Few things start the day better than a warm, satisfying breakfast—and baked eggs are the ultimate way to make mornings feel special. Whether you’re craving something cheesy, veggie-packed, or effortlessly elegant, these 18 delicious recipes have you covered. From cozy casseroles to single-serve delights, get ready to transform your breakfast routine with dishes as easy as they are irresistible. Let’s dig in!
Cheesy Spinach and Mushroom Baked Eggs
Perfect for a lazy weekend brunch, these cheesy spinach and mushroom baked eggs are rich, savory, and effortlessly elegant. Prep takes minutes, and the oven does the rest.
Ingredients
- 1 tbsp clarified butter
- 8 oz cremini mushrooms, thinly sliced
- 2 cups baby spinach, tightly packed
- 4 pasture-raised eggs, lightly beaten
- 1/2 cup heavy cream
- 1/2 cup sharp cheddar cheese, grated
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
Instructions
- Preheat oven to 375°F.
- Heat clarified butter in a 10-inch oven-safe skillet over medium heat until shimmering.
- Add mushrooms and sauté until golden brown, 5–6 minutes. Tip: Avoid overcrowding to ensure even browning.
- Stir in spinach and cook just until wilted, about 1 minute.
- In a bowl, whisk together eggs, heavy cream, salt, and pepper.
- Pour egg mixture over mushrooms and spinach, tilting the skillet to distribute evenly.
- Sprinkle cheddar cheese evenly over the top.
- Transfer skillet to the oven and bake until eggs are set and cheese is bubbly, 12–14 minutes. Tip: Check doneness by gently jiggling the skillet—the center should be slightly firm.
- Let rest for 2 minutes before serving. Tip: A sprinkle of fresh herbs like chives adds brightness.
You’ll love the creamy custard-like texture against the earthy mushrooms and sharp cheese. Serve with crusty sourdough or a simple arugula salad for contrast.
Mediterranean-Style Baked Eggs with Feta and Tomatoes
Just crack a few eggs into a vibrant tomato-feta sauce, and you’ve got a dish that’s as satisfying as it is simple. This Mediterranean-style bake is weeknight-friendly but impressive enough for brunch.
Ingredients
– 2 tbsp extra-virgin olive oil
– 1 small yellow onion, finely diced
– 3 garlic cloves, minced
– 1/2 tsp crushed red pepper flakes
– 1 (14.5 oz) can fire-roasted tomatoes, undrained
– 1/4 cup heavy cream
– 4 oz block feta cheese, crumbled (divided)
– 4 pasture-raised eggs
– 1/4 cup fresh parsley, finely chopped
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat oven to 375°F.
2. Heat olive oil in a 10-inch ovenproof skillet over medium heat until shimmering.
3. Add onion and cook, stirring occasionally, until translucent (4–5 minutes).
4. Stir in garlic and red pepper flakes; cook until fragrant (30 seconds).
5. Pour in canned tomatoes and heavy cream, scraping up any browned bits. Simmer uncovered for 8–10 minutes until slightly thickened.
6. Fold in half the feta, then season with salt and pepper.
7. Create 4 small wells in the sauce with a spoon. Crack an egg into each well.
8. Sprinkle remaining feta around the eggs.
9. Transfer skillet to oven. Bake until egg whites are set but yolks are still runny (10–12 minutes).
10. Garnish with parsley and a grind of black pepper.
The eggs emerge silky against the tangy, slightly spicy tomato base, while the feta adds salty crunch. Serve with crusty bread to swipe up every last bit.
Spicy Chorizo and Baked Egg Skillet
Unlock bold flavors with this one-pan dish, combining smoky chorizo and creamy baked eggs for a hearty meal. Perfect for brunch or dinner, it’s fast, flavorful, and fuss-free.
Ingredients
– 8 oz fresh Mexican chorizo, casing removed
– 1 tbsp clarified butter
– 1/2 cup diced yellow onion (1/4″ pieces)
– 1/2 cup diced red bell pepper (1/4″ pieces)
– 2 garlic cloves, minced
– 1/2 tsp smoked paprika
– 1/4 tsp crushed red pepper flakes
– 4 pasture-raised eggs, lightly beaten
– 1/4 cup crumbled queso fresco
– 2 tbsp chopped fresh cilantro
– Kosher salt (for finishing)
Instructions
1. Preheat oven to 375°F.
2. Heat a 10″ cast-iron skillet over medium-high. Add chorizo, breaking it into 1/2″ crumbles with a wooden spoon. Cook until browned, 5–6 minutes. Transfer to a plate.
3. Reduce heat to medium. Add clarified butter, onion, and bell pepper. Sauté until softened, 4–5 minutes.
4. Stir in garlic, smoked paprika, and red pepper flakes. Cook until fragrant, 30 seconds.
5. Return chorizo to skillet, spreading evenly. Pour beaten eggs over the mixture.
6. Bake for 8–10 minutes, until eggs are just set with a slight jiggle in the center.
7. Sprinkle queso fresco and cilantro. Finish with a pinch of kosher salt.
Golden and slightly crispy at the edges, the eggs meld with the smoky chorizo for a rich, spicy bite. Serve with warm tortillas or crusty bread to soak up the juices.
Creamy Avocado and Baked Egg Toast
Unbelievably simple yet decadent, this toast combines creamy avocado and perfectly baked eggs for a breakfast worth waking up early. It’s a fuss-free dish with maximum flavor.
Ingredients
- 1 ripe Hass avocado, halved and pitted
- 2 slices sourdough bread, 1/2-inch thick
- 2 pasture-raised eggs
- 1 tbsp extra-virgin olive oil
- 1/4 tsp flaky sea salt
- 1/8 tsp freshly cracked black pepper
- 1/4 tsp smoked paprika
- 1 tbsp crumbled feta cheese
- 1 tsp lemon zest
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Brush both sides of sourdough slices with olive oil. Place on the baking sheet.
- Toast bread in the oven for 5 minutes, flipping halfway, until golden and crisp. Tip: For extra crunch, broil for 30 seconds at the end.
- Scoop avocado flesh into a bowl. Mash with lemon zest, salt, and pepper until slightly chunky.
- Spread avocado mixture evenly over toasted sourdough slices.
- Using a spoon, create a small well in the center of each avocado-topped slice.
- Crack one egg into each well. Sprinkle with smoked paprika.
- Bake at 375°F for 8–10 minutes, until egg whites are set but yolks remain runny. Tip: For firmer yolks, bake an additional 2 minutes.
- Remove from oven. Immediately garnish with crumbled feta. Tip: Let toast cool for 1 minute to avoid burning your mouth.
Yolks ooze luxuriously into the creamy avocado, while the feta adds a salty tang. Serve with a drizzle of hot honey for a sweet-spicy twist.
Smoked Salmon and Dill Baked Eggs
Rustle up a quick yet elegant brunch with smoked salmon and dill baked eggs—perfect for lazy weekends or impromptu gatherings. This dish balances rich, smoky flavors with fresh herbs for a satisfying bite.
Ingredients
– 4 large pasture-raised eggs, lightly beaten
– 2 oz cold-smoked salmon, thinly sliced
– 1 tbsp unsalted butter, melted
– 2 tbsp crème fraîche
– 1 tbsp fresh dill, finely chopped
– 1/2 tsp fine sea salt
– 1/4 tsp freshly ground black pepper
– 1/4 cup grated Gruyère cheese
Instructions
1. Preheat oven to 375°F. Grease two 8-oz ramekins with melted butter.
2. Divide smoked salmon evenly between ramekins, layering it along the bottom and sides.
3. In a bowl, whisk eggs, crème fraîche, dill, salt, and pepper until fully combined.
4. Pour egg mixture over salmon, filling ramekins 3/4 full. Tap gently to remove air bubbles.
5. Sprinkle Gruyère evenly over the top of each ramekin.
6. Bake for 12–15 minutes, until eggs are set but still slightly jiggly in the center.
7. Let rest for 2 minutes before serving.
Dive into creamy, velvety eggs with bursts of smoky salmon and herbaceous dill. Serve with toasted sourdough or a crisp green salad for contrast.
Vegetarian Baked Eggs with Sweet Potatoes
Hectic mornings call for effortless, nutrient-packed meals. Vegetarian baked eggs with sweet potatoes deliver protein and flavor without the fuss.
Ingredients
– 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
– 1 tbsp extra-virgin olive oil
– 1/2 tsp smoked paprika
– 1/4 tsp ground cumin
– 1/4 tsp fine sea salt
– 4 pasture-raised eggs
– 1/4 cup crumbled feta cheese
– 2 tbsp chopped fresh cilantro
– 1/2 tsp freshly cracked black pepper
Instructions
1. Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
2. Toss sweet potatoes with olive oil, smoked paprika, cumin, and sea salt until evenly coated.
3. Spread potatoes in a single layer on the baking sheet. Roast for 20 minutes, flipping halfway, until tender and lightly caramelized.
