Baked Eggs Recipe

Baked eggs in edible cups with cherry tomatoes, garlic, olive oil and lots of vibrant spices.

Baked Eggs

Much of my current enthusiasm about cooking eggs stems from a simple fact, if I eat an egg (or two) for breakfast I'm satisfied until lunch. The same can't be said about bagels. I mention bagels because they are one of the few non-pastry items available at most cafes in the morning. All the cafes in my neighborhood serve whole wheat bagels, which being completely honest here, I tolerate more than I enjoy. Some of you might cite the breakfast bagel as a viable and satisfying breakfast choice and you aren't alone, one of the local spots does a brisk business in these egg-and-cheese topped creations. But I'm going to argue that the bread (bagel) to egg ratio is a bit out of balance for my tastes - they should serve these open-faced with no top. No?

So, this got me thinking about a better breakfast. A better egg breakfast to be specific. Omelettes, boiled eggs, fried eggs, and scrambles are all old hat for me - I wanted to explore territory I wasn't as comfortable with. What about baked eggs? Bingo. What about baked eggs in edible cups? Even better.

I knew I wanted these to be individual egg cups (maybe tart is a better word?), so I suspected standard muffin tins would work well as molds. I would tuck some pita, or thin lavash bread, or a tortilla, or two very thin, long criss-crossed slices of potatoes into alternating muffin slots. Add a bit of filling, crack an egg on top of each cup, and bake.

I needed to work out the filling and decide what other ingredients I wanted to pair with the eggs - what other flavors I wanted to introduce. I love Spanish tortillas (with eggs and potatoes) served with romesco sauce, so I thought that might serve as inspiration. Unfortunately it was also going to require a special trip to the store. Instead, I raided my spice drawer for smoked paprika, chile flakes, and cumin. Hit up the refrigerator for a couple handfuls of tiny cherry tomatoes, and chopped up a spring onion. The idea was: make filling, crack egg, bake, and serve on pretty plate with simply dressed salad on the side. the cool thing I'm not realizing is that you could do your little sauteed filling the night before, and have six of these in the oven the next morning in under two minutes for a brunch or even breakfast before work (bake while blow drying).

Baked Egg Recipe

So here is is the my baked egg recipe plus a couple other variations I'd like to try in the future. Let me know your ideas as well!

  • Thin tortilla cups + spicy bean base + egg + avocado & salsa on top
  • Pita cups + goat cheese and herb base + egg + creme fraiche on top
  • Or what about a maple-kissed version with something savory to bridge and temper the sweetness?

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Baked Egg Recipe

2-3 tablespoons extra virgin olive oil
3 big pinches ground cumin
2 big pinches chili flakes
2 big pinches smoked paprika
2 big pinches fine sea salt
1 cup spring (or regular) onion, chopped
1 clove garlic, chopped
1 cup cherry tomatoes, halved or quartered

2 pieces of pita bread, cut into quarters

6 large organic eggs
Garnish: finely chopped tomatoes, chile flakes, cilantro (optional)

Special equipment: standard 12 muffin tin

Preheat oven to 350F degrees. Add the olive oil to a large skillet over medium-high heat. Stir in the cumin, chile flakes, paprika, salt, onion, and garlic. Cook until onions soften, just a minute or two. Stir in the chopped tomatoes and cook until the tomatoes soften up a bit, another two or three minutes. Set aside.

Take six pieces (quarters) of the pita bread, gently open each of them and tuck them into the muffin tin - every other slot. If the pita splits, no worries, just criss-cross the bread into a nest or tart shell of sorts so there is coverage across the bottom so the egg and filling won't run out.

Spoon a bit of the tomato filling into each pita cup, dividing it amongst the six cups. Now crack a single egg into each pita cup. You don't want the cups to overflow, hold back a bit of the egg white if you need to. Also, you don't want the egg yolk to jet up toward the sky, try to ensure it is level with the whites or the yolks can dry out while baking.

