Christmas Baked Eggs

These delicious baked eggs are as simple as simple gets – and yet, they only happen around here on Christmas morning. Because even though they are simple, they are special. Very, very special. Something happens when those eggs are baked with a bit of cream, salt and pepper. Soft and tender and almost buttery in flavor (thanks there creamy cream), these eggs are divine. And they are shockingly simple to get together which is great for Christmas morning when the kids have other ideas about priorities.

My kids were particularly excited I decided to post the recipe when they were home from school on Christmas break because it means they get a double dose of Christmas baked eggs this year. They dug in literally seconds after I snapped a few pictures, even though they had just finished breakfast an hour earlier. I suppose the upside to them feeling like they need to eat nonstop is that they are helping keep me in a job.

P.S. If you’re in the market for a runnier egg yolk (we are a house divided on this issue), read the post to get a perfectly baked egg depending on your style.

Christmas Baked Eggs

And. Since so many of you have asked on Instagram, comments and via email, I’m giving a quick rundown of what the food is going to look like around here for the upcoming holidays.

Christmas Eve

{Our tradition is an untraditional lasagna feast. Yesssss.}
Classic Italian Lasagna (nothing better than this)
Divine Breadsticks
Amazing Romaine Salad
Creamed Corn (recipe coming soon)
Cranberry Fluff or Raspberry Ribbon Salad or Fruit Soup (decisions, decisions!)
Creme Brûlée for dessert

Christmas Day

{Again, a little untraditional because I don’t believe in spending unnecessary time in the kitchen on this day of all days – plus we’ve never lived around family so our Christmas Day is very, very laid back and quiet.}
Cinnamon Rolls or Overnight Cinnamon Twists or Monkey Bread + Baked Eggs (from this post) for breakfast
Tons of crackers, cheese and fruit for snacking in the afternoon
Sweet Baked Ham (I prepare this completely in advance and heat up Christmas evening) + rolls (again, I choose a favorite roll recipe, make them in advance and freeze them to reheat) for dinner

Day After Christmas

Family Fondue Night (don’t ask me why, but this is kind of an official fondue holiday for us which I think should be an official thing)

New Year’s Eve

Mary’s Egg Rolls
California Rolls
Spinach Artichoke Dip
Queso Blanco Dip
Shrimp Cocktail
Homemade Corn Dogs (by special request from my kids this year)
Lots of vegetables and fruit for snacking

New Year’s Day

Clam Chowder + Broccoli Cheese Soup
Bread Bowls

Wow. I’m now very excited for the next couple weeks. It’s going to be yummy.

One Year Ago: Cranberry Fluff Christmas Salad
Two Years Ago: Mine and Yours: Favorites of 2013
Three Years Ago: 18 of the Best Christmas Candy Recipes

Christmas Baked Eggs + Our Holiday Menu(s)

Yield: Makes 12 eggs

Christmas Baked Eggs + Our Holiday Menu(s)

Cooking time will vary based on oven, size of egg and how firm/soft you like the yolks. We are a house divided. Some like runny egg yolks, others do not. I use our backyard chicken eggs which are somewhere inbetween a medium and large-size egg. As pictured in the post, these eggs were cooked for 14 minutes. For runnier yolks, I bake them for right about 12 1/2 minutes.

Ingredients

  • 12 large eggs
  • 3/4 cup whipping cream
  • Coarse kosher salt
  • Black pepper

Directions

  1. Preheat the oven to 350 degrees F.
  2. Lightly grease or butter a standard 12-cup muffin tin.
  3. Crack an egg in each cup of the muffin tin. Pour a tablespoon of cream over the top. Sprinkle coarse, kosher salt and pepper over each egg.
  4. Bake for 12-15 minutes, depending on how soft/firm you like the egg yolk (see note above). Spoon the eggs onto plates making sure to get all the yummy cream drizzled over the top and serve immediately.
http://www.melskitchencafe.com/christmas-baked-eggs/

Recipe Source: from my sister-in-law, Erin (she posted the recipe on The Sisters Cafe years ago)

46 Responses to Christmas Baked Eggs + My Holiday Menus

  1. Hilary says:

    These are so intriguing!!!! In the name of Christmas menu planning, (I haven’t even started, yikes!!! 🙂 )I think I will have to try these this morning! They look so good!!

  2. Leslie says:

    Thank you for posting this!! Just cannot come up with a menu! Might do your exact one! 🙂

  3. Sheila says:

    You mentioned these baked eggs on another post a long while back and I made them. They are delicious, simple, and delicious! I thought “how could something so simple add flavor”. I don’t understand but they are — yep — delicious. Unlike you, they are not special at this house. They are quick, easy, nutritional, simple, favorites and fit right in with our lifestyle so we don’t wait until Christmas. I usually do lasagna and ham only when Christmas hits on a Sunday. And monkey bread is always a Christmas morning treat. Thank you, Mel, for always going the “extra” mile for us. Our Christmas is so much better with “you” in it.

