Easy Baked Eggs
Are you on the hunt for the perfect easy baked eggs recipe? I have just that for you today. These eggs are fluffy, light, and perfect for slicing and serving up for breakfast or brunch. Eggs, heavy cream, shredded cheese and a little salt and pepper.
Take these baked eggs a step further and make a breakfast sandwich using my popular buttermilk biscuits. Add on some sausage, bacon, or even Canadian bacon, and devour this easy breakfast sandwich recipe that literally went viral on the internet.
Reasons You Will Love These Baked Eggs
- Whisk up the mixture, pour, and bake for a hands-off baked egg recipe that is SO easy to make.
- Made with simple ingredients you might already have on hand in your kitchen.
- Great for breakfast, brunch, or even breakfast for dinner.
- Light, fluffy, and loaded with delicious flavor in each savory bite.
- Hands-off cooking that helps you not be hovering over a skillet making scrambled eggs.
- This recipe is great for serving a crowd!
Ingredients Needed
Eggs – Reach for large eggs for this recipe. You are going to scramble them so make sure that you have a good whisk on hand!
Heavy Cream – This is the secret ingredient for the recipe. The heavy cream adds such richness to the eggs and helps create that light and fluffy texture.
Salt and Pepper – You can’t make scrambled eggs without salt and pepper. Season to taste. Now if you want added flavor you can for sure add other spices in.
Butter – Real butter is recommended for this recipe. It is going to add to the texture and add more flavor.
Cheese – The cheese is going to really finish off the eggs. Cheddar cheese is what I used but any variety of cheese works for this recipe.
How to Make
Full directions on how to make baked eggs are in the printable recipe card at the bottom of the post. This is a quick walk through on how it is made.
- In a large bowl mix up the eggs with all ingredients but the butter and cheese.
- Melt butter and add to the pan, and then add cheese on top of the butter.
- Pour the egg mixture into your prepared baking pan.
- Bake as directed, then slice and serve.
Tips for Success
- The eggs are fully baked when they puff up and if you stick a toothpick in the center it come out clean and dry. If the eggs need longer to cook you will have a wet mixture show up on the toothpick. You want the eggs to reach 160 degrees F when baking.
- Use the cooking time as a guide. Depending on the oven, altitude, and other variables the cooking time does vary.
- If you add other ingredients into the eggs make sure that you take that into consideration. Fresh veggies like mushrooms or peppers can cause more liquid to be released as it bakes.
- Don’t overbake the eggs as they can become rubbery.
Storing Eggs
Refrigerate: If you do not eat all your eggs, simply place leftovers in an airtight container. The eggs will be stored for 3-5 days in the fridge.
Reheat in the microwave or wrap tightly in foil and bake in the oven. The eggs do reheat well, just don’t overheat them or they can become rubbery.
Freezing: You can also freeze the eggs for use later. Place in a freezer container and freeze for 1-3 months. Then thaw in the fridge overnight, or reheat straight from the freezer.
FAQs
Can I double this recipe?
Of course. Simply reach for a 9×13 baking pan instead of an 8×8. Then mix a double batch, pour and bake just the same. You might have to bake a bit longer if the eggs look like they are not quite set.
Can I make baked eggs with egg substitutes or egg whites only?
You are more than welcome to use egg whites only or egg substitutes. Just know it will alter the texture a bit but you should find you get those fluffy and flavorful eggs all the same. Many like to get rid of the egg yolks as that affects cholesterol levels.
Easy Baked Eggs
Ingredients
- 9 Eggs
- 1 cup Heavy cream
- Salt & pepper To taste
- 2 Tbsp melted butter
- 2 Cups Shredded cheddar cheese
Instructions
- Preheat your oven to 350 degrees.
- In a large bowl, scramble the eggs with the heavy cream using a whisk. Season with salt & pepper.
- In a square 8×8 casserole dish, pour the melted butter. Sprinkle the shredded cheese evenly over the butter. Pour the egg mixture over the shredded cheese.
- Bake at 350 for 30-40 minutes, or until the middle of the eggs are set.
- Let cool 5-10 minutes before slicing. I like to slice into squares and serve between a biscuit as a delicious breakfast sandwich.
