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These easy herbed baked eggs are a delicious, classic breakfast.

We eat eggs for breakfast several times weekly, which can become mundane if you’re not careful.

That’s why I love how different these beautiful baked eggs are.

They are just as easy to make as a fried or scrambled egg but are much more satisfying for breakfast or brunch.

I love mixing and matching different cheeses and herbs for a flavorful surprise.

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Easy Herbed Baked Eggs

Healthy Elizabeth

These easy herbed baked eggs are a delicious, classic breakfast. I love mixing and matching different cheeses and herbs for a flavorful surprise.

5 from 1 vote

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Prep Time 5

Cook Time 10

Total Time 15

Servings 2 or more people

Equipment

gratin ramekins

Ingredients

1 tbsp butter, divided into 2 portions
2 tbsp heavy cream, divided
4-6 eggs each ramekin get 2-3 eggs
¼ cup grated manchego cheese or white cheddar
2 tbsp grated parmesan cheese
1 clove garlic, finely minced
2 tbsp fresh herbs, finely chopped. I use parsley and thyme.
sea salt and pepper to taste
sourdough toast for serving

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Instructions

Set the broiler to High.
Prepare the herbs, cheeses, and garlic. Mix them together in a small bowl and set aside.
In the bottom of the ramekins, add the butter and heavy cream. Each ramekin should have ½ tbsp butter and 1-2 tbsp heavy cream.
Place the ramekins on a baking sheet, place in the preheated oven and broil for 3-4 minutes until bubbling.
Remove the ramekins from the oven and add 2-3 eggs into each ramekin.
Top with the herb, cheese, and garlic mixture. Season with salt and pepper.
Return to the oven and broil for another 5-6 minutes or until the egg whites has set.
(Rotate the baking sheet halfway through cooking if one side is browning faster than the other.)
Let cool for 2-3 minutes, then serve with a piece of toast for dipping.

Easy Herbed Baked Eggs