Christmas Baked Eggs + My Holiday Menus
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.
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
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
Ingredients
- 12 large eggs
- ¾ cup whipping cream
- Coarse kosher salt
- Black pepper
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
Recommended Products
Recipe Source: from my sister-in-law, Erin (she posted the recipe on The Sisters Cafe years ago)
I share a home with my 2 adult granddaughters. Due to their schedules we don’t eat breakfast together.
I made 2 eggs in my smallest iron skillet with corned beef hash acting as a dam to keep the eggs and cream on their side of the pan – away from a couple pieces of last night’s cornbread that I toasted at the same time.
I’ve used that skillet so often and for nearly 50 years that its seasoning makes it virtually nonstick. Cleanup was easy.
The eggs were wonderful. I didn’t plate the food. Rather I ate directly from the skillet like some restaurants serve. The hot iron skillet kept my food warm through the last bite I took.
I won’t be strong willed enough to resist making these just once a year. I’ll enjoy them often.
Thank you for the recipe.
Hi Mel, I made these this morning for the first time. They were tasty! I want to share how I made them, with zero clean up!! I sprayed foil muffin liners with nonstick spray, then put those in my muffin tin. The eggs came out of the liner without a problem, and the muffin tin was so clean that I could just put it right back in the cabinet!
Quick, tasty, beautiful presentation! Great for a crowd, or just a few.
So good and easy. It does something special to an egg to cook it this way. I even used unsweetened cashew or almond milk- not as rich or creamy but still good. I used small ramekins to just do a few eggs, but like option of using a muffin pan. Like idea someone had for putting some in the air fryer too, good for small batch. I agree with someone who said they like cheese on eggs , but done this way they are so good as they are.
I really, really, REALLY wanted a baked egg after reading this and seeing the gorgeous pictures. But the thought of cooking one egg in the oven just for me seemed ridiculous. But then I remembered . . . I have an air fryer! After a couple “big fail!” attempts I found the perfect baked egg in an air fryer process. I buttered a glass custard cup and followed all your directions for layering the ingredients (I also tried using an oil spray but the butter just added that little extra layer of decadence). Preheat the air fryer for a few minutes @ 330 degrees. Add your egg filled custard cup to the basket and cook for 8 minutes. This came out perfect for me but my preference is a completely cooked white with the yolk runny in the middle so I can spread the whole thing over buttered toast and taste the yolk in every bite. Adjust the time up or down a couple minutes to suit your preference. Thank you so much for posting this as I never would have thought of baking an egg in my air fryer if I hadn’t seen this!
I just tried this recipe and I had to run here and review it immediately. My baby’s favorite food is eggs and I’m getting so tired of scrambled I needed to try something new. I made them exactly as directed, except I put a circle of ham in half the muffin cups to see if it helps make them easier to remove. It helped a little, and I had a bonus piece of ham to put on my toast. The pan is still going to be a bear to clean but I really don’t care. I baked them 15 minutes because we aren’t runny yolk people. These. Are. So. Good. The yolk was cooked through, but still soft and velvety. I usually like cheese on my eggs but these didn’t need it. They remind me of the poached eggs my mom used to make me when I was a kid, steamed in a poaching pan on the stove. But better. These are going into the regular rotation. These would be great for busy mornings because they are so easy to cook and they don’t need nannying like other egg preparations do. I happened to have cream on hand but milk would work just as well for less special occasions. Thanks Mel!!
Oh, Mel… Mel-Mel-Mel!
I could not love you more than I do right now. These eggs, oh these eggs, they are swoon worthy! I took my first bite with a bit of runny yoke (I love me some runny yoke) and cream, que moans. If I had been standing I would’ve gone weak in the knees.
Honestly I was looking for an easy recipe to do as I have been unwell and have no energy for cooking. I picked this because I have been wanting to try it and I had leftover heavy cream. It was just what I was looking for and as a bonus I have wanted to try it for a while.
I have long been a lover of Eggs Benedict, but it is unfortunately too unhealthy to have every day, or even once a week the way I’d like. This though, this was an amazing substitute, possibly even better, thanks to its simplicity and the fact that it’s healthier too! Next time I will have to try it with Canadian bacon on the bottom like another reader suggested. Maybe on top of an English muffin?
Divine, amazing, wonderful…I could go on about these eggs (and you! For posting this recipe).
Thank you so much!
I tried this today. I made one egg plain and made the other egg with whole milk (didn’t have cream). The plain egg came right out of the the tin while the milk egg left a lot of pieces. (I quickly wiped out the tin right away and it came clean.) The plain egg was good, but the milk egg was better. The plain egg was firmer (but not rubbery). The milk egg was fluffy and amazing. I used large eggs and prefer my yolks very firm. They weren’t done enough for my taste after 15 minutes, but were perfect after 17 minutes and still fluffy (not hard like a hard boiled egg). Loved this.
