Easy Perfect Baked Eggs

Save this recipe on:

Silky whites, rich golden yolks, and a gentle custard-like texture — baked eggs are the underrated star of the breakfast table. Unlike scrambled or fried eggs, these little beauties are oven-baked to perfection, resulting in a smooth, luxurious dish that feels a touch gourmet without any of the fuss. All you need is a ramekin, a few pantry staples, and less than 15 minutes to transform a simple egg into something elegant and deeply satisfying.

Perfect for busy mornings, lazy brunches, or even a light lunch, baked eggs are endlessly customizable. You can keep them simple with just salt, pepper, and herbs, or layer in flavors like sautéed spinach, cheese, or roasted tomatoes. Whether you’re new to cooking or a seasoned home chef, this is a no-fail recipe that will easily become a favorite in your kitchen.

Why You’ll Love This Easy Perfect Baked Eggs Recipe

• It’s quick, simple, and requires minimal cleanup.
• The texture is unbeatable: creamy whites and perfectly set yolks.
• You can customize with endless toppings or keep it basic.
• Great for meal prep or feeding a brunch crowd.
• Naturally low carb and high in protein.

Preparation Phase & Tools to Use

To get started, you’ll need a few kitchen essentials:

• Ramekins (6 oz.): These oven-safe dishes ensure even cooking and portion control. Their high sides help the eggs cook gently without drying out.
• Baking Dish or Tray: A larger dish is used to create a water bath for gentle, even heat.
• Kettle or Small Pot: For boiling water to pour into the baking dish.
• Oven Mitts or Tongs: To safely handle the hot baking dish.
• Spoon: Optional, for spreading add-ins evenly if you choose to include them (like sautéed veggies or cheese).

Each tool plays a role in keeping the process simple and foolproof, especially the water bath, which is key to achieving that soft, custardy finish.

Preparation Tips

Start by preheating your oven so it’s ready to go. Lightly grease your ramekins to prevent sticking. Crack the eggs gently into a small bowl first to avoid shell fragments, then pour into the ramekin. Adding a tablespoon of cream or a sprinkle of cheese over the top can add richness. Place the ramekins in a baking dish, then pour boiling water around them to create the water bath. Keep an eye on the eggs after the 10-minute mark — the moment the whites are just set but the yolks still jiggle slightly, they’re done. Remove with care, garnish, and serve warm.

Ingredients for Easy Perfect Baked Eggs

• 2 large eggs (per serving)
• 1 tablespoon heavy cream or milk (optional, for creamier texture)
• Salt, to taste
• Freshly ground black pepper, to taste
• Fresh herbs (parsley, chives, or thyme), chopped
• Butter or cooking spray (for greasing ramekins)

Optional Add-ins:

• Grated cheese (cheddar, gruyère, parmesan)
• Cooked spinach or kale
• Sautéed mushrooms or onions
• Diced ham or bacon bits
• Cherry tomatoes, halved

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). This ensures the oven is hot and ready by the time you’re assembling your ramekins. A properly heated oven is key to consistent baking.

Step 2: Prepare the Ramekins

Lightly grease the inside of each ramekin with butter or non-stick cooking spray. This prevents the eggs from sticking and makes cleanup a breeze. If you’re adding any vegetables or meats, layer them on the bottom of the ramekin now.

Step 3: Add the Eggs

Crack each egg into a small bowl first to check for shells, then gently pour it into the ramekin. Add a splash of cream or milk over the top if desired for added richness.

Step 4: Season the Eggs

Sprinkle each egg with a pinch of salt and a few grinds of black pepper. Add any additional toppings like shredded cheese or herbs at this stage.

Step 5: Set Up the Water Bath

Place the filled ramekins into a large baking dish. Carefully pour hot (but not boiling) water into the dish around the ramekins, filling it about halfway up their sides. The water bath helps the eggs cook gently and evenly, preventing rubbery whites or overcooked yolks.

Step 6: Bake the Eggs

Transfer the baking dish to the oven and bake for 12–15 minutes. Keep a close watch after 10 minutes — you want the whites to be set but the yolks still slightly jiggly in the center. Baking times can vary slightly depending on your oven and ramekin size.

Step 7: Remove and Rest

Carefully remove the baking dish from the oven. Use tongs or a towel to lift out the ramekins, and let them rest for 2–3 minutes. The eggs will continue to set slightly from residual heat.

Step 8: Garnish and Serve

Top with chopped fresh herbs and a final sprinkle of salt or pepper if desired. Serve immediately with toast, avocado slices, or a simple side salad for a balanced meal.

Notes

Baked eggs are wonderfully forgiving and versatile. You can bake one or a dozen with the same ease, which makes them ideal for both solo breakfasts and entertaining. The key is to monitor the baking time closely, as overbaking can quickly turn the yolks chalky. Using a water bath is essential — it gently surrounds the eggs with steam, cooking them evenly and maintaining that custard-like consistency. For a richer result, use cream instead of milk, and don’t be afraid to play with flavor — garlic powder, paprika, or even a dash of hot sauce can elevate the dish.

Watch Out for These Mistakes While Cooking

• Skipping the water bath: Without it, the eggs cook unevenly and the texture can turn rubbery.
• Using cold ingredients: Let eggs and cream come to room temperature to ensure even cooking.
• Overbaking: The eggs continue to cook slightly after removing from the oven, so take them out while the centers still jiggle.
• Not greasing the ramekins: This leads to sticking and broken whites when scooping out.
• Using too many add-ins: Overloading the ramekin can crowd the egg and affect how it sets.

Storage Instructions

Baked eggs are best enjoyed fresh, but if you have leftovers, allow them to cool completely. Store them in an airtight container in the refrigerator for up to 2 days. To reheat, place the ramekin in a warm oven (300°F/150°C) for about 8–10 minutes or microwave in 30-second bursts until warmed through. Avoid overcooking during reheating to maintain the original texture.

Estimated Nutrition (per serving – 2 eggs, no add-ins)

• Calories: 160 kcal
• Protein: 12g
• Fat: 12g
• Saturated Fat: 4.5g
• Carbohydrates: 1g
• Fiber: 0g
• Sugar: 0.5g
• Cholesterol: 370mg
• Sodium: 140mg

Frequently Asked Questions

Can I make baked eggs without a water bath?

It’s possible, but the texture won’t be as smooth. The water bath ensures even, gentle cooking.

Can I use egg whites only?

Yes, but reduce the baking time slightly, as egg whites cook faster and can turn rubbery.

Can I bake multiple ramekins at once?

Absolutely! Just make sure they all fit in your baking dish and are evenly surrounded by water.

What kind of herbs go well with baked eggs?

Fresh parsley, chives, dill, or thyme all add great flavor without overpowering the egg.

How do I know when the eggs are done?

The whites should be opaque and set, while the yolks should still jiggle when the ramekin is gently shaken.

Can I add vegetables to the eggs?

Yes! Just make sure they are cooked (not raw) and not too watery to prevent sogginess.

Are baked eggs healthy?

Yes — they are high in protein, low in carbs, and rich in nutrients like choline and vitamin D.

Can I meal prep these eggs?

You can! Prep and assemble the ramekins in advance, refrigerate them covered, then bake fresh in the morning.

Conclusion

Easy Perfect Baked Eggs are the answer to an effortless yet impressive meal. With a creamy texture, hands-off cooking, and flexible ingredients, this dish will quickly earn a place in your weekly rotation. Whether you stick to the classic version or get creative with add-ins, baked eggs deliver every time — beautifully simple and deeply satisfying.

---

Print

Save this recipe on: