Simple Baked Eggs Recipe

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  • Ingredients
    4 large EGGS
    2 Tbsp. milk OR half-and-half
    salt and pepper, as desired

    Yields: 2 servings

  • Nutritional Information

    Per serving: 1/2 of recipe

    Calories: 162

    Total fat: 11 g
    Saturated fat: 4 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 4 g

    Cholesterol: 377 mg
    Sodium: 297 mg
    Carbohydrates: 2 g
    Fiber: 0 g
    Sugar: 1 g
    Protein: 13 g
    Vitamin A: 175 mcg
    Vitamin D: 2 mcg
    Folate: 47 mcg
    Choline: 297 mg
    Calcium: 73 mg
    Iron: 2 mg
    Potassium: 160 mg

    This recipe is an excellent source of protein and choline, and a good source of vitamin A, vitamin D and folate.


  1. HEAT oven to 325°F. BREAK and SLIP two eggs into each of two lightly greased 10-oz. ramekins or custard cups. SPOON milk evenly over eggs. SPRINKLE with salt and pepper. PLACE on baking sheet.

  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.

Insider Info

  • Basic baked eggs can be made easily in individual ramekins — a beautiful addition to a weekend family brunch.
  • Spooning liquid over eggs while they bake, or sprinkling them with shredded cheese can help prevent drying.
  • 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.
  • For a stovetop “baked” eggs recipe, prepare the dish in a skillet. Cook, covered, over medium heat until whites are completely set and yolks begin to thicken but are not hard.