We’re all about “catch-all” recipes here at Budget Bytes—flexible recipes that you can add just about anything to, so you can use up the leftover odds and ends in your fridge. This Baked Eggs recipe is especially great because it’s an almost effortless way to treat yourself to an extra special weekend breakfast AND use up your leftovers at the same time. Now that’s what I call working smarter, not harder. 🙌
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What Are Baked Eggs?
I know, the name sounds self-explanatory, but let me explain a little further about what we’ve got going on in this dish. These baked eggs are simply eggs that have been cracked into a casserole dish with a few “extras” (like vegetables and cheese), a little seasoning, and a splash of cream to keep the eggs moist and delicate as they bake. It’s seriously the easiest breakfast dish you can make.
Baked eggs are usually baked only to the point where the whites are softly set and the yolks are still liquid. The yolks act as a sauce that pours over the eggs as they’re eaten, and it can be dipped or stopped up with some good bread. It’s the type of delicious simplicity that I love!
How Long to Bake Eggs
The amount of time needed to bake eggs to perfection is going to depend on several factors like the size and material of your baking dish, the temperature of the ingredients when they go into the oven, how many eggs you’re baking, and your oven’s temperature. So it’s imperative that you check the eggs early and keep a close eye on them as they bake.
I suggest baking eggs at either 350ºF or 375ºF and checking their doneness after about 10 minutes. If the whites are still not set, give them a few more minutes and just watch them closely.
What Else Can I Add?
One of the main reasons I love baked eggs is that they’re extremely versatile. Here are some ideas for other ingredients you can add to baked eggs:
- Meat: try diced deli ham, cooked bacon, or cooked breakfast sausage.
- Vegetables: bell pepper, onion, mushrooms, artichokes, zucchini.
- Cheese: Parmesan, Chevre, Swiss, Cotija.
You can also drizzle your favorite sauce over your baked eggs, like salsa, hollandaise sauce, or chimichurri. Get creative with this baked eggs recipe!
What to Serve with Baked Eggs
Baked eggs are begging to be served with some crusty bread, a toasted English muffin, or a biscuit. You can dip the bread or spoon the baked eggs right on top of the bread or biscuit. Either way, you don’t want to lose a drop of those liquid gold yolks! Round out the meal with some oven baked bacon or maple breakfast sausage, and then maybe some lemon blueberry scones for dessert. ;)
Baked Eggs
Servings 4Ingredients
- 1 Tbsp butter ($0.14)
- 2 cups fresh spinach* ($0.65)
- 1 cup grape tomatoes ($1.00)
- 4 large eggs ($0.83)
- 1/8 tsp salt ($0.01)
- 1/8 tsp freshly cracked black pepper ($0.01)
- 1/8 tsp crushed red pepper ($0.01)
- 2 Tbsp heavy cream ($0.21)
- 2 Tbsp crumbled feta** ($0.69)
Instructions
- Preheat the oven to 375ºF. Melt the butter and brush the inside of an 8×8-inch casserole dish.
- Roughly chop the spinach and slice the tomatoes in half. Sprinkle the spinach and tomatoes inside the casserole dish.
- Crack the eggs into the casserole dish on top of the spinach and tomatoes. Season with the salt, pepper, and crushed red pepper. Drizzle the heavy cream over the eggs, then sprinkle the crumbled feta on top.
- Transfer the casserole dish to the oven and bake for about 15 minutes, or just until the whites are set and the yolks are still liquid. (start checking around 10 minutes and add time as needed). Serve with crusty bread for dipping!
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Notes
Nutrition
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How to Make Baked Eggs – Step by Step Photos
Begin by preheating the oven to 375ºF. Melt 1 Tbsp butter and brush the inside of an 8×8-inch baking dish with the melted butter.
Prep your add-ins. We roughly chopped two handfuls of fresh spinach and sliced one cup of grape tomatoes. You could also sauté your vegetables first, if you prefer.
Place the spinach and tomatoes in the baking dish. Crack four eggs on top of the spinach and tomatoes.
Drizzle 2 Tbsp heavy cream over the eggs. The fat and moisture in the cream helps keep the eggs soft and moist while they bake.
If you’re adding cheese, sprinkle that over top (we added about 2 Tbsp crumbled feta). Season the eggs with about ⅛ tsp each of salt, pepper, and crushed red pepper.
Bake the eggs in the preheated 375ºF oven for about 15 minutes, or until the whites are set and the yolks are still liquid (the tops might get a little cloudy, but that’s okay). Start taking a peek at the eggs after about 10 minutes, just to make sure you don’t over cook them.
