Jan 15

Basic Baked (Shirred) Eggs

Baked Eggs Recipe

I've mentioned before that our family eats a LOT of eggs... And why not? Baked, scrambled or hard boiled, they taste great, and they're good for you!

If one of your New Year's resolutions is eating healthier in 2014, fresh, all-natural eggs can certainly help you achieve that goal. Packed with 15 essential vitamins, including vitamins A, D and B-12, one egg has more than 6 grams of high-quality protein and antioxidants, all for just 70 calories.

Good Egg Project

This high-quality protein helps build muscle and allows people to feel fuller longer, while staying energized -- which is why America's egg farmers have teamed up with the Share Our Strength No Kid Hungry Campaign to provide eggs to local food banks. For each pledge to help fight childhood hunger made via the Good Egg Project, the American Egg Board will donate one egg to local food banks!

I hope you'll take a minute to take the pledge. I promise it takes less than 30 seconds to fill out the simple form!

Baked Eggs

I typically make a dozen hard boiled eggs a week using my baked hard boiled eggs method. They're perfect for a quick snacks or for beefing up a salad. But for breakfasts and brunches, my go-to method are these basic oven baked eggs!

Also known as shirred eggs, baked eggs are a fantastic way to cook multiple servings of eggs all at once, leaving you free to man the waffle iron or toaster without distraction.

Baked Eggs

Simply butter a ramekin for each serving that you'd like to prepare, and then crack an egg into each one, being careful not to break the yolk. Spoon about a half tablespoon of milk or half and half over each, and then sprinkle with salt and pepper.

Bake at 325 degrees until the whites are set and the yolks are beginning to thicken but aren't hard, about 12-14 minutes. Keep in mind that they will continue to cook after being removed from the oven.

Basic Baked Eggs

How easy is that? This baked eggs method has shaved precious minutes off getting breakfast or brunch on the table for my family, and I appreciate every last one of them.

Basic Baked (Shirred) Eggs

Yield: 4 baked eggs

Basic Baked (Shirred) Eggs


  • 4 eggs
  • 2 tablespoons milk or half and half
  • salt and pepper
  • butter


  1. Preheat oven to 325 degrees.
  2. Lightly butter 4 ramekins and set them on a baking sheet.
  3. Gently crack one egg into each ramekin, being careful not to break the yolk.
  4. Spoon 1/2 tablespoon milk or half and half over the top of each egg, and sprinkle with salt and pepper.
  5. Bake at 325 degrees for 12-14 minutes, until the whites are completely set and the yolks are beginning to thicken but aren't hard. Keep in mind that the eggs will continue to cook even after being removed from the oven.
  6. Remove from oven and serve immediately.


Baked Eggs Topping Ideas

While we often just eat our baked eggs as is, you could top them with any of the following either before or after cooking:

  • sour cream
  • salsa
  • pesto
  • shredded cheese
  • precooked meats -- chopped ham, crumbled bacon, chopped prosciutto, etc.
  • minced fresh herbs -- chives, rosemary, basil, etc.
  • toasted bread crumbs
  • chopped fresh tomato
  • chopped spinach

Really the choices are endless... How will you top your baked eggs?

This post is brought to you by the American Egg Board. All opinions are 100% mine.

by Tara | 5 comments

  • Samina

    This is interesting, but I would think that it would take longer for my oven to heat up than it would it would take for me to make them the old-fashioned way on the stovetop. I guess that the advantage here is that you don't have to really tend to the eggs once you get them in the oven, right?

    • Definitely, Samina - it's very hands off and it's great for making larger quantities. I have five kids, so making eggs on the stovetop takes awhile!

  • Great recipe to have on hand!

  • Kristine

    Can these be frozen after cooking? I bought 4 dozen eggs for 50%off and looking for a variety of ways to use them instead of scrambled egg muffin cups.

    • I haven't tried it personally, Kristine, but I definitely think you should be able to freeze them and then gently reheat them.

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