Baked eggs are eggs that are cracked into a baking dish and cooked in the oven instead of on the stovetop. They can be baked on their own or surrounded by vegetables, cheese, herbs, and sauces for extra flavor.

How do you bake eggs in the oven?

Baking eggs in the oven is one of the easiest ways to prepare a hearty breakfast or brunch. Simply grease a baking dish with olive oil or butter, crack the eggs into the dish, and add any vegetables, cheese, herbs, or seasonings you'd like. Bake in a preheated oven, typically between 350°F and 375°F, until the egg whites are fully set and the yolks reach your preferred doneness. For runny yolks, start checking the eggs after about 15 minutes. For firmer yolks, bake them a few minutes longer.

How do I know when baked eggs are done?

The egg whites should be completely set and no longer translucent. The yolks can be cooked to your preferred doneness, from soft and runny to fully set.

Can I make baked eggs ahead of time?

Baked eggs are best enjoyed fresh, but you can prepare and chop all the vegetables ahead of time. When ready to cook, simply assemble the dish and bake.

Why are my baked eggs rubbery?

Overcooking is usually the cause. Eggs continue cooking slightly after they're removed from the oven, so it's best to take them out as soon as the whites are set.

Can I add other vegetables?

Absolutely. Mushrooms, zucchini, onions, asparagus, broccoli, kale, and roasted peppers all work well in this recipe.

What goes well with baked eggs?

Baked eggs pair wonderfully with toast, roasted potatoes, fresh fruit, salads, bacon, sausage, or other brunch favorites. They're versatile enough to fit into almost any breakfast or brunch menu.

Mediterranean Baked Eggs with Feta and Tomatoes

Name: Mediterranean Baked Eggs
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Mediterranean
Ingredients: 3 tablespoons extra virgin olive oil; 6 large eggs; 1 cup cherry tomatoes, halved; 1 medium yellow bell pepper, diced; 1 cup baby spinach, chopped; 1 clove garlic, finely chopped; salt and pepper (to taste); 1/4 cup feta cheese, crumbled

Description

Mediterranean baked eggs with feta, tomatoes, spinach, and peppers. Easy healthy breakfast recipe perfect for brunch or weekdays.

Ingredients

Scale

3 tablespoons extra virgin olive oil
6 large eggs
1 cup cherry tomatoes, halved
1 medium yellow bell pepper, diced
1 cup baby spinach, chopped
1 clove garlic, finely chopped
salt and pepper (to taste)
1/4 cup feta cheese, crumbled

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Instructions

Preheat the oven to 375°F. Add the olive oil to an 8-inch round casserole dish and brush to evenly coat the bottom and sides.
Crack the eggs into the dish, spacing them evenly. Scatter the cherry tomatoes, bell pepper, spinach, and garlic around the eggs. Season with salt and pepper and sprinkle with feta cheese.
Bake until the egg whites are set and the yolks reach your desired doneness, about 15-18 minutes.
Serve immediately with crusty bread for dipping into the yolks and soaking up all the flavorful juices.

Notes

Yolks: For runnier yolks, start checking the eggs around 15 minutes. For firmer yolks, bake closer to 18-20 minutes.

How to store: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended, as baked eggs can become rubbery and watery after thawing.

How to reheat: Reheat gently in the microwave or in a 325°F oven until warmed through. Keep in mind that the yolks will continue cooking during reheating.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: Breakfast, Brunch
Method: Baked
Cuisine: Mediterranean