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.
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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!
Cooking times for baked eggs
Depending on how you like to enjoy your eggs, there are different cooking times depending on the level of doneness. I’ve listed out the different cooking times for your baked egg recipes:
- Runny yolks: Bake for 12 minutes
- Medium yolks: Bake for 14-15 minutes
- Hard yolks: Bake for 18 minutes
You want to keep the baked eggs in 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 baked eggs. For runny yolks, bake for 12 minutes; for medium yolks, bake for 14 minutes; and for hard yolks, bake for 18 minutes.
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. Ramekins are a little bit easier to clean since you can just throw them in the dishwasher, but muffin tins will be fine if they're all you have on hand.
This baked eggs recipe is perfect for meal prep. You can bake the eggs in advance then store them in the fridge for up to 5 days, then eat them cold or stick them in the microwave for 1-2 minutes to reheat. You can also freeze the eggs for up to 3 months.
I find that these baked eggs are filling enough on their own, but feel free to serve them with your other favourite breakfast foods like a smoothie, yogurt parfait or some sweet potato hash.
You can use this recipe to make baked egg whites. Try baking them for about 10 minutes and then check their doneness, depending on how hard or soft you want your egg whites.
My 5 Baked Egg Variations
Here are some suggested ingredient combinations for you to use for your baked eggs. You can make just one variety or a whole bunch at a time – there are so many baked egg recipes to choose from!
Mushroom & Spinach
If you're looking for a filling vegetarian breakfast that'll keep you full all morning long, these Mushroom & Spinach Baked Eggs are for you!
Sundried Tomato & Arugula
If you're a fan of savoury breakfasts, don't miss out on these Sundried Tomato & Arugula Baked Eggs! They're loaded with flavour.
Bacon
Here's a grab-and-go twist on a breakfast classic: bacon and eggs!
Ham & Asparagus
Baked eggs can be enjoyed every season, but I love making these Ham & Asparagus ones during spring!
Broccoli Cheddar
True or false: Broccoli and cheddar is a match made in heaven? You'll love this baked egg recipe if you agree!
More flavour ideas for baked eggs
Looking for more options for your baked eggs recipe? Try out different combinations until you find something you love. Here are some options on what you can add to your baked eggs:
- Veggies: Bell pepper, sundried tomatoes, onion, zucchini, mushrooms, spinach, arugula, asparagus
- Meat: Bacon, turkey bacon, ham, chicken
- Cheese: Feta, goat cheese, mozzarella, cheddar, Monterey Jack
Storing and reheating
It's super easy to use these baked egg recipes 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 your baked eggs, 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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Meal Prep Tools
- 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.
- **Get my full list of tools here**
Baked Eggs 5 Ways {Meal Prep Breakfast!}
Ingredients
- 2 tbsp butter
- 12 eggs
Mushroom & spinach filling
- 1 cup Thinly sliced mushrooms
- 1 cup Spinach, chopped
Sundried tomato & arugula filling
- 1 cup Sundried tomatoes
- 1 cup Arugula
Bacon filling
- 4 slice Pork or turkey bacon, cooked and chopped
Ham & asparagus filling
- 1 cup Deli ham, chopped
- Asparagus, sliced
Broccoli cheddar filling
- 1 cup Broccoli, chopped
- 1 cup Cheddar cheese, grated
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).
Video
Notes
Nutrition
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Comments & Reviews
Resa Glennon says
As with every single recipe I’ve made from you…this one was AMAZING and super duper easy! I had eggs, cheese, ham, mushrooms in fridge. Made a great breakfast in 15 minutes! We are campers and this would be awesome to make and take camping!
Taylor Stinson says
Thank you so much Resa, I’m so happy you enjoyed! 🙂
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!