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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.
Looks yummy but it’s tough to justify firing up the oven for this one ramekin. I’d buy a toaster oven, but hesitate to sacrifice the counter space. Or store it in the oven, but of course that’s risky! Thanks for all your efforts to help with these tricky “one dishes”!
I completely understand, that’s a common hesitation when cooking smaller dishes. A toaster oven can work well for recipes like this, but I know counter space is always a consideration. I don’t recommend storing one in the oven for safety reasons. I’m glad you’re finding the “one dish” recipes helpful, and I appreciate you taking the time to share your thoughts.
This is one of my favorite recipes from One Dish Kitchen! I make it frequently. Sometimes I don’t have Parmesan and just use more cheddar. Either way it is delicious!
I used Hilo milk instead of cream, and added two slices of ham that I had cut up. I used 25g of light tasty cheese I had grated, and 20g of shaved parmesan. Turned on the grill/broiler for an extra minute so the top was browned, and it was incredible. Can’t wait to make this tomorrow!
Can you do this with an air fryer?
I’m sure you can but have not tested this recipe in the air fryer.
Thanks for sharing this recipe it sure is hard to cook for one, going to try this one 😀
Perfectly proportioned! It was a delight to see baked and ready to consume!!😁
I’m so happy you enjoyed it.
If i’m using a toaster oven like the Breville, should it still be 400 degrees for 15-18 mins? Also if i make 3 individual at the same time, should it be the same temp and time?
Yes, a toaster oven should work the same at 400 degrees for 15–18 minutes. If you’re baking three individual portions at once, you can keep the same temperature and time.
I was so thrilled to find your website and have made several recipes, all of which were very good!
This is one of my favorites so far because it is easy to prepare and full of flavor, and I know I am getting good nutrition when I eat it. I have added chopped green onions, as well as crumbled bacon, to the mix and it always turns out SO good! Thanks for developing this dish, and this website as well!! I am more than delighted!
Thank you so much! I’m thrilled to hear you’re enjoying the recipes, and I’m especially glad this one has become a favorite. Your additions sound delicious! I’m so happy you found the site,it means a lot to have you here.
Made this for breakfast this morning. I prepped the night before and kept refrigerated overnight. In the morning I popped it in a preheated toaster oven. It took a little less time to bake than stated. This dish is a very satisfying breakfast and the flavor is delicious. Thank you for this recipe!
I had this for supper tonight for meatless Monday. It was really good I as also added a slice of chopped onion and maybe a quarter of chopped peppers. I believe ham, bacon or even sausage would be good with it.
This my go to dish when I don’t know what to make for supper. Super fast, easy and nummy.
I made this today and it was absolutely delicious. I left it in the oven for 16 minutes then set for 5 minutes. There was liquid on the top but it was the melted cheeses so I made a slit in the egg and it firmed up but it was definitely cooked. I have noticed that others who deviate from the recipe like using skim milk in place of heavy cream are disappointed. You need the full fat from the cream for the best taste. One/two tablespoons of cream shouldn’t matter. Thanks for the recipe my next will be waffle for one.
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. It’s pretty satisfying with coffee and toast. Thanks!
The receipies I have tried have been delicious
Hello, I have made this dish several times but with a twist. I follow all the instructions except for the eggs. I don’t mix them but put them in the dish whole then add the other ingredients. I cook them for about the same time and they are delicious. Thank you for this lovely recipe.
I added green onions and a couple of tablespoons of salmon. The cook time increases by about 5 minutes. It’s a versatile recipe.
Can this be done in a microwave?
We have not tested this recipe in a microwave.
Can these eggs be made in an air fryer? If so, at what temp and how long?
If you’re considering trying cheesy baked eggs in an air fryer, while I haven’t personally tested this method, other readers have mentioned it works well. Keep in mind that air fryers cook quicker than ovens, so you’ll need to adjust the time and temperature accordingly. Begin with a moderate temperature and check the eggs frequently for doneness to avoid overcooking. Your specific air fryer’s model will influence the exact cooking time, so there may be a bit of trial and error the first time you try it. I’d love to hear how it turns out for you!
