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Home » Food » Eggs » Baked Eggs

By Sarah Fragoso • Leave a Comment • Last Updated December 21, 2018 • Originally Posted March 18, 2011

Baked Eggs

First, when you have a chance, check out my guest blog post that I wrote for the amazing Melissa who runs The Clothes Make the Girl.

This meal felt like spring and reminded me that despite the rain here in Northern CA, warm weather and Easter bunnies are right around the corner.  I will definitely make these for brunch on Easter Sunday and probably a few more times in between now and then.  All three of my boys loved these yummy little baked eggs and Jaden was super excited about the possibilities of making them “a million different ways mom!!”

Baked Eggs

5 ramekins

5 eggs

5 bacon strips

2 tablespoons coconut oil

1 sweet potato, grated

4 green onions, diced

2 cups baby spinach leaves

1/2 teaspoon smoked paprika

Sea salt and black pepper to taste

Preheat your oven to 350.  Start cooking your bacon!  While the bacon is cooking, heat the coconut oil in another pan and add the grated sweet potato. Saute the potato for about 2 minutes.  Add the green onion and cook for another minute or two.  Add the spinach and cook until the spinach is just wilted.  Add the paprika, sea salt and pepper to the vegetables, mix well, and divide the mixture evenly into the bottom of your 5 ramekins.  Carefully crack one egg on top of the veggie mixture into each ramekin.  Place the ramekins on a baking sheet and bake for 15 minutes.  While the eggs are cooking, crumble up your cooked bacon.  After the 15 minutes in the oven, sprinkle each egg evenly with the crumbled bacon and bake for an additional 3-5 minutes or until the eggs whites are set but the egg is still a little bit “jiggly” so that the yolks are not quite cooked all the way through.  Scoop the eggs carefully out of the ramekins and serve in bowls.  Be creative with your ingredients, like Jaden said – these can be “made a million ways!” Serves 5 but most people will want 2 so double the recipe if you want to!

Enjoy!

 

 

 

 

 

Annmarie Skin Care

About Sarah Fragoso

Sarah Fragoso is an international best selling author of 6 books, co-owner of the Chico, CA based gym JS Strength and Conditioning, and founder of the Everyday Paleo franchise. Sarah is the co-host of the popular Sarah and Dr. Brooke Show podcast and she also conducts workshops and retreats on the subjects of nutrition, lifestyle and fitness.

Her message is from the heart and she carries a genuine desire to help other families looking for guidance. These attributes have contributed to her successes and provide the drive to keep the discoveries coming.

Book Release Date and a Video Preview of Everyday Paleo
Everyday Paleo Advanced Copy Arrived Today

Comments

  1. Kendra says

    March 18, 2011 at 8:51 am

    Yum! Always nice to put a new spin on the morning eggs!

    Reply
    • Sarah says

      March 20, 2011 at 4:34 pm

      I agree!! So much you can do with the little ol’ egg. ; )

      Reply
  2. Melissa "Melicious" Joulwan says

    March 18, 2011 at 8:57 am

    That looks SO good. I can’t wait to make them for dinner on a night when I just don’t feel like making dinner.

    Reply
    • Sarah says

      March 18, 2011 at 9:13 am

      These are perfect for a fast non-dinner dinner!! : )

      Reply
      • JW | Natural Mana says

        March 19, 2011 at 5:00 am

        Eggs – the non-dinner dinner. Love it haha

        Reply
  3. snazzygina says

    March 18, 2011 at 8:58 am

    This looks AMAZING. I just had a veggies scramble, myself, and I thought I was full until I saw this photo. YUM!!
    I’m dying for some bacon, but have been doing the Whole 30 and cannot find bacon without sugar. Does anyone know WHERE on earth I can find bacon without any added sugar?

    Reply
    • Sarah says

      March 18, 2011 at 9:15 am

      The bacon I buy from Trader Joe’s does have sugar in the ingredients but there is 0 grams of sugar per serving – it’s such a small amount that they use that I don’t worry about it. You can always buy a just a pork belly, slice it and fry it up with nothing added to it! http://www.localharvest.org/thick-pork-belly-not-cured-C8351?r=fr

      Reply
    • Fani says

      March 24, 2011 at 3:06 pm

      Farmland Thick Cut Bacon does not have sugar. I use it all the time. I’m from Kansas, new to Paleo/Primal in the last 2 months, and don’t have a Trader Joe’s anywhere nearby.

