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.
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” 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.
🥚 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!
🍽️ Instructions
Step One: Preheat oven to 350F.
Step Two: Crack the eggs 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 four 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 egg, check these at 9-11 minutes.
Use for Egg Salad and Potato Salad – These eggs 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 Egg 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:
- 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.
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 non stick cooking spray so these slide right out.
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
How long do u cook if you don’t want the eggs runny?
Terri, each oven is different but start with 8 minutes and keep your eye on it to the 10-12 minute range. You will find that magic spot for your oven and how you like your eggs!!
I had a problem with how thick these were in my muffin pans so I got a muffin top pan (only room for 6 but I am the sole egg eater here).
I use salt, pepper and bacon or turkey bacon bits for additional flavor/texture. Toss on some deli cheese. The eggs perfectly fit my protein and fiber bread thins!
Thanks so much for the tip I would never have thought about shirred eggs prior to reading this!
Amber, what a great idea! I love the thought of using the muffin top pan. Thanks for the great idea!
Hiya!
Say if i wanted to have these for lunch on some toast…can i just reheat in the microwave no fuss?
Do they taste rubbery after being reheated?
Can you freeze
Can I make these and store them in the freezer instead of the refrigerator
Hey Shelly! A few people have commented that they’ve frozen them and had good results!
I spend a bit more time on mine but similar in plan: I use silicon muffin shapes. I add to them either ham or bacon (leftovers from a weekend breakfast) and add a piece of cheese (something with flavour, med cheddar) and either spinach or onions. Then I’ll whip up 11 or 12 eggs and pour enough to fill the muffin cup. Bake for about 15 minutes at 350. If you overcook, they turn grey like overcooked boiled eggs.
Made these for breakfast and scrambled a few with a fork n left the rest whole. Instead of salt, I used garlic salt and pepper. Sprayed muffin tins with Pam and removed them by using a knife to go along the outside of the eggs to get them out easier. Kids loved them, so I will be using this recipe again.
These definitely are a time saver. I’ve made them in muffin tins for some time. I usually bake the eggs, cook either Canadian bacon or thin peameal bacon (cut to size), use either cheese slices or sliced hard cheese and I toast the English muffins. Once everything has cooled I assemble everything, I wrap each one in plastic wrap and put them all in a large Ziploc freezer bag. Once they are all frozen, I take them out and put several in a food saver bag and then seal them. When I want one for breakfast, I take them out the night before (need a good 12 hrs to properly defrost) and defrost in the fridge. Using the food saver they don’t get ice on them (which results in soggy muffins). I heat them in the microwave for 30 seconds, turn them over and then another 30 seconds (depends on the microwave). I find that by turning them over they reheat more evenly.
GREAT TIME SAVER! Thank You So Much!
These are great! I usually add cooked cut up bacon after the eggs have been in the oven for 10 minutes, then bake another 7 minutes. Kids love them as a snack or as they are running out the door in the morning.
You can also line the muffin tin with ham. I use the deli style oscar meyer. Really good! One thing, I did 400 degrees for 20 minutes and one of the eggs still had some slime on the top. Has anyone figured out a way to avoid this?
P.s. Muffin top pans work really well too.
I love the idea of baking the eggs!!I haven’t done that but I have a microwave cooker that makes the eggs round an neat, to fit on an Eng muffin. I saw a Pinterest recipe a round Morningstar Farms ‘sausage’ on top,and wrap, frozen.
Have made egg muffin cups many times but always by mixing up a big bowl of eggs, adding salt, pepper, dill and chives. I place a small amount of cooked, crumbled sausage or chopped bacon in each muffin tin, top with shredded cheese and then pour in just enough egg “batter” to fill the cups.
We leave some out fresh and freeze the rest.
BIGGEST TIP I can give – no matter how you do your eggs in muffin tins – highly consider investing in silicone muffin pans. No matter what I tried I always ALWAYS ended up with a muffin tin from your you know where after the baking process. Bits of egg that would NOT come off.
I would give up and hide the muffin tins in my dishwasher until I had time to pull them back out again and scrub some more. UGH! I finally broke down and ordered some silicone ones from Amazon and I’ve gotten great use out of them for this recipe and many others. Just my opinion – but in my particular case the $ for the pans were SO worth it!
You’ve just got a new Brazilian fan! This recipe (and several others) are just what I was looking for regarding a healthy and quick breakfast!
Have you ever tried re-heating the eggs without the bagel? Just the egg? Do they “explode”? Any ways to avoid “explosions” and getting the microwave dirty?
Congratulations and thanks a lot!