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These Cheesy Baked Eggs for One are a single serving egg bake, soft and custardy in the center with a golden, cheesy top. Made in a ramekin and ready in 20 minutes.
Featured Comment
“I make this dish once or twice a week for breakfast. I like that I can throw it in the toaster oven while I get ready for the day…”
– Lisa
Quick Look
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Equipment: 10-ounce ramekin
- Cook Method: Oven
- Servings: 1
- Difficulty: Easy
A single serving of baked eggs with cheese, made by whisking two eggs with cream and sharp cheddar and baking them in a ramekin until the center is just set.
About This Cheesy Baked Eggs Recipe
If you’ve never made cheesy baked eggs in a ramekin before, this is the recipe I’d hand you. The texture is softer than scrambled eggs, almost custardy, with a golden top and cheddar in every bite.
What I love about this recipe is how hands-off it is. Scrambled eggs go from creamy to overcooked in about 30 seconds on the stove. Baked eggs in a ramekin don’t need watching. The cream dilutes the egg proteins just enough that they can’t seize up, so you get tender, set eggs instead of tough ones.
I like to use sharp cheddar for real flavor and whisk in a little Parmesan for depth and a salty, nutty finish. It’s easy to customize too. Swap in Gruyère or feta, or stir in fresh herbs or some cooked bacon.
It takes 5 minutes to put together. Butter the ramekin, whisk everything in a small bowl, and slide it into the oven. I’ve made it for dinner too, with a green salad and a piece of toast.
For more easy single serving breakfasts like this, try my crustless spinach quiche, bacon, egg and cheese cup, or single serving waffle.
Watch How To Make Cheesy Baked Eggs
Table of Contents
Ingredients and Substitutions
If you have any ingredients leftover from making these baked eggs in a ramekin, check out our Leftover Ingredients Recipe Finder.
Butter: A thin layer of softened butter keeps the eggs from sticking and adds a little richness to the finished dish. Olive oil or non-stick spray will also work.
Eggs: Two large eggs are the base of the recipe. Room-temperature eggs bake a little more evenly, but cold eggs from the fridge will work fine too.
Heavy cream: The cream is what gives these baked eggs their custardy texture. Whole milk or half-and-half will work in a pinch, but you’ll lose some of the richness. The higher the fat content, the more tender the finished eggs. If you have extra heavy cream, use it in my small hashbrown casserole, small crustless tomato quiche, or my small batch cream scones.
Cheddar cheese: Cheddar gives this dish its main cheese flavor. Shred your own from a block if you can. Pre-shredded cheese is coated with anti-caking agents that keep it from melting smoothly. Gruyère, Monterey Jack, and mozzarella are all good substitutes. For something tangier, try feta or goat cheese.
Kosher salt and black pepper. Both are whisked into the eggs to season the dish from the inside out. Kosher salt has a cleaner flavor than iodized table salt. Freshly ground pepper makes a real difference in a simple dish like this one.
Recipe Variations
This is one of the most versatile baked egg recipes you can make. Here are a few ways to change it up without losing what works.
Swap the cheese. Gruyère adds a nuttier flavor. Monterey Jack melts beautifully and gives you a milder dish. Feta or goat cheese add a tangy, briny note.
Add fresh herbs. A teaspoon of chopped chives, parsley, or dill whisked into the egg mixture brightens the whole dish. Add before baking so the herbs infuse the eggs as they cook.
Add cooked bacon or vegetables. Stir in 1 strip of cooked crumbled bacon, 2 tablespoons of sautéed spinach, or 2 tablespoons of diced cooked bell pepper before baking. Vegetables must be cooked first so they don’t release extra water into the eggs.
Make it spicy. A pinch of cayenne or a few dashes of hot sauce in the egg mixture add a little heat.
How To Make Cheesy Baked Eggs
These step-by-step photos show you how to bake cheesy eggs in a ramekin. Full ingredient amounts and bake times are in the recipe card below.
- Whisk the egg mixture. In a small bowl, whisk together the eggs, heavy cream, shredded cheddar, grated Parmesan, salt, and pepper until fully combined. The mixture should look pale yellow with the cheese evenly distributed.
- Fill the ramekin. Pour the egg mixture into a buttered 10-ounce ramekin. Leave about half an inch of space at the top so the eggs have room to rise as they bake.
- Bake. Place the ramekin in a preheated 400°F oven and bake for 15 to 18 minutes. The eggs are done when the center is set and no longer jiggles when you nudge the ramekin. The top will be lightly golden.
- Rest before serving. Let the baked eggs rest for 5 minutes before eating. The eggs will continue to firm up as they cool from the residual heat.
Expert Tips
Preheat fully before baking. A hot oven sets the outside of the eggs quickly and gives the top that lightly golden finish without overcooking the center. Don’t put the ramekin in before the oven has reached 400°F.
Use a 10-ounce ramekin. A smaller ramekin will cause the mixture to spill over as the eggs rise. A larger one will spread the eggs too thin and they’ll overcook before the center sets.
Watch the moisture. Mozzarella and young cheddar release more water than harder cheeses like Parmesan or aged cheddar. If you swap in a higher-moisture cheese, the eggs may turn out a little wetter than expected.