  4. Hilary says:

    Wow, wow, double wow!!! These are AWESOME!!!!!! So delicious and super easy!!!! Thank you!!!

  5. Roxana says:

    What fun menus, thanks for sharing! And I love baked eggs. Sometimes simpler is better. 😀

  6. Jill says:

    How do you make monkey bread ahead of time? Do you have to bake it ahead if time

  7. Janet says:

    Mel, Merry Christmas!!
    Thank You for helping so many of us, I use a lot of your recipes and ideas. I am going to change our omelets to the baked eggs this year. For a casual dinner party on the 28th, I’m making red lentil tomato basil soup, homemade rolls, broccoli bacon salad, and your Rasp. Ribbon Salad for dessert.
    We have a wonderful very creamy/rich clam chowder every Christmas eve…….husband’s tradition…..have made whole wheat rolls with it in past, but have a request this year for oyster crackers.
    During holidays, I’m making lasagna with homemade lasagna noodles…..really not hard, just more time needed…….and WOW……..is it ever great!!! I just use my homemade noodle recipe and cut lasagna sized shapes, cook them briefly first before assembling lasagna. Again WOW. This has to be served with the best most amazing french bread recipe I have ever found that my family devours, and a yummy simple romaine/red cabbage salad with creamy italian dressing from my cookbook.
    Also, one son loves for me to bake a batch of roasted buttered sea salted pecans every Christmas. It’s nice to have something savory!
    I also make a batch of each family member’s favorite candy…….such as, for one it’s butter toffee no nuts, another wants fudge, peanut brittle, buttermints, etc. Of course all can eat whatever, but I ask for their request ahead so they have a fave homemade candy from the heart of their Mom.
    We have lamb shoulder roast once a year for Christmas dinner, we like it better than leg of lamb. Always a special Christmas dessert……this year will be a red velvet cheesecake cake I saw online. For New Year’s Day, vary the menu from year to year, but lean towards homemade soups and breads or what we call ‘chicken mozzarella steaks’.
    Since New York strip roast is on sale this time of year. we have that during the holidays and sous vide it….oh my so delish!!! I buy it the day of making so it’s never frozen. We like to sous vide several different kinds of foods…..but there’s a simple recipe for ginger buttered carrots which are cooked sous vide, then finished off in a cast iron pan….now a son that wouldn’t eat cooked carrots can’t get enough!!!!

    P.S…..please correct if several of this post shows up, I can’t get it to ‘take’ but who knows, it could be and not showing!

  8. Tiffany says:

    Have you tried making these with whole milk? I don’t keep whipping cream on hand.

  9. ~ R says:

    I think you just saved me the traditional “hour of watching milk heat to poach eggs and hoping the eggs don’t stick together or the milk scorch before pouring over toast” Christmas breakfast. Same breakfast…but blessedly simple. Thank you, thank you, thank you!

  10. Paige says:

    Baked eggs are such a genius idea. It’s the only way to cook eggs for a huge crowd all at once!

    Paige
    http://thehappyflammily.com

  11. Monica says:

    I love eggs every which way. And my goodness, the menu plan has me salivating! Happy holiday celebrating to you and your family! Thank you! : )

  12. Camilla Christensen says:

    You are amazing. I want to be in your family. Thanks for sharing the best recipes. We don’t know what we’d do without Mel in our life!! 🙂

  13. Rachel says:

    I have made a very similar recipe before, in ramekins and broiled. They are DIVINE. Don’t know why I’ve never thought to put them in a muffin tin so I can do more at once! Thanks for the great idea!

  14. Teresa says:

    I made these tonight for my husband and me for a light supper. My boys are both out so it was a perfect night to try a quick, light meal. Very good. I didn’t measure the cream, just glugged some into each cup. I made 4 eggs, 2 each, and they took about 15 minutes to get them pretty cooked the way we like them. Thanks for sharing a great recipe. Your menu looks divine. I wish I was coming to your house for the holidays!

  15. Jami says:

    I went ahead and had to make these this morning. I was amazed at how quickly they came together and how simply delicious they were. My kids scarfed them down and I am glad to report I will also be making these Christmas morning. Easy and perfect for the start of a fun day. Thanks for always coming up with the best menus that fit my family perfectly!

  16. Nancy says:

    Suddenly, I am super happy I purchased 36 eggs at Costco today! Merry Christmas!

