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
Hi!
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.
Great idea! I just made some with dill and green onion sprinkled on top. I baked some Pilsbury buttermilk biscuits at the same time and topped the eggs with feta cheese when they came out of the oven. So good! Thanks!
I never would have thought of that. what a cool idea! I will have to try this because we love eggs in our house!
Thanks for this amazing idea! We tested it out tonight and it turned out great. My estimates show that it will save our family between $300 and $400 a year!
That’s so awesome, Jenny!
i make these a dozen at a time and then put them on english muffins with turkey sausage or turkey bacon and a slice of cheese. I page each in parchment paper and then throw them in a gallon size freezer bag. Just pop them in the freezer! The night before I take out as many as I need the next day to thaw in the fridge a bit still in the parchment. I usually toast mine in the morning in my panini press while brewing my coffee. It easily fits a couple. They come out nice and crisp!
That sounds awesome! I’m jealous over your panini press! 😀
Do you break the yolks? I’d love to try this on my press, but wondering about runny yokes making a huge mess. …
Any ideas for reheating these if you don’t have a microwave?
A toaster oven or an oven would work just as well. Unfortunately, I can’t tell you how long to reheat for using those methods. But I would give it only a few minutes.
Looks yummy!! So if I do want the yolk runny, but the white done, how long do I cook them?
I’d try 13 to 15 minutes. We cook them for about 15 minutes and the whites are fully done but we still usually get a runny yolk. But some of the yolks rebel and turn out fully cooked. So maybe short the cooking time by a minute or two.
I make egg mcmuffins a dozen at a time & freeze them for my husband. We microwave the eggs in ramekins (break the yolk first!). I then slide the eggs onto half an english muffin with a slice of cheese and a slice of canadian bacon. It ends up costing me $6-7 for a dozen of them, so a HUGE savings!
I just made this for breakfast today and it’s so good. Thank you
I am so glad you enjoyed it!
Does it matter if the egg yolks aren’t completely cooked? I have never had an issue eating them that way straight off of the skillet or whatever, but my husband was concerned that it might make me sick. I can’t wait to try it though, it will make my mornings much less stressful!
When we make them this way, sometimes we purposely leave them a bit runny since we both like the whole yolk explosion thing lol. We’ve never had any issues. But, if it makes you nervous, I’d err on the side of caution since they will be sitting in the fridge for a week. 🙂
I have made freeze ahead egg mcmuffins before and they were fine EXCEPT the condensation from freezer to warming made the muffin a little soggy for my taste. This method I think I love much more because it would taste fresh and the muffin could be toasted. I had much better luck freezing burrito’s.
This method certainly does add to maintaining the freshness!
I put them over lettuce or smashed avocados….sounds weird but tastes delicious especially if you’re a low glycemic eater. I also add some salsa on the side. Works well if you take for lunch too.
That sounds delicious, Kim! I’m super curious about the smashed avocado. Will have to give it a try.
I do the same but scrambled eggs then top with cheese and either ham or sausage. Throw it on a toasted eng muffin, wrap in plastic then put them in a freezer bag. Take one out and put in fridge night before and hubs nukes for about 1:30 in the am. ( works same if you don’t scramble too) easy peasy 🙂
Great tips, Bridgid! I love the idea of adding additional ingredients!
Has anyone frozen these yet?
Bridgid commented below that she freezes them with no issues.
Now this is an idea I can get behind. I was just wondering though, are the eggs cooked through? The picture looks as though the yolk is still liquidy. I am going to make some up and freeze them. I can see me making them ahead already assembled and freezing them in parchment paper (so that it can go into the microwave). Every week I make up English muffin bread that I think these would go great with,
Just curious if anyone has tried freezing these yet?
I cook eggs in muffin tins, let them get cold. They freeze well, however when you defrost or heat them in the microwave, you get water in your saucer from the eggs (I do two at a time for my grandchildren). So, I heat the eggs, then wrap biscuits, English muffins, etc in paper towels, heat, and then put the hot egg in whatever I am using. Hope that helps. I haven’t kept a week or so in the fridge; figured healthier if frozen and heated.
Thanks, Jo!
I have made these twice. I did get a tart pan-bigger than a muffin tin so there is egg on all the english muffin. Next time I am going to break the yolk and see what happens. Great and quick idea.