      A couple years ago, we found out how sensitive my husband is to MSG, which is present in nearly all bacons and sausages. Farmland Thick Cut bacon and Original Sausage in the green package (both tube and link) are also MSG free. MSG is present almost everywhere, listed a variety of ways, in nearly all processed foods. Eating Paleo makes it much easier to avoid MSG…in addition to the rest of the junk people have mis-labeled as “food”. I will be happy to provide more information if anyone is curious about MSG.

      I love your site, Sarah!!

      Reply
      • Sarah says

        March 25, 2011 at 8:28 am

        Thanks so much Fani for your input! You are right, it’s in everything these days so avoiding processed foods is the best way to avoid MSG for sure!! : )

        Reply
      • Mary Ann says

        April 15, 2011 at 2:30 pm

        We had no idea my allergies were related to food, until we started switching to paleo in Feb. Because my “allergic” reaction was typical of seasonal/household, etc. reactions…. sneezing/stuffy/runny nose/itch watery eyes. They were getting worse and I was taking allergy meds every night and if I missed I paid for it. We had tried to get rid of msg a couple of years ago as well. I have not taken any (NONE) allergy medicine since March 12th. You never know… allergy sufferers may just be allergic to food and food additives that are not good for you! Thanks Fani, I hadn’t thought about the msg in bacon. Now hopefully we can find Farmland or one similiar around here!!

        Reply
  4. Reinaldo says

    March 18, 2011 at 9:26 am

    WOW This looks yum! I don’t have any ramekins so I’m doing this in a thick slice of bellpepper!!

    Reply
    • robin says

      March 18, 2011 at 12:32 pm

      brilliant! i will try this, too!

      Reply
    • Sarah says

      March 20, 2011 at 4:35 pm

      LOVE the idea Reinaldo!

      Reply
  5. Lacey says

    March 18, 2011 at 9:27 am

    I’m thinking casserole style if ramekins aren’t handy. Which would make this eggs in purgatory PALEO STYLE!! Thanks for turnin’ my wheels, Sarah!!

    Reply
    • Sarah says

      March 20, 2011 at 4:36 pm

      Great idea Lacey, I saw that a bunch of people posted below that they tried it casserole style and that it worked well!

      Reply
  6. snazzygina says

    March 18, 2011 at 9:40 am

    Thanks for the tip…I noticed that the trader joe’s bacon had sugar in the ingredients but no actual grams of sugar in the finished product. I’ll buy some next time I’m there. If anything, my kids will most definitely enjoy it. 🙂

    I love…no, LOVE your recipes. My kids love them, too. They can’t wait to make the “Fun Burgers” you posted the other day. I’m surprised at how much they enjoy the food I’ve been making since we’ve been cutting bread and other flour-y things out of our diet. My whole family is thriving eating this way. It seems as though we’re a little happier and the grumpies aren’t coming around as often.

    I also pre-ordered the book! Can’t wait…

    Reply
    • Sarah says

      March 20, 2011 at 4:37 pm

      Thank you!!! So glad the family is doing well!

      Reply
  7. Cindi says

    March 18, 2011 at 9:49 am

    Oh my!!! Sunday morning here I come!!!!

    Reply
  8. robin says

    March 18, 2011 at 10:13 am

    any alternates to ramekins? would a muffin tin work?

    Reply
    • Aimee says

      March 19, 2011 at 7:49 am

      I was thinking that same thing and am about to try it. I will let you know how it goes… 🙂

      Reply
    • Aimee says

      March 19, 2011 at 1:24 pm

      So, I didn’t use the muffin tins. They looked like they would have been too small to fit everything. Oh well!

      Reply
      • Crystal says

        March 20, 2011 at 8:23 am

        What if you used small bell peppers, and hollowed them out? They could act as little edible ramekins!

        Reply
    • Sarah says

      March 20, 2011 at 4:38 pm

      Looks like some people tried it casserole style and it worked well, just might have to cook it a few minutes longer. Also I saw that someone above made them in bell peppers cut in half instead of ramekins, love that idea too!!

      Reply
  9. Chris Williamson says

    March 18, 2011 at 10:33 am

    We are making it on Sunday! Thanks Bunches!

    Reply
    • Sarah says

      March 25, 2011 at 9:09 am

      Hope you enjoyed them Chris! : )

      Reply
  10. Betsy Lard says

    March 18, 2011 at 1:09 pm

    Last time I tried baked eggs, then came out spongy–yuck. Was this from overcooking them? Thanks in advance!!

    Reply
    • Sarah says

      March 20, 2011 at 4:40 pm

      I would say yes from overcooking and from probably not having any fat in there with them. The coconut oil from the veggies helps and so does the bacon on top at the end! Just make sure you take them out while they are still a little jiggly and the yolk is not cooked all the way through.

