Cheesy Baked Egg Cups

A handful of ingredients - mild, creamy Blarney Castle Cheese, fresh eggs, seasoned tomatoes and just a hint of cream - are baked together in ramekins to create individual servings that can be easily scaled to make one or twenty. Hosting a group for brunch? These Cheesy Baked Egg Cups can be prepped up to an hour ahead of time. Simply pop them in the fridge until you’re ready to bake them.

A quick spin under the broiler gives these Cheesy Baked Egg Cups a gorgeous browned top and ensures they are perfectly cooked. Love your eggs a bit runny? Shorten the broiling time. Prefer your eggs fully cooked? Broil them a little bit longer. If you’re a runny egg fan like we are, save a few extra pieces of toast to mop up every last bit of cheesy egg goodness from the bottom of the ramekins.

However you like your eggs, no one can argue about starting the day with these deliciously simple Cheesy Baked Egg Cups!

Serves:  makes 6 eggs

Nonstick cooking spray

6 ounces diced Blarney Castle Cheese, divided

12 tablespoons canned diced seasoned tomatoes, well-drained and divided (I used diced tomatoes with sweet onion, but you can use whatever flavor you prefer)

12 eggs

salt and pepper

3 teaspoons cream or half and half, divided


Preheat oven to 375 degrees F.

Spray 6 ramekins with cooking spray. Set ramekins on a baking sheet.

Fill one ramekin with ½ ounce cheese and 1 tablespoon tomatoes. Crack one egg into ramekin and sprinkle with salt and pepper. Repeat process, adding another ½ ounce cheese, 1 tablespoon tomatoes, cracked egg and salt and pepper to ramekin. Drizzle ½ teaspoon cream over top of eggs. Repeat process with remaining ingredients and ramekins.

Bake egg cups for 15 minutes and then broil for an additional 3-5 minutes or until tops are lightly browned. Cool 5 minutes and serve.