Easy Baked Eggs

These Easy Baked Eggs are made easily in a shallow casserole dish or 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.

Ingredient Notes and Substitutions

• Butter: salted or unsalted
• Fresh herbs: such as thyme, rosemary, parsley, dill, or cilantro
• Cheese: Asiago, Parmesan, Gruyere, Mozzarella, Gouda, Feta, or Cheddar cheese.

How to Make 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 nonstick 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 one tablespoon of fresh herbs, such as thyme, rosemary, and Italian parsley.

Bake the eggs for about 10 minutes or until they start to set. Carefully sprinkle the tops 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.

Preparation Tips and Storage

• Grease the baking dish well. Eggs tend to stick, so you want them to release easily.
• Cook the eggs to your desired doneness, but remember 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 remember that some veggies may need to be sauteed or steamed.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.

Customize to Suit Your Taste

• 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

Egg in a Hole

Fried Egg Sandwich

Egg Foo Young

Pickled Eggs

Egg Frittata

Tater Tot Breakfast Casserole

Easy Baked Eggs

This Baked Eggs Recipe with broccoli, tomatoes, fresh herbs, and grated Parmesan Cheese is quick and easy enough for a weekday breakfast but elegant enough for company. 

5 from 14 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Servings: 4 servings

Calories: 191kcal

Author: Beth Pierce

Ingredients

• 1 tablespoon unsalted butter
• 1 cup broccoli florets
• 8 large eggs
• 1½ tablespoons chopped fresh herbs like rosemary thyme, and parsley
• ½ cup grape tomatoes halved or quartered
• ¼ 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 9×9 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 tend to stick, so you want them to release easily.
• Cook the eggs to your desired doneness, but remember 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 remember that some veggies may need to be sauteed or steamed.
• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power.

Nutrition

Calories: 191kcal | Carbohydrates: 4g | Protein: 14g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 340mg | Sodium: 244mg | Potassium: 257mg | Fiber: 1g | Sugar: 1g | Vitamin A: 937IU | Vitamin C: 23mg | Calcium: 128mg | Iron: 2mg

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