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.

Easy Baked Eggs in the tin

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.


  • 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.

  1. Line each cup of a muffin pan with a piece of ham (recipe below).
  2. Crack one egg into each cup and spoon a tablespoon of cream over each egg.
  3. Sprinkle equal amounts of cheese in each cup and season with salt and pepper.
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:

  • 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.


  • 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 in the tin
5 from 57 votes↑ Click stars to rate now!
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Easy Baked Eggs

Easy baked eggs are a crowd pleasing favorite.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 eggs


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  • 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 & pepper


  • 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.


Eggs will continue to cook in the pan while cooling for a couple of minutes so be sure not to overcook.
For soft yolk – 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.
Cook until eggs almost reach the desired doneness and broil 1-2 minutes if needed.  
5 from 57 votes

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.

Course Breakfast, Lunch, Snack
Cuisine American
Easy Baked Eggs with ham and a title
close up of Easy Baked Eggs with a bite taken out and writing
Easy Baked Eggs in a tin and plated with a title
make ahead Easy Baked Eggs in the tin with writing


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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!
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Recipe Rating


  1. My 18 year old son, who is a Type 1 Diabetic, is learning to cook. He’s trying to eat healthier, and come up with recipes he can make ahead of time, for his workdays. He found this recipe and said, “Hey Mom can we do this together the first time”. We did; it was just what he was looking for, and we LOVED it! He’s happy because it’s better for him and his wallet.5 stars

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

  3. 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!

  4. 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.

  5. 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

  6. 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.

    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.

  7. 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 !

  8. 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!

  9. 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! :)