Fluffy Baked Egg Patties

Name: Fluffy Baked Egg Patties (Water Bath Method)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 9 servings
Cuisine: American
Ingredients: 9 large eggs; 1/2 cup milk; 1 tsp salt; 2 tbsp heavy cream; Hot water, for water bath; English muffins, for serving; Mayonnaise, for serving; Sausage patties, for serving; Arugula, for serving; Sriracha, for serving; Black pepper, for serving; Flour tortillas, for serving; Avocado, for serving; Hash brown patties, for serving; Bacon, for serving

Fluffy Baked Egg Patties are thick, custardy eggs baked in a water bath until set but tender, designed for slicing into neat portions perfect for breakfast sandwiches, burritos, and meal prep throughout the week.

🌍American 🏷️Egg patties 🏷️Baked eggs 🏷️Meal prep 🏷️Breakfast Breakfast sandwich

🏷️

🏷️Breakfast burrito

-0:00

moribyanonTikTok

Total

45 min

Servings

9

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by moribyan

-0:00

moribyanonTikTok

Ingredients

9 large eggs
1/2 cup milk
1 tsp salt
2 tbsp heavy cream
Hot water, for water bath
English muffins, for servingoptional
Mayonnaise, for servingoptional
Sausage patties, for servingoptional
Arugula, for servingoptional
Sriracha, for servingoptional
Black pepper, for servingoptional
Flour tortillas, for servingoptional
Avocado, for servingoptional
Hash brown patties, for servingoptional
Bacon, for servingoptional

15 Ingredients

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Instructions

1
Preheat your oven to 300°F.
2
In a large bowl, crack the eggs and add the milk and salt.
3
Using an immersion blender or a whisk, blend the mixture until it's well combined and frothy.
4
Whisk in the heavy cream.
5
Pour the egg mixture through a fine-mesh sieve into another bowl to remove any bubbles and ensure a smooth texture.
6
Pour the strained egg mixture into an 8x8 inch baking dish.
7
Place the baking dish inside a larger pan. Carefully pour hot water into the larger pan until it comes halfway up the sides of the smaller dish, creating a water bath.
8
Loosely cover the baking dish with aluminum foil and carefully place it in the preheated oven.
9
Bake until the eggs are set, about 30-35 minutes.
10
Remove from the oven and allow to cool completely.
11
Once cooled, turn the baked egg out onto a cutting board and slice into 9 equal squares.
12
Store the egg patties in an airtight container, placing a small piece of parchment paper between each patty to prevent sticking. Refrigerate for up to a week or freeze for longer storage.

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Tips & Notes

Pro tips

Fill your water bath with hot water to come halfway up the side of the baking dish—this ensures gentle, even heat distribution.
Do not overbake; the center should jiggle slightly when you shake the pan. Carryover cooking will set it fully as it cools.
Let the patties cool completely before slicing to prevent them from falling apart—use a sharp knife or dental floss for clean cuts.
For uniform slices suitable for sandwiches, refrigerate the cooled patties for at least 2 hours before cutting.

Substitutions

Milk → Water (eggs will be less rich but still fluffy)
Heavy cream → Half-and-half or whole milk (slightly less custardy texture)
Salt → Freshly ground black pepper or garlic powder mixed in (adjust salt to taste)

Storage & make-ahead

Store cooled egg patties in an airtight container in the refrigerator for up to 4 days; reheat gently in a 300°F oven for 5 minutes or slice cold and serve on a breakfast sandwich.