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
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!