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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
Why are my eggs 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.
Why won’t the center 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.
Why did the top brown so 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.
Why did the mixture overflow in 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.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
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.
Very tasty and easy to make
Made this for my lunch today. Really enjoyed it, very filling too.
I cooked it in my Airfryer, turned out really successful. I preheat the airfryer at 180c for 2-3 minutes, then popped the ramekin in, and cooked for 12-13 minutes, the let it cool for 5 minutes as per recipe.
Thank you Joanie for your great recipes.
I doubled the recipe and put the eggs in 4 ramekins. I was watching them intensly as they did not rise until very late into the baking process. After they were done, I left them in the oven with the door slightly ajar, hoping the eggs would not collapse, but they did. Nonetheless, it’s tasty and hubby loved it. It was a good brunch idea. Thank you Joanie.
I made this today and it was so good! I’ve been looking for quick things to whip up for myself after the kids eat and this was perfect! I added sausage to mine!
I hope you keep developing more recipes. This was so cute and delicious. Simple tastiness.
I love eggs and like to find different ways to prepare them. Thanks for sharing this recipe.
Hi there, can I cook this in the microwave?
You probably could cook the eggs in the microwave but I have not tested the recipe this way.
Hi. I never have heavy cream on hand, but I “always” have evaporated milk or 2% milk. Can I use those as substitutes in your recipes? Thank you.
Hi Jacqui,
Evaporated milk or 2% milk (or other kinds of milk) can be substituted in some of our recipes, but others need the higher fat content that cream provides. You can use evaporated milk or 2% milk in this cheesy baked eggs recipe instead of cream. When a different type of milk can be used in a recipe, we make a note of it in the “Ingredient Notes” section on each of the recipe pages.
This was delicious. I am a small eater so I cut the recipe in half. Used half and half as I didn’t have heavy cream, and used fixed sharp cheddar because that was all I had. Even with these substitutions it was so yummy. Perfect. Thank you! Quick and easy, did in my toaster oven.
I’m so happy you enjoyed the eggs, Martha. Thank you so much for your feedback.
Can you mix it the night before and bake it in the morning?
Yes, just stir the mixture before placing the ramekin in the oven.
Another Joanie recipe requested over and over by my husband. I serve it with a fresh fruit platter and French press coffee for his brunch. Retirement rocks.
Love your meals “for one” cheesy baked eggs were delicious
i don’t have a ramekin so what can i use in the place of it
Use an oven safe dish that holds about 10-ounces.
The recipe was great. My husband liked it too. And it was so easy to make.
I tried it this morning! Easy to make and delicious. Nice change from my usual routine of oatmeal.
Light, fluffy, delicious! Fast & easy to make. I’ve tried 3 of your recipes and will use ALL of them again. You rock!
I’m so happy you are enjoying the recipes. Thank you!
Made this for brunch today. I used a mix of Asiago, Fontina, Parmesan, & Provolone (in addition to the cheddar) because it was all I had. Super delicious. I might reduce the amount of butter next time. But that’s a me thing.
I’m so glad you enjoyed the baked eggs. Thank you for your feedback.
Can you use almond milk instead of regular milk/cream? It’s all I have
Yes, almond milk is fine to use.
Can’t wait to try this.
I enjoyed this recipe. It puffed up beautifully and was very tasty. I added some sautéed finely chopped onions and green peppers (approx. 1 tbsp of each), and when cooked, I topped it off with a bit of Franks RedHot sauce! I’ll definitely make this again!
I’m so glad you enjoyed the recipe. Thanks so much for your feedback.
This was delicious! I can’t wait to try it again with some sausage or broccoli added. It was simple to make yet felt like a nice treat on a lazy Sunday morning. Thanks for sharing.
I’m so happy you enjoyed the recipe. Thank you for your feedback.
Hi There- I have 5oz short sided ramekins. We would love to use this recipe for guests. We would also like to incorporate crumbled breakfast sausage and fresh herbs such as chives. Do you have any suggestions?
Hi Robert, adding cooked and crumbled sausage and fresh herbs would be wonderful additions, I love experimenting with different cheeses and proteins. You can use smaller ramekins but only fill them 2/3 full.
Hi, Joanie,
I want to try doubling the recipe for cheesy baked eggs. Do I exactly double all the ingredients? How much longer should I bake at 400 degrees?
Thanks for your help.
Helen
Yes. If you want to double the recipe, double each of the ingredients. If you are baking the eggs in two separate ramekins, bake for the same amount of time and at the same temperature as called for in the recipe. If you are using one larger baking dish, you may need to cook the eggs for a few minutes longer. I would check to see if they are done after around 18 minutes, if not continue cooking for a few minutes longer.
I’m so happy I found you, Joanie. I’ve made this any many other of your recipes. So delicious and easy! Thank you
Thank you so much, Sherrie.
Easy prep, delicious results! Added some fresh basil from my garden—perfection!
I’m so glad you enjoyed the eggs. Thank you so much for your feedback.
Loved this recipe. Could it be cooked in the microwave?
Thank you, Carolyn. I haven’t tested this particular recipe in the microwave so I’m not entirely sure how it will turn out.
Made this for my husband’s birthday breakfast. Wonderful!!
Thank you again. Your Recipes are ALL Yummy!
I’m so happy your husband enjoyed his birthday breakfast! Thank you so much for taking the time to let me know.
Turned out great .. will be making this again and again and again‼️
I’m so glad you enjoyed the baked eggs. Thank you so much for taking the time to let me know.
Awesome, so good and easily tweaked to my whims. I live alone and your recipes do not disappoint.
