Cheesy Baked Eggs For One Recipe

As a food blogger, I’m sharing my Cheesy Baked Eggs as a Single Serving Recipes idea that is low carb, packed with melted cheese, and ready in under 20 minutes.

I get weirdly excited about tiny breakfasts, and these Cheesy Baked Eggs For One are the kind that make me actually pause in the morning. Eggs folded with shredded cheese like cheddar or gruyere turn into this silky, slightly bouncy thing in a ramekin, and you’ll wonder why you’ve been overcomplicating mornings.

It’s a low carb, no drama kind of win, which is why I keep it in my Single Serving Recipes rotation. I messed mine up the first time by crowding the oven, but even then it tasted great, so don’t be afraid to experiment.

Ingredients

• Eggs: Rich in protein and vitamin D, they make the dish filling and slightly creamy.
• Heavy cream or milk: Adds silky fat and calories, boosts flavor, makes eggs custardy not watery.
• Shredded cheese: Melts into gooey pockets, gives savory umami, adds calcium and extra protein.
• Butter or olive oil: Helps brown edges, adds richness and mouthfeel, small amount keeps things moist.
• Chives or parsley: Fresh herbs brighten the heavy flavors, add color and a mild oniony note.
• Salt and pepper: Tiny amounts make flavors pop, salt enhances savory notes, pepper gives bite.
• Smoked paprika or hot sauce: Optional kick, smoky or spicy tang wakes up the dish without overpowering.

Ingredient Quantities

• 2 large eggs
• 2 tablespoons heavy cream or whole milk (about 30 ml)
• 1/4 cup (about 30 g) shredded cheese — cheddar, gruyere or mozzarella, whatever you got
• 1/8 teaspoon kosher salt
• Pinch freshly ground black pepper
• 1 teaspoon unsalted butter or 1 teaspoon olive oil
• 1 tablespoon chopped chives or parsley (optional)
• Pinch smoked paprika or a few drops hot sauce (optional)

How to Make this

1. Preheat oven to 375°F (190°C) and put a small ramekin (6 to 8 oz) on a baking sheet; rub the inside with 1 teaspoon butter or oil so the eggs won’t stick.

2. Crack 2 large eggs into a small bowl, add 2 tablespoons heavy cream or whole milk, 1/8 teaspoon kosher salt and a pinch of freshly ground black pepper, then whisk until mostly smooth, a few little streaks is fine.

3. Stir in most of the 1/4 cup shredded cheese (cheddar, gruyere or mozzarella), reserve a tablespoon or so for the top, and mix gently so you don’t overwork the eggs.

4. Taste a tiny bit if you want, adjust salt or pepper quickly, then pour the egg mixture into the buttered ramekin, tapping the ramekin on the counter once to level it and pop air bubbles.

5. Sprinkle the remaining cheese over the top and add a pinch smoked paprika or a few drops of hot sauce if you like it smoky or spicy.

6. Bake in the preheated oven 12 to 15 minutes until the edges are set and the center still jiggles a bit, start checking at 10 minutes because oven times vary; if you want the top browned, slide under the broiler for 30 to 60 seconds but watch it real close.

7. Remove from oven and let rest 1 to 2 minutes so it finishes setting, it’ll be easier to eat and less likely to spill.

8. Sprinkle with 1 tablespoon chopped chives or parsley, more black pepper if you want, then eat straight from the ramekin or slide onto toast, enjoy — it’s quick, cheesy and low carb.

Equipment Needed

Quick list of what you’ll need, simple and fast

1. Ramekin (6 to 8 oz)
2. Baking sheet (to set the ramekin on)
3. Small mixing bowl
4. Whisk or fork
5. Measuring spoons (1 tsp, 1/8 tsp) and a tablespoon or small measuring cup
6. Cheese grater or small bowl of pre-shredded cheese
7. Small spatula or spoon (for scraping and pouring)
8. Oven mitts or pot holders
9. Paring knife and cutting board (for chives or parsley)

FAQ

Cheesy Baked Eggs For One Recipe Substitutions and Variations

• Heavy cream or whole milk: use plain Greek yogurt thinned with a little water (same volume), half and half, or canned evaporated milk; unsweetened soy or oat milk + 1 tsp melted butter works too.
• Shredded cheese: swap cheddar/gruyere for Monterey Jack or provolone (melts nice), crumbled feta or goat cheese for tang, or grated Parmesan for a salty kick.
• Unsalted butter or olive oil: use ghee, bacon grease, avocado or canola oil, or just spray the dish with nonstick cooking spray if thats what you got.
• Chives or parsley: swap with sliced green onions/scallions, fresh dill, cilantro, or if all you have is dried herbs try a pinch of dried oregano or basil.

Pro Tips

1. Let the eggs and cream sit out for about 15 minutes before you mix them, cold eggs make the texture tougher and they cook uneven, warm ones set nicer. Dont overwhisk either, just until mostly combined or the bake gets rubbery.

2. Warm the ramekin in the oven for a minute or two before pouring in the mix, it helps the edges start cooking right away and gives a prettier set. For extra silky texture put the ramekin in a shallow pan with an inch of hot water while it bakes, it keeps the heat gentle and even.

3. Grate the cheese fine and fold it in gently, big chunks melt slower and make the center lumpy. Reserve a little to sprinkle on top so you can broil for a few seconds for color, but watch it closely or it burns fast.

4. Check early and trust the jiggle, when the center still wiggles a bit its perfect because it will finish while it rests. Run a thin knife around the rim after baking so it slips onto toast or out of the ramekin cleanly, dont overbake or youll get a dry rubbery result.