My family loves these eggs! They are delicious, and so easy to manage in the mornings – easier than standing over a pan to scramble or fry an egg. Thanks Mel for another great recipe!!
Mel I made these this morning & I liked them a lot! I’ll make them again! Oh & I made your banana (one bowl) bread yesterday (except I used 1/2 applesauce & 1/2 coconut oil. It turned out soooooo good! So I ate some for breakfast with my eggs!
Fabulous! I enjoyed every bite. Thank you Mel.
Mel, your posts make me so happy. Thank you for all that you do and thank you for being the amazing woman you are. I am so grateful for this fun, inspiring blog!!
Oh, thanks so much, Kate!
Best eggs I’ve ever had! Seriously…genius! I used silicone liners in my muffin pan so clean up was easy. I don’t think I’ll ever cook eggs any other way!
How long did you bake them for in the liners? When I tried the liners they weren’t done and I had to keep putting them back in for 2 min (and then 2 min, and then 2 min haha). Any suggestions?
We’re calling them New Year’s Eggs! They are fabulous! Thank you for sharing the recipe.
I made these this morning and you weren’t kidding! These were hands down the best eggs I have ever eaten in my life. Seriously life changing. My husband agreed that they were fabulous and I really don’t know own that I’ll ever be able to eat eggs any other way again as long as I live. I felt like I wanted to scream from the roof tops that everyone needed to make these eggs and right now! I settled for texting the link here to a few of my favorite people I thought might enjoy them too. Your recipes never fail me and I have been a loyal follower for years. Thanks yet again for the wonderful recipe and merry Christmas!
Haha, glad these eggs made you so excited (and that I’m not the only one who adores them!). Merry Christmas!
I made these for Christmas breakfast and they are delicious!! However, the pan was a nightmare to clean! Before cooking, I sprayed a “non-stick” muffin pan with olive oil and put the eggs into the cold pan into the hot oven. The muffin holes were covered with cooked egg and did not come clean without a LOT of elbow grease! Maybe if I preheated my pan that would help? Do you have any pointers?
The eggs were delicious and I will try them again. We made and loved your creme brulee french toast as well. Thanks!
Hi Mari – I agree the egg pan is a little nightmarish to clean. I’ve found a little mixture of baking soda and vinegar does wonders.
Totally made this on Monday night and I just put the whole muffin tin in the dishwasher and it came out completely clean!
I just used Pam spray.
They were delicious 🙂
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
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!
Yum!
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.
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!
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.
Hmmm, you’d have to experiment but I’m not sure you’d get quite the same result as using cream.
Alexa, did you try them with a dairy free milk yet? I’m just starting to introduce a dairy free diet for my son and would love to know! Thanks!
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).
I haven’t but I bet it would work great (using the silicone liners not the paper ones).
We LOVE these eggs at our house. They do stick like crazy so definitely use liners and spray them. Or if you have parchment paper liners use them. We love to sprinkle them with bacon salt. Also we’ve made them with whole milk and it’s worked- not quite as creamy but my little hungry hippos don’t notice.
Oooh, bacon salt? yum!
Do you have a cook time with the liners?
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.
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.
We’ve eaten baked eggs for years. Try adding some sharp cheddar to the top. It’s amazing!
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!
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!!
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.
Yes, we love German pancakes! Thanks for the reminder I need to post our recipe. We made them last week and agree they are yummy.
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!
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!
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!
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!
Do you bake these on convection mode or standard bake?
I use standard but convection should work too – I’d probably cut the temp by 25 degrees and check the time a bit sooner.
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?
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.
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!
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.
I’d probably just use a few of the cups in the muffin tin.
Suddenly, I am super happy I purchased 36 eggs at Costco today! Merry Christmas!
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!
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!
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!
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!! 🙂
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! : )
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
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!
Have you tried making these with whole milk? I don’t keep whipping cream on hand.
No, but it’s certainly worth a try – I think the eggs will be slightly less rich but probably still very yummy.
Obviously the cream is the best but I’ve made it with whole milk and frequently have used 1% as it’s what we have on hand. It works! If we did a side by side comparison then I’m sure you’d be able to tell a difference but no one’s noticed when I’ve subbed.
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!
How do you make monkey bread ahead of time? Do you have to bake it ahead if time
I assemble the monkey bread and refrigerate – then take it out the morning of to rise and bake.
What fun menus, thanks for sharing! And I love baked eggs. Sometimes simpler is better. 😀
Wow, wow, double wow!!! These are AWESOME!!!!!! So delicious and super easy!!!! Thank you!!!
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.
Thank you for posting this!! Just cannot come up with a menu! Might do your exact one! 🙂
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!!