Christmas Morning Eggs are quick and easy to prepare – and oh, so scrumptious! I can’t recall a Christmas morning without them.

(Photo by Laurie Smith)

Morning Eggs (or Shirred Eggs Recipe)

The Clayton family has been eating these fabulous baked eggs on Christmas morning since my brother Jim and I were little kids. I always joke and say my mom invented this recipe to get me to eat eggs. When I was young, I didn’t like breakfast much – except for these flavorful eggs, which I loved. Mom also liked baking them in individual dishes, because she liked her eggs runny, and I like mine well done. So, she could leave my egg in the oven longer, and everyone was happy!

What are Shirred Eggs?

Shirred eggs are simply eggs that are either baked or broiled in a ramekin or other flat-bottomed dish. Often cream is added. Traditionally, they are cooked until the whites are set while the yolk is still runny. However, you can finish them to your liking. I’m not a fan of runny yolks, so I cook them longer.

What is the texture of baked eggs?

Not surprisingly, the texture of baked eggs depends on how long you cook them. If you prepare them following the traditional “shirred egg” approach, they will be similar to a poached egg – softer and smoother than a fried or hard-boiled egg. If you bake them so the yolks aren’t runny, then they will be closer to a hard-boiled egg.

How to Cook Eggs in the Oven

Christmas Morning Eggs are super easy to prepare, and can even be put together the night before. Simply spread shredded Cheddar cheese in individual ramekins. Make a well in the middle and fill with an egg. Top with spoonfuls of green chiles and sour cream and season with salt and pepper. Pop in the oven to bake – and presto! you have a beautiful, flavorful breakfast everyone will love. Easy enough for every day, elegant enough for special occasions and entertaining!

Note that you can bake the eggs in one large dish as well.

How to tell if Baked Eggs are done

To tell when your baked eggs are done, first look at them. They should be bubbly around the edges and the egg whites should be set. Next, I gently poke one egg yolk with the tip of a table knife to see how firm it is. At this point, it all depends on how you and your family like your eggs. Mom liked the yolks runny, I prefer them solid. Keep in mind that they will keep cooking for 2 to 3 minutes once removed from the oven.

Other variations for Baked Eggs in Ramekins

This recipe is actually extremely versatile and can be made with numerous toppings and other ingredients. Here are a few ideas:

  • Mexican – Substitute chopped roasted poblano peppers for the green chiles in our recipe; spoon a bit of Salsa Verde over top.
  • Southwestern – Place refried beans in bottom of ramekin under Cheddar cheese; top eggs with chopped tomatoes and/or sliced black olives (around sour cream and chiles).
  • Mediterranean – Place chopped artichoke hearts (packed in water, drained and wrung dry) and sun-dried tomatoes (drained and dried) in bottom of ramekin; add egg; top with feta cheese crumbles and chopped fresh herbs.
  • Scandinavian – Place cooked hash brown (or other chopped) potatoes in bottom of ramekin; top with pieces of smoked salmon, then egg. Spoon pieces of cream cheese around egg; sprinkle chopped red onion and capers over all.
  • Last, you could add chopped cooked bacon or breakfast sausage to any or all of the above, as well as to mom’s original recipe!

What to serve with Baked Eggs in Ramekins?

I like to serve these eggs with a side of country (or Virginia or Black Forest) ham, bacon or sausage and a bowl of fresh fruit. And, for a special celebration, I also add Overnight Caramel Rolls!

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Close up of Christmas Morning Eggs in a white ramekin
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Baked Christmas Eggs Recipe

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Christmas Morning Eggs are quick and easy to prepare – and oh, so scrumptious! I can’t recall a Christmas morning without them. Eggs are baked in a nest of Cheddar cheese, along with green chiles and sour cream. Can be prepared ahead of time, and also baked in one large dish!

  • Prep Time: 7 mins
  • Cook Time: 10 mins
  • Total Time: 17 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free


  • 2 cups shredded sharp Cheddar cheese (or more to taste)
  • 8 large eggs
  • 1 cup canned chopped green chiles
  • 1 cup sour cream
  • Kosher salt, to taste
  • Fresh ground pepper, to taste


  1. Preheat oven to 425 degrees. Generously butter 8 large ramekins or other individual baking dishes.
  2. Spread 1/4 cup of shredded Cheddar cheese on the bottom of each prepared ramekin. Make a well in the middle and crack an egg into the well.
  3. Sprinkle 2 tablespoons of green chiles around the egg.
  4. Spoon 2 tablespoons of sour cream on top of the green chiles. Season to taste with salt and pepper.
  5. Place on a cookie sheet and bake for around 10 to 12 minutes or until the eggs are cooked to desired doneness (less time if you like your eggs runny, more if you like them well done).
  6. Let eggs sit for a minute or two before serving – note that they will keep cooking after removing from oven.


Make ahead: Eggs can be prepared but not baked, covered and stored in the refrigerator overnight. Bring to room temperature before baking.

Variation: Spread the cheese evenly in a 7 by 11-inch baking dish. Make 8 wells in the cheese, spaced evenly. Place an egg in each well. Continue as above. Increase baking time by around 5 minutes.

  • Author: (From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper)
  • Category: quick and easy, make ahead
  • Method: Bake
  • Cuisine: American

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  1. My mom made this but without the green chilies…which I think are a great idea. You forgot to say how to use the 2 cups of shredded cheddar in your instructions…

    1. Hi Marla – glad you like our recipe! Actually, step 2 tells you what to do with the cheese (1/4 cup in each of 8 ramekins). Maybe you overlooked it because it just says “cheese” not “Cheddar cheese” or “shredded cheese.” I’m going to edit it now so it’s more clear. I always appreciate feedback to help me improve how I present my recipes – thanks!

White ramekin filled with Christmas Morning Eggs

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About the author

Hi, I'm Lee.

I am inspired by my mother, Sally’s, love of cooking and entertaining to gather friends and family together over great meals and conversation. In fact, I held my first dinner party at the age of 16. Throughout the years, I’ve provided recipes, menu advice and cooking tips to friends seeking uncomplicated and delicious ideas for home entertaining.

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