Baked Eggs With Variations

Prep Time
Cook Time
Ready In

"These are fast to do and you don't have to watch them too much. Mom Florence made these for breakfast. She made the simple ones. I came up with the different variations. There are many variations you can do. You can tailor breakfast to the person. They cook in the muffin tin."

Original recipe yields 6 servings


  • Serving Size: 1 (419.4 g)
  • Calories 891.6
  • Total Fat - 53.7 g
  • Saturated Fat - 17.6 g
  • Cholesterol - 544.9 mg
  • Sodium - 3086.2 mg
  • Total Carbohydrate - 43.9 g
  • Dietary Fiber - 2.5 g
  • Sugars - 3.6 g
  • Protein - 58.6 g
  • Calcium - 412.9 mg
  • Iron - 6.4 mg
  • Vitamin C - 6.4 mg
  • Thiamin - 1.8 mg

Step 1

Butter outside of bread; stuff into muffin tins forming a cup.

Step 2

Start to build; if using ham put in cup.

Step 3

Place eggs in cups; if you want plain stop here and bake.

Step 4

Add toppings ending with cheese on top. The sausage goes on side sticking up.

Step 5

You can use whatever cheese you like.

Step 6

You can mix up the toppings to have a completely different flavor and you can microwave later.

Step 7

Bake for 10 minutes for softer eggs 15 minutes for yolk done at 375 degrees Fahrenheit until eggs are done.

Tips & Variations

No special items needed.



I made 3 of these tasty delights and just made them plain and simple with a tasty cheese topping. I baked mine for 15 minutes and the two on the outside part of the pan set all the way through but the one in the centre was a little on the yolk was a little on the runny side but the DH and I enjoyed immensely, thank you dienia b, made for Best Of 2014 at FFF&F.

review by:
(26 Feb 2015)


Great "breakfast for dinner" recipe. Easy to do. I used sliced ham, egg topped with herbed goat cheese, a little bacon and parsley. Delicious.

review by:
(15 Dec 2014)