Easy Baked Breakfast Eggs Recipe

  • Yield : 1 serving plate
  • Servings : 1
  • Prep Time : 5m
  • Cook Time : 15m
  • Ready In : 20m

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Nutritional Info

This information is per serving.

  • Calories

    620 cal
  • Protein

    28.4 g
  • Carbohydrate

    41.5 g
  • Fat

    31.5 g
  • Cholesterol

    67 mg
  • Calcium

    40 mg
  • Fibre

    3.7 g
  • Sodium

    529 mg

Easy baked breakfast eggs recipe. Baked breakfast eggs look more attractive served in ramekins , cocottes or casseroles. Once again , timing is of the essence , and it is very important do not overcook the eggs-the yolks should be soft and egg whites just set.

Baked eggs are an excellent idea for the breakfast.

They are rich of calories and energy.Here is one of many ideas how to bake the eggs-Egg Mornay Recipe:Ingredients:

2 tablespoons unsalted butter or margarine , 2 tablespoons all-purpose flour, 1 teaspoon salt , 1/2 teaspoon dry mustard , 1/8 teaspoon freshly ground black pepper ,

dash hot pepper sauce , 2 cups (500 ml) milk , 1/4 cup grated Parmesan cheese , 8 large eggs


Heat butter or margarine in 2-quart saucepan over medium-high heat. Stir in all-purpose flour , salt , dry mustard , black pepper and hot pepper sauce.

Gradually stir in 2 cups (500 ml) milk. Cook,stirring constantly , until milk mixture is thickened. Stir in grated Parmesan cheese until melted.

Preheat oven to 400º F (200ºC) . Pour half of of sauce into 4 buttered 10-oz (300 g) custard cups or individual baking dishes. Break two eggs into each dish over sauce and spoon remaining sauce over eggs , leaving egg yolks partially uncovered.Bake eggs in preheated oven for 15 minutes or until of desired doneness. Serve hot.

Baked Egg Variation:

Add a little cream to the bottom of ramekins before adding the eggs. Stir in cooked ham (learn how to cook the perfect roast a ham) , chopped sauteed mushrooms , or cooked asparagus.

Easy Baked Breakfast Eggs Recipe


  • 2 large eggs
  • salt and freshly ground black pepper
  • pinch of paprika


Step 1

Preheat oven to 325 F (160 C).

Step 2

For each serving,generously butter an ovenproof ramekin. Break 2 eggs into each buttered ramekin. Sprinkle with salt,black pepper and pinch of paprika.

Step 3

Arrange ramekins on cookie sheet. Bake in preheated oven for 15-20 minutes or just egg whites are opaque and yolks are softy set.

Step 4

Garnish with fresh chopped herbs,if desired. Serve hot.

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