These Easy Baked Eggs are super versatile and perfect for meal prep. Enjoy these easy baked eggs in freezer friendly breakfast sandwiches, hot from the oven over warm toasted bread or chopped up in an egg salad. No matter what, you’re going to love this super delicious meal prep recipe.

Easy Baked Eggs – Healthyish Foods

Why You’ll Love This Recipe

This recipe calls for a few simple ingredients.

You can get creative. Add fresh herbs, vegetables or what ever you enjoy most.

Perfect for meal prep. Make these easy baked eggs and enjoy them in a variety of ways throughout the week.

Ingredients Needed for Baked Eggs

  • Eggs: For this recipe you’ll need one dozen eggs. Crack them and add them to a bowl before you carefully pour them in the baking dish. This will allow you to remove any broken yolks or shells.
  • Chives: Finely chop your chives for this recipe. Carefully incorporate the chives using a spatula. Be sure not to break the yolks if possible.
  • Cheese: For this recipe you’ll need shredded cheese. I used mozzarella, but any shredded cheese will work. Carefully swirl the cheese into the eggs using a spatula.
  • Seasoning: Season the dish with kosher salt and cracked black pepper.
Easy Baked Eggs – Healthyish Foods

Variations

Top with sautéed vegetables. Top these easy baked eggs with sautéed onions, peppers or whatever you enjoy most.

Make it spicy! A few dashes of your favorite hot sauce would taste great with these eggs.

Make an egg salad. Chop these eggs up and use them in your favorite eggs salad recipe.

How to Make Baked Eggs

Preheat the oven to 350 degrees. Grab a 8×5-inch baking dish and spray it with nonstick olive oil spray.

Add 12 eggs to the baking dish, try not to break the yolks. Carefully mix in the chopped chives and shredded cheese using a spatula. Season with kosher salt and black pepper.

Carefully add the 8×5-inch baking dish to a larger baking dish. Add water to the larger dish to form a bath. You’ll want the water to reach halfway up the 8×5-inch dish. Be careful to NOT get water in the dish with the eggs.

Bake for 40-45 minutes or until the eggs are completely set. Remove from the oven and set aside to cool. Use a spatula to release the sides. Slice and enjoy.

Storage

Store any leftover eggs in an airtight container in the refrigerator for three to four days. Reheat in the microwave. Option to meal prep freezer friendly breakfast sandwiches too.

Easy Baked Eggs – Healthyish Foods

Frequently Asked Questions

Do you have to bake them in a water bath?

Not necessarily. However, the texture of the eggs comes out smooth and creamy with no burnt edges. I highly recommend it.

Can I add onions to the eggs before baking?

Yes! I would saute them first so they are tender and not too firm. Same applies for other crunchy vegetables like peppers.

Other Breakfast Recipes To Consider Trying

Easy Baked Eggs – Healthyish Foods

Easy Baked Eggs

These Easy Baked Eggs are super versatile and perfect for meal prep. Enjoy these easy baked eggs in freezer friendly breakfast sandwiches, hot from the oven over warm toasted bread or chopped up in an egg salad. No matter what, you’re going to love this super delicious meal prep recipe.
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Equipment

  • 1 8×5 baking dish
  • 1 9×13 inch baking dish

Ingredients

  • 1 dozen eggs
  • 2 tablespoons chives, finely chopped
  • ¼ cup shredded mozzarella cheese
  • kosher salt and cracked black pepper, to season

Instructions 

  • Preheat the oven to 350 degrees. Grab a 8×5-inch baking dish and spray it with nonstick olive oil spray.
  • Add 12 eggs to the baking dish, try not to break the yolks. Carefully mix in the chopped chives and shredded cheese using a spatula. Season with kosher salt and cracked black pepper.
  • Carefully add the 8×5-inch baking dish to a larger baking dish. Add water to the larger dish to form a bath. You’ll want the water to reach halfway up the 8×5-inch dish. Be careful to NOT get water in the dish with the eggs.
  • Bake for 40-45 minutes or until the eggs are completely set in the center. Use a spatula to release the sides. Slice and enjoy.

Notes

Storage

Store any leftover eggs in an airtight container in the refrigerator for three to four days. Reheat in the microwave. Option to meal prep freezer friendly breakfast sandwiches too.

Nutrition

Serving: 1serving, Calories: 70kcal, Carbohydrates: 1g, Protein: 6g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 166mg, Sodium: 77mg, Potassium: 64mg, Fiber: 1g, Sugar: 1g, Vitamin A: 275IU, Vitamin C: 1mg, Calcium: 37mg, Iron: 1mg