Savory Baked Eggs Recipe

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A flavorful mixture of green pepper and onion makes a savory bed for these baked eggs shared by Judy Robertson from Russell Springs, Kentucky. A simple bread crumb topping provides extra appeal.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4-6 servings


  • 1 medium onion, chopped
  • 1 medium green pepper, chopped
  • 5 tablespoons butter, divided
  • 6 eggs
  • 1 cup dry bread crumbs
  • 1/4 teaspoon salt
  • Pepper to taste

Nutritional Facts

1 each: 245 calories, 15g fat (8g saturated fat), 238mg cholesterol, 414mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 9g protein.


  1. In a small saucepan, saute onion and green pepper in 3 tablespoons butter until tender. Transfer to a greased 8-in. square baking dish. Break eggs over the onion mixture. Melt remaining butter; toss with bread crumbs, salt and pepper. Sprinkle over eggs. Place dish in a large baking pan; pour boiling water into larger pan to a depth of 1 in. Bake, uncovered, at 375° for 12-15 minutes or until the eggs are firm. Yield: 4-6 servings.
Originally published as Savory Baked Eggs in Quick Cooking March/April 1999, p12

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Cook_aholic User ID: 797539 19882
Reviewed Jul. 9, 2014

"Really easy. I left the salt out completely which dropped the sodium a lot. We aren't fans of baked eggs as "whole eggs" so I did beat them before I poured them over the veggies. I baked 20 minutes with the whole eggs I had beaten but only 15 min. when I tired it with Eggbeaters. Works great with Eggbeaters too if you need less cholesterol."

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