Baking eggs in the oven is a convenient way to meal prep, or get breakfast ready without having to babysit a pan! This easy technique ensures perfectly cooked eggs every time, making it ideal for busy mornings. Here’s how to painlessly make oven baked eggs, plus all the ways you can serve these deliciously runny yolks!
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How to Bake Eggs in the Oven
Baking eggs in the oven is a fuss-free process with consistent results. All you have to do is:
- Grab your baking vessel: eggs can be made in a muffin tin pan, small ramekins (mine were 4″ each), or inside a skillet.
- Grease, I love butter for this, but you can use avocado or olive oil as well.
- Season: I kept it simple for these photos, but any of your favorite egg seasonings will work.
- Bake: See cook times below, I like to place my ramekins on a rimmed baking sheet for easy oven transfer.
How Long to Bake Eggs
I love cooking eggs in the oven in small ramekins, as they’re fun to serve and customize for each person eating. That said, you can use other oven safe pans, such as:
- In a Muffin Tin Pan: 10-12 minutes (1 egg each)
- In a Small Ramekin: 12-14 minutes (2 eggs each)
- In an 8×8 Casserole Dish: About 15 minutes, times will vary with the number of eggs you add (4-6 eggs)
Oven Baked Eggs Serving Suggestions
You’ve perfected the runny yolk baked eggs, now how do you eat them? Here are a few ideas for you:
- Freshly baked bread or toast: Perfect for dipping into the luscious, golden yolks.
- A side of fresh fruit: Refreshing and complementary to the rich flavor of the eggs.
- A sprinkle of fresh herbs: Add a burst of flavor by garnishing the eggs with chopped chives, parsley, or dill.
- Roasted vegetables, or a vegetable hash: Both great compliments, we love serving these eggs over leftover veggies (and grains) from the night before!
- A drizzle of pesto for pesto eggs is always delicious. If you’re feeling extra healthy, check out my broccoli pesto.
Can I Make Baked Eggs Ahead of Time?
Yes, you can. Baked eggs can be prepared in advance for added convenience. I love making these for meal prep, just keep in mind, that if you’re reheating your eggs, it’s hard to keep the yolks runny.
- Storing: Once baked, allow them to cool completely before storing them in an airtight container in the refrigerator. Properly stored, they can last for up to 3-4 days.
- Reheating: When you’re ready to enjoy them, reheat the eggs gently in the oven or microwave until heated through, being careful not to overcook them.
More Eggs Recipes to Love
Baked Eggs
Print Recipe Pin RecipeIngredients
- 1-2 teaspoons unsalted butter melted
- 2 large eggs
- Kosher salt + black pepper
Optional Toppings
- chives, green onions, cherry tomatoes, avocado, crumbled feta, lox, etc.
Instructions
- Preheat oven to 375 F. Place small ramekin (see below for muffin tin or 8×8 casserole dish instructions) on a rimmed baking sheet for easy oven transfer. Use a pastry brush to coat the bottom and edges of the ramekin in melted butter. Psst–You can bake multiple ramekins at once. My ramekins are 4" in diameter.
- Crack eggs into ramekin and bake for 12-14 minutes, checking often so they don't overcook. The goal is runny yolks with the white portion set.
- Add toppings to your baked eggs, and serve with bread or a spoon. Enjoy!
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Lindsey’s Tips
- Muffin tin pan eggs: Grease and add 1 egg per. Bake for 10-12 minutes.
- 8×8 casserole dish: Grease and add eggs to casserole dish. Bake and start checking at 15 minutes, bake times will vary with the number of eggs added.
