Baked Eggs

More often than not, I find myself serving these for dinner, rather than for breakfast as the title may lead you to believe. They are a quick, filling meal and a delicious, while unusual, alternative to a quiche or frittata. For those of us who raise chickens for fresh eggs, this dish is a great way to use up any surplus.
12 large eggs

1 1/2 c. heavy cream (evaporated milk or fat free evaporated milk may be substituted but the taste will be altered)

1/4 c. fresh, minced parsley or 2 T. dried

Salt & Pepper to taste

1/4 tsp. nutmeg

2 c. grated cheese of your choice. Really, any cheese will do. My favorite for this dish is Kerrygold Dubliner

Any number of ingredients can be added from sauteed mushrooms, onions, or peppers, to spinach and sausage. Think “omelet” when deciding what to include, but they are delicious on their own.


Heat oven to 350 degrees.

Into a 13X9X2 inch glass baking dish, simply crack the eggs and lay in the bottom leaving them whole.

Pour on the cream. Sprinkle with remaining ingredients. 

Bake for app. 30 minutes which will cook them to a hard stage, but for a softer yoke watch them and reduce the cooking time.

Scoop with a large serving spoon onto individual plates, trying to get a whole egg at a time for each person.

4 to 6 Servings

1 Comment

  1. edibletapestry January 19, 2011 at 3:02 am

    My son asked for these today. Just sayin’.


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