4. Create 4 wells in the roasted potatoes using a spoon. Crack an egg into each well.
5. Sprinkle feta cheese evenly over the potatoes and eggs.
6. Return to oven and bake for 8–10 minutes, until egg whites are set but yolks remain slightly runny.
7. Remove from oven. Garnish with cilantro and black pepper.
Velvety yolks contrast with the smoky sweetness of roasted potatoes. Serve with toasted sourdough or atop a bed of peppery arugula for added texture.
Garlic Parmesan Baked Eggs in Bread Bowls
Dive into a comforting breakfast with minimal cleanup—these garlic parmesan baked eggs in bread bowls are rich, savory, and effortlessly elegant.
Ingredients
- 4 small sourdough boules (about 4 inches wide)
- 4 pasture-raised eggs
- 1/4 cup unsalted butter, melted
- 3 garlic cloves, finely minced
- 1/2 cup freshly grated Parmigiano-Reggiano
- 1 tbsp chopped fresh parsley
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Slice off the top 1/4 of each sourdough boule. Hollow out the center, leaving a 1/2-inch-thick shell. Tip: Reserve the bread scraps for croutons.
- In a small bowl, combine melted butter, minced garlic, and salt. Brush the mixture evenly inside each bread bowl.
- Crack 1 egg into each prepared bread bowl. Tip: For runny yolks, avoid puncturing them during transfer.
- Sprinkle each egg with black pepper, then top evenly with grated Parmigiano-Reggiano.
- Bake for 18–20 minutes, or until egg whites are set but yolks remain slightly jiggly. Tip: Rotate the tray halfway for even browning.
- Garnish with chopped parsley immediately after removing from the oven.
Serve these warm, letting the creamy yolk mingle with the garlicky, cheesy bread. The crisp crust contrasts beautifully with the tender interior—perfect with a side of arugula salad.
Herbed Baked Eggs with Goat Cheese
You’ll love these herbed baked eggs with goat cheese—simple, elegant, and packed with flavor. Perfect for a lazy weekend brunch or a quick, impressive dinner.
Ingredients
– 4 large pasture-raised eggs
– 2 oz fresh goat cheese, crumbled
– 1 tbsp clarified butter
– 1 tbsp fresh thyme leaves
– 1 tbsp fresh chives, finely chopped
– 1/4 tsp kosher salt
– 1/8 tsp freshly ground black pepper
– 1/4 cup heavy cream
Instructions
1. Preheat oven to 375°F.
2. Brush two 6-ounce ramekins with clarified butter, coating the bottom and sides evenly.
3. Pour 2 tbsp heavy cream into each ramekin.
4. Crack 2 eggs into each ramekin, ensuring yolks remain intact.
5. Sprinkle eggs evenly with kosher salt and black pepper.
6. Scatter crumbled goat cheese over the eggs.
7. Bake for 12–14 minutes, until whites are set but yolks are still slightly jiggly.
8. Remove from oven and immediately garnish with thyme and chives.
With creamy yolks, tangy goat cheese, and fresh herbs, this dish is rich and aromatic. Serve with crusty sourdough for dipping or alongside a crisp arugula salad.
Mexican-Inspired Baked Eggs with Black Beans
Bold flavors and minimal effort make this dish a weekday winner. Mexican-inspired baked eggs with black beans deliver smoky, creamy richness in under 30 minutes.
Ingredients
– 1 tbsp extra-virgin olive oil
– 1/2 cup diced yellow onion
– 1 jalapeño, seeded and minced
– 2 garlic cloves, finely grated
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1 (15-oz) can black beans, drained and rinsed
– 1/2 cup fire-roasted diced tomatoes
– 4 pasture-raised eggs
– 1/4 cup crumbled queso fresco
– 2 tbsp chopped cilantro
– Kosher salt
Instructions
1. Preheat oven to 375°F.
2. Heat olive oil in a 10-inch oven-safe skillet over medium heat until shimmering.
3. Add onion and jalapeño; cook 3 minutes, stirring occasionally, until softened.
4. Stir in garlic, cumin, and smoked paprika; cook 30 seconds until fragrant.
5. Add black beans and tomatoes; simmer 2 minutes. Season with 1/2 tsp salt.
6. Create 4 wells in the bean mixture using a spoon. Crack 1 egg into each well.
7. Transfer skillet to oven; bake 8–10 minutes until egg whites are set but yolks are still runny.
8. Sprinkle with queso fresco and cilantro. Serve immediately.
Unapologetically hearty, the dish balances creamy yolks with smoky beans. Try scooping it onto charred tortillas or topping with sliced avocado for extra richness.