Carefully place in the oven (racks in the center) and bake for about 15 minutes. Until the whites have set and become opaque. Serve hot garnished with a sprinkling of chopped tomatoes, chile flakes, and/or a bit cilantro.

Makes six egg cups.

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!
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This is the second time one of your entries has saved my butt for a potluck (the first time was the better pasta salad). Thanks for helping out a non-cook!


umm umm good!!!!!
i have had alot of different kinds ok eggs but this was the best


I did this one this morning. I used small tortillas, and as I didn’t have a muffin pan I used small Pyrex mixing bowls to hold the tortilla.
I sauteed a few scallions, chopped into pieces the size of my pinky-finger tip, and some whole garlic cloves the same size. I sauteed until soft and sweet, then threw in some chopped apple. Sprinkled some Splenda in to sweeten it, then put it in the tortilla added the egg, and baked.


I threw these fantastic egg cups together yesterday as a way of cleaning out the refrigerator. I made two fillings, one with spinach and feta, and the other with beans, tomatoes, and salsa. I lined my tortillas with deli-sliced ham, which worked out well.
I’ve done something similar before without the tortilla. I just lined the muffin cups with ham and filled them with mushrooms. It was tasty, but they are so much better with the tortillas! Thanks for the great idea!


Heidi! I’ve been reading your blog for at least a year, and this is the first recipe I’ve actually made (despite the best of intentions). I used tomato and garlic for the filling, and added some shredded cheese on top for the last few minutes. Mine wasn’t as pretty as yours — the melted cheese covered up the beautiful white and yellow eggy goodness. But it was tasty nonetheless. And I really like that you can do all kinds of different things with the filling. Great idea!


Thanks for this! I made three this morning as I got ready for work with tortillas, black beans and sprinkled some goat cheese on top. What a brilliantly simple idea.
I’m going to try and prepare my fillings the night before so I can prepare this even faster in the mornings!


I was in the same boat when I moved out a little over a year ago; cooking in college can be really daunting, plus I didn’t grow up cooking at home.
Speaking from experienced, buying one good, decently sized pot, and a steamer (can double as a pasta pot), a saucepan, colander, and a couple multi-use pans will come in a lot more handy than a large, awkward 20-40 piece set ever will. Invest in some decent pieces that will last you forever and won’t melt (I’m not kidding).
Instead of buying 100 different knives, I treated myself to one Wüstof chef’s knife, paring knife, and just a generic kitchen knife. I do a fair bit of cooking and I get by just fine on all of these.
As for the pantry, what do you like to eat? I grew up eating a fair amount of Persian food, so I always keep a large bag of Basmati rice on hand (rice is so cheap and easy), pastas, canned beans and tomatoes, eggs, and frozen vegetables. I usually don’t buy meat unless I’m going to cook it that day; my freezer space is limited. And ketchup. Can’t forget the ketchup. Staples like butter, flour, sugar, baking soda, salt/pepper, the seasonings you enjoy, etc are good to keep around, just in case. Just make sure to buy stuff you’re going to use; there’s fenugreek sitting in a jar in the back of my pantry and I’ve yet to use a year after purchasing it.
Good luck!


“they should serve these open-faced with no top. No?”
I agree completely. In fact, I’m the girl in the corner by the trash can discreetly tossing half her bagel in the trash, if there isn’t a husband/friend on hand to rescue it.
A favorite of mine to make, with an equally appealing bread-egg ratio, are “holey-patches”.


What a wonderful idea!! Can’t wait to try it! Might be good with a biscuit underneath?

Michelle T.

Heidi, this recipe is ingenious! It’s like the perfect little self-contained breakfast, like all those breakfast bars/shakes profess – only delicious! I’ve been making them with black beans in a tortilla and topped with a little chihuahua cheese for the last couple of days. Mmmmm. Thank you for sharing!