I tried this today and it was delicious! I made 2 separate recipes and cooked one in the conventional oven and one in the toaster oven. They both came out great – in the conventional oven it took 17 minutes until done and in the toaster oven I dropped the temp to 375 and it took 19 minutes. We loved them!
Hi Pam,
I’m so glad you enjoyed the recipe. Thanks so much for your feedback.
Cheesy Baked Eggs! This was absolutely delicious! Super easy to make. I will have to make this again for my husband on the weekend. I know he will love it too! Panera Bread makes a similar dish but your recipe is so much better! I am getting ready to make the oatmeal cookies. I have made them a couple of times. They are delicious as well ! Thank you for the recipes!
I’m so glad you are enjoying the recipes! Thank you for taking the time to let me know.
Almost like a cheese soufflé recipe my Mom used to make. Can the recipe be doubled or quadrupled and cooked in the oven in a casserole dish?
Yes, the ingredients can be doubled and tripled with success.
this looks great…and easy! i’m planning to make this for mother’s day tomorrow. quick question, would i be able to make four of these in separate ramekins and bake all at once? would i need to adjust temperature or cooking time as a result? thanks. i’m a naive cook!!!
kevin
Hi Kevin,
Yes, you can bake them all at once. You will probably need to let the eggs cook longer than the recipe calls for. I would set a timer for 20 minutes, after 20 minutes, check the eggs every 5 minutes until they are all completely cooked through. You can tell if the eggs are done by inserting the tip of a knife into the center of the eggs, if the knife comes out clean, the eggs are done.
Enjoy!
thanks for the reply! the kids and i are going for it right now…
we’ll let you know the results.
Delicious and easy to prepare. My husband doesn’t eat eggs, so this was perfect or me. I’m looking forward to trying some other egg dishes.
This is so-o-o-o good. I hadn’t eaten breakfast and somehow I found this little wonder. What a great Brunch.
Perfect for lunch with a salad
Very good and a nice change from boring eggs. Next time I’ll add jalapeños 😀
Looking forward to trying this recipe. Wondering if the ingredients could be mixed the night before and left in the refrigerator overnight, then popped in the oven while getting ready for work…any thoughts?
Yes, you can mix the ingredients together and refrigerate the mixture. In the morning, bake as directed.
Enjoy!
I love the stuff you post. Please don’t ever go away. 🙂
You’re the sweetest!! Thanks, Donna.
This is brilliant. I cook everyday for my Gran and this recipe is a great base for so many other things (by pinching people’s tweaks). Thank you so much
Thank you for sharing ! Followed your recipe exactly , buttered ramekin and baked for 18 min in my small counter oven. Nice flavor and endless possibilities for the next time !
Great as posted. Two eggs were a bit much for me. Next time I’ll try cutting the recipe down to half of the ingredients and shorten the bake time some.
Thank you for your feedback, I appreciate it.
Have a wonderful week,
Joanie
Wonderful little cheese soufflé!! Perfect as written, and so much easier than a souffle.
The second time I made it I added a dash of garlic salt, a sprinkle of chives and a tiny dab of left-over cream cheese. Would be great with a salad for dinner also.
I’m so happy you enjoyed the recipe, Nancy. Thanks so much for taking the time to let me know!
Joanie
Had already decided to try the recipe but your comment cinched the deal. I get fresh eggs from a friend and always lookin for easy dinner ideas. Thankumuchly!
I only found this site last night, but I plan to come back often. So I tried the Easy Cheesy Baked Egg. I didn’t want to fry bacon so I used 2 T. of left over Turkey Taco meat and cheese. It turned out great. The meat seasoned the egg perfectly. Thanks for creating this site. Love, love, love it.
Hi Del,
I’m so happy you found us! I love how you “tweaked” the recipe to use what you had in your fridge – always a great idea, especially in this recipe. Thanks for writing!
Great recipe, Joanie! I added a pinch of nutmeg. I wanted to let you know, the bake time for me is 30 minutes. Something for your readers to be aware of.
Thank you, Angela. I’m so happy you enjoyed the recipe.
The baked eggs were easy and delicious! Baked in about 18 minutes in my oven. Made for myself and spouse with bacon, tomato on the side.
I’m so happy you enjoyed the recipe, Glenna. Thank you so much for letting me know.
Joanie
This was amazing! I highly reccomend making this.
any reason I could not bake this in my toaster oven?
Hi Cathie,
You definitely can make it in your toaster oven. Hope you enjoy it!
I cooked mine in the toaster oven. They came out fine. Just use bake. The 1st one I wasn’t paying attention until I smelled it, browned rather nicely in less than 2 minutes. After I switched to bake it was all goodness.
Joanie,
This was a wonderful recipe. I doubled it for two of us and used separate baking dishes and it was wonderful and we both loved it and will use it again for breakfast, or for a light dinner with a salad. Thanks so much for your wonderful recipes and blog.
Mary
Hi Mary,
I’m so happy you enjoyed the recipe! Thank you so much for letting me know.
How can you get 22 grams of protein when you only get 6 grams per egg which is the major ingredient?
Hi Dave,
According to the nutrition calculator we use, the protein breakdown is as follows:
2 eggs – 12.56g
2 tbsp cream – .62g
2 tbsp shredded Cheddar cheese – 7.36g
1 tbsp grated Parmesan cheese – 1.92
Butter – .04g
Total – 22.5 grams of protein
Best,
Joanie
These single serve recipes are lifesavers when the hubs is away. The eggs turned out perfectly!
This is so perfect for mornings during the school year when I’m flying solo but still need a healthy breakfast! Love it so!