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Home » Blog » Breakfast and Brunch Recipes » Skillet Baked Eggs

Skillet Baked Eggs

Cathy Roma Published: Jul 22, 2019

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Individual skillet baked eggs with thyme and Parmesan cheese make an elegant and cozy breakfast.
Individual skillet baked eggs with thyme and Parmesan cheese make an elegant and cozy breakfast.

Skillet Baked Eggs sprinkled with chives and herbs, with two forks and fresh thyme scattered around.

Eggs are my breakfast go to on the weekend since I rarely have them during the week.  Scrambled, cheesy, over-easy, fluffy omelettes…all are in the regular rotation. But today, we’re all about skillet baked eggs.

These individual cast iron skillets came into my life and upped the breakfast ante. They make breakfast so simple and ridiculously delicious.  

Simply heat the pan, swirl in a pat of butter, crack two eggs, a splash of cream, add whatever toppings strike your fancy, and pop into the oven. Done.

Skillet baked eggs!

Skillet Baked Eggs sprinkled with chives and herbs, with two forks, tomatoes, toast, white table lines, and fresh thyme scattered around.

The best part about these skillet baked eggs? Everyone can pick their own toppings and no one has to share.  I’m all for sharing appetizers at dinner, but at breakfast I’m not looking to engage.  I want my meal, my coffee, my second cup of coffee, and a copy of The New York Times US Weekly. And maybe another splash of coffee.

I’ve made these eggs every which way…scattered with bacon, mushrooms, sautéed spinach, or loaded up with cheese; but my favorite these days is simple and herby, with healthy sprinkle of parmesan.

A piece of toast dipped in the yolk of Skillet Baked Eggs.

If you love a runny yolk like I do, be careful not to overbake. Just don’t skip the cream! It really elevates the dish and helps to set the whites while they bake. 

Now I know you’re probably not looking for another pan to store, but I promise that you’ll make good use of these little skillets. They’re fantastic not only at the breakfast table, but are great for cooking everything from pizza, to shepherd’s pie, to nachos, to dessert.

They hold the heat really well which cuts the down on the cooking time too. But if you’re as stubborn as my youngest son and can’t be convinced, you can also make these eggs in a ramekin, still good, but missing a little oomph.

New to cast iron? Here’s everything you need to know about cooking in cast iron pans!

Let’s make Skillet Baked Eggs

Step by step photos showing how to make Skillet Baked Eggs. Heat skillet and add the butter (1), crack the eggs and add to the pan (2), add the cream, parm and herbs (3), bake until set with runny yolks (4).

  1. Heat the pan on the stovetop until hot, but not smoking. Add the butter to the pan and swirl.
  2. Add the eggs to the pan.
  3. Add the cream, cheese, herbs, salt, and pepper.
  4. Bake until the whites are cooked through, but the yolks are still runny, about 3 mins.

Skillet Baked Eggs sprinkled with chives and herbs, with two forks, tomatoes and fresh thyme scattered around.

Tips for success

  • Crack the eggs into a ramekin and pour into the skillet instead of cracking into the pan directly. This prevents broken yolks and broken bits of shells in your baked eggs.
  • While you want the pan to be preheated before you add the butter, be sure it’s not too hot or the butter will burn.
  • Don’t skip the cream! It helps to set the whites as they cook.
  • Swap the chives for scallions, or add a sprinkle of your favorite herbs. And don’t forget the salt and pepper!
  • Use this recipe as a jumping off point. You can add all kinds of vegetables, herbs, cheeses, or meats. Just be sure your toppings are pre-cooked (when appropriate) because the eggs only take a few mins in the oven to set.

More EGG Faves!

  • Ham, Egg Cheese Breakfast Pizza
  • Crab Eggs Benedict
  • Mushroom, Goat Cheese Frittata
  • Ham and Egg Muffin Cups
  • Savory Dutch Baby

A piece of toast dipped in the yolk of Skillet Baked Eggs.

4.62 from 13 votes
Skillet Baked Eggs sprinkled with chives and herbs, with two forks and fresh thyme scattered around.
Print
Skillet Baked Eggs
Prep Time
5 mins
Cook Time
4 mins
Total Time
9 mins
 

Individual skillet baked eggs with thyme and Parmesan cheese make an elegant and cozy breakfast.

Course: Breakfast/Brunch
Cuisine: American
Keyword: baked eggs, skillet baked eggs
Servings: 1 serving
Calories: 236 kcal
Author: Cathy Roma | What Should I Make For...
Ingredients
  • 1 tsp unsalted butter
  • 2 eggs
  • 1 Tbsp heavy cream
  • 1 Tbsp parmesan cheese, grated
  • 1/2 tsp fresh thyme, finely chopped
  • 2 tsp chives, minced
  • kosher salt and pepper
Instructions
  1. Preheat the oven to 400 degrees. Heat a 6 1/2 inch cast iron skillet over high heat on the stove for 1 minute, then turn off the burner.

  2. Add butter and swirl around the pan until the bottom is coated.
  3. Crack two eggs into a ramekin or small bowl, taking care not to break the yolks. Add to the skillet (you can break them directly in as well if you're careful).

  4. Drizzle the heavy cream over the eggs. Sprinkle with parmesan, thyme, chives, salt, and pepper.

  5. Bake for about 3 minutes or until whites are no longer runny and yolks are set but not fully cooked through and serve immediately in the skillet.