  17. Beth B says:

    For just two of us, would you make these in small ramekins or just 3-4 cups in a large muffin tin? I’m intrigued by this way of cooking eggs.

  18. Beth B says:

    Oh…my…word!!! Are these delicious! I was intrigued by the recipe and reviews, so I made them this morning and both my husband and I said they’re the best eggs EVER!!! These will now become a tradition in our home, maybe everyday! I’d gotten so tired of eggs other way but these eggs… these eggs. Amazing. Thanks, Mel, and Merry Christmas!

  19. Tara Harkins says:

    Would it be ok to prep this the night before, refrigerate, and then just pop into the oven christmas morning? Not sure if the eggs would spoil if already cracked?

    • Mel says:

      I haven’t tried it in advance, Tara – but sometimes my eggs take on a funny taste/texture if I crack them ahead of time so I just quickly do it the morning of.

  20. Nikky says:

    Do you bake these on convection mode or standard bake?

  21. Laurie says:

    I can’t wait for the homemade corn dog recipe! My kids will be thrilled if there was a way for corn dogs to be made with real ingredients!

  22. Heather says:

    I made the eggs for Christmas morning! They were some of the best! Everyone loved them. I also made your french bread recipe to go with italian beef for a Christmas party, your french bread rolls for another party and the overnight cinnamon and sugar rolls for Christmas morning! Every single recipe turned out great. I am excited to try more of the bread recipes!

  23. Beth says:

    One of my (five!) boys was born on Christmas, and every year he requests a big Christmas/birthday breakfast. These were a perfect addition since it can be difficult to make so many components on an already busy morning. We absolutely loved them, and they were so easy to make!

  24. Vicky says:

    My favorite part about holidays is the food. We had sweet baked ham for Christmas also. It’s my favorite ham ever. Happy New Year!

  25. Kate M says:

    The kids and I loved the baked eggs. They were delicious and I loved how easy they were to make. I love it when I can sit down and eat breakfast with everyone. Mel, have you ever tried German Pancakes? You bake them in the oven so wveyeone gets to sit down and eat together. We have them at least once a week.

  26. Heidi says:

    I love that you give me a pass to have a low key, nice Christmas. We also don’t live close to family and I’m so tired of making a huge meal for my husband and myself. The kids kind of eat it, but they’re little. Next year I am doing it your way!!

  27. Andra says:

    These eggs are divine! I made them for the 3rd time this week. We try and limit our sugars and starches for most of the week around here so I’m so happy to have an easy egg recipe I like. These are extra fancy with some baby arugula or spring greens on top! Thanks, Mel! I always trust your recipes!

  28. Susan says:

    I know this comment/question is late but i am just wondering why is the cream needed? Could just bake the egg and same results happen or does the cream prevent the eggs from cracking or burning. if you could let me know that would be great.

    • Mel says:

      The cream gives another dimension of flavor and texture – make the eggs a little less firm and just a bit more decadent. I think the egg alone, baked, might stick in the pan and the texture would be more rubbery.

  29. Jackie says:

    Love this version using cream to bake the eggs. Just a quick question, have you ever lined the muffin tin with silicon baking cups? It would make clean up a breeze (not all of my muffin tins can go in the dishwasher).

  30. Alexa says:

    I want to try these, but one of my kids is dairy free (which means we are all dairy free). Would it work with almond or coconut milk? Based on your responses, I am thinking the cream is pretty essential.

  31. Megan says:

    So easy and so delicious! A friend just gave me 5 dozen eggs and I thought ir was a perfect time to try these. So so yummy! Thank you!

  32. Kech says:

    As soon as I saw this recipe I had to make it, and this was right after breakfast… I just made two eggs in individual containers and they came out great. My mind has been buzzing with ideas on expansion. This morning, I even figured out a way to make my eggs runnier than my son’s. I used cold eggs for my two and a room temp egg for his one. I like pepper so I added it on mine to tell them apart. Perfect at 13 min. Oh, I’ll be eating this all the time since when I order eggs out, I always order them poached, this is even better…. thinking of adding some parmesan or bacon crumbles. This will be fun to play with.

  33. Beth B says:

    This has become my favorite egg dish since you posted it. It’s amazing and the cream adds such a delicious dimension. This morning, I put a piece of Canadian bacon in the bottom of a ramekin (sprayed lightly with non-stick coconut oil) and then the egg, followed by the cream. I served it over a piece of whole grain toast. It was awesome! Your blog is at the top of my favorites list and thank you for the delicious recipes you share!

  34. Nisha says:

    These are so darn good!!!! I make them at least 3-4 times a week. I use my sister in laws eggs from her chickens. My toddler can eat 2 off these for breakfast! Thank you thank you!!!! #notjustforholidays

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