Baked Eggs and Cheese


Baked Eggs and Cheese

USDA MyPlate
This classic combo of eggs and cheese is a perfect dish for breakfast, a light lunch, or a quick dinner. Add your favorite vegetables and spices for a meal that is tasty and sure to please!
Prep Time 5 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 180 kcal


  • 1 tablespoon canola oil
  • 6 eggs
  • 1/2 cup non-fat milk
  • 1/2 cup reduced fat shredded cheese
  • 1 teaspoon garlic powder
  • 1-1/2 teaspoon oregano


  • Preheat oven to 350 degrees.
  • Grease a medium baking dish or small cake pan with oil and heat in oven for a few minutes.
  • In a large bowl, beat eggs.
  • Mix in milk, shredded cheese, garlic powder and oregano.
  • Carefully remove pan from oven. Pour mixture into hot pan.
  • Bake 20 minutes or until eggs are firm.
  • Cut into four wedges. Serve immediately.


Smart Shopping Tips
  • Avoid buying eggs that are broken or cracked.
  • Purchase eggs that are marked Grade AA or A. Most recipes call for large eggs.
  • Check the date on the egg carton. Always purchase eggs before the “sell by” date.
Cooking & Serving Tips:
  • Keep eggs in their original cartons and stored in the body of the refrigerator instead of the door to keep them chilled effectively.
  • Serve cooked eggs or dishes containing eggs immediately after cooking. Use leftovers within 3 to 4 days.
  • Add a variety of herbs including thyme, parsley and rosemary for enhanced flavor.
  • For some Southwestern flair, add a small can of diced chilies or jalapeños.
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