This easy Baked Eggs recipe is a welcome addition to the spring and summer brunch table. With salty pancetta, melty provolone, and fresh peas, it’s an egg dish that’s not only pretty, but also loaded with flavor!

This recipe for Baked Eggs includes a beautiful ingredient that I believe every spring & summer brunch should embrace – fresh peas! The dish, best described as oven baked scrambled eggs with goodies like flavorful provolone and pancetta folded into the mix, is a favorite around here. (If you’re a pea naysayer, no worries – I give you some options of what to include instead!)
Why I Love This Easy Baked Eggs Recipe
I’ve always been a huge fan of peas. I remember picking them from the garden on the farm when I was young, and then we’d shell them into a giant bowl for supper – so yummy! This is a beautiful way to make eggs a little extra-special. Here’s why I think you’ll also love this recipe:
- Brunch – or dinner! These oven baked scrambled eggs make a gorgeous presentation for brunch, but you don’t have to save them just for the morning. Sometimes I serve them for dinner, with a simple fresh salad and a side of crispy potatoes.
- Beautiful texture. Eggs are such a wonderfully versatile ingredient that can be made in so many different ways. I love how the cream and eggs combine to create a smooth and custardy filling after they’ve baked.
- Extremely adaptable. You can see some easy ways to customize this recipe a little lower down.
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.
- Add to ramekins. Divide the egg mixture evenly among the 6 ramekins.
- Stir in pancetta. Save a little pancetta, peas, and cheese – then divide the rest of the pancetta among the ramekins.
- 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.
More Egg Recipes To Try
Baked Eggs
Ingredients
- 1 tablespoons unsalted butter
- 6 ounces diced pancetta
- ½ cup diced shallot
- 12 large eggs
- ½ cup heavy cream
- ½ teaspoon dried mustard
- 2 tablespoons chopped Italian parsley, plus a bit more for garnishing
- ¾ teaspoon Morton kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup fresh peas
- 6 ounces provolone cheese, shredded
- fresh pea pods, split in half lengthwise, for garnish if desired
Instructions
- Place oven rack in upper third of oven. Preheat to 350°F. Lightly butter the insides of 6 ramekins that are 5" in diameter and 1" tall. Place ramekins on a large rimmed pan and set aside.
- In a nonstick skillet over medium heat, cook pancetta until chewy-crisp, stirring regularly. Remove pancetta from skillet to a paper towel-lined plate. Discard all but 1 tablespoon of fat from the skillet.
- To the same skillet, add the shallot and cook until softened, stirring often. If the shallot starts to brown before it is softened, turn down the heat a bit. Remove shallot to a plate.
- In a medium bowl, whisk eggs, cream, mustard, parsley, salt, and pepper. Stir in the cooked shallot. Divide mixture evenly among the 6 ramekins.
- Reserve a bit of the pancetta for the tops of the eggs, and then divide the remaining pancetta among the 6 ramekins. Reserve a bit of the peas and cheese for the tops of the eggs, and then divide the remaining among the 6 ramekins. Give the mixture in each ramekin a little stir with a spoon and then place pan of ramekins in the oven. Bake for 15 minutes.
- Remove pan of ramekins from oven and top each ramekin with reserved cheese, then reserved pancetta and peas. Add a split fresh pea pod, if desired.
- Return pan of ramekins to oven and bake for an additional 5 minutes or so. The eggs should be just softly set and the cheese on top melted, with nothing overly browned.
- Garnish with freshly ground black pepper and a bit of chopped parsley. Let sit for a few minutes before serving.
Nutrition Information:
This post was originally published in 2017, then updated in 2025.
Would these freeze well?
Hello Tracy – I would think so, but I have not tried it myself.
These are gorgeous. My hubby would love these.
Thank you so much Kim. Happy Spring!
Love this! How long should I bake as a casserole?
Thank you, Dee! I have not yet tested this recipe in any other form, so I cannot say at this point.
I loveloveLOVE baked eggs! I love that you added peas, it feels so spring-y! I could eat this for breakfast or dinner – thank you so much for this great recipe!
Thank you so much, Taylor. Peas, yay!!
Love all the ingredients. What a great idea! Can’t wait to try this!
Thank you! Enjoy! :)
For me, I would have to leave out the peas but other wise it looks pretty darn good. by I know would love this
Thank U
Hello Colleen – My husband is not much of a fan of peas, either. So I understand. :)
This looks perfect for an Easter or Spring brunch!
Definitely! Thanks, Katie – have a great week!