I put it back in smaller ramekin in oven,it worked. Good
Cooked top,watery inside.
Fantastic site. Lots of useful information here. I’m sending it to some friends ans also sharing in delicious. And obviously, thanks for your effort!
Another terrific way to cook eggs for one! A variable recipe inspiring fantastic creativity. I only had 8 oz. ramekins so I used two and discovered great ways to deliciously fill in with fresh vegetables in each. Chopped mushrooms, sliced spinach leaves, chopped bell peppers, onion, garlic, etc., you name it. Let your creative juices flow!
Absolutely delicious. Your recipes are simple, delicious and help build my confidence in cooking.
Thank you so much! I’m so happy to know you are enjoying our recipes and find them helpful.
Didn’t have any Parmesan so I used Chedder and Feta., DELICIOUS. Will be a staple around my home.
Looks wonderful but was wondering if you could use liquid egg. I used it making egg bites and they turned out great
I have not used liquid eggs in this recipe but since you had success with using them in egg bites, I see no reason why it wouldn’t work here too.
This recipe is fantastic! The eggs came out picture perfect, and were absolutely scrumptious!
I’m so happy you enjoyed the recipe!
Excellent recipe.
OMG! Where have you been my whole life. By myself now this will sooo help! Thanks
I’m so happy you found us, Lisa and hope you find many new recipes to try.
Easy and delicious!
You have 400 degrees as the temp to preheat the oven later you have preheat oven to 350 degrees, which is the correct temperature?
Heat your oven to 400 degrees F, as written in the recipe post, in the recipe card, and as we mention in our video.
Made it in the air fryer while I was in the shower. Added a green onion (both white & some green) & a little smoked paprika. Ready to eat post shower & tasted great with 1/2 ww English muffin yum yum
I made these for guests and they were a hit!
I’m so happy everyone enjoyed it!
I just discovered your recipes looking forward to trying them
I made this recipe this morning. Worked like a charm. My only modification was that it took 20 minutes in the oven. Very good recipe. Will do it again.
I’m so happy you enjoyed it!
Since I follow weight watchers, I don’t use heavy cream or whole milk. It tasted good using fat free milk. Not trying to be low carb.
You can add 1/4 cup of any vegetable to this cheesy baked eggs if you want.
Easy to make and taste great!
Easy to make and very tasty!
The cheese baked eggs were delicious, easy, and quick to make! I have made these a few times.
This was both easy and delicious. I like that I can stick it in the oven, and go about getting ready for the day. I set a timer and checked it at a few intervals. I like my eggs well done so I ended up cooking it for 18 minutes. It was worth the wait! I enjoyed it with toast and jam, a slice of orange, and, of course, coffee. I’m on my own on Sunday morning, but I still like having a “real” breakfast. Thank you for a great recipe suitable for one.
I’m so glad you enjoyed the recipe, Janet. Thank you for your feedback.
Can you freeze these and heat up later?
We have not tested freezing this baked eggs recipe.
What adjustments would you do to bake/cook in an air fryer? Ty
This recipe has not been tested in an air fryer but an air fryer is just a small convection oven so anything that can be made in a regular oven can be made in an air fryer. You’ll just need to reduce the cooking time as convection ovens cook faster due to how they circulate heat using a fan.
Really good for lunch, too. It is a great basic recipe just waiting for personal touches.
Real good and easy
This looks very good. Please send me the website thank you
I make something similar but with one egg—and microwave it for just over a minute. I do it in 30 second spurts because it DOES spit!!
Grate a little extra parmesan cheese and dust the buttered ramekin with it before you put in the egg mixture.
so very good!…i made it this morning. can’t wait to try the other recipes!
I love this recipe! So easy and super tasty!
A chopped green onion is good in this recipe. Terrific recipe.
Best morning breakfast on a leisurely morning.