      Reply
  11. Nicole says

    March 18, 2011 at 1:48 pm

    YUMMY!! And can I just add how much I appreciate the photos of the steps for your meals!!!! Having that visual aid helps so much!

    Reply
    • Sarah says

      March 20, 2011 at 4:41 pm

      Thank you Nicole, so glad those photos help! : )

      Reply
  12. Cynthia says

    March 18, 2011 at 5:16 pm

    OMG! The best breakfast recipe ever! I can’t wait to go out and buy myself some ramekins! 🙂

    Reply
    • Sarah says

      March 20, 2011 at 4:42 pm

      You can also make them like a casserole and if you saw the comments above, some people used halved bell peppers for the ramekins! I want to do the same thing, sounds so good to have an edible ramekin!

      Reply
  13. Jill says

    March 18, 2011 at 6:50 pm

    This is bound to be a winner. Thanks!

    Reply
  14. Juliana Crespo says

    March 18, 2011 at 8:02 pm

    Wow, when I can eat eggs again without fearing another IBS episode, I’m going to try something like this! Thank you.

    Reply
  15. Shirley @ Sweet Cheeks HQ says

    March 18, 2011 at 10:07 pm

    this does look great…and totally agree with you son you can make them a MILLION ways! thanks for sharing!

    Reply
    • Sarah says

      March 20, 2011 at 4:51 pm

      We took Jaden’s advice this weekend and made them with diced bell peppers, onions, and spinach. Really good that way too!

      Reply
  16. Danetha says

    March 19, 2011 at 6:55 am

    Just got finished making these for brunch (in fact, hubby is cleaning the kitchen as I type). They were super delicious and filling! Great recipe, as always 🙂

    Reply
    • Sarah says

      March 20, 2011 at 4:49 pm

      Thanks Danetha, glad you enjoyed it!

      Reply
  17. Jeannine says

    March 19, 2011 at 1:41 pm

    The picture literally made me drool, can’t wait to try this one out!

    Reply
    • Sarah says

      March 20, 2011 at 4:49 pm

      : )

      Reply
  18. Amber says

    March 19, 2011 at 2:36 pm

    Made this yummy dish for my family and relatives visiting from out of town. SO DELICIOUS!!! We didn’t have any ramekins so we justed used a casserole dish. Still turned out perfect.

    We also only had smoked paprika….worked great and gives it a wonderful smoky flavor that went well with the applewood smoked bacon from Trader Joe’s.

    Reply
    • Sarah says

      March 20, 2011 at 4:48 pm

      Sounds great Amber, glad everyone liked it!

      Reply
  19. Jenn says

    March 19, 2011 at 10:30 pm

    I’m so excited to make this! Although I don’t have ramekins like some other readers, I think I’ll do it “casserole” style too. =)

    Reply
    • Sarah says

      March 20, 2011 at 4:48 pm

      Hope it turned out for you Jenn!

      Reply
  20. Jackie Viet says

    March 20, 2011 at 7:39 am

    OMG, so good! I just made this and am in paleo heaven right now. I used a large or gaint muffin tin and it worked great. I also added sun dried tomatoes.

    Reply
    • Sarah says

      March 20, 2011 at 4:47 pm

      Yum, love the sun dried tomatoes idea!

      Reply
  21. Lacey says

    March 20, 2011 at 9:02 am

    CASSEROLE STYLE was a SUCESS! I used a square (8″x8″ maybe) casserole dish. Did everything exactly like the recipe (with the exception of the green onions…I subbed green cabbage). I cracked eggs and placed one in each corner (so instead of 5, I used 4..but one more in the middle would have been fabulous but I’m runnin’ low and it’s raining cats and dogs so no egg runs today). I cooked for the 15 mins, added my bacon (used 3 strips instead of 5), checked back in 5 mins and thought they needed more time. I checked back every 2 mins and finally took them out after 5 extra mins (total bake time: 25 mins). Probably need just 2-3 extra mins in this form. But still sooo sooooo YUMMY!! I’ll put my pics up on Everyday Paleo’s Facebook wall…as Martha would say: “visual aids: they’re a good thing” 🙂

    Reply
    • Sarah says

      March 20, 2011 at 4:47 pm

      Yes, please post your pics and let me know where I can see them! I love the casserole idea, especially if you are feeding a large crowd. : )

      Reply
      • Lacey says

        March 20, 2011 at 7:17 pm

        Sarah-I posted a pic on your (Everyday Paleo’s) wall….hope you don’t mind 🙂

        Reply
        • Sarah says

          March 20, 2011 at 10:07 pm

          I love it Lacey, looked amazing, thank you!!

