This How to Bake Eggs in Oven in Muffin Tin tutorial is an easy solution for rushed morning breakfasts! These muffin tin eggs are ready in just 15 minutes for the perfect meal prep breakfast that you can add to muffins, croissants, or toast. Oven-baked eggs are going to become your new best friend!
You are going to get as addicted to making these baked eggs as we are. They are so fast to make the second you get home from the grocery store so don’t put anything away! Spray that muffin pan, crack the eggs and toss everything in the oven. In just a few minutes you will have a week’s worth of quick egg sandwiches for your family.
These are so easy that they 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” like we make in the Freezer Breakfast Sandwiches and I love meal prepping to stay ahead of the game.
🍽️ Why This Recipe Works
Frugal | One dozen oven-baked eggs is only $2 for regular eggs or about $4 for organic ones depending on where you live. In any case, it is super cheap for a week’s worth of breakfasts.
Simple | This is an easy recipe. It isn’t complicated or difficult to make, so anyone from high school students, college students, or those simply new to cooking can make baked eggs in a muffin tin with success.
Versatile | Mix and match this recipe a million times to change it up and still just spend a couple of bucks. Make sure the egg yolk is completely done to your desired level of finish. Consider tossing these into potato salad, macaroni salad, or simply make a great old-fashioned egg salad sandwich out of them. They aren’t just the base for a tasty egg sandwich.
Taste/Texture | Baked eggs taste like hard-boiled eggs but without all the work of boiling and peeling them. That means you can use them in many of the same ways you use hard-boiled eggs. Slice them up for a salad, mash them up to top avocado toast, or just eat them plain with a little salt and pepper for a rapid breakfast protein.
Less Oil | Even though you do spray the muffin tin with non-stick spray, there is still less oil or fat in this full recipe of twelve eggs than what you would use to fry one egg in a skillet.
You don’t need much at all to make these and I bet you have everything you need in your kitchen right now.
One Dozen Eggs | I used eggs from my local farmer’s 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!
Optional Mix-Ins | Add in your seasoning of choice or any combination of omelet ingredients you love. See our adjustments to the baking time for mix-ins.
🍽️ Instructions – How to Cook Eggs in the Oven
Step One: Preheat the oven to 350º and spray your muffin tin with cooking spray or lightly grease it with shortening.
Step Two: Crack the eggs into the prepared muffin tin. Sprinkle a bit of salt and pepper onto the eggs. Add any optional fillings you want
Step Three: Bake at 350ºF for fifteen minutes. You can cook these a little longer depending on how hard you prefer the yolk.
Step Four: Remove from the 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 five days in an airtight container.
📌 Expert Tips
Scramble the Eggs – For something a little different, add in some finely chopped vegetables like red peppers, mushrooms, or onions. Increase your baking time to about 20 minutes to ensure it is completely cooked.
Cooking Time – Due to everyone’s oven being calibrated slightly differently. Make sure to start checking your eggs at 10-12 minutes.
Soft Eggs – If you want a softer version, check these at 9-11 minutes.
Use for Egg Salad and Potato Salad – These are excellent to use for a quick egg salad or to add to your potato salad. Just chop them up and add them to whatever dish needs a chopped egg.
These are both Keto and Paleo-friendly. Under Weight Watchers’ Freestyle program, eggs are considered one of the 200 foods that are zero points! That is something to celebrate there!
💡 Serving Tips
We typically serve them 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 an egg every time.
To make the breakfast sandwiches, slice a toasted English muffin in half. Place the oven-baked 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 variety, You could also try biscuits or the silver dollar size toaster pancakes you can get in the refrigerator section of your local grocery store.
If you don’t want oven-baked egg sandwiches, serve an oven-baked egg over potato hash, on buttered toast, with a sausage bowl with rice and salsa, chopped up in a tortilla with salsa and beans, or any other way you would eat a cooked egg.
What Else to Have with Oven-Baked Eggs Sandwiches
🥓Variations on the Oven-Baked Egg
Not sure how to serve up these baked eggs? Here are a few easy ideas for you to try out.
- Diced with pre-made rice and salsa. It’s like a little breakfast burrito bowl that comes together in about a minute!
- Mashed up on buttered toast. Nothing like keeping it simple.
- In a bowl with sliced red peppers, cucumbers, and tomatoes.
- With mix-ins like sautéed mushrooms, onions, and peppers or any combination of your favorite omelet ingredients. Cooked for twenty minutes oven-baked eggs with mix-ins are like mini-omelets.
- Breakfast sandwiches are a great option as well. Use the egg to top your biscuit, English muffin, etc.
- 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.
- Chopped up on avocado toast. This trendy breakfast benefits from the added protein and flavor of an egg.
Baked Eggs in a muffin tin are 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 the drive-thru is a regular thing around here – but we’re easily tempted on busy mornings, and when we make oven-baked eggs, we save a nice chunk of change in the process.
Technically, you can freeze these but the texture will be slightly different. As long as that doesn’t bother you, go for it.
The eggs tend to stick to those so I don’t recommend it. You will need to spray the pan with nonstick cooking spray to allow the eggs to slide right out of the pan. Otherwise, you will have a mess.
Place one or more of the eggs in the microwave, and reheat for 20-30 seconds. Check, and then repeat if it needs to be heated again.
Typically there are 6 grams of protein in an egg. Depending on the size of the egg, the protein can vary a bit. Baked eggs are a wonderful way to incorporate eggs and proteins into your diet.
Eggs can store for 5 weeks once you purchase from the store, raw. The containers will have a best used by date which you should follow. Now, if they are cooked you will only want to keep them for a few days in the fridge, as they will spoil a lot faster.
These can be stored in the refrigerator for up to 5 days in a sealed airtight container.
It will take about fifteen minutes in the oven depending on the oven and your desired egg doneness. For soft eggs, It could be as little as nine minutes.
More Egg Breakfast Possibilities
Oven Baked Eggs in a Muffin Tin
- 1 Dozen Eggs
- Salt and Pepper to taste
- Nonstick Cooking Spray
- 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. *** Everyone's oven is calibrated differently, please double check your eggs after 10-12 minutes to see how thye are doing.***
- 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.
Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.