Baked Eggs with Roasted Red Peppers and Spinach
Craving a protein-packed breakfast that’s effortless yet elegant? Baked eggs with roasted red peppers and spinach delivers bold flavors and vibrant colors in under 30 minutes.
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 cup jarred roasted red peppers, drained and thinly sliced
- 2 cups fresh baby spinach, tightly packed
- 4 pasture-raised eggs
- 1/4 cup heavy cream
- 1/2 tsp smoked paprika
- 1/4 tsp fine sea salt
- 1/8 tsp freshly cracked black pepper
- 2 tbsp crumbled feta cheese
Instructions
- Preheat oven to 375°F. Lightly grease a 9-inch oven-safe skillet with 1 tbsp olive oil.
- Heat remaining 1 tbsp olive oil in the skillet over medium heat. Add roasted red peppers and sauté for 2 minutes until slightly caramelized.
- Add spinach and cook just until wilted, about 1 minute. Spread mixture evenly in the skillet.
- Crack eggs directly over the vegetable mixture, spacing them evenly. Tip: For neat presentation, crack each egg into a small bowl first, then slide it into the skillet.
- Drizzle heavy cream around the eggs. Sprinkle smoked paprika, sea salt, and black pepper evenly over the top.
- Transfer skillet to the oven. Bake for 12–14 minutes until egg whites are set but yolks are still slightly jiggly.
- Remove from oven and immediately sprinkle with feta cheese. Let rest for 2 minutes before serving. Tip: For a crispier top, broil for 1 minute after baking.
Melted feta adds a salty tang against the smoky-sweet peppers, while the creamy yolks tie everything together. Serve with crusty sourdough to soak up the rich sauce.
Pesto and Tomato Baked Eggs
Dive into a vibrant breakfast with baked eggs nestled in a rich pesto and tomato base. This dish is quick, flavorful, and perfect for a lazy weekend brunch.
Ingredients
- 1/2 cup homemade basil pesto
- 1 cup cherry tomatoes, halved
- 4 pasture-raised eggs
- 1/4 cup heavy cream
- 1/2 cup grated Parmigiano-Reggiano
- 1 tbsp extra-virgin olive oil
- 1/4 tsp flaky sea salt
- 1/4 tsp freshly cracked black pepper
Instructions
- Preheat oven to 375°F.
- Heat olive oil in a 10-inch oven-safe skillet over medium heat until shimmering.
- Add cherry tomatoes, cut-side down, and cook undisturbed for 3 minutes to caramelize.
- Spread pesto evenly over the tomatoes, leaving small wells for the eggs.
- Gently crack eggs into the wells, ensuring yolks remain intact.
- Drizzle heavy cream around the eggs for a luscious texture.
- Sprinkle Parmigiano-Reggiano, salt, and pepper evenly over the top.
- Transfer skillet to the oven and bake for 10–12 minutes, until egg whites are set but yolks are still runny.
- Remove from oven and let rest for 2 minutes before serving. Tip: For a crispier top, broil for the last 1–2 minutes.
Zesty and creamy, this dish balances the brightness of tomatoes with the herbaceous depth of pesto. Serve with crusty sourdough to soak up the runny yolks.
Coconut Curry Baked Eggs
Zesty yet comforting, this coconut curry baked eggs dish delivers bold flavors with minimal effort. Perfect for brunch or a quick dinner, it’s a one-pan wonder.
Ingredients
- 1 tbsp virgin coconut oil
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp red curry paste
- 1 cup full-fat coconut milk
- 4 pasture-raised eggs
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup fresh cilantro, roughly chopped
- 1 tbsp lime juice
Instructions
- Preheat oven to 375°F.
- Heat coconut oil in a 10-inch oven-safe skillet over medium heat until shimmering.
- Add onion and sauté until translucent, about 3 minutes.
