Recipe: Baked Eggs with Chorizo and Parmesan Chips

Baked Eggs with Chorizo | Freckled Italian

There's something about baked eggs that feels dreamy and romantic to me. They're luxurious and creamy, and really quite gorgeous; topped with cheese and fresh parsley or maybe a sprinkle of green onions.

I had never made them because I thought maybe they were too complicated, but the other day I gave it a try and they were so easy! It's less work than frying or scrambling for sure. And you can add whatever you want to them--I had some extra parmesan cheese so I made a few chips as a gluten-free dipping option.

Baked Eggs with Chorizo | Freckled Italian

Ingredients (serves 2):

  • 4 eggs
  • 4 slices of chorizo (or ham, or bacon, or nothing, or any other meat you have on hand)
  • 2-4 tablespoons parmesan cheese
  • About a tablespoon of butter
  • Salt and pepper, to taste
  • Crushed red pepper (optional)
  • Parsley, for garnish


  1. Preheat the oven to 375.
  2. Use the butter to grease two ramekins.
  3. Layer two slices of chorizo into the ramekin and crack two eggs on top. Repeat with the other ramekin.
  4. Bake at 375 for 10 minutes, then add a sprinkle of parmesan. Return to oven for 2-5 minutes, or until the eggs have set to your liking. Top with more cheese if desired and garnish with parsley.
  5. To make the parmesan crisps, layer a small pile of shredded parmesan on a baking sheet and bake until crispy. I just did this while the eggs were baking. Keep an eye on it so they don't burn--it only takes about 5-10 minutes at the most.
Baked Eggs with Chorizo | Freckled Italian