Name: Baked Eggs in Ramekins
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Ingredients: 1 tablespoon olive oil; 3 slices whole-grain bread; 2 teaspoons butter; 1 onion thinly sliced; 1 garlic clove (minced); 2 -3 large tomatoes (about 1 pound diced); 1 tablespoon chopped fresh thyme; salt and pepper to taste; 6 eggs; ⅓ cup water

Baked eggs in ramekins combine fresh tomatoes, caramelized onions, and whole-grain bread, all baked to perfection in the oven. At just 120 calories per serving, this versatile recipe is perfect for breakfast or brunch.

A baked egg with tomatoes in a white ramekin.

Healthy Ramekin Baked Eggs

We baked the eggs until the whites were just set and the yolks were still runny. The runny yolk makes a delicious sauce that soaks up the chunks of bread in the dish.

This is an easy oven baked egg recipe. If you like your eggs cooked until the yolk is firm then go ahead and leave them in the oven a bit longer. We left instructions for different bake times.

Here is Why This Breakfast Recipe Works

Low-calorie goodness: Only 120 calories per serving, so you can enjoy a hearty meal without the guilt—save those calories for dessert!

Customizable eggs: Love your yolks runny or fully set? You get to decide! This recipe is as flexible as your morning routine.

Fresh and flavorful: With garden-fresh tomatoes, caramelized onions, and thyme, this dish packs a punch of flavor in every bite.

Quick and easy clean-up: All the deliciousness in individual ramekins means less mess and no fighting over who gets the last bite!

Overhead shot of ramekins with baked eggs and tomato

The Ingredients

Produce: Onion, garlic, tomatoes, fresh thyme
Pantry: Whole grain bread, olive oil, salt, pepper
Refrigerated: Eggs, butter

You will also need six 8-ounce ramekin dishes for this recipe. If you don’t have ramekins then you could use a jumbo muffin tin. However, don’t use a standard muffin tin for this recipe. There is just too much good stuff to fit in a regular-sized muffin tin.

Variations For Baked Egg Recipes

This is a great breakfast recipe that you can switch up every time you make it. Here are a few ideas.

Greek Inspired Baked Eggs in Ramekins: Add crumbled feta cheese and chopped Kalamata olives to the tomato mixture, and sprinkle fresh oregano on top before baking.

Southwestern Spicy Baked Eggs: Stir in diced green chilies and a pinch of cumin to the tomato mixture, and top with shredded cheddar cheese before baking.

Mushroom and Spinach Baked Eggs: Sauté sliced mushrooms and fresh spinach with the onions, then add them to each ramekin. For extra richness add a tablespoon of heavy cream on top.

Italian-Style Shirred Eggs: Mix grated parmesan cheese and a pinch of dried Italian herbs into the tomato mixture, then top with a little more parmesan before baking for a savory, cheesy finish.

Tips for success:

If the onions start to stick to the pan add a bit more oil or even water to keep them from sticking while you saute them.
Push the tomato mixture up the sides of the ramekins a bit. It will help prevent the delicate egg whites from overcooking and getting rubbery. The tomato mixture acts as a bit of an insulator.
Adding a tablespoon of water on top of the eggs will keep them from getting a dry film on top. If you aren’t worried about the calories, you can add a drizzle of olive oil instead.
Placing the ramekins on a baking sheet will make it much easier to transfer all the ramekins at once.
Remove the eggs while the whites are still slightly undercooked. The residual heat in the ramekins will continue cooking the eggs after you take them out of the oven.
Adjust the cooking time based on your personal preference. If you like your eggs cooked till the yolks are hard them leave them in about 5 minutes longer.
If you use smaller ramekins, you will need to add a few minutes to the bake time.

More Breakfast Recipes

We’ve collected some delicious breakfast recipes to make your morning meal memorable. From egg recipes like our savory eggs benedict with truffle sauce to quick breakfast casseroles like sweet French toast bake, you’ll find something here that’s just right for you.

A serving of baked eggs with tomatoes in an individual ramekin.

Storage

To store any leftover baked eggs, allow them to cool completely before transferring them to an airtight container. They can be kept in the refrigerator for up to 3 days.

To reheat, place the baked eggs in a preheated 350°F oven for 10-15 minutes, or until heated through.

How to tell if the baked eggs are done

When you remove the eggs from the oven they will continue to cook from the residual heat in the hot ramekin dishes. You want to take them out of the oven while the whites still jiggle a bit.

They might seem a bit undercooked but they will continue to cook and become perfectly set within a couple of minutes of removing them from the oven.

More Recipes You Will Love

These overnight sourdough pancakes would be delicious served with baked eggs. They are a great way to use up your leftover sourdough starter and they are sooo light and fluffy.

Our breakfast potato skillet is a great way to start your day. Crispy bacon, tender potatoes, meaty mushrooms, and perfectly poached eggs. Need I say more?

This breakfast strata with ham is perfect for a brunch party. We especially love that you can assemble it the night before and bake it in the morning.

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Baked Eggs in Ramekins

Baked eggs make an easy and elegant dish for breakfast or brunch. Cooking the tomatoes in a skillet before adding them to the ramekins will prevent the eggs from getting watery.

4.85 from 13 votes

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Prep Time: 15

Cook Time: 18

Total Time: 33

Servings: servings

Calories: 121kcal

Author: Dahn Boquist

Ingredients

1 tablespoon olive oil
3 slices whole-grain bread
2 teaspoons butter
1 onion thinly sliced
1 garlic clove minced
2 -3 large tomatoes about 1 pound diced
1 tablespoon chopped fresh thyme
salt and pepper to taste
6 eggs
⅓ cup water

Instructions

Pre-heat oven to 375°. Coat six 8-ounce ramekins with olive oil or non-stick cooking spray.
Toast the bread slices and butter them. Slice the bread into ¼ to ½ inch cubes, set aside.
Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the onion slices and cook until softened and slightly brown, about 10 minutes. Add the garlic, tomatoes and fresh thyme. Cook for 5 to 10 more minutes until most of the tomato liquid reduces. Season with salt and pepper.
Divide the tomato mixture evenly among the ramekins pushing the mixture up the sides slightly. Top with the toasted bread cubes.
Crack an egg into each ramekin and top each one with 1-tablespoon water.
Place the ramekins on a baking sheet and bake for 12-15 minutes until the egg whites are barely set (see notes). If you prefer your yolks fully cooked, bake for an additional 3-5 minutes. The eggs will continue to cook slightly after they are removed from the oven so take them out BEFORE they are completely cooked.

Notes

If the onions start to stick while you cook them, add a splash more of olive oil or water.
If you like your yolks runny, remove the eggs while the whites are still slightly loose. They will continue to cook after you remove them from the oven.
Adding a tablespoon of water to the top of the eggs will keep them from getting a dry film on top while they bake. You could also drizzle them with olive oil if you aren't worried about extra fat and calories.