The Easiest Way to Make Eggs: Oven-Baked Egg Squares
If you're an egg lover looking for a quick and hands-off way to make a delicious breakfast for a crowd—or simply meal prep for the week—this recipe for oven-baked eggs is the ultimate solution. Created by Emma Christensen at Simply Recipes, it’s an easy, foolproof method to cook a dozen eggs at once in just 30 minutes. The result? A quiche-like dish that’s firm enough to be sliced into portions for breakfast sandwiches, served alongside toast and bacon, or even customized with your favorite add-ins to make a hearty meal.
Whether you're hosting a weekend brunch, rushing through the morning, or prepping ahead for the week, these baked eggs are versatile, stress-free, and absolutely delicious.
Why Oven-Baked Eggs?
Unlike stovetop scrambled eggs or fussy omelets, this oven-baked dish requires minimal effort. Simply whisk the ingredients together, bake, and serve—no standing over a stove and constant stirring required. As Ina Garten would famously say, “How easy was that!?”
The method involves combining 12 large eggs, whole milk, and a bit of salt, pouring it into a prepared 9x13-inch pan, and letting the oven do the work. While your eggs bake, you’re free to prepare other breakfast elements such as frying bacon, toasting bread, or sipping coffee. In just 25-30 minutes, the eggs set perfectly—puffed as they bake and settling into a soft, fluffy texture once cooled.
Recipe Overview
Prep and Cooking Time
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
Ingredients
- Non-stick cooking spray for greasing the pan
- 12 large eggs
- 1 ½ cups whole milk
- ½ teaspoon salt
- Freshly ground black pepper to taste
Instructions
- Preheat the Oven: Set your oven to 350°F and position a rack in the center. Grease a 9x13-inch baking dish with non-stick spray.
- Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs, milk, and salt until smooth and uniform in color. You can also use a blender or food processor if preferred.
- Bake the Eggs: Pour the whisked egg mixture into the baking dish. Bake for 25-30 minutes, rotating the dish halfway through for even cooking. The eggs are ready when a knife inserted into the center comes out clean. Note: The eggs may puff up during cooking but will settle as they cool.
- Slice and Serve: Let the dish cool slightly before slicing into 6 to 8 portions—perfect sizes for pairing with toast, English muffins, or sandwiches. Leftovers can be stored in an airtight container in the refrigerator and reheated in the microwave for a quick breakfast throughout the week.
Customizing Your Oven-Baked Eggs
One of the best things about this recipe is its adaptability. Add a little flair to your eggs by incorporating these extras before baking:
- Cheese: Stir in shredded cheddar, Swiss, or Monterey Jack, or add slices on top after baking.
- Veggies: Scatter cooked mushrooms, sautéed spinach, diced bell peppers, or halved cherry tomatoes over the mixture.
- Herbs: Mix fresh herbs, such as parsley, chives, or dill, directly into the eggs or sprinkle them on top just before serving.
- Protein: Add crumbled sausage, diced ham, bacon, or smoked tofu for a filling breakfast.
- Richness: Swap the milk for heavy cream for a silkier, more indulgent texture. Adjusting the ratio of milk can also change the consistency—from custards to firmer, scrambled-like eggs.
Why You'll Love This Recipe
- Hands-Off Preparation: No constant stirring or monitoring—simply whisk, bake, and you're done.
- Meal Prep Friendly: Prepare a batch, refrigerate, and enjoy for up to 5 days.
- Feeds a Crowd: Perfect for busy mornings, brunch gatherings, or making sandwiches in bulk.
- Customizable: Accommodates various add-ins for a creative and satisfying meal.
Pro Tips
- For extra special breakfasts, use a biscuit cutter to make perfectly round egg portions for sandwiches.
- Increase milk to 2 cups for extra creamy, custard-like eggs, or reduce to 1 cup for a firmer texture.
- Add thin cheese slices to the top after baking for melty goodness.
Nutrition Information (per serving)
Depending on your portions, this recipe serves 6-8 people. For one serving (divided into 8 portions):
- Calories: 136
- Fat: 9g
- Carbohydrates: 3g
- Protein: 11g
- Cholesterol: 284mg
- Sodium: 258mg
Ready to Try It?
This recipe proves that breakfast doesn’t have to be stressful. These easy oven-baked eggs are quick, customizable, and sure to be a hit—even for egg skeptics. Whether you eat them as-is, layer them into a sandwich, or load them with your favorite toppings, they’re destined to become your new breakfast go-to.
Want more egg-centered recipes? Explore variations like mushroom quiche, egg bites, or frittatas for additional ideas!
