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.
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.
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.
Frequently Asked Questions
Not necessarily. However, the texture of the eggs comes out smooth and creamy with no burnt edges. I highly recommend it.
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
- Grated Egg Avocado Toast
- Frozen Yogurt Bars
- Cheesy Deviled Egg Breakfast Sandwiches
- Southwest Baked Eggs
Easy Baked Eggs
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.
2 Comments on “Easy Baked Eggs”
These are SO good! Made a double batch for brunch and everyone loved them so much. So easy to make and so pretty. I left them in the pan and let guests serve themselves instead of cutting into squares. Will definitely make these again and again.
This is exactly what I was looking for. I am going to a family camp this weekend and this is the perfect way to make eggs for breakfast for a group. Can’t wait to make these!