Oven Baked Eggs in Muffin Tin Recipe

This oven baked eggs recipe is an easy solution for rushed morning breakfasts! These muffin tin eggs are ready in just 15 minutes.

{WW 0 Points, Paleo and Whole 30}

I’ve been making these egg muffin cups for the last few weeks. I bake them in muffin tins as soon as I come home from the grocery store.

It’s now become part of our current weekly routine and it’s likely to stay that way for a while, since my husband and I look forward to our homemade egg “mcmuffins”.

🥚 Ingredients

You don’t need much at all to make these muffin tin eggs and I bet you have everything you need in your kitchen right now.

One Dozen Eggs – I used eggs from my local farmers market, but use the ones you typically purchase

Salt and Pepper – Just a dash will do! If you feel like something different, try some other seasonings too. Every now and then, I will add on some BBQ spices just for fun!

🍽️ Instructions

Step One: Preheat oven to 350F.

Step Two: Crack the eggs into a lightly greased muffin tin. Sprinkle a bit of salt and pepper onto the eggs.

Step Three: Bake at 350F for fifteen minutes. You can cook these a little longer depending upon how hard you prefer the yolk.

Step Four: Remove from oven and let them cool. Use a spoon to scoop out each egg and transfer them into a food storage container. Store them in the fridge for up to four days in an airtight container.

📌 Items to Note

Scramble the Eggs – For something a little different, add in some finely chopped vegetables! Increase your baking time to about 20 minutes though to ensure it is completely cooked. 

💡 Serving Tips

We typically serve them Egg McMuffin style. We’ve tried placing them on bagels, english muffins and regular bread slices and found that it’s the perfect fit for an english muffin, since you’re able to get a bite of egg every time.

To make the breakfast sandwiches, slice a toasted english muffin in half.  Place the egg and a slice of cheese on top. Close the sandwich and microwave it for about 45 seconds. It is perfectly warm and gooey every time. And best of all, breakfast is served hot and ready in the time it takes me to pour a cup of coffee.

For a few other serving ideas:

• Diced with pre-made rice and salsa. It’s like a little breakfast burrito bowl that comes together in about a minute!
• In a bowl with sliced red peppers, cucumbers and tomatoes.
• With mix-ins like sautéed mushrooms, onions, and peppers.
• With a batch of hash browns and the muffin tin egg on the top.
• Place a hot egg on top of a thick slice of beef steak tomato and salt and pepper to top it off.
• Place an egg on a plate and add slices of avocado on top.
• Alone – no fuss. Even though they’re only seasoned with salt and pepper, the baked eggs are pretty tasty on their own and sometimes we just like to eat one or two individually for breakfast.

This is a huge time and money saver – one minute of work (cracking the eggs into the muffin tins & adding salt & pepper) saves us the temptation of going to the drive-thru for breakfast (not that it’s a regular thing around here – but we’re easily tempted on busy mornings) and we save a nice chunk of change in the process.

Related Recipes

Baked Eggs in a Muffin Tin with Ham – I had some leftover ham from my lunch and made these awesome eggs with ham! It was super easy and was a fun way to use some extra slices of ham.

Salsa Scrambled Egg Cups – I mixed in some of my favorite salsa to make these super flavorful eggs for my week’s breakfasts!

Microwaved Scrambled Eggs – I microwaved scrambled eggs and sausage in a small mason jar and loved the results! This was the fastest breakfast I could make and didn’t even have to break out a pan or cooking utensils!

Oven Baked Eggs Recipe

This oven baked eggs recipe is an easy fix for rushed morning breakfasts! These eggs are baked in muffin pans and are ready in just 15 minutes.

4.17 from 37 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 1 minute

Cook Time: 15 minutes

Total Time: 16 minutes

Servings: 12 eggs

Calories: 62kcal

Author: Ginny

Ingredients

• ▢ 1 Dozen Eggs
• ▢ Salt and Pepper to taste
• ▢ Nonstick Cooking Spray

Instructions

• Preheat oven to 350F.
• Crack eggs into a lightly greased muffin tin. Sprinkle a bit of salt and pepper onto the eggs.
  
• Bake at 350 for fifteen minutes.
  
• Remove from oven, let cool. Use a spoon to scoop out each egg and transfer them into a food storage container. Store in fridge for up to four days.
  

Notes

Zero Weight Watcher Points under the Freestyle program.

Mix it up a bit and change out your seasoning for a completely different taste.

I will also scramble these and add in fresh veggies.  Add another 3-5 minutes to the baking time if you do.

Nutrition

Serving: 1egg | Calories: 62kcal | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 62mg | Potassium: 60mg | Vitamin A: 240IU | Calcium: 25mg | Iron: 0.8mg

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