Food & Cooking Recipes Breakfast & Brunch Recipes Baked Eggs 5.0 (1) You need just two basic ingredients—eggs and cream—then let everyone add their favorite toppings before baking. Close Credit: Chris Simpson Prep Time: 10 mins Total Time: 20 mins Servings: 4 Jump to recipe Looking for an easy breakfast for your crew? Try these versatile baked eggs. Fill ramekins with two eggs and a touch of heavy cream, then have everyone pile on their favorite toppings, like crispy bacon, sweet and piquant Peppadew peppers, leftover cooked vegetables, or crumbled feta before baking. We included two topping variations that go great with eggs—mushrooms and spinach—that sauté in just a few minutes and add even more nutrition and flavor. Once assembled, the eggs bake at 400 degrees for 9 to 11 minutes and are tasty served with toast or English muffins. How to Make Scrambled Eggs for Fluffy, Delicious Results Every Time Directions Preheat oven to 400 degrees. Generously brush 4 shallow (6-inch) gratin dishes, ramekins, or small oven-proof skillets with unsalted butter. Add 1 teaspoon heavy cream and crack 2 eggs into each; season with salt and pepper. Sprinkle each dish with desired toppings and transfer to a rimmed baking sheet; bake until whites are just set and yolks are still soft, 9 to 11 minutes. Serve with English muffins or toast. Cook's Notes Our formula of 2 eggs, 1 teaspoon of heavy cream, and 1/4 cup of toppings per person is easy to scale up or down. You can also sub in any chopped cooked vegetables, like roasted Brussels sprouts, squash, or tomatoes. Variations Sautéed Mushroom Topping Trim and thinly slice 1 pound of mixed mushrooms. In a large skillet over high, heat 2 tablespoons extra-virgin olive oil; add half of the mushrooms. Season with salt and pepper. Cook, stirring, until golden, 4 to 5 minutes. Transfer to a bowl. Repeat with remaining mushrooms, adding another 1 tablespoon oil and 2 teaspoons fresh thyme when seasoning. Sautéed Spinach Topping In a large skillet over medium-high, heat 1 tablespoon extra-virgin olive oil and 1 peeled, thinly sliced garlic clove until garlic begins to sizzle. Add 10 ounces fresh baby spinach and cook, tossing, until wilted, 2 to 3 minutes. Season with salt and pepper.