shredded cheese and a little salt and pepper is all you need! My perfect baked eggs recipe will help make breakfasts and brunches a breeze!

Baked Eggs

Looking to make breakfast a breeze for your family? Or maybe you’re serving brunch to a large crowd? My baked eggs recipe is the perfect way to whip up a delicious breakfast with almost no fuss. Instead of standing over the stove, just pop these eggs in the oven, and go about your other tasks! Baked eggs are ideal for busy mornings or special occasions, giving you all the flavor of a delicious breakfast with none of the hassle. So next time you’re feeding a group, skip the skillet and give my baked eggs a try – they’re easy, fluffy, delicious, and sure to become a favorite in your breakfast recipes! You can take these baked eggs a step further and make a breakfast sandwich using my popular buttermilk biscuits. Add on some sausage, bacon, or even Canadian bacon, and devour this easy breakfast sandwich recipe that literally went viral on the internet.

Easy Breakfasts

Baked eggs make for easy breakfasts. I like to make them on Sunday evening and portion them out for the first half of the week. When you’ve got a busy day planned, it’s so nice to just grab an egg slice and sandwich it between buttermilk biscuits. I even add an extra slice of cheese on it for even more ooey-gooey cheesiness! Some of my other go-to easy breakfasts for school days are Bisquick Sausage Muffins, French Toast Tacos, Sausage Gravy (over my biscuits!), Biscuit Casserole, Hashbrown Casserole, and my easy Breakfast Casserole. And of course all my Pancake Recipes!

Why You’ll Love These Baked Eggs

• Perfect for Busy Mornings: This eggs recipe is the easiest way to make a delicious breakfast for your family with just a few simple ingredients. With only 5 minutes of prep, you can have breakfast baking in the oven while you get everyone ready.
• Great for Meal Prep: These oven-baked eggs are ideal for meal prep. Just bake, cool, and store them in an airtight container for up to 3-5 days. They’re a great way to have breakfast ready for the week!
• Breakfast Sandwiches: This recipe makes the best baked eggs for breakfast sandwiches! Simply cut into squares and serve between my 3-ingredient biscuits, a bagel, or an English muffin.
• Family-Friendly and Simple to Make: This is a perfect way to make eggs for a crowd without standing over the stove. Just mix, pour, and let them bake – it’s so simple even if it’s your first time making sheet pan eggs.

Ingredients Needed

• Eggs: You’ll want to use large eggs for the best baked eggs.
• Heavy Cream: Adding a splash of cream gives the eggs a soft, custardy texture. You’ll get the fluffiest results! You can swap this for milk if you’re looking for a lighter version, but the cream is a perfect choice.
• Salt & Ground Pepper: Just use a tad bit of salt and pepper, depending on how much flavor you’d like. 
• Melted Butter: Butter keeps the eggs from sticking to the baking dish. It also helps to create a golden, crispy edge, which is a great way to add a little something extra to these oven-baked eggs.
• Shredded Cheddar Cheese: Cheddar brings a sharp, savory flavor that pairs perfectly with eggs. 

How to Make

Full directions on how to make baked eggs are in the printable recipe card at the bottom of the post. This is a quick walk through on how it is made.

• Get the oven ready: Start by preheating your oven to 350 degrees.
• Mix the egg mixture: In a large bowl, whisk the eggs and heavy cream together. Season with a little salt and ground pepper to taste, making sure every egg yolk and egg white is blended in smoothly.
• Prepare the baking dish: Grab an 8×8 baking dish and pour in the melted butter to keep the eggs from sticking. Next, sprinkle the shredded cheddar cheese evenly over the butter.
• Pour and bake: Pour the egg mixture over the cheese, spreading it out to cover the whole pan. Place the dish in the middle of your oven and bake at 350 degrees for 30-40 minutes. You’ll know it’s done when the middle of the eggs is set.
• Cool and serve: Let the eggs cool for 5-10 minutes, then slice into squares. 

Tips for Success

• Check for doneness: Your oven-baked eggs are ready when they puff up a bit, and a butter knife or toothpick inserted in the center comes out clean and dry. If it still has a wet egg mixture on it, give it a few more minutes. An easy way to check for doneness is by using a thermometer. Aim for the eggs to reach 160 degrees F.
• Use cooking time as a guide: Cooking times can vary depending on your oven, altitude, and other factors. Keep a close eye on them to avoid overbaking, which can make the eggs rubbery.
• Consider added ingredients: If you add in fresh veggies like bell peppers or red onion, remember they might release some extra moisture as they bake. This can affect your cooking time a little bit, so keep that in mind!
• Avoid overbaking: Baking too long can turn these into rubbery eggs instead of the light, fluffy brunch dish you’re aiming for. For best results, pull them out as soon as the eggs have set with no runny eggs in the center.

Tasty Add-ins for Baked Eggs

• Bell Peppers: Diced bell peppers are a great addition. Just keep in mind that they contain water, so your eggs might need a little longer cooking time.
• Green Onions: Sprinkle chopped green onions on top before baking.
• Bacon or Sausage: This is a perfect choice for anyone who loves a little savory meat with their eggs.
• Fresh Herbs: Add fresh herbs like parsley or chives for a little oniony flavor. It makes it prettier too!
• Spinach or Kale: Add some fresh spinach or kale leaves for a nutritious boost. Just make sure to chop it finely so it bakes evenly.
• Red Pepper Flakes: For a hint of spice, sprinkle in a pinch of red pepper flakes.
• Mushrooms: Chopped mushrooms bring an earthy taste to the eggs and add extra texture. They release a little liquid as they cook, so just keep that in mind.

Storing Eggs

• Refrigerate: If you do not eat all your eggs, simply place leftovers in an airtight container. The eggs will be stored for 3-5 days in the fridge.
• Freezing: You can also freeze the eggs for use later. Place in a freezer container and freeze for 1-3 months. Then thaw in the fridge overnight, or reheat straight from the freezer.

Reheat in the microwave or wrap tightly in foil and bake in the oven. The eggs do reheat well, just don’t overheat them or they can become rubbery.

Ways to Use Baked Eggs

• Breakfast Sandwiches: These baked eggs are perfect for breakfast sandwiches! Slice them into squares and place them between a biscuit or English muffin. Add a slice of ham or candied bacon and some extra cheddar cheese for an easy breakfast.
• Breakfast Burritos: These baked eggs make great fillings for breakfast burritos. Wrap the eggs in a tortilla with some black beans, more cheese, and a sprinkle of red pepper flakes for a bit of spice. You can even make a batch, wrap each burrito in parchment paper, and store them in an airtight container for quick breakfasts during busy mornings.
• As a Side: Use baked eggs as a side with some homefries or Fried Radishes with Bacon and Onions. Basically, serve with anything you’d normally eat with eggs!

Frequently Asked Questions

Can I double this recipe?

Of course. Simply reach for a 9×13 baking pan instead of an 8×8. Then mix a double batch, pour and bake just the same. You might have to bake a bit longer if the eggs look like they are not quite set.

Can I make baked eggs with egg substitutes or egg whites only?

You are more than welcome to use egg whites only or egg substitutes. Just know it will alter the texture a bit but you should find you get those fluffy and flavorful eggs all the same. Many like to get rid of the egg yolks as that affects cholesterol levels. With this egg recipe, breakfast becomes easy, tasty, and perfect for busy mornings or when you’re feeding overnight guests. Give these baked eggs a try next time – you’ll thank me, I promise, y’all!