Baked Eggs With Onions and Cheese Recipe (2024)

i've been making a lot of eggs in the oven. my suggestion is to go for low heat and longer cooking times. i'm talking 300-325 degrees for about 20 minutes. In my experience it's a better way to avoid overcooking and burning and so that the eggs cook evenly.

Yum! Wanted to try it, so only made one egg (cut back on everything by eyeing it), and put in a ramekin in the toaster oven - turned out great!

Due to being diabetic, can't have carbs. May sound awful, but have been substituting ground pork rinds for bread crumbs. It was great with the onions and Cheddar. Not quite like bacon, but close.

Delicious. Cut recipe in half and substituted Goat Gouda and Sheep milk pecorino romano cheese (allergic to cow's milk), and used my own gluten free breadcrumbs. Served with a green salad.

Printed this recipe off NYT website 12/29/99, 17 years later, I just made for lunch... DELICIOUS! Will not wait 17 more years!!

We substituted half the onions with tomatoes. Delicious!!!

I made a variation of this just now. I used 1 onion and 4 eggs and added kale to the onions after they cooked for a bit. Delicious and easy.

This is so dang good and one of the easiest baked egg recipes around. Timing is always tricky with baked eggs -- so many variables. But with medium-large eggs, I baked this at 350-degrees F for 15 minutes, skipped the broiler, and then let it rest on a rack covered for 5 minutes to allow residual cooking. The eggs were perfect. Also, I added chopped sun-dried tomatoes when the onions were nearly done.

Ditto to Octavio, I went low and slow, and worked great. I also used old bread I had handy and toasted it to make my own breadcrumbs. Added diced sun dried tomatoes and a layer of arugula which made for a more rustic version.

Had no onions, so used diced fresh tomatoes. After I put the cheese , breadcrumbs, and eggs in, I realized I had used a pan that couldn’t go in the oven. So I simply put a lid on it and cooked over low heat on top of stove until most of the white of the eggs were set. The bottom layer of cheese and bread crumbs became a wonderful crust that gave a delightful texture to the dish. Delicious!

Ridiculous. Ridiculously simple for something so ridiculously good and so ridiculously versatile. Hits the spot for B, L or D. Like most Bittman recipes this one gives you room to play a little...different cheeses or more or less of them or bread crumbs... until just right for you. I like to bake this longer, since I prefer eggs more set, and then skip the broiler. Try Bittman's (or anyone else's) tomato jam on the NYT site as partner here.

Or try crumbled-up cauliflower florets. I use them to make a diabetic pizza crust.

Used the other commentators' suggestions and adjusted the cooking to 15 minutes at 350 degrees, and under the broiler for 3 minutes. The eggs were perfect. I would also cut back on the bread crumbs a bit; they overwhelm the veggies and eggs. We added spinach to the pan after the onions had cooked down a bit, and added a bit of red and black pepper to the breadcrumbs for more flavor. We used a combo of gruyere and parmesan. Easy and easily adjusted recipe.

I used less onion for two servings and sautéed the onion with a mixture of baby kale, spinach, chard and garlic. Then I broke my eggs into that. I eyeballed the bread crumbs (Panko) and used what I had on hand, parmesan and a cheddar/jack mix. Like some others, I cooked at a much lower temp in the oven. It really is a delicious and fast weekday supper.

Great recipe inspiration for my first baked egg trial. I followed the recipe with the following modifications, omitting the onion steps: drizzled olive oil across the pan, spread evenly an entire jar of Pesto Rosso (6.7 oz tomato based Pesto sauce from Trader Joes) across the bottom of pan, cracked the 8 eggs on top of sauce, topped with Italian breadcrumbs and parmesean cheese. Baked covered as directed then broiled uncovered briefly. Delicious!!!! Everyone loved it.

I found this to be far too dry. Perhaps that is because I used Panko bread crumbs? In any case, I think it I make this again I would use half as many breadcrumbs.

this was awesome but i changed it a little bit. I used a can of rotel on top of the onions, garlic and her breadcrumbs, and mexican blend cheese. the amout of flavor was truly amazing.

Delicious and easy! I added green onions, black garlic, and regular garlic to the onion mixture, with a combo of parmesan and mozzarella cheese. Yum.

Delicious! But be very careful not to overcook the eggs!

I used panko and a mixture of parmigiano and pecorino, otherwise I followed the recipe as written with quantities halved to serve two. One of the most delicious and simple recipes ever! Five minutes at 450F and then 2 min under the broiler cooked the eggs to absolute perfection with soft whites and oozy yokes. I can see adding herbs and other veggies to the onions but the onions are crucial.

It was very dry; I would cut back on the bread crumbs next time. Also, as someone else mentioned, the temperature was too high, so the eggs were almost fully hard cooked. Next time... 325 degrees for 5-6 minutes.

Susan's comment about it taking 17 years for her to make this really made me laugh. It didn't take me quite that long but I definitely had the recipe saved for a few years before finally making it. I added some spinach to the onions and also used a lower oven. Would seriously appreciate weights for things like cheese which can really vary depending on how coarse/fine it's grated. Anyway, a really nice dish!

Add kale

Egg white did not cook in 5 min. I use an electric stove so it should be at 8 min then broiler.

I followed the suggestions & added kale & tomato slices- LOVED it.I baked at 450 for 5 minutes and broiled for about 2?- eggs came out perfect- runny in the yolk, whites cooked through.

Has anyone tried fixing this in 2 or 4 small batches and freezing them???

Boy, we just didn’t enjoy this much. Too much onion. I didn’t have Gruyère, unfortunately. I’m sure that would have made it better.

Delicious, like a deconstructed quiche. I threw in some Swiss chard, and honestly can see anything working with it. Served it with some crusty bread - next time I may rethink the sides. A simple and tasty weeknight meal.

We made this dish for lunch today. I substituted mozzarella and parmesan for gruyere and cantal. We used half the bread crumbs and it was plenty. We also cooked it exclusively on the stove top, and added chopped scallions for color. It was both sweet and savory and a comforting dish to make in the winter. I would make it again!