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I am a self-professed egg lover. Go-to brunch order? Eggs. Comfort food craving? Eggs. Lazy weeknight meal? Eggs. Desert island must-have? Eggs. So please take my word when I tell you that easy oven-baked eggs are one of my greatest and most satisfying discoveries to date.
These eggs are quiche-like in texture but firm enough to sandwich into an English muffin with bacon and cheese. They feed a crowd if you’re throwing a brunch gathering, or you can make them ahead and reheat them for easy breakfasts during the week. You can also make (and eat) them as is, like scrambled eggs, or throw in any number of extras to bulk them up like an omelet.
Easy-Peasy Oven Eggs
I think of Ina Garten saying, “How easy was that?!” with her signature grin whenever I whip up these eggs for Saturday breakfast. All you do is mix together a dozen eggs with some milk and a sprinkle of salt and pour it into a greased 9×13-inch pan. Bake for about half an hour until the eggs are firm. Slice, serve, and you’re done.
While the eggs bake, you can fry bacon, toast bread, make a second pot of coffee, finish today’s Wordle, or all of the above. Gotta love a hands-off recipe!
Simply Recipes / Ali Redmond
Extra Add-Ins for a Hearty Breakfast
If you’d like to give a little more oomph to your eggs, try any of these add-ins:
- Gently stir in 1/2 to 1 cup shredded cheese before baking
- Scatter cooked veggies, sliced cherry tomatoes, or wilted spinach over top before baking
- Mix in finely chopped fresh herbs before baking, or sprinkle them on top afterward
- Mix in cooked protein before baking, like crumbled bacon, sausage, or tofu
- Lay thin slices of cheese over top of the eggs after they’ve come out of the oven
For extra-special breakfasts, swap the whole milk for heavy cream. This makes the eggs richer and silkier, more like a quiche. You can also increase the amount of milk to 2 cups for a more custard-like texture or reduce it to as little as 1 cup for a firm texture closer to hard-scrambled eggs.
Simply Recipes / Ali Redmond
Eggs, Glorious Eggs
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Non-stick cooking spray
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12 large eggs
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1 1/2 cups whole milk
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1/2 teaspoon salt
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Freshly ground black pepper, to taste
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Preheat the oven to 350°F.
Position a rack in the middle of the oven. Grease or spray a 9×13-inch pan.
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Mix up the eggs:
Whisk together the eggs, milk, and salt. You can do this in a large bowl with a whisk or immersion blender, or you can use a food processor or blender. Mix just until the mixture is smooth, and the color is uniform.
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Bake:
Pour the eggs into the pan and transfer to the oven. Bake for 25 to 30 minutes, rotating the pan partway through cooking. The eggs are done when a butter knife inserted into the middle comes away clean. The eggs may puff up during baking; this will settle as they cool.
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Slice and serve:
Cool briefly, then slice into 6 to 8 squares. (Six squares are the perfect size for slices of toast; 8 squares are the right size for English muffins.) You can also use a biscuit cutter to cut the eggs into rounds if you prefer.
Cool leftovers completely and refrigerate in a sealed container for up to 5 days. Re-heat in the microwave for 30 seconds or so.
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| Nutrition Facts (per serving) | |
|---|---|
| 136 | Calories |
| 9g | Fat |
| 3g | Carbs |
| 11g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 6 to 8 |
|
| Amount per serving | |
| Calories | 136 |
| % Daily Value* | |
| 9g | 11% |
| Saturated Fat 3g | 16% |
| 284mg | 95% |
| 258mg | 11% |
| 3g | 1% |
| Dietary Fiber 0g | 0% |
| Total Sugars 3g | |
| 11g | |
| Vitamin C 0mg | 0% |
| Calcium 95mg | 7% |
| Iron 1mg | 8% |
| Potassium 168mg | 4% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