Check for doneness early. Start checking the eggs at 14 minutes. They’re done when the center is set and no longer jiggles when you nudge the ramekin. Pull them a minute early if you want a softer center, since they continue to cook from residual heat after you take them out.
Toaster oven adjustment. A toaster oven will bake this recipe at the same 400°F temperature, but the smaller space cooks faster. Start checking at 12 minutes.
Troubleshooting
The eggs turned out rubbery. Rubbery eggs are overcooked eggs. Start checking at 14 minutes and pull the ramekin as soon as the center is set. Residual heat will finish the cooking as the eggs rest.
The center won’t set. An underheated oven is usually the cause. Make sure the oven is fully preheated to 400°F before the ramekin goes in. If your oven runs cool, bake an extra 2 to 3 minutes and check again.
The top browned too quickly. Your oven may run hot or the rack is too close to the top element. Move the rack to the middle position and check the eggs earlier. You can also loosely tent the top with foil for the last few minutes.
The mixture overflowed the ramekin. This happens with ramekins smaller than 10 ounces or when the ramekin is filled to the top. Leave about half an inch of space at the top to give the eggs room to rise. Baking the ramekin on a rimmed sheet pan catches any drips and protects your oven.
Serving Suggestions
Pair these cheesy baked eggs with one of these sides for an easy breakfast for one.
Frequently Asked Questions
The eggs are done when the center is set and no longer jiggles when you nudge the ramekin. The top should be lightly golden. Start checking at 14 minutes to avoid overcooking.
Yes. Bake at the same 400°F temperature, but start checking at 12 minutes since toaster ovens cook faster than full-size ovens. The eggs are done when the center is set.
Cheesy baked eggs are whisked with cream and cheese, then baked in a ramekin until set into a custardy texture. Baked scrambled eggs are cooked in a shallow dish and stirred during baking for a looser, more scrambled texture. This recipe gives you a tender, set custard rather than a scrambled result.
Yes, though the eggs won’t be as rich. Whole milk or half-and-half both work. The higher the fat content, the more custardy the finished eggs.
Double all the ingredients and bake in either two 10-ounce ramekins or one 5×5-inch baking dish.
I haven’t tested this recipe in an air fryer, so I can’t give reliable time or temperature recommendations. Air fryers cook eggs very quickly and often unevenly, which is why I stick to the oven for this recipe.
British-style cheesy baked eggs typically include a teaspoon of mustard and sometimes a splash of Worcestershire sauce whisked into the egg and cream mixture. The mustard sharpens the cheese flavor and is common in British cheese-based bakes.
No. Traditional shirred eggs are cracked whole into a ramekin with cream poured over and baked with runny yolks intact. Cheesy baked eggs are whisked together with cream and cheese before baking, which gives you a uniform, custardy texture throughout rather than a runny yolk.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving cheesy baked eggs recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Cheesy Baked Eggs For One
Watch How To Make This
Equipment
Ingredients
- 1 teaspoon salted butter -room temperature
- 2 large eggs
- 2 tablespoons heavy cream (or use whole milk or half and half)
- 2 tablespoons shredded Cheddar cheese
- 1 tablespoon grated Parmesan cheese
- ⅛ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
Instructions
- Heat the oven to 400°F (200°C).
- Coat the inside of a 10-ounce oven-safe ramekin with the butter.
- Whisk together the eggs and cream in a small bowl.
- Stir in the cheeses, salt, and pepper until evenly combined.
- Pour the mixture into the ramekin and place the ramekin on a rimmed baking sheet.
- Bake for 15 to 18 minutes, or until the center is set and no longer jiggles.
- Let the eggs rest for 5 minutes before serving.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I found this recipe last night and decided to make it for supper, we love eggs anyway. This was soooo good I highly recommend it! This recipe would great for breakfast or brunch!
Thank you! I’m so happy you enjoyed it.
Can I cook these eggs in the microwave? Thank you. Ella
I haven’t tested this recipe in the microwave, so I can’t say how it would turn out. It’s designed to be baked so the eggs cook gently and evenly.
Have this regularly. Makes a wonderful breakfast, brunch, dinner/supper. Again quick and easy clean up!
Does the oven time and temperature change when using a toaster oven? I would greatly appreciate instructions on recipes that also include temp and time for toaster oven as that is all i use to cook. This looks delish!
That’s a great question. Toaster ovens can vary quite a bit. In general, you can use the same temperature, but I recommend keeping a close eye on it since toaster ovens sometimes cook faster. When the eggs are set and no longer jiggly in the center, they’re ready.
I use my toaster oven for most small (1 portion meals). I haven’t had a problem with the temp but I do tend to watch items closely as My old toaster oven produced lower temperatures than the regulator called for.
Can you cook the cheesy egg bake in the air fryer
I haven’t tested this recipe in an air fryer, so I don’t have specific time or temperature recommendations. Eggs can cook very quickly and unevenly in an air fryer, which is why I recommend using the oven for the most reliable results. If I do test an air fryer version in the future, I’ll be sure to share it.