5 Easy Baked Egg Recipes
Learn how to make Baked Eggs 5 ways in the oven! Try different flavours like ham and asparagus, broccoli cheddar and mushroom spinach.
Servings: 6 servings
Calories: 160kcal
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
Try out more toppings like grated cheese, soft cheese, deli meat and fresh herbs.
Each egg cup can have different add-ins to mix up the options.
Eggs should reach an internal temperature of 160° F.
Store your eggs in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes.
Freeze these eggs for up to 3 months. Reheat in the microwave from frozen for 4-5 minutes.
Nutrition
Calories: 160kcal | Carbohydrates: 1g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 338mg | Sodium: 159mg | Potassium: 121mg | Sugar: 1g | Vitamin A: 595IU | Calcium: 49mg | Iron: 1.5mg