Baked eggs in edible cups! that’s brilliant! how about the base becoming soggy though … i am guessing they would have to be eaten right away, right? I have always done baked eggs in ramekins or little stoneware dishes …next time I am trying an edible base.


I didn’t have any bread or pita on hand, so I made these with wonton wrappers. Thanks for the inspiration, Heidi. The photo is so lovely I practically ran home from work so I could make these.


I was thinking up weird food concepts at work yesterday while julienning zucchini. You know, the kind of stuff that works well as a cryptic, plain-text slogan on a white t-shirt, like “Baked Eggs”. The sort of phrase that makes people smile a little, then scratch their heads in bemusement. Tragicomic ambiguity? Is there an actual, intentional comedic postulate built on that phenomenon? I don’t think Japanese signs and t-shirts in English count.
Anyway, I was, quite honestly, thinking ‘baked eggs’ almost exactly 24 hours before reading this post. Then I read this post, just now. Too weird, Heidi. The fractal is disintegrating. We have attained a fleeting, unintentional sort of mind-meld, sister.
Hey, I’ve recently accepted an executive chef position in a new restaurant and hotel to open soon in a 16th-century tower on the coast of Croatia. It’ll be a mixture of classic and nouveau Dalmatian and Mediterranean fare. I’ll be a little more comfortable with divulging location and specific details once I’ve arrived and started working beyond the challenging tourist season, but if you ever consider visiting that part of the world, I hope you’ll drop me a line. I’d enjoy cooking for you and any possible companion, plus showing you some of the sites.
Until next time, this Soul Brother is signing out. More about The Tower soon at any and all of my blogs.

John J. Goddard

Have you considered making the cups using a little phyllo dough?
I find a few sheets of phyllo make splended pockets, cups, etc..


I’m thinking english muffin with some sharp cheddar, potato hash, and some salt and pepper, instead of the pita. Kind of an English breakfast. Sounds good to me.


I’ve been doing something similar for years. I use shredded potatoes in small springform pans (the ones for individual cheesecakes). The potatoes make up the ‘crust’ and ontop of that I’ll add an egg (whole or beaten), bacon crumbles (sometimes sausage) and bake. The last few minutes I’ll sprinkle some shredded cheddar and before serving a small dollop of salsa.


…and furthermore, it is a great recipe for those of us who want to stay with Weight Watchers and can’t stand artificial sweetener, lo-fat spreads, etc, etc.


Heidi, I love your site! I tried a variation of this recipe on Sunday, and we loved it. We did flatbread, pinot grigio salami, and basil under the egg, then topped with a bit of goat cheese after it was cooked (all from Trader Joe’s). Delish! And uber-easy too. I think our eggs were too big (XL – I would go for Med), as we had to leave out lots of egg white. I am going to get a toaster oven sized muffin pan to have at work, so I can whip some up for my team. Thanks!

Sarah Thompson

I have never seen a such criativity with eggs. And that idea is a delicious way to start the day! (it seems like a poem…heheh) .


Wow! Great idea. I am with you when it comes to bagels. Either open on top or not atall.
I am looking forward to trying these! 🙂


I love all these ideas about baking…the peas and now the eggs. I can’t wait to try them both!


Well my friend gave me this recipe today and i tried it and it was goood!!!Thank you ana

do not have a clue

I made these this morning and I’ll probably post about it soon. I absolutely must eat protein in the morning and usually that means a soy shake with fruit and ground flax seed. But on the weekends we eat eggs. Next time I’ll put some parchment in the bottom of the muffin cups to easy their extraction. I vote for mushrooms, spinach and parmesan with a little bacon for fun!


So many great suggestions on how to build on this idea! Love the crepe approach. Potato skins! Yum.
Faustianbargain – yes, yes, and yes. Your suggestions sound outrageously delicious.
Hope you are all anjoying your weekend. -h


Thanks so much for this idea, Heidi. It really elevates the egg and bread or bagel idea.


