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.
🥚 Ingredients
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
Easy Pumpkin Oatmeal Breakfast Cookies {25 Minutes}
Air Fryer Cheese Danish – Starbucks Copycat {17 Minutes}
Healthy Blueberry Zucchini Muffins {25 Minutes}
How to Make Overnight Oats {Epic Guide with 13 Versions}
🥓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.
Recipe FAQ
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
Baked Eggs in Muffin Tins with Ham {25 Minutes}
Air Fryer Egg Cups {15 Minutes}
How to Microwave Scrambled Eggs {2 Minutes}
Homemade Freezer Breakfast Sandwiches {35 Minutes}
Make Salsa Scrambled Egg Muffin Cups {25 Minutes}
Related Recipes
Oven Baked Eggs in a Muffin Tin
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. *** 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.
Notes
Nutrition
I make these a lot for breakfast sandwiches! Ham bacon or sausage patties are a great combo with cheese! I make these scrambled a lot too hahaha we love eggs! Added veggies and Shredded cheese on top makes them so versatile! I love a good quiche and my homemade crust but sometimes I’m in a hurry and these eggs are perfect! It takes minutes to assemble breakfast sandwiches the next day for everybody! Canned biscuits and some biscuit gravy pair well to make sandwiches too!! We’ve gotten pretty creative with covid and kiddos!
Hooray!! That is so awesome!! We make them and pull them out for those nights we don’t want to cook too! 🙂 Cheers! Ginny
Ginny,
You are a superstar!!!
During my working hours I get 2 X’s 15 minutes breaks and a 30 minute lunch.
I got my eggs out from the fridge the night before, sprayed a cheap muffin tin and then decided to cook them the following day.
Cracked the eggs and added sunflower oil to reduce stickiness.
Added a small bit of cheese on each and pre heated the oven at 190C (I’m from UK so we don’t use F. 🙂
I checked at 10 minutes and the eggs looked soft but cheese was melting.
Cooked for about 20 minutes and left to cook in the oven for a crispy taste.
Eggs came out easy peasy, put in a roll add some sauce and it tasted amazing.
Washing up was not a problem as I always soak and if I need to remove grease then I soak in soda crystals with super hot water.
So everyone whom has issues with cleaning use soda crystals and hot water.
Next time I’ll be adding other ingredients and i will attempt an omelette muffin creation.
Thank you
Elliot!! You are just too sweet!! I’m so glad they worked out perfect for you and clean up was a breeze!!! Let us know what you do with them next! Cheers, my friend!! Ginny
Worked great. But after three days of scrubbing, soaking, dishwashing, etc the pan still isn’t clean. And this was my nice muffin tin pan. Maybe use this recipe if you’re planning on throwing the pan out afterward.
My oven must be funky…this did nor work well for me. After 20 minutes whites still not all the way set and yolk mostly set,,, I prefer the opposite! lol
Michelle, it actually could be your oven. Grab an oven thermometer and check to see what the temperature is vs what you set it at. These are a solid recipe made time and time again with no issues. I’m bummed for you that they didn’t set up all the way you like.
we do these quite a lot – we like ours with deli ham on the bottom! (you can also do a canned biscuit)
We love it with ham too!! So good! Great tip on the canned biscuit idea! I’ll give that one a try! Cheers! Ginny
How do you reheat them after they’ve been refrigerated? Really looking forward to trying these, anything to make week day breakfast a little easier lol
I like to reheat them in the microwave for 30-60 seconds. Each microwave wattage is different so try the lower time first and see if it is enough!
Thank you!!
These were fast, easy and delicious! I put some shaved ham and gouda cheese in the bottom of the muffin tin, cracked an egg on top of each portion and sprinkled a little freshly grated parmesan cheese on top. Served them for brunch on top of toasted English muffins, with smashed potatoes, fresh grape tomatoes and a pepper/onion/mushroom medley. Definitely going to try these again, and perhaps try them with smoked salmon and gruyere cheese on the bottom of the tin! The possibilities are endless. Thanks for the recipe!
Awesome! So happy for you!
These are so simple, yet so yummy! I use cupcake papers with a tin lining. No problem removing it and bonus, I only have to wipe out my cupcake pan. 🙂 I have tried these with and without cheese. I prefer with cheese, duh, everything is better with cheese. I sprinkle shredded cheddar when I put them in the oven, it acts almost like a crust.
I love them with a little cheese too! I’m so glad they worked so well for you!
I’m going to try to bake them in large individual silicone cupcake molds. Then I can bake just enough for the week. Plus silicone is usually easy to clean.
That works awesome!!! I’m so excited for you to try them!
How did the silicone work out for you. Did you need to spray or grease them? Did they release ether egg easily? Super curious! 🙂
I love using the silicone. I do spray it a bit because then they pop right out and clean up is pretty much wiping out. 🙂
Can you freeze them?
Sarah, great question! You can….I wouldn’t. The whites become rubbery, tough and don’t taste great. The best thing is to cook 6 if you only need 6 instead of 12. If you do that, put a little bit of water in each muffin tin that you don’t use. Easy, peasy!! Thanks for checking in and visiting! Cheers! Ginny
I love these! How in the heck do you get the eggs to come cleanly out of the muffin tin? I have made these many times and the ONLY thing i dislike is cleaning the muffin tin. It always has baked on egg that takes soooo much scrubbing to get off. I grease the tins? Is there some secret I’m missing?
Jonie! Make sure you have sprayed the entire muffin tin, not just part of it and when it’s time to take them out, use a butter knife and gently scrape around the edges before you try to pop it out. This is just like you would a cake to get out of the cake pan. I’m so glad you like them! Try the knife idea and let me know how it goes!! 🙂 Ginny
I switched to a silicone muffin pan to help with cleanup. It is as simple as just rinsing it and wiping it off after with one of those!
I love the silicone too! The clean up sells itself!!
What an awesome idea. I have to start making those to save time.
They are awesome to save time!! Plus I love that they are about $2!!! 🙂 Cheers! Ginny
These were tasty however I don’t like my eggs runny so I ended up having to bake them for 25 mins.
Awesome! I love how you adapted them!!!
Your blog is filled with unique good articles! I was impressed how well you express your thoughts.
Thanks so much for popping by! 🙂 Enjoy!