Baked Eggs

Oven Baked Scrambled Eggs Ingredients

Here’s a glance at what you’ll need to make this oven baked scrambled eggs recipe. Be sure to check the printable recipe card at the end of this post for the full ingredient amounts.

• Butter – I use unsalted butter.
• Pancetta – This is an Italian cured pork, similar to bacon.
• Shallot – Such a lovely fresh ingredient – this is much like a milder onion with a hint of garlic flavor.
• Eggs – This recipe calls for large eggs.
• Heavy cream – This adds a lovely rich flavor and silky texture. Substitute with half-and-half if you like.
• Dried mustard – This adds a touch of deep, earthy flavor.
• Parsley – I use Italian parsley to give the eggs a little fresh herbal flavor and color.
• Salt & pepper – Super simple seasonings are all this recipe needs.
• Peas & pea pods – Fresh shelled peas are glorious in this recipe. And I like to add some pods over the top, for a little pretty-pretty. Yet, I get it. Not everybody likes peas. See my substitution ideas below.
• Provolone cheese – This cheese is mild, buttery, and a touch sweet & salty – plus it melts easily. Perfect!

Easy Variations/Substitutions

Want to change things up a bit? Use my recipe as a jumping-off point for other variations, including adding different meat, cheese, and more. Here are a few suggestions:

• Bacon – Swap the pancetta for chopped cooked bacon or ham, or crumbled cooked breakfast sausage.
• Green onion or chives – Instead of shallots, use chopped green onion or chives.
• Different cheese – You can add virtually any melty cheese of your choice to these oven baked scrambled eggs. Some of my favorites include a mild or medium cheddar, or pepper Jack for a little kick. Some big shreds of Parmesan would also be a lovely finishing touch – just sprinkle some over the top right before serving.
• Make them vegetarian – Skip the meat and make these into vegetarian baked eggs – see the next suggestion!
• Other vegetables – Add or swap in any vegetable of your choice for the peas. Chopped spinach and any color of diced sweet bell pepper are top choices. But this recipe is well-suited to almost anything you like!
• Add fresh herbs. If you have an herb garden, this recipe is a fantastic way to use fresh herbs. Chop up basil, oregano, or thyme leaves and swirl them into the eggs – or use a combo.

How To Make Baked Eggs

Here’s a look at how to make this recipe. Find the detailed instructions in the recipe card lower down.

• Prepare. Preheat the oven to 350°F. Lightly butter the insides of 6 ramekins (mine are 5″ in diameter and 1″ tall) and place them on a rimmed baking sheet.
• Cook pancetta and shallot. Over medium heat, cook the pancetta until it’s chewy-crisp, then drain. Then cook the shallot.

• Whisk eggs with seasonings. In a medium bowl, whisk the eggs, cream, mustard, parsley, salt, and pepper until smooth. Then stir in the cooked shallot.

• Bake. Place in the oven and bake for 15 minutes.
• Finish. Remove pan of ramekins from oven and top the baked eggs with reserved cheese, pancetta, and peas. Top with a split pea pod, if desired, purely for pretty effect. Then return the ramekins to the oven and bake 5 minutes more.

Tips for Success

A few best practices will help these baked eggs turn out wonderfully:

• Don’t overcook. You want the eggs to be set and cooked, not dry and rubbery. Keep an eye on them.
• Do use a melty cheese. You can swap in your own favorite cheese, but do make sure that it’s one that melts easily. This will give you the best decadent texture.
• Top with avocado. We like avocado around here, and it offers another lovely, creamy element to this dish. Add few creamy slices placed on top of each dish of baked eggs when I serve them for color and texture.

Serving Suggestions

Make baked eggs the centerpiece of your meal, and add some sweet or savory sides. Here are a few of our favorite accompaniments to baked eggs:

• Sweet breads and muffins. Add a sweet side – Sour Cream Banana Bread is moist and tender. Banana Bread Muffins and Blueberry Muffins are also favorites around here.
• Scones. I love a good scone! Try these Strawberry Scones or Blueberry Scones.
• Pancakes. Round out your savory breakfast with pancakes. How about Double Chocolate Pancakes or fluffy Buttermilk Pancakes with maple syrup. Or, make a gorgeous plate of Crepes Suzette for a brunch-y dessert.
• Salad. If I’m serving this egg dish for dinner, I like to add a bowl of fresh greens to the table, along with my Lemon Vinaigrette.
• Potatoes. Eggs and potatoes absolutely go together! Serve baked eggs with my Roasted Garlic New Potatoes or make German Potato Salad.
• Fruit. Of course, fresh fruit is always a beautiful side. For a fruit salad, try this yummy Mojito Fruit Salad.

Proper Storage

When the baked eggs have cooled, cover the ramekins tightly with foil or plastic and place them in the fridge for up to 3 days. Then reheat them in the microwave in 30-second intervals until warmed to your liking, or rewarm them in the oven on a baking sheet at 350°F until hot.