Enjoy the baked eggs with some crusty bread, biscuits, bacon, or sausage! Oh, and don’t forget a cup of really good coffee… 🤤
Such a simple breakfast recipe to throw together. Improvise with different veg and flavours
Hi! I would love to make this for my father for his birthday breakfast but he cant have tomatoes cause of acid. Could I replace the tomatoes with mushrooms? Also curious if I can substitute 2% milk for cream?
I’m not sure without testing it. That’s a lot of substitutions so it will likely come out very different.
First off I have to say that I didn’t have spinach, but we’d made collards the night before, so they were our greens for this recipe. I’ve baked eggs many times in many different types of recipes. This was awesome. Every time I bake eggs, my husband eats them, but he never thinks they taste great. He loved this recipe! I happened to have some french bread, so toasted that up to serve with the eggs. I’m holding on to this for the next time we make greens and have left overs.
I just noticed you wrote “If you giggle the dish, the eggs should wobble slightly.” Just pointing this about because it made ME giggle. I hope you don’t change it.
OMG, thanks for catching that! Hahaha, that typo has been there for years now with no one pointing it out. :P
Can you make this without cream? I don’t want to buy an entire container of cream for one dish, as I don’t cook that frequently.
You can, but the eggs will be a little more dry and less tender.
I don’t know if this tasted extra good because we went for a long hike today, but it was extremely satisfying and delicious. The only thing I changed was since we had some fresh basil, I chopped some up and added some to the spinach and tomatoes. I think it was a good call as the dish really took on that basil flavor and that went well with the tomatoes. Thank you Beth for another healthy, simple, and good tasting fast and easy dinner (or brunch!). Awesome.
Q this is fantastic. Thank you so. much. I’m experimenting with dairy free cheese shreds now, but kept half n half in recipe. You are my go to recipe guide. Please keep posting these amazing recipes
Your site is such an inspiration!! Thanks to these recipes I now plan my weekly menu, grocery shopping, and cooking time in advance, and apart from eating well and healthfully, we’re literally saving hundreds per month. This particular recipe was on my mind for a while, and I made a few adjustments to please my wife (a picky eater whose family is from Spain) — besides using fresh spinach and sliced garlic (easier and cheaper for me to source), I substituted drizzled EVOO for the cream, dusted with smoked paprika, used thinly sliced manchego cheese (about $1 worth), and topped the spinach with a couple ounces of jamon serrano strips (about 65 cents worth). I baked it up and accompanied with a hunk of toasted baguette (about 60 cents worth) = a super easy, fresh, gourmet breakfast at about 1.04 per portion!!!
Super recipe- quick, easy, delicious and what’s more nutritious -what more could one want?
I saw this and had a ton of spinach that was close to being spoiled. I rummaged in my cupboard and fridge and found a jar of artichoke hearts and some feta. I threw in 3 cloves of minced garlic as well as crushed pepper. It was delicious and quite different than our usual breakfasts. It was too different for my husband to be willing to try it, but that’s okay. I’m loving the idea of using it for breakfast sandwiches over the next few days.
I rreally loved this recipe , what I did 2 hours before the guest arrived I used I big deep sautéed pan ,sautéed 1 sliced big leek next time I will add 1 garlic . Sautéed really quick 3 minutes drained 1 lb 1/2 of frozen drained chopped leaves mix it than added to your taste cherry tomatoes cut in half season with salt and pepper this is a must taste it to make sure it is seasoned ..than I left it on the counter then when I was ready I kept it in the pan and cracked 8 eggs .seasonned again salt pepper each eggs poured 1 table spoon of heavy cream on each eggs and sprinkle barely with blended Italian cheeses .you don’t want to much cheese you want a delicate dish …my guest just loved it …the key is the seasoning. Good luck
Delicious! We used canned stewed tomatoes (a little over half a 16 oz can), fresh spinach, and added mushrooms.
I had this for dinner just now, using up some leftover kale and cherry tomatoes. I also grated some nutmeg over it because I love that spice. It was delicious!
can i whip up the eggs if I don’t like over easy eggs yollky eggs?
so they are scrambled(:
Yes, I think that would work.
This (along with your enchilada sauce) are two of my favorite recipes on your blog–so easy, so fast, and so good. I’ve been cooking for years, including a commercial kitchen, but never baked eggs! When I know I’m making this in the morning, I put the eggs and frozen spinach on the counter before bed to bring to room temp. When assembling, I make little “nests” in the spinach to contain the eggs, and loosely cover with foil. Comes out perfectly every time! A sprinkle of bacon on top…ummm. Thanks so much for this great recipe!
Ooh, bacon… and here I am trying to use up odds n ends in my fridge before I go away for a few days – thanks for that!!