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Recipe details
Simple Baked Egg Casserole
A simple baked egg casserole with a moist, gently set center and lightly firm edges, served warm as an individual breakfast.
≈ 41 kcal/100 g · ≈ 13 kcal/serving
25 minEasyFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
2 raw large eggs, beaten100 g
water30 ml
neutral cooking oil1.5 g
fine salt0.5 g
Cookware and utensils
small ovenproof baking dish, about 5 by 7 inches
mixing bowl
whisk
oven
Directions
01
Preheat the oven to 350°F/175°C.
Products
No products at this step
Action
preheat
Time
8 min
Temperature
175°C/350°F oven
02
Brush the baking dish with the oil.
Products
neutral cooking oil — 1.5 g
Action
grease
Time
1 min
Temperature
room temperature
03
Whisk the eggs, water, and salt in the bowl until smooth.
Products
2 raw large eggs, beaten — 100 g; water — 30 ml; fine salt — 0.5 g
Action
whisk
Time
2 min
Temperature
room temperature
04
Pour the egg mixture into the oiled dish.
Products
2 raw large eggs, beaten — 100 g; water — 30 ml; fine salt — 0.5 g
Action
pour
Time
1 min
Temperature
room temperature
05
Bake until the casserole is set and the center reaches 71°C/160°F.
Products
2 raw large eggs, beaten — 100 g
Action
bake
Time
12 min
Temperature
175°C/350°F oven; center 71°C/160°F
06
Cool the casserole for 1 minute before serving.
Products
2 raw large eggs, beaten — 100 g
Action
cool
Time
1 min
Temperature
warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
