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Sage and Ham Baked Eggs

This savory Sage and Ham Baked Eggs recipe is a quick and easy breakfast staple to start your day off right. These light and fluffy baked eggs are combined with a bit of salty ham, fresh sage, and some melty cheese for that perfect breakfast bite. Try a new kind of way to make a healthy egg breakfast!

Sage and Ham Baked Eggs

I will definitely be adding this to my regular repertoire of breakfast recipes. WHY haven’t I ever made this before? It just never occurred to me to bake eggs, I guess!

This breakfast recipe is made for two, so whip it up, pop it in the oven while you finish getting ready for the day, then grab your loved one and enjoy your baked eggs with a buttermilk biscuit or some fresh fruit before you head out the door. Or whip up a bunch for the whole family to eat!


Sage and Ham Baked Eggs

Why you’ll love making Baked Eggs

  • You can easily make different versions of this recipe customized with your favorite additions. This recipe uses sage and ham–why not try bacon or ground sausage? Use tomato and basil, or how about diced pepper and Mexican cheese? The possibilities are endless, even if the main ingredients stay the same!
  • You can make this breakfast dish and pop it in the oven while you finish getting ready. No babysitting a hot skillet for this recipe!
  • Your youngest chefs can easily help prepare their own baked eggs with their favorite ingredients. Just be sure to remove them from the ramekin before serving, so they don’t grab the hot dish!
  • This recipe is chock full of protein to keep you from feeling hungry just a few hours later. I am guilty of scarfing down a granola bar or some fruit for breakfast, then wondering why I’m starving by 10 am! Plus, this is an easy way to get some veggies in your diet at breakfast.
Ingredients for Sage and Ham Baked Eggs.

What ingredients do I need to make for Sage and Ham Baked Eggs?

Here’s what you’ll need to make this delicious breakfast:

  • 2 large eggs
  • 1 tablespoon + 2 teaspoons of milk (you’ll use these separately)
  • 2 thin slices of baked ham, diced
  • ¼ cup shredded Mexican cheese
  • 1 tablespoon of fresh sage leaves, chopped and divided
  • 2 teaspoons of green onion, chopped
  • 1 teaspoon of grated Parmesan cheese, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tomato, diced (for garnish)

Can I use dried sage in this recipe?

Yes, you can always substitute dried herbs for fresh herbs. A good ratio is 1:3. In this recipe, use about a teaspoon of dried sage instead of a tablespoon of fresh sage.

Tomatoes top Baked Eggs.

Other substitutions and additions

You can use any types of cheese you have on hand if you don’t have or don’t like Mexican cheese. I like to use cheddar cheese or Colby Jack. Also, feel free to leave out the green onion or use another vegetable instead. This would be amazing with some diced bell peppers!

Can I make this recipe with only egg whites?

Yes, you can make this with egg whites by separating your eggs before using them in the recipe. Set aside the yolks to use for something else!

Do I need any special equipment to make Ham and Sage Eggs?

You will need oven-safe bowls to cook your eggs in. I like to use 6-ounce ceramic ramekins for baking eggs. Otherwise, you won’t need any other special equipment.

Process photos for Sage and Ham Baked Eggs.

How to make Sage and Ham Baked Eggs

Thanks to Baking Bites for the inspiration for this savory breakfast dish!

This mini egg casserole recipe comes together in just a few minutes!

First, preheat your oven to 400 degrees and prepare two small ramekins by spraying them with nonstick cooking spray. Then break both eggs into a medium bowl. Add a tablespoon of milk to the eggs, then whisk to combine them together.

In a separate mixing bowl, combine ham, cheese, 2 teaspoons of milk, green onion, and ¾ tablespoon of sage. Mix these ingredients together and evenly divide them between each small ramekin. Top the ham mixture with the egg mixture, making sure to evenly divide the eggs between the ramekins as well.

Sprinkle each ramekin with grated parmesan cheese, then sprinkle the top with salt, ground pepper, and the remaining sage. The cooking time for these eggs is 15-20 minutes or until cooked through. They will puff up as they cook, but as they cool they will flatten. Garnish with diced tomatoes (if desired) and serve!

