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.
WW Points: Zero Weight Watcher Points under the Freestyle program.Substitutions: Mix it up a bit and change out your seasoning for a completely different taste.Scramble the Eggs - For something a little different, add in some finely chopped vegetables! Increase your baking time to about 20 minutes though to ensure it is completely cooked. I will also scramble these and add in fresh veggies. Add another 3-5 minutes to the baking time if you do.Overcooked Eggs: Everyone's oven is calibrated differently. Make sure to start checking your eggs for your specific oven at 10-12 minutes so you don't get overcooked eggs. Storage: These can be stored in the refrigerator for up to 5 days in a sealed container. 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. Parchment/Cupcake Liners: 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.