These Christmas baked eggs are very special. Perfect for Christmas morning or any time you want to take eggs up a notch! 

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.

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.

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

Yield: 12 eggs

Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Total Time: 20 minutes mins

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Ingredients

• 12 large eggs
• ¾ cup whipping cream
• Coarse kosher salt
• Black pepper

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Instructions 

• Preheat the oven to 350 degrees F.
• Lightly grease or butter a standard 12-cup muffin tin.
• 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.
• Bake for 12-15 minutes, depending on how soft/firm you like the egg yolk (see note). Spoon the eggs onto plates making sure to get all the yummy cream drizzled over the top and serve immediately.

Notes

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.

Egg Size: I use our backyard chicken eggs which are somewhere in between 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.

Author: Mel

Course: Breakfast

Cuisine: American

Method: Bake

Serving: 1 Egg, Calories: 114kcal, Carbohydrates: 1g, Protein: 6g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 184mg, Sodium: 68mg, Sugar: 1g

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Nonstick Muffin Tin {USA Brand}

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

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