          Reply
  22. Nikki Burke says

    March 20, 2011 at 11:36 am

    Just devoured it! Delish…. And even non paleo hubby loved it. Don’t forget to grease the ramekins like I did;)

    Reply
    • Sarah says

      March 20, 2011 at 4:46 pm

      So glad you both liked it, oh and good tip on greasing the ramekins!

      Reply
  23. Ariana says

    March 20, 2011 at 3:56 pm

    Just wondering, do you do Paleo-inspired Easter baskets for the kids? haha I think that would be cute =)

    Reply
    • Sarah says

      March 20, 2011 at 4:45 pm

      We do! We dye eggs together and hide them for each other and instead of candy in the eggs we’ll put pennies/nickles/dimes and a few quarters and in the baskets the little kids will get stuff like coloring books and crayons and a couple pieces of dark chocolate. More than anything they love to color and hide and find the eggs! Easter can be just as much fun without the jelly beans!

      Reply
  24. Dave says

    March 20, 2011 at 7:56 pm

    def gonna try this, might try to get some eggs & ramekins just to cook it tonight

    Reply
  25. Erin W. says

    March 21, 2011 at 9:54 am

    I happened to have turnips and Swiss Chard in my fridge so I used that along with a little red pepper and onion. Turned out very yummy!! And I had some extra veggies for the next day. Egg-celent recipe! (I couldn’t resist) Thanks for all your ideas; they certainly keep me from getting bored with Paleo.

    Reply
    • Sarah says

      March 24, 2011 at 7:13 pm

      Yum, love your ideas Erin, sound delicious!! : )

      Reply
  26. Dave says

    March 22, 2011 at 12:45 am

    if i don’t have ramekins can i use a muffin tray or something?

    Reply
    • Sarah says

      March 25, 2011 at 8:56 am

      Lot’s of other blog readers have made it casserole style and said that it turned out great, that might be the best way to go because it would be hard to fit everything into the muffin tins. Good luck! : )

      Reply
  27. Bonnie says

    March 22, 2011 at 4:39 am

    I made these yesterday with: shredded carrots, handful of chopped onion, sun dried tomatoes, chopped asparagus and the the bacon. They were awesome and very filling!

    Reply
    • Sarah says

      March 25, 2011 at 9:10 am

      Sounds great Bonnie!

      Reply
  28. aubrey says

    March 23, 2011 at 7:45 pm

    just made these today! they were so DELISH! thank you so much for posting pictures…it really helps!

    Reply
    • Sarah says

      March 25, 2011 at 8:35 am

      No problem Aubrey, so glad you liked the recipe!

      Reply
  29. Carol Jones says

    March 25, 2011 at 4:04 am

    This was easy and delicious. I made these with some grilled eggplant and spinach!

    Reply
    • Sarah says

      March 25, 2011 at 9:10 am

      Yummy with the grilled eggplant! Thanks for the idea!

      Reply
  30. Nate says

    March 25, 2011 at 7:11 am

    What you use to grate your sweet potato? I’ve tried using a cheese grater but after the first couple of passes with it I’m unable to get the rest to grate as the grater doesn’t catch on anything? Do you have any tips or tricks? Could you recommend a particular grater that is good for using for this?

    Reply
    • Sarah says

      March 25, 2011 at 8:24 am

      Hi Nate, I actually use my food processor to grate my sweet potatoes. It comes with a grate blade and a slice blade on the other side. It takes about 30 seconds to grate the potatoes, so worth it! Here’s a link to my amazon store if you want to check out the one I use and recommend. Thanks Nate!! http://astore.amazon.com/everpale-20/detail/B001UOLQP8

      Reply
  31. Laura Howell says

    March 25, 2011 at 12:40 pm

    This was awesome. I made them in the large muffin tins and they came out perfect. I also did three with a bacon strip around the outside as well. These were great for my hubbsters quick mornings…he just grabs one and a napkin and then eats on his way to work!!

    Reply
  32. Liz Joiner says

    March 29, 2011 at 6:35 am

    These were delicious! I can’t wait to play around and experiment. I did end up overcooking them a bit. I was waiting for the whites to set (seemed like it took longer for them to look like they are cooking). Next time I’ll know not to worry about that and take them out and let them rest. I can definitely see adding a tomato slice into mine next time!

    Reply
  33. Trina and Tony says

    April 6, 2011 at 8:48 am

    Love this – we have made it several times now. I added a little bit of spinach the last time. Delish! May we share this on our website to spread the word? Thanks Sarah and keep up the inspiring work you do.

