Herbed Baked Eggs
Herbed baked eggs wrapped in ham and topped with cheese offer a savory, cheesy breakfast option perfect for brunch or a cozy weekend meal.
Ingredients
Instructions
- Preheat oven to 375°F (190°C).
- Line 4 greased ramekin dishes with ham slices.
- In a bowl, beat together eggs, yogurt, and mustard.
- Mix chopped chives and parsley together.
- Stir half of the herb mixture and a quarter cup of cheese into the egg mixture.
- Spoon the mixture into the prepared ramekins and top with remaining cheese and herbs.
- Bake until golden brown and set, about 25 to 30 minutes.
Tips & Substitutions
For a creamier texture, you can substitute sour cream for yogurt. If you want to add more flavor, consider mixing in some sautéed onions or bell peppers. You can also use different cheeses, such as Gruyère or mozzarella, for a unique twist. Fresh herbs like thyme or basil can be used in place of parsley and chives. If you have leftover ham, it can easily replace the slices used in this recipe.
Serving Suggestions
These herbed baked eggs make a delightful brunch dish and pair beautifully with a fresh salad or crusty bread. For a heartier meal, serve alongside crispy bacon or sausage. Consider rounding off the meal with some seasonal fruit or a light smoothie. They also work great as a light dinner option and are perfect for serving at Breakfast Before (Great For Overnight Guests).
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the ramekins in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through. Alternatively, you can microwave portions on medium heat, covering them to retain moisture, for about 1-2 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Herbed Baked Eggs contains roughly 643 calories, with 26g protein, 111g carbohydrates, and 15g fat. It is an excellent source of iron (151% of the Daily Value), vitamin C (93% of the Daily Value), and potassium (79% of the Daily Value). Note that it is relatively high in sodium, at 970mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use egg whites instead of whole eggs?
Yes, you can substitute egg whites for whole eggs if you want a lighter dish. However, the texture might be slightly different, and you may want to increase the yogurt to maintain creaminess.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).