Name: Oven Baked Eggs with Hollandaise Sauce
Cook time: 10 min
Total time: 15 min
Ingredients: 1 stick ((8 tablespoons) butter); 8 large eggs; 1/2 cup diced ham or bacon; 1/2 cup shredded cheddar cheese; 2 tablespoons finely chopped green onions; 2 tablespoons minced fresh parsley; 1/2 cup bread crumbs; Salt and pepper (to taste); Paprika (to taste); 8 biscuits or English muffins or toast; 2 large egg yolks (room temperature); 1 teaspoon salt; 1/4 teaspoon cayenne pepper; 8 tablespoons unsalted butter (melted and brought to room temperature); Juice of 1 lemon; Salt and pepper (to taste)

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It doesn’t get more delicious than oven baked eggs topped with bacon, butter, breadcrumbs, and cheese. Served over a flaky biscuit and drizzled with homemade hollandaise sauce.

oven baked egg on a biscuit drizzled with Hollandaise

A few Sundays ago, the husband and I decided to take a hiatus from the entire world. Yes, we played hooky from church. Hopefully, God will forgive us just this once. We really needed to spend some time together. We slept late and I made oven baked eggs for breakfast.

I call this a modern spin on another brunch fave – Eggs Benedict. Rather than fooling with the drama of poaching an egg, I baked them in individual muffin tins and topped them with cheese, bacon, parsley and breadcrumbs. I serve them over flaky Homemade Buttermilk Biscuits rather than traditional English muffins, and topped them with a healthy drizzle of easy, homemade Blender Hollandaise Sauce.

Table of Contents hide

1 How to Make Oven Baked Eggs

2 Make the Hollandaise Sauce

3 Assemble the Eggs

4 Related Recipes:

5 Oven Baked Eggs with Hollandaise Sauce

How to Make Oven Baked Eggs

oven baked eggs ingredients including breadcrumbs, butter, bacon, eggs, cheese, parsley and green onions

Start by preheating the oven to 350 degrees. Cut one stick of butter into eight slices (one tablespoon each) and place one slice in the bottom of a muffin cup. These silicon muffin liners come in very handy. They are easier to wash than a muffin pan and you don’t have to worry about sticking. Break one large egg over the top of each pat of butter.

Left, one tablespoon of butter in muffin tin cups. Right, one egg over the butter in muffin tin cups

In a small mixing bowl, combine ½ cup of cooked diced bacon (you could also use diced ham), two tablespoons of diced yellow onion, two tablespoons of chopped fresh parsley and ½ cup of breadcrumbs. Regular breadcrumbs are fine. However, I prefer Panko breadcrumbs because they are more crisp. Season this mixture with salt and pepper to taste.

bacon cheddar topping for the eggs on a small white bowl.

Spoon a little of the bacon cheese mixture over the top of each egg. Sprinkle the tops with a little paprika as well. Bake in the oven for 10 minutes for runny, soft cooked eggs, 15 minutes for eggs that are still soft but a little more set and 20-25 minutes for hard cooked eggs. Serve immediately.

Unbaked eggs with toppings in a muffin pan on the left. Baked eggs in muffin pan on the right.

Make the Hollandaise Sauce

While the eggs are baking, prepare the Hollandaise sauce. Before you get started, you will need to set two large eggs to come to room temperature. Thirty minutes should be plenty of time.

Separate the egg whites from the yolks. Place the yolks in a blender. Save the whites for another recipe. Add one teaspoon of salt and if you like a little bit of spice, ¼ teaspoon of cayenne pepper. If you like a little more heat, feel free to add more. Also add eight tablespoons of unsalted butter and the juice from one medium sized lemon.

Give everything a good spin in the blender until the egg yolks are whipped and all the ingredients are combined. The sauce should be pale yellow and thick. If you need more detailed instructions, check out my post Easy Hollandaise Sauce In The Blender.

Assemble the Eggs

I prefer to serve oven baked eggs over homemade buttermilk biscuits. However, they are equally delicious over a bagel, English muffin or toast. Carefully place one egg over a biscuit. Drizzle the egg with the hollandaise sauce.

Oven baked eggs need to be eaten immediately. The longer they sit, the more congealed the yolks will become. I don’t recommend trying to keep leftovers. Reheating the eggs will overcook them.

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