These Easy Baked Eggs are made easily in a shallow casserole dish or in individual ramekins and customized with steamed broccoli, chopped tomatoes, fresh herbs, and grated Parmesan or Asiago cheese.
This quick breakfast or brunch dish comes together in less than 20 minutes and can be customized to suit your taste with what you have on hand. As I always say, dress it up or dress it down. Serve it with whole grain or hearty white toast, toasted English muffins, or avocado toast. If you like this recipe, try steak and eggs, Denver omelette, and croque madame.
How to make Easy Baked Eggs
First, steam the broccoli in the microwave for about 2 minutes. Then drain well and coarsely chop it. Set it aside for a few minutes.
Whether using a casserole dish, ovenproof non-stick skillet, or individual ramekins, grease them well or spray them with nonstick cooking spray. Then, crack the eggs in the dish and sprinkle with about 1 tablespoon of fresh herbs like thyme, rosemary, and Italian parsley. Bake the eggs for about 10 minutes or until starting to set. Carefully sprinkle the top of the eggs with steamed broccoli, tomatoes, and grated Parmesan Cheese.
Bake for another 5 minutes or until the whites are set. Remove from the oven and sprinkle with more fresh herbs. For best results, serve promptly.
Helpful Recipe Tips
- Grease the baking dish well. Eggs have a tendency to stick, so you want them to release easily.
- Cook the eggs to your desired doneness but keep in mind that they will continue to cook for a few minutes outside the oven. I like my yolks runny, but you can cook them longer for firmer yolks.
- There are lots of fresh vegetables that add flavor to eggs. Look inside your fridge and see what you have. Just keep in mind that some veggies may need to be sauteed or steamed.
- Many kinds of cheese will work with this recipe. It is more a matter of personal preference. Although I liked to keep it simple, see below for more options to customize.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
How to customize Baked Eggs
- Veggies – broccoli, tomatoes, mushrooms, asparagus, onions, bell peppers, corn, or spinach.
- Cheese – Asiago, Parmesan, Mozzarella, Gouda, Feta, or Cheddar cheese.
- Fresh Herbs – rosemary, thyme, Italian Parsley, Dill, Chives, or Tarragon.
- Protein – baked ham, crispy cooked bacon, or browned sausage
More egg recipes to try
Easy Baked Eggs
Ingredients
- 1 tablespoon unsalted butter
- 1 cup broccoli florets
- 8 large eggs
- 1 1/2 tablespoons chopped fresh herbs like rosemary thyme, and parsley
- 1/2 cup grape tomatoes halved or quartered
- 1/4 cup grated Parmesan cheese or Asiago Cheese
- kosher salt and fresh ground black pepper to taste
Instructions
- Preheat the oven to 350 degrees. Grease a 9x9 inch casserole dish or 4 individual ramekins well with the butter, or spray them with nonstick cooking spray.
- Steam the broccoli in the microwave for about 2 minutes. Drain well and coarsely chop it. Set it aside for a few minutes.
- Crack the eggs in the dish and sprinkle with about 1 tablespoon of fresh herbs like thyme, rosemary, and Italian parsley.
- Bake the eggs for about 10 minutes or until starting to set. Carefully sprinkle the top of the eggs with steamed broccoli, tomatoes, and grated Parmesan Cheese.
- Bake for another 5 minutes or until the whites are set. Remove from the oven and sprinkle with more fresh herbs. Season with kosher salt and fresh ground black pepper to taste. For best results, serve promptly.
Notes
- Grease the baking dish well. Eggs have a tendency to stick, so you want them to release easily.
- Cook the eggs to your desired doneness but keep in mind that they will continue to cook for a few minutes outside the oven. I like my yolks runny, but you can cook them longer for firmer yolks.
- There are lots of fresh vegetables that add flavor to eggs. Look inside your fridge and see what you have. Just keep in mind that some veggies may need to be sauteed or steamed.
- Many kinds of cheese will work with this recipe. It is more a matter of personal preference. Although I liked to keep it simple, see below for more options to customize.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.
Nutrition
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Pam
This recipe looks super simple and tasty. I think it’s perfect for a light dinner. Thanks for sharing.
Beth Pierce
You are most welcome!
Sam
You had me on this! Can’t wait to try it!
Erin
Looks absolutely fantastic! I’d love to make this!
Sandra
Love this recipe! So easy to make and very healthy!
Catalina
What a great idea for a brunch! Love how easy is to make it!
kushigalu
WOW! This was so colorful and delicious. Best way to add veggies to your diet and keep it healthy!
Sharon
These baked eggs have made my breakfast so tasty. I really like that I can add different vegetables to mix things up.
Beth Pierce
Thanks, Sharon!
Nancy
Delicious and easy breakfast. I love hidden veggies in it for a one pan meal
Beth Pierce
I could not agree more!
Amanda Wren-Grimwood
Such a versatile recipe. We enjoy making this for dinner too. Thanks for sharing.
Beth Pierce
Thanks, Amanda! So glad that you like it!
Beti
Oh my goodness! This was amazing! My family loved it and it was so easy to prepare!
katerina
I love how easy and delicious this was! I can’t wait to make it again over the weekend!! Thanks for sharing!
Beth Pierce
The pleasure is all mine!
Erik
This is such a versatile recipe. I’m gonna add so many different veggies to it!