Baked Eggs with Goat Cheese are cooked with a little cream and butter just until the whites set, so you have beautiful, creamy yolks for toast dunking. The Sun-Dried Tomato Hash Browns with pancetta make a perfect pairing.
Goat Cheese Baked Eggs for Breakfast or Brunch!
You gotta make Baked Eggs with Goat Cheese for your next girls’ brunch or cozy weekend breakfast with your honey. Serve with a side of Sun-Dried Tomato Hash Browns for a fancy little twist.
The thing is, though, you can have the whole meal ready in 25 minutes. How’s that for easy?
The portions are light, so feel free to add fresh fruit, pastries, or warm buttered toast! For a full-on brunch, add a mixed green salad and of course, MIMOSAS!
Ingredients for Baked Eggs with Goat Cheese
- Eggs — I’ll always recommend pasture-raised eggs. They are more expensive than their counterparts, but tend to have better flavor as well as higher nutrients! And those deep, golden yolks are gorgeous.
- Goat cheese — the fresh, soft variety. Purchase pre-crumbled version or a small log and crumble it yourself.
- Potato — I use Russet, but wouldn’t sneeze at Yukon Gold for tasty hash browns.
- Sun-dried tomatoes — I like the variety packed in oil because they are soft and pliable and ready to use. You can rinse and pat dry to remove the extra oil, or simply blot with a paper towel.
- Pancetta — this unsmoked bacon has herbal + fruity notes. It’s delish, especially after crisping up.
- Fresh herbs — I chose thyme, but you do you. Rosemary, oregano, basil, or parsley would all be lovely.
- Half-and-half — a little lighter than cream, but that would work, too.
- The staples — olive oil, kosher salt + pepper, and unsalted butter.
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Equipment + Cooking Time
I used shallow oval ramekins (with a generous amount of surface area) and my eggs were done closer to 8 minutes. If you were to use a round ramekin (less shallow and less surface area), they will take a bit longer.
I provide a range of 8 to 12 minutes. Keep an eye on your eggs as they bake so you can remove them from the oven as soon as they’ve reached the level of doneness you desire. If you like your yolks runny, take them out as soon as the whites have set.
How to Make This Recipe
- Microwave cubed potatoes with water to par-cook them. Drain + blot dry.
- Cook the pancetta with some olive oil, add the potatoes and cook until both are crisp and golden brown. Toss in some sun-dried tomatoes + fresh herbs, and season to taste.
- Melt butter in the gratin dishes in the oven (on a baking tray). Brush the butter all over the insides. Add the half-and-half, eggs, goat cheese and salt + pepper. Bake at 375°F until the whites are set.
- Transfer the gratin dishes to plates and divide up the hash browns between each. Garnish the plates with more fresh herbs.
- I don’t recommend storing the baked eggs. Make only as many as you intend to eat. It’s not that they won’t keep if properly stored in the fridge, but if you try to re-warm them, they’ll just become overcooked and rubbery. Yuck.
- Leftover hash browns can definitely be stored, in a covered container, in the fridge for 3 to 5 days.
- To move the egg cooking vessels from the baking tray to a plate, you can use a thin, metal spatula or oven mitts, or a combo of both (that’s what I did).
We Love These Egg-centric Recipes, Too!
- Candied Bacon + Arugula Croque Madame
- Leftover Corned Beef Hash Waffles with Savoy Cabbage + Eggs
- Make Ahead Brussels Sprouts + Pancetta Breakfast Strata
- Savory Dutch Baby with Serrano Ham, Fried Eggs + Gruyere
- Mushroom + Swiss Egg White Muffins
- Caramelized Onion + Zucchini Egg White Casserole
- Bacon + Leek Buttermilk Quiche
Baked Eggs with Goat Cheese + Sun-Dried Tomato Hash Browns
- 1 large russet potato peeled + cut into small cubes (about 14-16 oz)
- 1 tbsp olive oil
- 2 oz pancetta cubed
- kosher salt + fresh cracked black pepper
- 1 oz sun-dried tomatoes (packed in oil) drained + finely chopped (about 3 tbsp)
- 1 tbsp fresh herbs divided (thyme, parsley, rosemary, etc.)
- 4 tsp unsalted butter
- 4 tsp half-and-half or heavy or light cream
- 4 large eggs
- 1 oz goat cheese crumbled (about 4 tbsp)
- Preheat oven to 375°F.
- Place the cubed potatoes in a microwave safe bowl along with 1/4 cup water. Cover and cook in the microwave for 2 minutes, drain and blot dry with paper towels.
- Add olive oil and pancetta to a non-stick skillet over medium heat. Stir occasionally as the pancetta browns, about 5 minutes. Add the par-cooked potatoes and toss together. Season with kosher salt + pepper. Increase heat a tad (not quite to medium high) and continue cooking until the potatoes are crispy and golden, about 10 minutes. Stir in the sun-dried tomatoes and half the fresh herbs; cook for another minute. Taste and adjust seasonings as needed.
- Meanwhile, set four 4-oz ramekins/gratin dishes/custard cups on a baking tray. Add 1 tsp of butter to each dish and place in the oven for 2 minutes to melt. Use a pastry brush to spread the butter all over the inside.
- Add 1 tsp of heavy cream to each dish. Crack one egg into each dish (*see note below). Top each egg with 1/4 of the goat cheese crumbles and season with salt + pepper. Place the tray back in the oven and bake for 8 to 12 minutes just until the egg whites have set. Baking time will depend on the depth of your dishes; shallower dishes will take less time so check the eggs early and often.
- Remove the eggs from the oven. Transfer the ramekins to plates and divide the hash equally between them. Garnish with the remaining fresh herbs.
Nutritional values are estimated and provided as a general guideline only. I earn a commission from Instacart from qualifying ingredient purchases.