Description
Simple, cozy, and oh-so-satisfying — these Baked Eggs in Ramekins are the ultimate breakfast or brunch comfort food. Customize them with your favorite veggies, bake to your perfect yolk texture, and enjoy a no-fuss meal that feels fancy without the effort. Grab your ramekins and make every bite count!
Ingredients
4 large eggs
½ cup cherry tomatoes, halved
½ cup spinach, chopped
¼ cup bell peppers, diced
2 tbsp milk or cream (optional, for creamier eggs)
Salt & pepper to taste
Butter or oil for greasing
Optional: shredded cheese, herbs (like chives or parsley)
Instructions
Preheat oven to 375°F (190°C). Lightly grease 2-4 ramekins with butter or oil.
Divide the chopped veggies between ramekins.
Crack 1-2 eggs into each ramekin (depending on size), keeping yolks intact.
Add a splash of milk or cream, and season with salt and pepper.
Top with cheese or herbs if desired.
Place ramekins in a baking dish filled with hot water halfway up the sides.
Bake for 12–18 minutes, depending on how runny or set you like your eggs.
Carefully remove from oven, let cool slightly, and serve warm.
- Prep Time: 10 min
- Cook Time: 15 mins
- Category: breakfast
Nutrition
- Fat: 11g
- Carbohydrates: 4g
- Protein: 11g