Jackson Reed
Baked eggs are a simple, delicious, and versatile breakfast option. They can be made in large batches, making them perfect for feeding a crowd or for meal-prepping breakfasts for the week. The basic recipe involves whisking eggs with milk and salt, pouring the mixture into a greased pan or ramekins, and baking in the oven for about 25 to 30 minutes. From there, you can get creative with toppings and garnishes like cheese, herbs, vegetables, or meat to suit your taste preferences and dietary needs. Whether you're serving a group or preparing a quick and easy breakfast for yourself, baked eggs are a convenient and tasty option.
| Characteristics | Values |
|---|---|
| Baking time | 10-15 minutes for scrambled eggs; 25-30 minutes for whole eggs; 50-60 minutes for a casserole |
| Oven temperature | 350°F (175°C) |
| Baking vessel | 9x13-inch pan; 4.5-inch ramekin; muffin tin; 12x17-inch rimmed sheet pan; 13x9-inch pan |
| Number of eggs | 12 eggs for scrambled; 2 per person for whole; 1 per ramekin; 18 for sheet pan |
| Add-ins | Milk; salt; cottage cheese; Pepper Jack cheese; flour; vegetables; meat; cheese; herbs; spices |
| Toppings | Salsa; sour cream; guacamole; tomatoes; onions; Parmesan cheese; feta cheese; red pepper flakes; bacon bits; fresh herbs; hot sauce |
| Accompaniments | Toast; bagel; avocado toast; breakfast sausage; bacon; fruit salad; scones; muffins; cinnamon rolls; tea; coffee |
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What You'll Learn
Baked scrambled eggs
Ingredients:
- Eggs
- Milk
- Water
- Salt
- Butter
- Shredded cheddar cheese
- Your choice of mix-ins and toppings (e.g., vegetables, meat, herbs, and spices)
Instructions:
- Preheat your oven to 350 degrees Fahrenheit.
- Gather all your ingredients and choose your desired mix-ins and toppings.
- Grease a 9x13-inch glass baking pan with butter. You can also use a cast iron pan or a muffin tin for a different shape.
- In a large bowl, whisk together the eggs, milk, water, salt, and butter until you have a smooth and uniform mixture.
- For extra flavor, add shredded cheddar cheese, and your choice of mix-ins such as cooked bacon, ham, vegetables, or herbs.
- Pour the egg mixture into the prepared pan and bake uncovered for 10 to 15 minutes.
- Remove the pan from the oven and use a spatula to break up the eggs and scramble them.
- Return the pan to the oven and bake for another 10 to 15 minutes, or until the eggs are set and cooked to your liking.
- Serve the baked scrambled eggs with your choice of toppings, such as fresh herbs, vegetables, or extra cheese.
- Enjoy your fluffy and delicious baked scrambled eggs!
Feel free to get creative with your mix-ins and toppings to make this dish your own. Baked scrambled eggs are a convenient and tasty breakfast option that can be tailored to your preferences.
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Baked eggs in an avocado half
Baked eggs in avocado are a tasty, satisfying, and healthy breakfast option. The creamy texture of the avocado pairs perfectly with a runny egg yolk. The dish is also substantial enough for a meatless dinner.
To make baked eggs in an avocado half, start by preheating your oven to 450°F. Line a small baking dish with foil for easy cleanup. Choose a dish that will allow the avocado halves to stand upright. Cut a large avocado in half lengthwise and remove the pit. Using a spoon, scoop out a little of the flesh of each avocado half to create a cavity large enough to accommodate a medium egg. Make the cavity wide and shallow, rather than deep, to ensure even cooking of the egg white.
Season the avocado halves with kosher salt and black pepper, and place them in the prepared baking dish. For extra flavour, squeeze lime juice over the avocados before seasoning. Break each egg into a small bowl and carefully slide the yolk, along with as much egg white as will fit, into the centre of each avocado half. You may need to spoon the egg white into the avocado half gradually to avoid spillage.
Bake the avocado halves until the egg whites are set, which should take about 12 to 15 minutes. For a runny yolk, aim for the shorter end of this time range. If you prefer a more well-done yolk, you can bake for a few minutes longer.
Remove from the oven and garnish with whole-grain mustard, chopped chives, bacon bits, or your favourite herbs and spices. Serve immediately with sliced tomatoes, bacon, melted cheese, or a crust of toasted homemade rye bread. Enjoy!
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Sheet pan eggs
Ingredients:
- Eggs (the number of eggs will depend on the size of your group and your pan size. A standard 12x17" rimmed sheet pan can accommodate 12-18 eggs)
- Milk (optional)
- Salt and pepper, to taste
- Toppings of your choice (e.g. vegetables, cheese, herbs)
Instructions:
- Preheat your oven to 350°F (or 400°F if you're short on time).
