Sour cream & onion baked eggs (recipe)

Sour Cream & Onion Baked Eggs (recipe)

The first time I ate these baked eggs, I was with family up in Washington. I sat at the kitchen counter drinking coffee and watching my uncle as he cracked eggs into a pan and sprinkled them with salt and pepper, sour cream, shredded cheese, and green onions. That’s it. Nothing fussy. Nothing fancy. He slid the pan into the oven and 20 minutes later we were all dying over something so simple but so crazy delicious. It was like a magic trick. We watched him do every step, but the ending was still a happy surprise.

I now serve them to pretty much every single overnight guest in our home. They might have to deal with mismatched towels and sleeping bags, but I try to balance that out with strong coffee and a good breakfast first thing in the morning. These baked eggs are at the top of the list and a hit every time.

This recipe combines four basic ingredients in one dish. It takes just 5 minutes to assemble and 20 minutes to bake! While it is in the oven, you can pull the rest of breakfast together or be with your people. I’m a big fan of recipes that require very little hands-on time.

And the great thing is, these measurements are just a starting point. When feeding 2-4 people, crack 3-4 eggs into a glass loaf pan or 5-6 eggs into a 9″ square baking dish. Just adjust the number of eggs to the size of the dish. The key is to keep the egg layer relatively thin. You want the egg yolks and whites to finish baking at the same time, just barely set and slightly soft. I included measurements for the other ingredients, but I never actually measure them. You’ll figure out the proportions really fast and can just toss on what looks good.

Crack some eggs. Sprinkle some toppings. Eat a delicious breakfast. It doesn’t get easier than that!

Sour Cream & Onion Baked Eggs

9 eggs
salt & pepper
1/4 c. sour cream
2 T. chopped green onions
1/2 c. shredded cheese

1. Preheat oven to 350-degrees.
2. Crack the eggs into a greased 9×13″ baking dish, trying to get the whole egg yolks into roughly 3×3 lines. Sprinkle with salt & pepper.
3. Add small dollops of sour cream between egg yolks.
4. Sprinkle with chopped green onions and shredded cheese.
5. Bake at 350 for 18-20 minutes, until the egg yolks are gently set (not hard). You can check by shaking the pan. The whites may still seem a bit jiggly, due to the sour cream. Serve hot.

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I am slighly obsessed with this Staub rectangular baking dish (Amazon). I own several of these types of enamel-finish dishes and love how beautiful they look and cook. This would work great for this recipe using 4-6 eggs instead of 9.

Looking for more make-ahead recipes to serve for company or overnight guests?

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