Easy baked eggs are a quick and delicious way to start the day.
A slice of ham with a fresh egg is seasoned and baked until tender.
They’re the perfect way to feed a crowd and great for reheating on the go.
Ingredients for Baked Eggs
Eggs baked in muffin cups are an easy recipe to feed a crowd and great for brunch.
- Eggs – Use 1 large egg per cup. I keep the eggs whole but they can be scrambled if you’d like.
- Ham – Lining the muffin cups with ham makes the eggs easy to remove from the pan. You can also add a slice of bacon around the outside of the muffin tin.
- Cream – A bit of cream on top keeps the eggs from getting rubbery or dry. If you don’t have heavy cream you can leave it off or add a bit of melted butter on top.
- Cheese – I love to add cheese for flavor – any variety will work. Sharp cheddar, goat cheese, feta cheese, or parmesan cheese are favorites.
Serve on a plate with home fries or even make them into breakfast sandwiches between English muffins.
Variations
- Scramble the eggs before filling the cups.
- Add some cooked veggies or favorite omelet add-ins like green onions, cooked mushrooms, or spinach.
- Sprinkle with fresh herbs and diced cherry tomatoes before serving (chives, dill or basil are favorites).
How to Bake Eggs
Baked eggs are ready in 1-2-3.
- Line each cup of a muffin pan with a piece of ham (recipe below).
- Crack one egg into each cup and spoon a tablespoon of cream over each egg.
- Sprinkle equal amounts of cheese in each cup and season with salt and pepper.
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:
- For soft yolk eggs – bake for 12 minutes, remove from oven, and let set before serving.
- For medium yolk eggs – bake for 15 minutes, remove from oven, and let set before serving.
- For hard yolk eggs – bake for 18 minutes, remove from oven, and let set before serving.
Tips
- This recipe uses large eggs to fill the cups.
- If you use 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.
More Easy Egg Recipes
Did you make these Easy Baked Eggs? Be sure to leave a comment and a rating below!
Easy Baked Eggs
Equipment
Ingredients
- 6 slices deli ham (thin sliced)
- 6 large eggs
- 6 tablespoons heavy cream or half and half
- 3 tablespoons shredded cheddar or mozzarella cheese
- salt and black pepper
Instructions
- Preheat oven to 400°F.
- Grease a muffin pan very well. Line each well 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 for 13-18 minutes or until yolks are set to the desired doneness. Broil 1-2 minutes if desired.
Notes
For medium yolk eggs – bake for 15 minutes, remove from oven, and let set before serving.
For hard yolk eggs – bake for 18 minutes, remove from oven, and let set before serving. Cook until eggs almost reach the desired doneness and broil 1-2 minutes if needed.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Lunch, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Since it is only me, I made just one for my breakfast in a small rameking.
It was delicious and I will be making it again and again.
Betty Domal bfdomal@gmail.com
Holly, I should have added to post. I didn’t add the cream, as cream does not agree with my tummy. These were still delish even without the cream. Thank you for sharing these recipes and the meal plans
Thanks for sharing, Brenda! I am glad you enjoyed them.
So easy and very tasty breakfast. I am also thinking of packing them in a picnic lunch.
Is there a sub.for heavy cream?? thank you
You can leave it off or substitute with a bit of butter or light cream Jackie.
I am curious what size muffin tin is used here – half or 1/3 cup? I use the silicone muffin pans with 6/one-cup portions or 12/third-cup portions. I may play around with sizes, number of eggs and cook times. Thanks –
I use a standard sized muffin tin like this one for this recipe.
I made these last week after I saw this recipe and just love them. I sauté onions and red bell peppers and I use half turkey and half ham to line my muffin tin place the sauté’ mixture on top of the meats and then crack an egg in each cup and bake. I have them in the mornings before work either on a piece of toast or in a lettuce wrap, they are fantastic and love the different variations you can do. Thanks Chef.
So easy! These would be fun to make with a child. I made them as listed and they’re delicious! Just as good from the freezer with a minute in the microwave as they were hot out of the oven!
Have you tried making these with jumbo muffin cups and using 2 eggs per cup? My ham slices were large (though they did shrink when cooking), so thought about trying it this way. Can’t wait to add the veggies next time! Thanks for an easy grab and go meal!
I’m so glad you enjoyed this recipe Michelle! I have not tried jumbo, but If you try it I would love to hear how it turns out!
Can you put these in the fridge and reheat or are they better fresh?
These can be kept in the fridge for a few days and reheat wonderfully. Enjoy Amanda!
I don’t eat eggs but my family loves these and they were easy to make! How do you suggest reheating from fridge and freezer? Thank you!
If enjoying them within a few days I would just leave them in the fridge but also freeze well if wanting to store for longer. Enjoy!
These sound delicious! Will definitely make this weekend.
We hope you love them, Sharon!
Love these little bites. Made them exactly to the recipe. Next few times I made them I beat the eggs (like scrambled egg), turned out wonderful. I didn’t know you could freeze them, so next time I make them, I will double the amount and freeze some.
These are great to freeze, Margaret! Perfect for a quick and easy breakfast.