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Basic Baked Eggs

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Prep Time: 2 minutes
Cook Time: 10 to 12 minutes
Makes: 2 to 4 servings

Quick Recipe

What You Need

4
EGGS
2
Tbsp. milk OR half-and-half
Salt and pepper

Here’s How

  1. HEAT oven to 325°F. BREAK AND SLIP 2 eggs into each of two lightly greased 10-oz. ramekins or custard cups. SPOON milk evenly over eggs. SPRINKLE with salt and pepper.
  2. BAKE in 325°F oven until whites are completely set and yolks begin to thicken but are not hard, 10 to 12 minutes. SERVE immediately.

Enjoy

Insider Info

  • Baked eggs are also called shirred eggs. Spooning liquid over eggs while they bake, or sprinkling them with shredded cheese can help prevent drying.
  • One-dish meals. Eggs can be baked nestled in other foods such as rice, vegetables or sauces. For faster, more even cooking, these foods should be heated before the eggs are added. Make indentations in the heated food with the back of a spoon, about 2-inch diameter. Break and slip one egg into each indentation, or into sauce. Bake as above. (Mexican-Style Eggs-in-a-Nest; Baked Eggs with Creamy Spinach Hash Browns)
  • For stovetop "baked" egg dishes, prepare recipe in a skillet. Cook, covered, over medium heat until whites are completely set and yolks begin to thicken but are not hard. (Eggs & Hash Brown Skillet; Creamy Pasta & Egg Skillet)

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Nutrition Information

Per Serving

Excellent Source: protein and choline

Good Source: vitamin A, vitamin D, folate and iron

calories: 151
total fat: 10g
saturated fat: 3g
polyunsaturated fat: 1g
monounsaturated fat: 4g
cholesterol: 424mg
sodium: 146mg
carbohydrates: 1g
dietary fiber: 0g
protein: 13g
vitamin A: 515.8IU
vitamin D: 41.6IU
folate: 47.8mcg
calcium: 70.8mg
iron: 1.8mg
choline: 253.6mg

vitamin C: .0mg
vitamin E: 1.4IU
trans fat: 0g
sugars: 1g
potassium: 156.9mg
magnesium: 13.7mg
selenium: 32.1mcg
phosphorus: 205.3mg
vitamin B12: 1.4mcg
vitamin K: .3mcg
vitamin B6: .1mg
copper: .1mg
vitamin B1 - thiamin: .1mg
manganese: .0mg
zinc: 1.2mg
vitamin B2 - riboflavin: .5mg
vitamin B3 - niacin: .1mg
omega 3: .1g
omega 6: 1.3g