Baked Eggs with Rosemary and Thyme
Oven Baked Eggs with Rosemary and Thyme make a simple breakfast that’s loaded with flavor. Fresh herbs and a sprinkling of cheese give this dish a savory blend that’s perfect for a cozy dish. Serve with a side of crusty bread and this will quickly become a new favorite!
You’ll also enjoy these Sheet Pan Eggs and Strawberry Banana Pancake Casserole!
One of the most popular questions I get asked about my job is where my recipe inspiration comes from. And you know what? I get it from all over the place! Television, magazines, ads, newspapers, cookbooks, you name it!
I have a running list of recipe ideas in my planner. Yep, I’m a paper and pencil kind of girl and love planning out my weeks and months. Anytime I get an idea for a recipe, I jot it down there. I also keep a list on my phone for when I’m not near my planner.
Then there’s Pinterest. I love scrolling through my feed, looking for specific recipes, or just getting lost in Pinterest land. There are so many great ideas there! (P.S. If you’re not already following me on Pinterest, I would love for you to do so! I have a lot of recipe specific boards that are perfect for just about any dish or meal.)
I also love to browse magazines for more inspiration. One of my favorite things to do when I’m grocery shopping is to thumb through all of the cooking and baking magazines. I get so many ideas, and end up buying a lot of magazines, too. Hey, it’s for job research, right?
And that’s where today’s easy baked eggs comes from. I picked up one of my favorite magazines a few months ago and immediately spotted at least a dozen dishes to try. This baked egg skillet was front and center in my mind, and I couldn’t wait to put my own spin on it.
Rosemary is my favorite herb, hands down. I use it in a lot of my recipes (like these Roasted Mushrooms with Garlic and Rosemary, that Rosemary Garlic Popcorn and those Cheddar Rosemary Biscuits) and I just can’t get enough of the flavor. It reminds me of cozy and comforting meals, which is exactly what these baked eggs are.
I also love fresh thyme and it pairs wonderfully with the rosemary. Together with some grated Parmesan cheese and seasonings, this flavor combination is the absolute best.
Simple baked eggs almost seem magical to me. I love the pretty presentation and that runny yolk once you dig in, which is perfect for dipping that bread in.
And if you’ve never had baked eggs before, you’re going to love the robust taste of this dish. You may remember these Marinara Baked Eggs from last August? Still a favorite of mine for breakfast and dinner!
Ingredients for Oven Baked Eggs
These mini skillet baked eggs call for the following ingredients:
- Grated Parmesan
- Fresh rosemary and thyme
- Garlic powder
- Milk
- Unsalted butter
- Eggs
- Salt and pepper
How to Make Oven Baked Eggs
Like most of my dishes, these Oven Baked Eggs with Rosemary and Thyme are a breeze to whip up and can even double as dinner, too. Serve this dish with a side of garlic bread and your dinner is served!
- In a small bowl, stir together Parmesan cheese, rosemary, thyme, and garlic powder. Set aside.
- Place 2 tablespoons of milk and 1 tablespoon of butter into two 5-inch cast iron skillets. Place onto prepared pan.
- Broil for about 3 minutes, or until mixture is bubbly. Remove from oven.
- Crack 3 eggs into each skillet/ramekin. Sprinkle herb cheese mixture evenly into each skillet. Season with salt and pepper, to taste.
- Broil until white are set, but yolks are still runny.
- Remove from oven and serve with crusty bread or garlic bread, if desired.
So if you’re looking for that cozy dish that’s full of flavor, these Baked Eggs with Rosemary and Thyme will hit the spot!
How Long to Bake Eggs?
These skillet baked eggs need to sit under the broiler for 3 to 5 minutes, or until the whites are set but the yolks are still runny.
What’s the Best Skillet for Eggs?
I made these oven baked eggs in two 5-inch cast iron skillets, but a regular cast iron skillet will work as well (just crack all six eggs into a 10- or 12-inch skillet).
Tips for Making the Best Baked Eggs
- If you don’t have mini cast iron skillets on hand, you can also use ramekins (ramekins come in handy for all kinds of recipes!).
- For the best flavor, I recommend using fresh herbs in this recipe. Dried rosemary and thyme are very crunchy and much stronger in flavor than fresh herbs.
- This dish is delicious with a slice of crusty bread, fresh fruit, and / or a green side salad.
Looking for more easy breakfast ideas? I’ve got you covered!
- Easy Breakfast Quesadillas
- Strawberry Banana Baked Oatmeal Cups
- Nutella Stuffed Pancake Bites
- Cheesy Egg and Hash Brown Cups
- Bacon and Tomato Frittata
Oven Baked Eggs with Rosemary and Thyme
Ingredients
- ½ cup grated Parmesan cheese
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh thyme
- ½ teaspoon garlic powder
- 4 tablespoons milk, divided (I used 2%)
- 2 tablespoons unsalted butter, divided
- 6 large eggs
- Salt and pepper, to taste
Instructions
- Preheat oven to broil. Line a large baking pan with aluminum foil. Set aside.
- In a small bowl, stir together Parmesan cheese, rosemary, thyme, and garlic powder. Set aside.
- Place 2 tablespoons of milk and 1 tablespoon of butter into two 5-inch cast iron skillets or oven-proof ramekins. Place onto prepared pan.
- Broil for about 3 minutes, or until mixture is bubbly. Remove from oven.
- Crack 3 eggs into each skillet/ramekin. Sprinkle herb cheese mixture evenly into each skillet. Season with salt and pepper, to taste.
- Broil until white are set, but yolks are still runny, about 3-5 minutes. Remove from oven and serve with crusty bread or garlic bread, if desired.
Notes
- Adapted from Cast Iron Comfort Food magazine – 2018
- I used these cast iron skillets
Beyond Fabulous!
When I first found this recipe, it sounded & looked good, so what the heck, let’s try it! When I made, it exceeded my expectations in flavor, presentation, and just “bang” like Emeril used to say on tv.
My final thought was… if I had a bed & breakfast establishment, THIS CERTAINLY WOULD BE ON THE MENU!!
Ps. Added bonus: it did not stick to my ramekin- probably due to the (goat) milk and butter as noted in the recipe. I also used non-stick spray around the sides of the ramekin. God Bless
I’m so glad you liked this, Ventana! It’s one of my favorite egg recipes. Thanks so much for stopping by and letting me know how it turned out!
Best egg recipe I’ve tried in a long time. The herbs are subtle and go really well with the eggs. It is so easy to make and tastes like it took much longer. My ten year old son loves it too! Can’t wait for my husband to try. Might be my favorite egg dish!
I’m so happy to hear that! Thanks for sharing!