Heidi, it’s recipes like this that make me excited about playing around in the kitchen and getting your book (I’ve just ordered it). You’re doing great; keep up the good work!


Hi Heidi,
these sounds super-yummy.
Im just like you – I feel like eggs for breakfast are really comforting and filling.
– fanny


So nature delicious~
a good ideal to bake eggs~
i’ll try to do it in the future~

YOYO's Cooking

agree re comparison between eggs and bagels.
do try a dab of harissa with the baked eggs. takes egginess to an entirely different level.
we make ‘masala omelettes’ in india..with ingredients pretty much like your recipe, only it’s an omelette. altho’ its those tiny green thai chillies rather than red chilli flakes etc.
thanks. will try this in a muffin cup.


Here’s another easy version that we do…using a biscuit cutter, cut out the center of a slice of your favorite bread, roll it out until it is just a little larger than the muffin cup, Fit into the cup, brush with butter and bake briefly. Fill with anything – we like a little chopped spinach mixed with onions and goat cheese – top with the egg and bake. Sooooo good!


OK, that crepe thing sounds fabulous. I was a little dubious about using pitas, which I detest (dry, mealy, awful things), and good tortillas are tough to find in my neck of the woods.
I adore eggs in all their various forms, but I’ve actually never baked an egg. In my brain, turning on the oven makes the recipe complicated, but this seems so easy. I wonder if I could do a girly brunch some Saturday morning and make these.
By the way, two over easy fried eggs atop plain steamed rice (with just a smidgen of soy sauce) was my go-to lunch when I was living in Hong Kong. The little restaurant at the corner sold it for $1.30 — a filling, scrumptious meal. I still make it to use up leftover rice. There’s something about rice and runny egg yolks that’s incredibly delicious. YAY, eggs!


I make a very simple but beautiful variation of this for groups of up to 125. Make small, about 5″ – 6″, crepes and push into a lightly sprayed muffin pan being sure to leave the edges spread out. Fill with any of the whole or scrambled combinations and bake @325 degrees. The finished product looks like it is served in a flower. Add an edible orchid for garnish.


Made this for breakfast this morning. Delicious! Had no idea eggs could be baked. That’s one of the things I love about food. There’s so much to discover!


I love eggs! I’ll eat them most ways unless they are cooked with dairy. Last month I made this concoction – a mixture of potato (which I love almost as much as eggs), tomato, chilli, cummin and onion, with an egg or 2 poached in this delicious concoction

another outspoken female

I once saw a recipe using a square of puff pastry dough inside of a muffin pan, cheese, ham, and a cracked egg on top, then baked. Phyllo dough might also be a nice variation with different ingredients, though certainly more troublesome than using prepackaged puff pastry.


These look tasty. Sometimes I just NEED eggs in the morning. It reminds me of a recipe I have for Mexican Deviled Eggs that requires cooking the eggs in a salsa broth–really yummy. The version you talk about with beans and avocados sounds really good.


I am passionate about eggs. I can’t wait to try this recipe. My favorite meal of all time is over-easy eggs mixed into garlic fried rice, heavenly!


PS: another variation: put a spoonful of creamed spinach in the bottom of each ramekin — the good stuff that’s made with a little nutmeg. YUMMY!

Joy Y.

