Materials for Baked Eggs:
- Whisk or fork
- Oven-safe dish, ramekin or muffin tins
- Cooked meat (my favorites: bacon, turkey, grilled chicken, leftover proteins)
- Choice of cheese (melty: mozzarella, cheddar. not-so melty: Feta, Bleu)
Goal for Baked Eggs
Texture: Light and fluffy
Color: Light brown on the top, avoid it getting green.
Guide for Baked Eggs:
- Preheat oven to 350-370 degrees F. I usually do Convection mode @ 375 and it warms up to 350. Convection is a great method to get the hot air moving all around what you are cooking for the most even cooking as possible.
- Crack all your eggs into the bowl, the amount of eggs depends on the dish you are using for baking whether its muffin tins or a ramekin. Generally, you want to fill 3/4 of the dish when you pour it in.
- Add your fillings to the whisked eggs. You can also add the fillings after you have poured your eggs into the dish. It’s preference just remember that if your doing the latter then don’t over pour the eggs into your vessel.
- Oil or butter up your baking dish then pour your mixture into it cover with foil (if you’re using muffin tins or any dish the size of a muffin, covering is not necessary)
- When oven is ready, place your dish on the middle rack of the oven.
- Pro Tip: The amount of time of baking varies from oven to oven, dish to dish and so forth and no single measurement of time is correct for everyone. The goal in this stage is to get to know your oven and there’s no shame in checking how things are going while it’s cooking! If your eggs are foil-covered then we are looking for the outer 2/3 to be set then cook the rest of the way uncovered until a nice light brown color.
- Let it cool and enjoy, or store in the fridge for the week!