Our 12 Favorite Baked Egg Recipes

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Prepping for a weekend brunch or morning breakfast? There's no need to stand in front of the stove, scrambling, frying, or poaching your eggs. Instead, turn on the oven and get ready to bake. From family-style shakshuka to individual eggs nestled with prosciutto in crusty bread, we've got 12 delicious baked egg recipes to free up your stovetop and get your breakfast ready!

01 of 12

Eggs Baked Over Sautéed Mushrooms and Spinach

Eggs Baked Over Sautéed Mushrooms and Spinach

Butter-sautéed mushrooms, leeks, and spinach are topped with a just-set baked egg in this satisfying dish. Serve with whole-grain toast — and a glass of wine.

02 of 12

Baked Eggs with Chorizo and Potatoes

Baked Eggs with Chorizo and Potatoes

Chef David Kinch loves to say that this hearty combination of crumbled chorizo, chunks of crispy potatoes and eggs — all cooked together in a big cast-iron skillet — is his Mexican-Californian twist on rösti, the classic Swiss fried-potato breakfast.

03 of 12

Baked Huevos Rancheros

Baked Huevos Rancheros

Traditional huevos rancheros are fried eggs served over tortillas and smothered in sauce and cheese. Here, F&W's Grace Parisi bakes eggs, tortilla chips and cheese in a seasoned tomato sauce in individual gratin dishes. For more sophisticated eaters, swap pepper Jack for the Monterey Jack to get a spicy kick.

04 of 12

Bacon, Tomato, and Cheddar Breakfast Bake with Eggs

Bacon, Tomato and Cheddar Breakfast Bake with Eggs
© Fredrika Stjärne

This breakfast casserole topped with runny eggs by F&W's Grace Parisi develops a terrific texture as it cooks slowly in a glass dish (which makes it easy to see when the bottom is perfectly browned). As one F&W editor remarked on tasting it, "I worship the crisp bottom and the chewy, moist bread."

05 of 12

Baked Egg and Asparagus Gratins

Baked Egg and Asparagus Gratins
© TINA RUPP

These classic egg and asparagus gratins are topped with crispy panko and baked individually for a perfect weekend brunch addition.

06 of 12

Baked Eggs with Spinach, Asparagus, and Prosciutto

Baked Eggs with Spinach, Asparagus, and Prosciutto

The eggs are baked in nests of crusty bread until the whites are just set. When you cut into the egg, the still-liquid yolk acts as a sauce for the accompanying asparagus and prosciutto. If spicy food is your fancy, try serving a favorite salsa on the side.

07 of 12

Eggs Baked in Roasted Tomato Sauce

Eggs Baked in Roasted Tomato Sauce
PHOTO © QUENTIN BACON

For this simple and satisfying dish, roast tomatoes with garlic and olive oil to concentrate their sweet flavor before pureeing and topping with just-set eggs and plenty of Parmigiano-Reggiano.

08 of 12

Za'atar Baked Eggs

Za'atar Baked Eggs
John Kernick

In her teens, Top Chef judge Gail Simmons spent a summer on a kibbutz in Israel, working in her first professional kitchen. She was assigned to breakfast duty and fell in love with scrambling, poaching, and frying eggs by the dozens. "Today, one of my go-to brunches is baked eggs in a cherry tomato–pepper mix seasoned with the Mediterranean spice blend za'atar," she says. "It never fails to conjure happy memories of that magical time."

09 of 12

Baked Eggs in Poblano Tomato Sauce

Mexican Baked Eggs
EVA KOLENKO

Food & Wine's Kay Chun uses fresh tomatoes as well as jarred tomato sauce to amp up the flavor in her simple and delicious breakfast bake.

10 of 12

Mexican-Style Eggs in Purgatory

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For the Italian breakfast dish Eggs in Purgatory, eggs are baked in a spicy tomato sauce. In this Mexican-inspired take, Grace Parisi substitutes a vibrant, fresh green sauce made with tomatillos, cilantro, and scallions.

11 of 12

Cheesy Nachos with Fried Eggs and Giardiniera

Cheesy Nachos with Fried Eggs and Giardiniera
© Marcus Nilsson

Food & Wine's Culinary Director-at-Large Justin Chapple makes his next-level nachos with sausage, tangy pickled vegetables, and fried eggs. They're an ideal all-day snack.

12 of 12

Shakshuka with Swiss Chard

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Cooks throughout the Middle East poach eggs in tomato sauce. Here, chef Michael Anthony introduces Italian flavors to the classic, like basil and Parmesan.

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