Easy Egg Breakfast Recipe: Quick, Cheesy & Foolproof | A Cozy Kitchen

The Ultimate Easy Egg Breakfast Recipe for Busy Mornings

You know those mornings. The ones where you need a hearty, satisfying breakfast, but you also need it to be easy. No fussing with multiple pans, no complicated techniques, just simple ingredients coming together into something delicious. That’s exactly why I make this one-pan baked egg breakfast recipe on repeat. It’s the definition of an easy egg breakfast recipe—quick to assemble, endlessly customizable, and reliably delicious for home cooks of every level.

I’ve been perfecting this baked egg method for years, learning through (slightly burnt) trial and (delicious) error. The result is a foolproof formula that yields fluffy, cheesy, protein-packed eggs every single time. It’s the dish I serve for lazy weekend brunches with friends, and the same one I prep on Sunday for grab-and-go weekday wins. Let’s get cooking!

Ingredients for Your Perfect Breakfast Bake

Everything you need is simple and likely in your kitchen right now. This recipe is designed for flexibility, so don’t stress if you’re missing an herb or veggie!

The Base:

• 8 large eggs
• 1/3 cup whole milk or half-and-half (60 ml)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder

The Mix-Ins:

• 1 tablespoon olive oil or butter
• 1/2 cup diced bell pepper (any color)
• 1/3 cup diced onion
• 1 cup fresh spinach, roughly chopped
• 1 cup diced, cooked ham (about 5 oz / 140g) or cooked breakfast sausage

The Cheese & Finish:

• 3/4 cup shredded cheddar cheese (75g), divided
• 2 tablespoons chopped fresh chives or parsley

A Quick Word on Key Ingredients:

• Eggs & Milk: The milk (not water!) is key for a luxuriously tender and fluffy texture. The fat and proteins help create a soft, custard-like bake.
• The “Sauté”: Taking five minutes to cook the veggies in the same pan you’ll bake in isn’t just for flavor—it drives off excess moisture. This prevents a soggy, watery egg bake.
• Cheese: We use cheese in two ways. Some gets mixed in for gooey pockets, and a layer on top creates that beautiful, golden-brown crust everyone loves.

One-Pan Baked Breakfast Eggs

Fluffy, cheesy, and foolproof—the ultimate easy egg breakfast.

Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes Servings: 4 to 6 Cuisine: American Category: Breakfast

Ingredients

The Base:

• 8 large eggs
• 1/3 cup whole milk (60 ml)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

The Mix-Ins:

• 1 tbsp olive oil or butter
• 1/2 cup diced bell pepper
• 1/3 cup diced onion
• 1 cup fresh spinach, chopped
• 1 cup diced cooked ham (140g)

The Cheese & Finish:

• 3/4 cup shredded cheddar, divided (75g)
• 2 tbsp chopped fresh chives

Instructions

1. Prep: Preheat oven to 375°F (190°C). Whisk eggs, milk, salt, pepper, and garlic powder in a bowl until frothy.
2. Sauté: In a 10-inch oven-safe skillet, heat oil over medium. Cook pepper and onion 4-5 mins. Add spinach and ham; cook 1 min until spinach wilts. Remove from heat.
3. Assemble: Sprinkle half the cheese over the veggie mix. Pour egg mixture over top. Sprinkle with remaining cheese.
4. Bake: Bake 18-22 mins, until edges are set, top is golden, and center jiggles slightly.
5. Rest & Serve: Let cool in skillet 5 mins. Garnish with chives, slice, and serve.

Pro Tip: Letting the bake rest for 5 minutes is crucial for clean slices!

Notes

Storage: Cool, cover, and refrigerate for up to 4 days. Reheat in the oven for the best texture.

Make-Ahead: Sauté veggies/store overnight. Assemble & bake in the morning.

Variations: See the main article for Southwest, Veggie, and Everything Bagel twists!

How to Make This Easy Baked Egg Breakfast

This method is all about simplicity and building layers of flavor in one dish—your trusty 10-inch oven-safe skillet or a similar 2-quart baking dish.

Step 1: Prepare Your Ingredients

Preheat your oven to 375°F (190°C). This is crucial for even cooking. While it heats, crack all 8 eggs into a large bowl. Add the milk, salt, pepper, and garlic powder. Whisk vigorously for a good 30-45 seconds until the mixture is completely uniform and slightly frothy. This incorporates air, promising a lighter final product. Set aside.

Step 2: Build the Flavor Base

Place your skillet over medium heat and add the oil or butter. Once hot, add the diced bell pepper and onion. Cook, stirring occasionally, for 4-5 minutes until they begin to soften. Add the spinach and ham, stirring just until the spinach wilts, about 1 minute. Remove the skillet from the heat. Let it cool for just a minute so the hot veggies don’t instantly scramble the eggs when you pour them in.

