Easy Baked Eggs

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Baked eggs are easy to make and reheat well for great breakfasts throughout the week.

Simply line a baking pan with a slice of ham, crack an egg in the middle, season and bake. Naturally low carb and loaded with flavor, these are a breakfast favorite!

Baked Eggs in a muffin tin

Our Fave Baked Eggs

Eggs baked in muffin cups are not only are they portion-controlled, but they are perfectly portable!

They can be made in advance and kept in the fridge or freezer!

All your favorite omelet add-ins fit perfectly in each cup, too!

No Ham? No Problem!

We line the muffin cups with ham and fill them with egg, the ham helps the baked eggs to pop out of the pan.

If you don’t have ham, grease the muffin pan VERY well (or the eggs will stick to the pan) and follow the recipe below (or wrap a slice of bacon around the muffin well).

process of adding eggs to muffin tin to make Baked Eggs

How to Bake Eggs

Baked eggs are ready in 1-2-3.

  1. Line each cup with a piece of ham.
  2. Crack one egg into each cup and spoon a tablespoon of heavy cream over each egg.
  3. Sprinkle equal amounts of cheese in each cup and season with salt and pepper.

Bake per recipe below until the whites are set and the yolks are still slightly runny (or to your liking of course). Serve on a plate with home fries or even make them into breakfast sandwiches between English muffins.

adding ingredients to muffin tin to make Baked Eggs

How Long to Bake Eggs

Baked eggs will continue to cook a little more once they are removed from the oven. Times can vary by a minute or two depending on your baking pan, but here is a short guide to baking eggs for different textures:

  • For soft yolk eggs – bake 12 minutes, remove from oven and let set before serving.
  • For medium yolk eggs – bake 15 minutes, remove from oven and let set before serving.
  • For hard yolk eggs – bake 18 minutes, remove from oven and let set before serving.

Tips & Tricks

  • Large eggs are the preferred size for baked eggs so they really fill up the muffin cups.
  • If using bacon instead of ham to line the muffin tins, there is no need to grease the cups. Fry or microwave bacon part way to begin the cooking process. Drain, and line the tins with the bacon strips, before adding other ingredients

Great Make-Ahead Breakfast Recipes

Did you make these Baked Eggs? Be sure to leave a comment and a rating below! 

Baked Eggs in a muffin tin
5 from 15 votes
Review Recipe

Baked Eggs

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 eggs
Author Holly Nilsson
Baked Eggs are cheesy, creamy, and low carb. Perfect for a make-ahead breakfast to enjoy all week long!

Ingredients

  • 6 slices deli ham (thin sliced)
  • 6 eggs
  • 6 tablespoons heavy cream
  • 3 tablespoons cheddar or mozzarella cheese, shredded
  • salt & pepper

Follow Spend with Pennies on Pinterest

Instructions

  • Preheat oven to 400°F.
  • Grease a muffin tin very well. Line each muffin tin with a slice of ham.
  • Crack one egg in each muffin well. Top with 1 tablespoon heavy cream.
  • Sprinkle with ½ tablespoon finely shredded cheddar. Season with salt & pepper.
  • Bake 13-18 minutes or until yolks are set to desired doneness. Broil 1-2 minutes if desired.

Recipe Notes

Eggs will continue to cook in the pan while cooling for a couple of minutes so be sure not to overcook.
Cook until eggs almost reach the desired doneness and broil 1-2 minutes if needed.  

Nutrition Information

Calories: 213, Carbohydrates: 1g, Protein: 14g, Fat: 17g, Saturated Fat: 8g, Cholesterol: 209mg, Sodium: 447mg, Potassium: 159mg, Sugar: 1g, Vitamin A: 533IU, Calcium: 90mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Baked Eggs, Baked Eggs recipe, Best Baked Eggs recipe, how to make Baked Eggs
Course Breakfast, Lunch, Snack
Cuisine American
Baked Eggs on a plate with a bite taken out and writing
ingredients to make Baked Eggs with writing
Baked Eggs on a white plate with a title
Baked Eggs in a baking sheet and plated with writing
About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

More Posts by Holly

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Recipe Rating




Comments

  1. Simple, tasty, easy to make ahead of time and reheat. Even my husband wants to try making them which is really good!

  2. I had everything on hand but heavy cream. Subbed Greek yogurt. We’re good. My 3 yo liked it to. Anyone tried to freeze and reheat these? Or fridge for a few days?

    1. Both turn out great Miranda. You can store them in the fridge for a few days or they freeze well too!

  3. This quick bite was absolutely AMAZING, it was so easy to make that the second time around I even let my little cousin help me out, I have to admit my family was a bit skeptical since we aren’t the type to try new things from the internet but these we’re a big hit in our home thanks for the recipe.

  4. Excellent! I used sliced Prosciutto in a baking in the toaster oven, no need to grease the dish. I did not have cream so I used some soft ricotta cheese. All worked well and delicious. I did let it cook too long – waiting on my husband to appear, so next time I’ll pay attention to remove from the oven sooner.5 stars

  5. Hi there-
    Do these hold their “muffin” shape out of the tin when you plate them? Seems like they would collapse?
    I’d love to serve for Christmas buffet.
    Thanks!

    1. The ham crisps a little bit and the egg sets in the shape of the muffin tin so it will hold its shape once the whites are cooked.

  6. I’ve been on the fence about baking eggs but these were a hit with me and my family!!!
    First time I made them I followed recipe. The second time I used Precooked bacon bacon and filled some cups with spinach and feta. Easy to customize and the baking times were spot on. I definitely suggest greasing the muffin tins. I Had a hard time getting mine out.
    A new edition to the breakfast rotation !

  7. Hi Holly, I made these exactly as written, baked for the 18 minutes for the hard yolks, and they were very well liked! This will be a regular. Thank you, Holly, for a great recipe.5 stars

    1. Our family has been looking for healthy and quick breakfasts, these were just fabulous! We can take them to go when we are on the run or just have a fast bite before school and work. We added bell peppers and are considering broccoli next time, then we put a bit of avocado on top. Super simple and very delicious!5 stars

    1. The cream keeps the eggs from getting rubbery or dry on top. If you don’t have heavy cream you can leave it off or add a bit of butter on top.

    1. We’ve only made the recipe as written Shirlee, but that should work just fine. Let us know how it turns out for you!

  8. Had these for breakfast this morning, and my husband was very skeptical, but…..he LOVED them. Fantastic recipe. Thanks.5 stars

    1. I would put individual baked eggs in the microwave for a minute at a time, just be careful not to overcook your yolk! :)