Baked Eggs

Baked eggs are perfect for a quick breakfast or a leisurely Sunday brunch. You just can’t resist scooping out the gooey egg with a piece of crusty bread. Bake in individual ramekins and serve right in it. It is kind of cute to serve individual ramekins. Perfect to dunk in crusty bread into the pudding-like creamy egg. This baked egg recipe is anything but simple. You can pull off this fancy-looking breakfast with just three ingredients in less than 5 minutes of prep. The process is simple and straightforward. The base version is just cream, cheese, and eggs. Pour cream, top it with cheese of your choice (I like to top sharp cheddar or gruyere cheese)

Creamy cheesy baked egg is always a favorite, but here are a few variations

Cream, cheese, and egg, that’s all you need to make baked eggs. But you can make it interesting by adding different add ons.

Crispy Bacon – Who doesn’t love the duo eggs and Bacon. Just add 1.5 tablespoons of crispy bacon to the ramekin followed by the rest of the ingredients. Cherry Tomatoes – Blister 4-5 cherry tomatoes in 1 teaspoon olive oil, add minced garlic, and Italian seasoning. Roasted veggies – Best way to add any leftover veggies. You can add veggies like onion, peppers, mushrooms. Chop the veggies and cook in a teaspoon of oil until it is 3/4th cooked. Add up to 2 tablespoons of roasted veggie to the ramekins.

How long to bake eggs in Oven?

10-12 minutes are enough to bake eggs to get a gooey consistency. If you would like to cook it through, it will take 2-3 minutes more to be well done.

Can you freeze baked eggs in Oven?

This recipe is best to have hot gooey eggs straight out of the oven. If you store it in the refrigerator, you can have it as a cold dish which tastes quite good too. But for that, it is advisable to cook it through and then store it in the refrigerator. We do not want to store under-cooked eggs. This is a good recipe to pre-cook something over a weekend and have it as a weekday cold savory breakfast. This can be stored for up to 5 days in the refrigerator. You can keep in the ramakins itself. When its time to have it, just take it out of the refrigerator and eat it cold. Otherwise, let it come to room temperature and some would like it that way. DO NOT REHEAT the dish as it will overcook the egg.