I’ve been baking eggs for years! The recipe, “shirred eggs” apparently originates somewhere in the UK. Here’s my version: 2 jumbo eggs, cooking spray, freshly grated parmesan, dash of cayenne pepper. preheat the oven to 375F. Very important this temperature. spray two 4 oz ramekins with cooking spray. Crack an egg into each ramekin. pick up the ramekin and tilt it until the yolk is exactly in the center. Sprinkle the parmesan around the yolk to act as a barrier keeping it in the center. Sprinkle a little little bit of cayenne (substitute paprika if you’re sensitive to heat) on top. Bake for 10 minutes. You know its done when the center is still a little jiggly (pick it up and jiggle it), and the outside is firm with the cheese just slightly toasted & bubbly. Using a big spoon, loosen the egg from the sides of the ramekin and lift it out gently. The yolk should be thick, but not set, and the white will be light and fluffy. Serve on top of toasted english muffin halves. Makes two servings (or one if you’re hungry). Variations: 1) put a teaspoon of heavy cream in the bottom of the ramekin prior to adding the egg. 2) use cave aged gruyerre instead of parmesan 3) mix the cheese with your favorite crushed herb or spice (suggestions: coriander seed, basil, fennel leaf, lavender, parsley, tarragon)

Joy Y.

Ah, you’re right–there is too much bread in a bagel sandwich! I’m a thin-bread girl, with few exceptions (can’t really summon any right now). Your breakfast is a sight for sore eyes and hungry tummies!


Having no experience with baked eggs, I’m just throwing out an idea here…
What about a hollowed out potato skin for the shell? Cut through the “waist” so that you have 2 cup-like halves?


I’d love to try them w/a piece of smoked salmon underneath the egg, w/some cream cheese & chives…


I’d love to try them w/a piece of smoked salmon underneath the egg, w/some cream cheese & chives…


Another breakfast idea: once, when my parents visited, they purchased (& left) a box of shredded wheat cereal (they eat it for b’fast, I don’t). Wishing not to waste, I developed a fun meal…recipe follows. It is quite satisfying, and the kids love the novelty.
1 1/2 cups finely crumbled shredded wheat cereal
2-3 tbsp. butter melted
1/2 C. shredded cheese (your preference)
6 eggs beaten (or equiv. of egg substitute)
sea salt/gr. pepper to taste
pico de gallo (if your s/o only eats eggs w/ a tex-mex flair…)
Combine butter & cereal; distribute evenly in 6 med. muffin cups; pour eggs over, top with cheese, salt/pepper. Bake for 15 minutes in 350 oven, or until eggs are barely set. Allow to sit for 3-5 minutes after removing from oven. Top w/ pico if using.


This looks absolutely yummy, but remains highly simple. All those variations seem tempting enough… I wonder if it could be made with a crêpe instead of a pita, and then go on the more sugary side, maybe? Egg and fruits/jam and fresh mint, perhaps?
Maybe something with ham and gruyère, or salmon, hollandaise sauce and asparagus or spinach (or fresh dill?)?
I’m getting all hungry now! 😉


My family started with a recipe for Romaine Pesto and Egg-stuffed Tomatoes I found on the Internet…changed it to regular pesto…decided it would be great with salsa instead of pesto and pepper jack cheese in place of parmesan. Oh, yum. You have to have a large enough tomato to accomodate the egg…just saying. (Thanks for all the great recipes by the way…love ’em!)

Dr. Judy

I don’t know what looks more delicious, the picture or the making the food. Unbelievable shot you have there. It’s so clear and appealing. What a photo!


Well, the obvious (and dee-licious) pairing for your maple idea would be bacon – I vote for a bacon maple cup. Mmmm.
I’m also thinking about a miso paste, salmon and scallion topping, with nori as a cup- but if nori isn’t supportive enough, maybe a sticky (brown?) rice cup? I’ll let you know if it works out.


Omigosh! I am definitely in the egg-lover camp. In fact, I find that all my closest friends tend to be egg lovers too 😉
Several years ago there was an Eggs 101 feature in Martha Stewart Living. She had recipes for coddled and baked eggs, for which I’ve kept the recipes but have never attempted. I’m going to try yours and hers now.
Thank you!

Gado-Gado Misha

These look totally delicious! I can’t wait to go greek – pita, some sauteed spinach, red onion, and feta! yum!


I’d love it if you’d do an article on pickling cucmbers, zucchini and the like when these summer vegetables finally get rolling!


