Baked Eggs w/ Cheese, Tomatoes & Bacon

This post represents a first for me…it is the first time I posted the same day I cooked something. Usually I am pretty lazy and there is a week or even a month between cooking and posting. I am going to try and get better about that, or just stop worrying about writing witty things at the beginning of each post and instead throwing up some photos and a recipe.

The inspiration for tonight’s dinner came from some posts I saw on baked eggs (here, here and here), coupled with a severe case of the lazys. Baked eggs can be made lickity split and, more importantly, don’t require much thinking. For my version, I went with bacon, cheddar and tomato as the flavorings. You could probably come up with tons of other ones. Each of the recipes I linked to has a completely different take.

Baking an egg is pretty simple. There are two things to remember: 1) placing the ramekins in a hot water bath while they cook in the oven helps the eggs cook evenly and 2) the egg white will never set firmly, instead judge doneness by waiting for the egg whites to turn white or opaque. Placing the ramekins in a boiling water bath can be a pain–and this is supposed to be an easy dish–so don’t worry about it if you don’t want to.

For more photos and a toaster-oven version, click here.

Baked Eggs w/ Cheese, Tomatoes & Bacon

Ingredients:

  • 4 eggs
  • Butter
  • 10 grape or cherry tomatoes
  • 2 strips of bacon
  • A good hunk of cheese to grate
  • Smoked paprika

Directions:

  1. Pre-heat the oven to 375 degrees.
  2. Cook the strips of bacon on the stove.
  3. If you are going to use a water bath, bring 2 cups of water to a boil in a kettle.
  4. Grease each of the ramekins with butter.
  5. Cut the tomatoes in half and divide among the dishes. Sprinkle with a little bit of salt.
  6. Once the bacon has nicely browned, remove, blot off excess grease with paper towels and chop into small pieces.
  7. Divide the bacon between the two dishes. (Add a little extra to the dish you know will be yours. If you are not sure, don’t risk it.)
  8. Grate the cheese into each dish and then crack two eggs into each dish.
  9. Sprinkle ~ 1/8 tsp of the smoke paprika on top of each dish along with a pinch of salt and a grind or two of pepper.
  10. If you are using a water bath, place both ramekins in a high sided, oven proof baking pan. Place the pan in the middle rack of the oven and then pour in the boiling water.
  11. If you are not using a water bath, place both ramekins on a cooking sheet and then into the oven.
  12. Cook until the egg whites turn opaque, roughly 15-20 minutes. It could be less depending on your toppings, so start checking after 10 minutes. The eggs may not set firmly, but will be custard like.
  13. Enjoy!

30 thoughts on “Baked Eggs w/ Cheese, Tomatoes & Bacon

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  2. Quick question: Is the egg yolk a runny consistency after it is baked? Since I am not a fan of a runny yolk, I usually eat my eggs scrambled or hard boiled. Just wondering if this recipe is for me. Thanks in advance for the help!

    • Hi Jenna,
      It is sometimes hard to predict if the yolks will be hard, but if you cook it for about 20 minutes it should be good. You can always take a peek and put it back in for a little longer if it hasn’t set yet.

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  6. My husband was at the store and I called him after reading this so he could pick me up some ramekins…. been wanting them forever and never remember to pick them up! This gave me a reason to grab some! I will try some once he gets home sounds like an amazing brunch! …. going to put on a pot of coffee now :)

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  8. I just made this today for the first time, and I have never had such a delicious egg! I added 1 tbsp. cream, cheddar cheese, salt & pepper. It was so good I can’t believe I’ve never tried it before. I can’t wait to try everyone’s version. Thanks for sharing!

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  11. I made some this weekend where I sauteed in a little butter some potato, portabella mushrooms, onion, garlic and spinach with a little salt & pepper. I put that filling in the ramekin, put a little shredded cheddar & cracked the egg on top. I baked for about 12 minutes at 350, put a little more cheddar & then baked for about 5 minutes more. Yummy !!!

  12. One word. Excellent.

    Fact is the dish can substitute anything for anything. throw all sorts of veggies or meat at the bottom of that thing for a down home or a classic taste. This is now apart of my cooking repertoire.

  13. I like to use the leftovers from the previous night’s mexican food in this recipe. A little spicy ground beef, some shredded cheese, a dollop of pico de gallo and sprinkle with green onions, all leftover! YUM!

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  17. I also have made baked egss both in a water bath and not in a water bath. Not too much difference with eggs, but I would never skip it on my creme brulee. I make a version with a thin slice of prosciutto on the bottom, cubes of avocado, parmesan cheese, crushed red pepper and of course eggs. Very delicious– fun to think of all the ways to jazz up your baked eggs. Thanks for your website.

  18. i read all the same pieces you did, and this is now my favorite way to eat eggs. i made/blogged a version with sausage and spinach that was AWEsome.

    i ignore the water bath, and they come out just fine.

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