- Stir in garlic and ginger; cook until fragrant, 30 seconds.
- Add red curry paste and cook, stirring constantly, for 1 minute to bloom flavors.
- Pour in coconut milk, scraping up any browned bits, and bring to a simmer.
- Reduce heat to low and simmer for 5 minutes until slightly thickened.
- Crack eggs directly into the skillet, spacing them evenly.
- Sprinkle with salt and pepper.
- Transfer skillet to oven and bake for 8–10 minutes, until egg whites are set but yolks are still runny.
- Remove from oven and drizzle with lime juice.
- Garnish with cilantro.
Fluffy eggs float in a rich, aromatic curry sauce with a hint of lime. Serve with crusty bread or steamed jasmine rice for soaking up every last drop.
Baked Eggs with Sausage and Kale
Uncomplicated yet satisfying, this baked eggs dish combines hearty sausage and nutrient-packed kale for a balanced meal. Perfect for brunch or a quick dinner, it’s a one-pan wonder with minimal cleanup.
Ingredients
- 4 pasture-raised eggs
- 1/2 lb Italian sausage, casings removed
- 2 cups lacinato kale, stems removed and roughly chopped
- 1/4 cup heavy cream
- 1 tbsp clarified butter
- 1/2 tsp crushed red pepper flakes
- 1/4 tsp fine sea salt
- 1/8 tsp freshly ground black pepper
Instructions
- Preheat oven to 375°F.
- Heat clarified butter in a 10-inch cast-iron skillet over medium-high heat until shimmering.
- Add sausage, breaking it into small crumbles with a wooden spoon. Cook until browned, about 5 minutes. Tip: Render the fat fully for maximum flavor.
- Stir in kale and red pepper flakes. Sauté until kale wilts slightly, 2 minutes.
- Pour heavy cream evenly over the sausage-kale mixture. Simmer for 1 minute to thicken slightly.
- Crack eggs directly into the skillet, spacing them evenly. Season with salt and black pepper.
- Transfer skillet to the oven. Bake until egg whites are set but yolks are still runny, 8–10 minutes. Tip: Check at 8 minutes to avoid overcooking.
- Remove from oven and let rest for 2 minutes. Tip: The residual heat will finish setting the eggs.
Fluffy eggs contrast with the crispy sausage and tender kale, while the cream adds a luxurious richness. Serve with crusty sourdough or over roasted potatoes for a heartier meal.
Caprese-Style Baked Eggs with Basil
Hectic mornings call for effortless yet elegant breakfasts. This Caprese-style baked eggs dish delivers bright flavors with minimal effort.
Ingredients
- 4 large pasture-raised eggs
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh mozzarella pearls, drained
- 2 tbsp extra-virgin olive oil
- 1/4 cup fresh basil leaves, chiffonade
- 1/2 tsp flaky sea salt
- 1/4 tsp freshly cracked black pepper
Instructions
- Preheat oven to 375°F. Lightly grease a 9-inch cast-iron skillet with 1 tbsp olive oil.
- Arrange tomato halves cut-side up in the skillet. Drizzle with remaining 1 tbsp olive oil.
- Gently crack eggs into the skillet, spacing evenly among tomatoes. Tip: For cleaner cracks, use a flat surface instead of the skillet edge.
- Scatter mozzarella pearls around eggs. Season everything with salt and pepper.
- Bake for 12-14 minutes until egg whites are set but yolks remain runny. Tip: Rotate skillet halfway for even cooking.
- Remove from oven. Immediately garnish with basil chiffonade. Tip: Tear basil by hand to prevent bruising.
Unapologetically vibrant, the dish balances creamy yolks with burst tomatoes and molten cheese. Serve with crusty sourdough to soak up the juices.
Baked Eggs with Zucchini and Parmesan
Gather your ingredients and preheat the oven—this baked egg dish is a quick, veggie-packed breakfast. Zucchini adds freshness, while Parmesan brings a salty depth.
