Easy Parmesan Baked Egg
This baked egg recipe is perfect for entertaining or when you just want to treat yourself to a special (but still easy) breakfast. Topped with parmesan and fresh basil, each egg cooks in an individual ramekin for an elegant presentation.
I’m always looking for a simple way to enjoy a savory breakfast and eggs are typically the star of my first meal of the day. This Easy Parmesan Baked Egg is currently in heavy rotation in my house for a few reasons.
First, it’s a breeze to make. The ingredient list is short and the only effort involved is cracking the egg and sprinkling a few ingredients on top. We have better things to do than spend all morning in the kitchen, don’t we?
Another reason I’m a fan of this method for making an egg is how quickly you can scale it to feed a crowd. If you only want one or two eggs, just use one or two ramekins. If you’re cooking breakfast for more people, use more ramekins. Each person gets their own and it feels just a bit sophisticated.
Have one guest who likes a runny yolk and another who prefers eggs over hard? No problem! Just leave the ramekin in the oven longer for the person who wants their yolks set. Everyone can enjoy their egg their way!
Let’s not forget how fun it is to customize these baked eggs with toppings too. Place a few bowls of optional toppings on the counter to choose from. (You can find ideas a little farther down the page.) What an effortless way to make breakfast feel special.
For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):
- Cooking spray or olive oil
- Grape or cherry tomatoes
- Grated parmesan
- Salt and pepper
- Fresh basil
What size ramekin should you use?
I recommend using a 4 to 6 oz ramekin for this recipe. If yours doesn’t list the ounces on the bottom you can measure the top. It should be around 3 to 4 inches in diameter. Your cooking time can vary based on the size of the ramekin used and the thickness of ramekin itself.
Can you cook two eggs in one ramekin?
You can BUT adding a second egg means you’ll need to increase your cooking time. I’ve found that cooking one egg gives me the most consistent results. Plus then you’ll get the most parmesan flavor in each bite!
Can you omit the tomatoes and basil?
Yes. The eggs will still cook beautifully and be flavorful without both.
Can you add other veggies?
You can incorporate other veggies like spinach or cooked chopped broccoli to the bottom of the ramekin if you like BUT this will increase your cooking time. If you go this route start checking the eggs at around 12 minutes of cooking time and let them continue to cook until the whites have mostly set.
One way to make this extra special is to add toppings after cooking. I especially love this for entertaining because you can give your guests a few toppings to choose from so they can customize their eggs to their liking. Here are a few ideas:
- Crumbled feta cheese
- Crumbled cooked bacon
- More fresh herbs like rosemary or thyme
- Pico de Gallo
- Sautéed Garlic Mushrooms
- 5-Minute Easy Blender Salsa
How to serve this
I like to serve this baked egg with a side of potatoes, roasted veggies, fruit, or a simple salad. You’ll love these sides with this dish:
- Skillet Breakfast Potatoes
- Air Fryer Turkey Breakfast Sausage
- Easy Diced Air Fryer Potatoes
- Easy Seasoned Roasted Potatoes
- Parmesan Kale Salad
- Southwestern Skillet Potatoes
Easy Parmesan Baked Egg
- 2 – 3 grape or cherry tomatoes, cut in half
- 1 egg
- 1 teaspoon grated parmesan
- salt and pepper to taste
- fresh basil, chopped
- Preheat the oven to 375.
- Spray the inside of a 4 to 6 oz ramekin with cooking spray (I use an avocado oil spray) or grease the inside of the ramekin with a little olive oil.
- Add the tomato halves to the bottom of the ramekin. Crack one egg in the ramekin. Top with salt, pepper, and grated parmesan. Place the ramekin on a baking sheet and bake for 10 to 15 minutes, until egg whites are set and yolk is still runny. 12 minutes is perfect in my oven. You can cook longer to achieve fully cooked yolks if that's your preference.
- Remove from the oven and let it sit for a few minutes before serving. The egg will continue to cook a bit as it rests. Top with chopped fresh basil.
2 Comments on “Easy Parmesan Baked Egg”
Yummy,easy and customizable. I added some cilantro to mine.
Cilantro sounds perfect! Thank you, Susan!