Learn how to make Baked Eggs 5 Ways in the oven! Try different flavours like ham and asparagus, broccoli cheddar and mushroom spinach.
Ingredients and substitutions
- Butter – or your favourite butter substitute like margarine.
- Eggs – fresh eggs with the yolk are best but you can also try using egg whites from a carton.
Filling ideas
- Deli ham – or another meat of your choice.
- Asparagus – try another veggie like bell peppers.
- Sundried tomatoes – roasted red peppers would also be good.
- Arugula – try making your eggs with spinach or kale instead.
- Mushrooms – any variety of mushrooms would work here.
- Spinach – swap out for another leafy green.
- Bacon – turkey bacon would be a healthier choice or you can use a meatless substitute.
- Broccoli – substitute for another veggie of your choice.
- Cheddar cheese – swap out for your favourite soft or hard cheese.
How to bake eggs in the oven
- Crack one egg into each greased muffin tin.
- Add desired fillings and seasonings
- Bake in the oven.
- Eat them fresh or store them for later!
Different levels of doneness
I've listed different cook times for your different levels of doneness.
- Runny yolks: Bake for 12 minutes
- Medium yolks: Bake for 14-15 minutes
- Hard yolks: Bake for 18 minutes
You want to keep the oven at a lower temperature of 350° Fahrenheit to ensure you don't overcook them.
Frequently Asked Questions
The cooking time depends on what level of doneness you want your eggs. For runny yolks, bake for 12 minutes; for medium yolks, bake for 14 minutes; and for hard yolks, bake for 18 minutes.
Yes! Baking raw eggs in the oven is a great way to cook your eggs. Just crack a raw egg into a muffin tin cup, add in your desired toppings and bake.
The shorter amount of time eggs are cooked for, the more nutrients they retain. There is a balance in needing to bake the eggs completely and preserving the nutritional value. Don’t overcook them, but still make sure they are 160° Fahrenheit inside before consuming.
I find that muffin tins are the easiest way to meal prep a bunch of eggs at one time and they work just as well as ramekins in cooking the eggs evenly. You'll see many baked eggs recipes calling for ramekins and they do work well in terms of elevating the presentation. Ramekins are also a little bit easier to clean in terms of just throwing them in the dishwasher afterward and are easy to eat out of.
Baked Egg Recipes
Here are some suggested ingredient combinations for you to use in your baked eggs. You can make just one variety or a whole bunch at a time. Watch the video in the recipe card to see how it's done!
Mushroom & Spinach
Sundried Tomato & Arugula
Bacon
Ham & Asparagus
Broccoli Cheddar
Storing and reheating
It's super easy to use these baked eggs for meal prep! They’ll last in the fridge for up to 5 days and can easily be reheated in the microwave for 1-2 minutes on high.
Store them in glass meal prep bowls so that you can grab them on the go as you walk out the door. I always find that I'm not that hungry first thing in the morning so when I had an office job, I would just take my glass container of baked eggs with me to eat at work. If you prep these ahead on a Sunday and store them for later, you're good to go for easy breakfasts all week, and all it took was 30 minutes of cooking and prep!
Can you freeze baked eggs?
You sure can! To freeze, let the eggs cool to room temperature then pack them in glass bowls or large freezer-safe Ziploc bags. They’ll stay good in the freezer for up to 3 months. You can reheat them in the microwave straight from frozen for 4-5 minutes.
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More egg recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning these baked eggs into your weekly breakfasts.
- Freeze this recipe in glass microwave-safe bowls up to 3 months.
Baked Eggs 5 Ways {Meal Prep Breakfast!}
Ingredients
- 2 tbsp butter
- 12 eggs
Filling ideas
- Deli ham
- Asparagus, sliced
- Sundried tomatoes
- Arugula
- Thinly sliced mushrooms
- Spinach, chopped
- Pork or turkey bacon, cooked and chopped
- Broccoli
- Cheddar cheese
Instructions
- Preheat oven to 350 F. Grease muffin tins with butter then crack an egg into each muffin tin. Add desired fillings, season each cup with salt and pepper, then bake for 12-14 minutes for semi-runny yolks. Bake for 18 minutes for hard yolks.
- I have made the following flavor combos as in the video below: ham and asparagus, mushroom and spinach, sundried tomato and arugula, bacon, and broccoli cheddar.
- Serve and enjoy! Can be refrigerated up to 5 days in fridge-safe containers. To reheat, microwave for 1-2 minutes on high.
- To freeze: Let cool closer to room temperature, then freeze in glass meal prep bowls or a large freezer Ziploc bag. To reheat, microwave for 2-4 minutes on high (will depend on the temperature of your microwave).
Comments & Reviews
Jo-Ann says
Hi Taylor,
These were a super hit with my family (delicious) and me (easy). I did a honey ham and asparagus combo. I didn’t have a chance to meal prep because they were all gone!
Thank you again,
Jo-Ann.
Taylor Stinson says
I’m so glad these were such a hit 🙂
Val says
I LOVE your blog!!! I was thrilled to have found this recipe! These were great! Because I have kids, I would scramble the eggs before dropping them in the tin. Your way is easier, but my kiddos are picky – they don’t like the chalkiness of the yolks! Thank you! I will put these in my morning rotation!
Taylor Stinson says
So happy you enjoyed them Val 🙂 You can cook them for less time to make the yolks runnier and that might help with the kids!