Step 3: Bake to Perfection

Sprinkle half of the shredded cheese over the veggie and ham mixture in the skillet. This creates a delicious cheesy layer on the bottom. Slowly pour your whisked egg mixture over everything. Gently tilt the skillet to ensure the eggs settle evenly. Top with the remaining cheese.

Place the skillet in the preheated oven. Bake for 18-22 minutes. You’re looking for the edges to be fully set and puffed, and the center to be just barely set with a slight jiggle—it will continue to cook from residual heat. The top should be a lovely, spotted golden brown.

Step 4: The Finishing Touch

Remove the skillet from the oven (don’t forget the oven mitt!). Immediately sprinkle with the fresh chives. Let it rest for 5 minutes. This rest period is non-negotiable—it allows the eggs to fully set, making slicing and serving clean and easy.

Pro Tips for Foolproof Success Every Time

1. Don’t Skip the Rest: Letting the bake rest after the oven is the secret to perfect slices. Cutting in too soon releases steam and leads to a crumbly texture.
2. Watch for the Jiggle: Overbaking is the most common mistake. Pull it when the center just sets. A clean knife inserted near the center should come out clean or with moist crumbs, not wet egg.
3. Drain Wet Ingredients: If using ingredients like fresh tomatoes or mushrooms, give them a quick sauté first or pat them very dry. Excess water will seep out during baking.
4. Room Temp is Best: Using eggs and milk straight from the fridge can increase bake time slightly. Letting them sit out for 15-20 minutes before starting helps everything cook more evenly.

Storage & Make-Ahead Magic

This recipe truly shines as a make-ahead breakfast.

• Refrigerate: Cool completely, cover, and store in the fridge for up to 4 days.
• Freeze: Portion into slices, wrap tightly in plastic wrap, and place in a freezer bag for up to 2 months. Thaw overnight in the fridge.
• Reheat: For the best texture, reheat single slices in a toaster oven or conventional oven at 350°F (175°C) until warmed through (10-15 mins). The microwave (60-90 seconds) works in a pinch, but can make the texture a bit rubbery.
• Overnight Prep: Sauté your veggies and meat the night before. Store them covered in the skillet. In the morning, simply whisk the eggs, assemble, and bake!

Easy & Tasty Variations to Try

The beauty of this homemade egg breakfast is its adaptability. Here are a few commonly searched spins:

• “Clean Out the Fridge” Veggie Delight: Swap in diced mushrooms, cherry tomatoes (seeded), zucchini, or broccoli florets. The method remains the same: sauté to remove moisture first.
• Southwest Style: Use pepper jack cheese, add a diced jalapeño with the peppers, and mix in a handful of black beans (rinsed and drained). Serve with salsa and avocado.
• Everything Bagel: Stir 2 tablespoons of Everything Bagel seasoning into the egg mixture. Use full-fat cream cheese, cut into small cubes, and scatter it over the bake before adding the top layer of cheese.

Conclusion

This easy egg breakfast recipe is more than just a meal; it’s a reliable tool for peaceful mornings and joyful gatherings. It proves that a quick egg breakfast doesn’t have to be boring, and a healthy egg breakfast doesn’t require hard-to-find ingredients. I hope this recipe earns a permanent spot in your rotation, becoming your go-to answer for “What’s for breakfast?”

Did you try it? I’d love to hear what mix-ins you used! Tag me on Pinterest or save this pin so you can come back to it anytime you need a breakfast win.

FAQ: Your Questions, Answered

How can I make this egg breakfast recipe ahead of time?

You can fully assemble the unbaked dish, cover it tightly, and refrigerate it overnight. In the morning, let it sit at room temperature for 20 minutes while the oven preheats, then bake as directed, adding 3-5 extra minutes if needed.

Can I make this easy baked egg recipe without a skillet?

Absolutely! A 9x9-inch or similar 2-quart baking dish works perfectly. Sauté your veggies in a separate pan, then transfer them to the greased dish before adding the eggs and cheese. Baking time may be slightly shorter, so start checking at 15 minutes.

What is the best cheese to use for baked eggs?

Medium cheddar is a classic for its melt and flavor. For the best texture, I recommend grating a block yourself, as pre-shredded cheese contains anti-caking agents that can make the melt less smooth. Gruyère, Monterey Jack, or feta are also excellent choices.

How do I know when the baked eggs are done?

The eggs are perfectly done when the edges are puffed and set, the top is golden, and the center shows only a slight jiggle when you gently shake the pan. A knife inserted near the center should come out clean.

Can I make this recipe healthy and lower in fat?

Yes. Use 2 whole eggs and 6 egg whites, swap whole milk for unsweetened almond milk, use a lean protein like turkey sausage or extra veggies, and opt for a reduced-fat cheese. The method remains identical.

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