- Grease a rimmed sheet pan with cooking spray or extra-virgin olive oil. Line it with parchment paper and then grease it again to ensure nothing sticks.
- Break the eggs into a blender or mixing bowl. If using milk, add it at this stage. Blend or whisk the eggs until the yolks and whites are combined but not too frothy.
- Season the egg mixture with salt and pepper. You can add about 1/8 teaspoon of salt and 1/16 teaspoon of pepper for every 4 eggs.
- Pour the egg mixture evenly onto the prepared sheet pan.
- Add your desired toppings. You can go for vegetables like mushrooms, peppers, spinach, or asparagus. Cheese is also a popular choice—try shredded cheese, feta, or gruyere.
- Bake the eggs for about 15-18 minutes at 350°F, or 12-15 minutes at 400°F. They are done when the eggs are set and no longer liquid in the centre.
- Remove the sheet pan from the oven and let the eggs cool for a few minutes before slicing and serving.
Storage and Reheating:
You can make sheet pan eggs up to 4 days in advance and store them in an airtight container in the fridge. To reheat, simply warm them on top of toast or in the microwave. You can also freeze individual portions for up to 3 months and thaw them overnight before reheating.
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Bake a whole dozen eggs
Baked eggs are a simple, delicious breakfast option and a great way to serve a crowd. Here is a recipe for baking a dozen eggs:
First, preheat your oven to 350°F (175°C). Grease a 12x17" rimmed sheet pan with cooking spray, line it with parchment paper, and spray again. You can also use a 9x13-inch pan if you don't have a large crowd.
Crack a dozen eggs into a bowl and add milk. You can add up to 2 cups of milk for a custard-like texture or reduce it to 1 cup for a firmer texture. Add a pinch of salt and whisk the mixture until it is smooth and uniformly coloured. You can also add other ingredients like cheese, vegetables, or meat to the egg mixture.
Pour the egg mixture into the prepared pan and bake for 25 to 30 minutes, rotating the pan halfway through. The eggs are done when a butter knife inserted into the centre comes out clean. The eggs may puff up during baking but will settle as they cool.
Let the eggs cool briefly, then slice into squares. You can cut them into 6 to 8 squares, depending on whether you plan to serve them with toast or English muffins. You can also use a biscuit cutter to cut the eggs into rounds. Serve the baked eggs with your choice of toppings and sides, such as herbs, vegetables, cheese, bacon, sausage, or toast.
Any leftovers can be stored in the refrigerator for up to 5 days. Simply reheat the eggs in the microwave for about 30 seconds before serving again.
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Bake in a greased muffin tin
Baking eggs in a muffin tin is a great way to prepare a tasty, protein-rich breakfast. Here's a step-by-step guide to achieving delicious baked eggs in a muffin tin:
Preparation:
First, preheat your oven to 350°F. While the oven is heating up, grease a muffin tin with cooking spray, butter, or extra-virgin olive oil. Ensure the muffin tin is well-coated to prevent sticking.
Baking:
Crack an egg into each section of the muffin tin. You can add toppings or mix-ins to each egg, such as cheese, herbs, or vegetables. If you're feeling creative, you can even whisk the eggs beforehand and add milk to create a custard-like texture.
Place the muffin tin in the oven and bake for 10 to 15 minutes. Keep an eye on the eggs to ensure they don't overcook. The eggs are done when they are firm and a butter knife inserted into the centre comes out clean.
Serving:
Let the eggs cool briefly before removing them from the muffin tin. You can serve them as-is or get creative with toppings. Try pairing them with avocado toast, breakfast potatoes, or a fruit salad. If you have leftovers, they can be stored in the fridge for up to 5 days.
Baking eggs in a greased muffin tin is a convenient way to prepare a nutritious breakfast. It's a versatile recipe that allows you to customise your eggs to your liking. Enjoy experimenting and savour the delicious results!
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Frequently asked questions
Bake the eggs for 10 to 15 minutes if you want runny yolks and just-set whites. Bake for 25 to 30 minutes if you want firm eggs.
Preheat the oven to 350°F.
You can add garnishes like fresh herbs, peas, and sautéed asparagus. You can also add cherry tomatoes, basil, roasted butternut squash, parsley, sautéed mushrooms, tarragon, or cheese.
Baked eggs can be served with toast, bagels, avocado toast, breakfast potatoes, a fruit salad, scones, muffins, homemade cinnamon rolls, or a cup of coffee or tea.
