Baked Eggs in an 8x8 Pan

To make baked eggs in an 8×8 pan, whisk 8 large eggs with 1/2 cup of milk, salt and pepper, pour into a greased 8×8 baking dish and bake at 350°F for 20 to 25 minutes, until the center is just set and reads 160°F. Cut into 9 squares for breakfast sandwiches or meal prep.

Oven-baked eggs are the easiest way to cook a batch of eggs at once: no standing at the stove, no stirring, and a square pan gives neat squares that fit an English muffin. Below is the basic recipe, a version with whole cracked eggs, and add-in ideas.

Why an 8×8 Pan

An 8×8 pan is the right size for 6 to 9 eggs. With 8 eggs and 1/2 cup of milk the mixture is about 3/4 inch deep, which bakes through evenly without drying out at the edges. A 9×9 pan works with the same amounts and takes a few minutes less; for 12 eggs or more, use a 9×13 pan.

Ingredients

8 large eggs
1/2 cup milk (whole or reduced-fat)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter, or cooking spray, for the pan
3/4 cup shredded cheddar cheese (optional)
1 cup cooked add-ins such as diced ham, crumbled sausage or sautéed vegetables (optional)

Instructions

Heat the oven. Heat the oven to 350°F. Butter an 8×8 baking dish well, or line it with parchment so the eggs lift out in one piece.
Whisk. Whisk the eggs, milk, salt and pepper until completely smooth with no streaks of white.

Add fillings. Scatter any cooked add-ins over the bottom of the pan and pour the eggs over. Sprinkle the cheese on top.
Bake. Bake for 20 to 25 minutes, until the edges are set and the center no longer jiggles when you shake the pan. The center should read 160°F on an instant-read thermometer.
Rest and cut. Let the eggs rest for 5 minutes, then cut into 9 squares.

Cook and Prep Times

Prep: 5 minutes
Bake: 20 to 25 minutes
Serves 4 to 6 (9 squares)

Whole Baked Eggs in an 8×8 Pan

For eggs with runny or jammy yolks instead of a scrambled-style square, butter the pan, add 2 tablespoons of milk or cream to cover the bottom, and crack in 9 eggs in three rows of three. Season, and bake at 375°F for 12 to 15 minutes, until the whites are fully set and opaque and the yolks are cooked to your liking. For firm yolks, bake 17 to 18 minutes. Cut between the eggs to serve.

Add-In Ideas

Western: diced ham, bell pepper and onion, sautéed first, with cheddar.
Spinach and feta: 1 cup cooked spinach squeezed dry, with 1/2 cup crumbled feta.

Sausage and pepper jack: 1/2 pound cooked breakfast sausage with pepper jack.
Veggie: sautéed mushrooms, onions and tomatoes, well drained.

Always cook raw meat and watery vegetables before they go in; raw vegetables release liquid and make the eggs soggy.

Storage and Reheating

Cool the squares, then refrigerate in an airtight container for up to 4 days. To freeze, wrap each square and freeze for up to 2 months. Reheat in the microwave for 30 to 60 seconds, or from frozen for about 90 seconds, until hot all the way through.

Frequently Asked Questions

Why are my baked eggs rubbery? They were overbaked. Pull them as soon as the center is set.
Why are they watery? Wet add-ins or too much milk. Use no more than 1 tablespoon of milk per egg.
Can I use egg whites only? Yes, use about 2 cups of liquid egg whites and bake 18 to 22 minutes.

Baked Eggs in an 8×8 Pan