Baked Eggs in Ramekins

An easy and delicious recipe for baked eggs in ramekins mixed with hearty veggies and cooked to perfection. Eggs can be baked to preferred texture and veggies can easily be substituted to what you have on hand. 

I am so excited to share this recipe. It’s simple enough for a quick weekday breakfast but also fancy enough to make for guests. 

I paired the eggs with mushrooms, kale and shallot but you can make this your own! Get as creative as you’d like or follow this recipe to the tee and you’re guaranteed to have a delicious breakfast.  That’s probably what I love most about this recipe – it’s easily customizable. Baked eggs with whatever veggies you have on hand – or whatever is growing like crazy in your garden…aka KALE.

Here’s What You Need

  • Eggs – you can use one or two eggs but I typically use two!
  • Shallot – adds a delicious savory flavor. Feel free to sub with a 1/4 cup of chopped onion instead
  • Mushrooms – any type of mushroom works but you can also sub in a different veggie.
  • Greens – any type of green works but I like the flavor and texture of kale, spinach or chard in this recipe. 
  • Salt and pepper – to taste.
  • Optional – Cheese! –  Just sprinkle on top right after baking!

Flavor Variations

These baked eggs are completely customizable – swap out the veggies for whatever you have on hand. Here are some ideas:

  • Peppers and onions
  • Zucchini and summer squash
  • Broccoli and shallot
  • Add breakfast sausage, bacon or tempeh bacon

How to Make Baked Eggs in Ramekins

STEP 1: Melt 1 tbsp of oil or butter in a medium skillet over medium heat and add chopped shallots and mushrooms (or other veggies). Cook for 3-5 minutes or until mushrooms are cooked down. Add greens and cook until wilted. Top with salt + pepper, to taste.

STEP 2: Divide veggie mixture evenly into 4 ramekins and create a small well in the center of each. Crack eggs directly into ramekins.

STEP 3: Bake in oven for 13-15 mins depending on how you prefer your eggs cooks (less for runnier eggs). Sprinkle with shredded cheese (if using) and serve immediately.

How to Serve Baked Eggs

My absolute favorite way to serve these baked eggs is with a side of hearty bread! I love dipping a slice of warm toast into the gooey eggs. Looking for some sides to pair with this dish? Try these:

Print

Baked Eggs in Ramekins

An easy and delicious recipe for baked eggs in ramekins mixed with hearty veggies and cooked to perfection. Eggs can be baked to preferred texture and veggies can easily be substituted to what you have on hand. 

  • Author: Davida Lederle
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Cook
  • Diet: Gluten Free
  • 1 tbsp oil or butter + more for greasing
  • 1 shallot, chopped
  • 2 cups mushrooms, chopped (or preferred veggie)
  • 2 cups greens (spinach, kale, chard etc…), chopped
  • 4 eggs
  • salt and pepper, to taste
  • optional: 1/2 cup shredded cheese
  1. Preheat oven to 350 degrees F.
  2. Grease 4 small ramekins (3 oz side) with oil or butter and place on a baking sheet.
  3. Melt 1 tbsp of oil or butter in a medium skillet over medium heat and add chopped shallots and mushrooms (or other veggies). Cook for 3-5 minutes or until mushrooms are cooked down.
  4. Add greens and cook until wilted. Top with salt + pepper, to taste.
  5. Divide veggie mixture evenly into 4 ramekins and create a small well in the center of each.
  6. Crack eggs directly into ramekins.
  7. Bake in oven for 13-15 mins depending on how you prefer your eggs cooks (less for runnier eggs).
  8. Sprinkle with shredded cheese (if using) and serve immediately.

Keywords: Baked eggs, baked eggs with veggies, baked eggs in ramekins, ramekin baked eggs

Here are more egg recipes you might enjoy:

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