Ingredients
– 2 medium zucchinis, thinly sliced into 1/8-inch rounds – 4 pasture-raised eggs, lightly beaten – 1/2 cup grated Parmesan cheese, divided – 1 tbsp extra-virgin olive oil – 1/2 tsp kosher salt – 1/4 tsp freshly ground black pepper – 1/4 tsp red pepper flakes (optional)
Instructions
1. Preheat oven to 375°F. Lightly grease a 9-inch oven-safe skillet with olive oil. 2. Arrange zucchini rounds in a single layer in the skillet, overlapping slightly. 3. Drizzle with remaining olive oil and sprinkle with salt, black pepper, and red pepper flakes (if using). 4. Bake for 12 minutes until zucchini is just tender but not browned. 5. Remove skillet from oven and pour beaten eggs evenly over zucchini. 6. Sprinkle 1/4 cup Parmesan over eggs. 7. Return skillet to oven and bake for 8–10 minutes, until eggs are set but still slightly jiggly in the center. 8. Remove from oven and let rest for 2 minutes. 9. Garnish with remaining Parmesan. **Tip:** For crispier edges, broil for 1 minute at the end. **Tip:** Use a mandoline for uniformly thin zucchini slices. **Tip:** Serve immediately—the eggs will continue to set off heat. Done. The eggs are creamy richness against the zucchini’s slight crunch. Try topping with fresh basil or serving with crusty sourdough for contrast.
Baked Eggs with Pancetta and Rosemary
Elegant yet effortless, this dish combines rich flavors with minimal effort. Perfect for brunch or a quick dinner, it’s a crowd-pleaser every time.
Ingredients
- 4 oz pancetta, diced into 1/4-inch cubes
- 4 pasture-raised eggs
- 1 tbsp extra-virgin olive oil
- 1 tsp fresh rosemary, finely chopped
- 1/4 tsp kosher salt
- 1/8 tsp freshly ground black pepper
- 2 tbsp heavy cream
- 1 oz Parmigiano-Reggiano, finely grated
Instructions
- Preheat oven to 375°F. Place a 10-inch cast-iron skillet over medium heat.
- Add olive oil to the skillet. Once shimmering, add pancetta. Cook until crisp, 4–5 minutes, stirring occasionally. Tip: Render the fat slowly for maximum crispiness.
- Remove skillet from heat. Arrange pancetta evenly across the bottom.
- Crack eggs directly into the skillet, spacing them evenly. Tip: For cleaner breaks, crack eggs into a small bowl first.
- Drizzle heavy cream over the eggs. Sprinkle with rosemary, salt, and pepper.
- Transfer skillet to the oven. Bake until egg whites are set but yolks are still runny, 8–10 minutes. Tip: Check at 8 minutes to avoid overcooking.
- Remove from oven. Immediately sprinkle with Parmigiano-Reggiano.
Kickstart your morning with this savory dish—creamy yolks contrast the crispy pancetta, while rosemary adds an aromatic finish. Serve with crusty sourdough or atop a bed of arugula for a fresh twist.
Baked Eggs with Caramelized Onions and Thyme
Lazy mornings call for effortless elegance—this dish delivers rich flavor with minimal fuss. Baked eggs nestle into sweet caramelized onions, finished with fragrant thyme for a simple yet sophisticated meal.
Ingredients
– 2 tbsp unsalted butter
– 1 large yellow onion, thinly sliced
– 1 tsp granulated sugar
– 4 pasture-raised eggs
– 1 tbsp fresh thyme leaves
– 1/4 tsp kosher salt
– 1/8 tsp freshly ground black pepper
Instructions
1. Preheat oven to 375°F.
2. Melt butter in a 10-inch ovenproof skillet over medium-low heat.
3. Add sliced onion and sugar; cook, stirring occasionally, until deeply golden, 18–20 minutes. (Tip: Resist high heat—low and slow ensures even caramelization.)
4. Remove skillet from heat; create 4 small wells in the onions using a spoon.
5. Crack 1 egg into each well, ensuring yolks remain intact.
6. Sprinkle thyme, salt, and pepper evenly over the eggs.
7. Transfer skillet to oven; bake until egg whites are set but yolks are still runny, 8–10 minutes. (Tip: Jiggle the skillet gently to check doneness—whites should barely wobble.)
8. Remove from oven; let rest 2 minutes. (Tip: Residual heat will finish cooking the eggs.)
Creamy yolks contrast the silky onions, while thyme adds earthy brightness. Serve with crusty sourdough to soak up every bite.
Summary
Brimming with flavor and versatility, these 18 baked egg recipes are a breakfast game-changer! Whether you’re meal prepping or hosting brunch, there’s something here for everyone. Give them a try, and don’t forget to leave a comment with your favorite—or share the love on Pinterest so others can enjoy these tasty ideas too. Happy baking!