Very good idea. I’ve done something similar with hole wheat bread, cut off the crusts and roll a bit with a rolling pin, brush with olive oil and line the muffin tin, add leftover ratatouille, crack in an egg and bake. My husband doesn’t like whole eggs, so for him I scramble an egg and pour it on top of the filling. A sprinkle of Parmesan is a good finish. I’ll try it soon with the pita bread.


This is a wonderful idea, Heidi! I love eggs for breakfast, and I will definitely try this as soon asII have some suitable ‘bottoms’! And the rest? We’ll see what’s in the fridge! Thanks!


For the meat eaters, I’ve seen this done with bacon, thinly sliced ham or prosciutto. Also a good savory mix and ups the protein factor for those go low-carb. !!!


I adore baked eggs, and those look delish.
One of my simplest and best: whir some dried shiitake in the spice grinder to make a powder out of it. Melt a little butter in a saute pan, add the shiitake powder, and let it foam up. Scrape that into two ramekins or muffin cups, and crack two eggs in each, then top each off with more shiitake dust. Bake at about 375 for 12-14 minutes, and get the toast ready in the meantime. Shiitake and baked eggs really like one another!

Eric Gower

I saw something similar in Vegetarian Times last month – they had you cram a piece of toast into a ramekin. That worked pretty well, but I really like the tortilla idea!


I do some baked eggs for supper that my husband loves. I think this is from Barefoot Contessa ( a variation)
Heat a shallow baking dish in a 400 degree oven with a couple of spoonfuls of butter in the bottom and a couple of tablespoons of cream until they are bubbling hot. Remove from oven, gently crack 2 or 3 eggs on top of the mixture. Top with grated asiago or parmesan cheese. Place back in oven. I cook them for 8 minutes. The yolk is still soft and a little runny. Soo good with toast, or bagel.


I often bake eggs in muffin cups with a little cream and chives, but I never thought of making an edible cup to hold it all…Genius! I can’t wait to try it tomorrow with some sautéed spring onion and spinach from our csa box. Maybe some chopped asparagus,parmesan and chives on top? Yum, I’m inspired! Thanks, Heidi


Oh I think sauteed mushrooms onions and green peppers, with just a touch of cheese would be great, and in a tortilla with salsa, it could be a breakfast quesadilla.
Or what about making “crusts” out of the polenta crackers you made a while back. I haven’t tried them so I don’t know if they hold up well enough for this. That would probably be better for the weekend, or a brunch as it seems like alot of trouble for the early morning.


Heidi! This looks wonderful 😀 I’ll try this on Monday for the whole family ;D
I’ve always thought bagels were overrated (unless they’re topped with creamcheese and BC smoked salmon, mmm…) Only eggs have managed to keep me satisfied until lunch. Not to mention the fact that they are both great tasting and incredibly versatile, so you’d never get sick of them.
Please keep your great recipes and ideas coming. They always brighten up my days–kinda like this morning 😀


Wow! First off I am not a breakfast fan. I usually force myself to eat breakfast every morning because I would never be able to function at work. On the weekends I usually do make a “meal” of eggs or an omellet for my boyfriend and I.
After reading what you wrote and the recipe you gave us I have decided to try this one out either this weekend or next. It looks amazing and I am sure it will taste great!
I think I might try salmon and scallons as the “filling and topper”


I’d been looking for more protein-based breakfasts. Like you, a bagel or anything bread-based lasts me about 12 minutes, and then I’m scrounging for something else. I can’t wait to try these this weekend!


This looks simply delicious! It reminds of a work trip that I made to Deadhorse on Alaska’s North Slope, where big oil houses their oil rig employees and support staff. One morning in the the personal living quarters where I was staying at the dining center there was a breakfast very similar to your recipe. I absolutely loved what i perceived to be very similar to a Hispanic breakfast. I can’t wait to try your variation and will do so this weekend. 🙂


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