This How to Bake Eggs in Oven in Muffin Tin 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.
You are going to get as addicted to making these 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 in the oven.
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 batch of these is only $2 for regular eggs or about $4 for organic ones. Either way, 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 these with success.
Versatile – Mix and match this recipe a million times to change it up and still just spend a couple bucks. Making sure the egg yolk is completely done, consider tossing these into potato salad, macaroni salad or simply make a great old fashioned egg salad sandwich out of them.
Taste/Texture -These taste like a hard boiled without all the work of boiling and peeling them.
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!
Step One: Preheat oven to 350F.
Step Two: Crack 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 five days in an airtight container.
📌 Expert Tips
Scramble the Eggs – For something a little different, add in some finely chopped vegetables! Increase your baking time to about 20 minutes to ensure it is completely cooked.
Cooking Time – Due to everyone’s oven being calibrated slightly different. 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 weekend’s potato salad. Just chop them up and add in.
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 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:
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!
- In a bowl with sliced red peppers, cucumbers, and tomatoes.
- With mix-ins like sautéed mushrooms, onions, and peppers.
- 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.
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.
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 non stick cooking spray so these slide right out.
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 reheated.
Typically there is 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 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, 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.
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.