These eggs give wake and bake a new meaning.

Baked eggs can be made in less than 20 minutes, which is a lifesaver! You can pop the pan in the oven while you get ready for the day ahead. You'll get plenty of protein to fuel you through any day's challenges. And better yet, this is a one pan recipe, so you're not leaving a huge mess behind to deal with when you get back home.

If you were anything like me, mornings aren't your forte and you spend precious minutes changing outfits incessantly. More often than not, I leave the house without eating anything, which is terribly unhealthy. This results in me overeating at lunch and feeling sluggish in the afternoon.

I use a small cast iron skillet, and it's a great one or two person recipe. Depending on your serving size, you can multiply the ingredients to your needs. You can use any vessel you'd like that is shallow and oven safe. I'm a cast iron fiend, because it cooks food fast and evenly. You can use a pie dish -- heck, crack a few eggs onto a baking dish if you want to be super simplistic.

Feel free to let your creativity shine! The base of this dish is obviously eggs, but you can literally add any topping you'd like. Eat them naked with a pinch of sea salt and pepper or toss a few slices last nights roasted chicken on top. I love fresh herbs with all my meals, and this recipe is no exception. Parsley, chive, cilantro, basil, tarragon...they all add a fresh element to your eggs. Herbs aren't just for dinner time! However you choose to customize, keep in mind it's supposed to be an effortless breakfast! Unless, you're planning to serve for brunch or family, feel free to go beyond basic.

TIPS: You can crack and beat the eggs the night before. Just store in the fridge before you're ready to bake. Give the eggs a gentle stir before placing in pan.
If you can the night before, assemble your ingredients to save even more time in the morning.
You can use just egg whites, or any egg substitute you'd like!

ham + mushroom baked eggs


2-3 eggs
sliced ham
1/2 avocado
tarragon, roughly chopped
1 tablespoon shredded cheddar
1 teaspoon olive oil
sea salt and black pepper, to taste


Preheat oven to 350.

Oil pan and coat all sides. Place in oven.

Crack eggs in bowl and add a pinch of salt and pepper. Stir until they become slightly frothy. If you have pre-cracked your eggs, add the salt and pepper and stir them gently.

Remove pan from oven, it should be warm, but not hot (eggs shouldn't sizzle when they are poured in). After eggs are poured in, you can assemble your toppings as you'd like — everything but the fresh herbs.

Bake in middle of oven for 15-20 minutes, or until eggs are firm and cooked to your liking. Remove from oven and let cool for a few moments.

Top with fresh herbs and another pinch of salt and/or pepper, if you'd like -- or sprinkle extra cheese! Serve and enjoy while hot.