Recipe Notes

Special equipment: 6.5 inch cast iron skillet

 

  • Crack the eggs into a ramekin and pour into the skillet instead of cracking into the pan directly. This prevents broken yolks and broken bits of shells in your baked eggs.
  • While you want the pan to be preheated before you add the butter, be sure it's not too hot or the butter will burn.
  • Don't skip the cream! It helps to set the whites as they cook.
  • Swap the chives for scallions, or add a sprinkle of your favorite herbs. And don't forget the salt and pepper!
  • Use this recipe as a jumping off point. You can add all kinds of vegetables, herbs, cheeses, or meats. Just be sure your toppings are pre-cooked (when appropriate) because the eggs only take a few mins in the oven to set.
Nutrition Facts
Skillet Baked Eggs
Amount Per Serving
Calories 236 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 9g56%
Cholesterol 363mg121%
Sodium 243mg11%
Potassium 121mg3%
Carbohydrates 1g0%
Protein 13g26%
Vitamin A 820IU16%
Calcium 105mg11%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in November 2015 but was republished with tips and step by step photos in July 2019.

64

Breakfast and Brunch Recipes, Recipe baked eggs, Breakfast, brunch, eggs, skillet baked eggs, skillet eggs

About Cathy Roma

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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Reader Interactions

Comments

  1. Randy says

    November 20, 2015 at 2:59 am

    I enjoy reading your blog so much! Well written! The baked eggs is one of my fav! I love this so much! The photos are so stunning. Thanks for listing the recipe here so that I can prepare this as side dishes for my dinner tonight!

    Reply
    • Cathy says

      November 20, 2015 at 5:17 am

      Thanks so much Randy! Glad you’re enjoying the recipes and the blog. It’s definitely a work in progress, but I’m loving the process. You’ll have to let me know how the eggs come out for you. Thanks for stopping by!

  2. Matthew says

    November 29, 2015 at 7:59 pm

    5 stars
    This is a great recipe! I made doubled the portions to feed two people in my 9 inch cast iron skillet. The only nuance i’d add to the directions is to crack the eggs into a container first opposed to cracking them directly into a pan. When you’re making four eggs the first egg won’t be as runny as the last. Pairs well with a tomato salad (cherry tomatoes halved, cubed apples, soft cheese, mint, oil, salt) and french bread. A+ for simplicity and had a great meal cooked in less than 15 minutes.

    Reply
    • Cathy says

      November 29, 2015 at 10:31 pm

      Great point about cracking the eggs into a bowl and then pouring them into the skillet when you’re making a larger batch. Yum, that tomato salad sounds delicious! Eggs, tomato salad and french bread – yes please! Add a glass of crisp white wine and it may be the perfect meal!

  3. Sande says

    August 6, 2018 at 1:00 am

    4 stars
    Hey all! I made this today for my girlfriends’ brunch at the lake. I made 5 eggs, and didn’t have parmesan so used gouda. I cooked for 5 minutes rather than 3 and the yolks and whites were PERFECT. Everybody raved about it and asked for the recipe… 🙂

    Reply
    • Cathy says

      August 11, 2018 at 3:33 pm

      Yum! Gouda would be sooo good in there. Glad you enjoyed!

  4. LG says

    January 4, 2020 at 3:46 am

    5 stars
    Great recipe — but I’d never dare to make eggs in (my) cast iron for fear of baked-on residue that would necessitate a demoralizing round of scouring and reseasoning. In fact, I’m amazed that you and many of your regular readers (per the comments on this article and recipe) have had success with cooking eggs in CI.

    I gotta ask: How are you seasoning your cast iron? Is there a post or series of posts in which you describe how you treat your cast iron — or even which CI brand, modern or vintage, your pans are — to get such results? Inquiring minds that have been roped and thrown at the Cast Iron Corral want to know!

    I’m not kidding: these kinds of non-stick results are so far removed from my experience of eggs in CI as to seem like some sort of enchantment to me. Please share the method behind the magic! Thanks in advance. (I’m off to run a search for ‘cast iron’ in your blog’s search engine to see if you’ve already addressed this. …)

    Reply
    • Cathy Roma says

      January 4, 2020 at 1:39 pm

      No wizardry here! My cast iron skillets are my workhorses and I use them on a daily basis. I find the key to cooking eggs or any other potentially sticky food is to preheat the pan, then swirl the fat (butter, oil) into the pan, coating it well before you add the eggs or whatever else you’re cooking. For me, the more I use them, the better they are. I have a link in the body of this post that talks about cooking with cast iron including washing and seasoning your pans. Hope that helps!

  5. Amber says

    March 14, 2022 at 3:23 pm

    5 stars
    I made these for a potluck breakfast (at my house) and they were sooooo good. My new favorite egg! The cream is essential!

    Reply
    • Amber says

      March 14, 2022 at 3:24 pm

      I should add that they were even good the second day. I added feta on top and ate them with sourdough toast.

  6. T ahmed says

    May 22, 2022 at 5:49 pm

    5 stars
    THESE WERE SIMPLE BUT DELICIOUS!!! Omgggg I’m in heaven! 🙂

    Reply
  7. Lisa says

    December 11, 2024 at 5:57 pm

    5 stars
    This is an amazing recipe. I will always make my eggs in this fashion from now on. Thank you for the recipe!
    Lisa

    Reply
4.62 from 13 votes (7 ratings without comment)

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HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.

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