    Trina and Tony
    CrossFit Station, Eagle Idaho

    Reply
    • Sarah says

      April 6, 2011 at 1:04 pm

      I would love for you to share this on your site, thank you!! : )

      Reply
  34. Steph C. says

    April 8, 2011 at 7:12 am

    This meal was awesome! Thanks Sarah! The second time I made it I decided to use sauteed kale with cumin, curried chicken, curried mayo, an egg and a little cumin on top. It was fantastic!!! 🙂

    Reply
  35. Stacey says

    April 16, 2011 at 12:39 pm

    I made this for breakfast…it was just OK. I am not a big fan of sweet and savory mixed together, for example, don’t like glazed ham. The sweet potato part was real sweet and I didn’t like it with eggs. But, I did like the sweet potato part by itself and will probably make and serve just that as a side dish in the future. It was real sweet to me, but I have noticed that as we have cut processed foods out of our diet, things that are only a little sweet taste much sweeter. I think that is a good thing as it means fruit tastes sweet when in the past when we were eating sugary things, fruit did not. I will probably go back to making my baked eggs with tomato sauce and parmesan like I have in the past. The sweet potato/onion/spinach stir-fry will probably become a side dish option.

    Reply
  36. Emily C says

    May 10, 2011 at 6:13 pm

    I just had great success with this recipe. You can substitute chicken egg for the quail egg if you don’t have any (I got mine at a small local farmers’ market). It was delicious! If I were to do it again, I might add a touch of cayenne for some spice. This was a great one-dish meal for one person, or lots!

    Baked quail eggs
    Spread butter in muffin tins. Put a thin slice of fresh tomato in the bottom of each ring. Break 2-3 quail eggs in each ring, sprinkle with salt and pepper. Cover each ring with another slice of tomato, sprinkle with salt and pepper and top with a small amount of butter. Bake until tomatoes are done and quail eggs solid.

    Reply
  37. Karen B. says

    June 24, 2011 at 6:45 am

    I love love love baked eggs, but hadn’t had them for quite awhile and I found your site in a search for the how to! Yummy!! Yesterday, I followed your recipe, and today, I changed it up with some broccoli, saute’ed with the spinach and onion, added a bit of cream with a sploch of Dijon mustard and yummmmmm!!!

    Reply
  38. Kim says

    September 11, 2011 at 7:50 am

    was trying to figure out breakfast this morning and was going to do bacon and eggs. did a search for eggs and this recipe popped up. Good thing I had that sweet potato that was growing sprouts! These turned out amazing! used only2 eggs and 3 strips of bacon and a handful of spinach since it was just me enough for 2 ramekins. Added a smoothie and I was good to go!

    Reply
    • Sarah says

      September 11, 2011 at 8:56 am

      I was just thinking about making these as well! I love baked eggs and haven’t made them in awhile…. I’m glad you liked them! : )

      Reply
  39. Tina says

    October 6, 2012 at 6:24 am

    Just made these. Really great combination of flavors. Thanks Sarah!

    Reply
  40. Toni says

    October 24, 2012 at 7:35 am

    These were such a great idea! I now make them with whatever leftover veggies/squash/potatoes from the night before and they make a tasty breakfast for our family. Thanks goodness – everyone was getting tired of scrambled and fried eggs.

    Reply
  41. Terri says

    February 27, 2013 at 2:57 pm

    I run a B&B and I can see these being a big hit with our guests. Problem though, is that our 1-bdrm suites are in a separate cabin with kitchenettes so I prepare their breakfast the evening before and deliver it to their suites. That way they can wake up whenever they want and eat whenever they want. Would this breakfast still be good the next day if prepared the day before?

    Reply
    • Sarah says

      February 28, 2013 at 7:55 am

      Yes, it would still be good, but not as good right out of the oven. : )

      Reply
  42. Anna says

    January 17, 2015 at 8:34 pm

    Sensational! I just made 2 after my weekend big ride of 65km! So filling especially when I’m totally empty after exercising, thank you for a tasty recipe.

    Reply
    • Sarah says

      January 18, 2015 at 8:17 am

      So glad you enjoyed these Anna!

      Reply

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Sarah Fragoso is an international best selling author of 6 books, co-owner of the Chico, CA based gym JS Strength and Conditioning, and founder of the Everyday Paleo franchise. Sarah is the co-host of the popular Sarah and Dr. Brooke Show podcast and she also conducts workshops and retreats on the subjects of nutrition, lifestyle and fitness.

Her message is from the heart and she carries a genuine desire to help other families looking for guidance. These attributes have contributed to her successes and provide the drive to keep the discoveries coming.

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