This oven baked eggs recipe is an easy solution for rushed morning breakfasts! These muffin tin eggs are ready in just 15 minutes.
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”.
Oven Baked Eggs Recipe
Oven Baked Eggs Recipe – What You’ll Need:
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
- Salt and Pepper, to taste
How to Make Oven Baked Eggs in Muffin Tins
- Preheat oven to 350F.
- Crack eggs into a lightly greased muffin tin. Sprinkle a bit of salt and pepper onto the eggs.
- Bake at 350F for fifteen minutes. You can cook these a little longer depending upon how hard you prefer the yolk.
- Remove from oven, let 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.
Can I Scramble These?
Absolutely! In fact, please add in some finely chopped vegetables as well! Increase your baking time to about 20 minutes though to ensure it is completely cooked.
Are these Paleo friendly?
Are these Keto friendly?
You bet! Enjoy, my friends!
How many WW Points are in each one?
Updated in 2018. Under Weight Watchers’ Freestyle program, eggs are considered one of the 200 foods that are zero points! That is something to celebrate there!
How to Serve Baked Eggs
We typically serve them egg mcmuffin style. We’ve tried placing the baked eggs 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 our breakfast sandwiches, cut 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.
Here are a couple of different ways I like to serve them
- 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.
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.
- 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.
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.
Zero Weight Watcher Points under the Freestyle program.