Eggs baked in ramekins with the finxin's.

Can I bake these ahead of time and serve them later?

Eggs are truly best served right as they are made, but you can keep them in the refrigerator in an airtight container for up to three days, then reheat and serve them.

You can store and serve leftovers the same way! Let baked eggs cool completely to room temperature, then cover them with plastic wrap or aluminum foil and refrigerate them. Reheat in the microwave or in the oven uncovered until warm throughout before serving.

What to serve with Sage and Ham Baked Eggs

I love to pair sweet and savory breakfast items together. These tasty eggs would go well with a sweet muffin, like these easy Cinnamon Streusel Muffins or these sweet Strawberry Cream Muffins.

Or, pair these baked eggs with a fresh fruit smoothie! Take it to the tropics with this Pineapple Mango Smoothie, or make this Berry Blast Green Smoothie for the perfect way to get some greens in your diet!

We can’t forget about bacon! We need bacon! Here’s How to Bake Bacon in the Oven– my favorite way to make bacon now!

Baked eggs with ham and cheese.

More Eggs for Breakfast

I love having eggs for breakfast because I know I’ll feel satisfied all morning! Here are some more great recipes you should try:

  • Here’s an easy way to make a bunch of Hard-Boiled Eggs in the Oven at once!
  • This Bruschetta Fried Egg Avocado Toast has so much flavor; it’s sure to make your mouth and stomach happy!
  • Another way to serve oven-baked eggs is by putting them in white bread first! Try these fun Baked Eggs in Toast Cups for a new spin on baked eggs.
  • Huevos Rancheros is one of my favorite Mexican recipes, and these Loaded Huevos Rancheros stack up to any you’d get at your local Mexican restaurant!

What’s your favorite way to eat eggs? Let me know how this recipe works out for you in the comments!

A bite of Ham Baked Eggs




Keep an eye out for more of my easy recipes each week!

Sage and Ham Baked Eggs


Sage and Ham Baked Eggs

This savory Sage and Ham Baked Eggs recipe is a quick and easy breakfast staple to start your day off right. These delicious baked eggs are combined with a bit of salty ham, fresh sage, and some melty cheese for that perfect breakfast bite. Try a new kind of way to make a healthy egg breakfast!
Course Breakfast
Cuisine American
Keyword Baked eggs
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 servings
Calories 217kcal
Author Lynne Feifer


  • 2 eggs
  • 1 tablespoon milk
  • 2 thin slices of baked ham diced
  • ¼ cup shredded Mexican cheese
  • 1 tablespoon chopped fresh sage divided
  • 2 teaspoons milk
  • 1 green onion chopped
  • 1 teaspoon grated parmesan cheese divided
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground pepper
  • 1 tomato, diced for garnish


  • Preheat oven to 400 degrees and prepare two 6oz. ramekins by spraying them with cooking spray. 
  • Into a medium bowl, break both eggs, whisk together with the tablespoon of milk. 
  • In a separate medium bowl, combine ham, cheese, the 2 teaspoons milk, green onion, and 3/4 tablespoon of the sage. 
  • Mix together and evenly divide into the two ramekins, pouring them on top of the ham mixture. 
  • Sprinkle each ramekin with the grated parmesan cheese. Sprinkle with salt, freshly ground pepper, and remaining chopped sage. 
  • Bake for 15-20 minutes. The mixture will puff up as it cooks, but will fall gently after it is removed from the oven and begins to cool. Garnish with chopped tomatoes, if desired.


Serving: 1serving | Calories: 217kcal | Carbohydrates: 5g | Protein: 17g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 198mg | Sodium: 1113mg | Potassium: 355mg | Fiber: 1g | Sugar: 3g | Vitamin A: 945IU | Vitamin C: 10mg | Calcium: 188mg | Iron: 2mg

This post was originally published 12/19/2011, and has been updated in format and with photos on 6/5/23.

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