Baked Eggs in a Muffin Tin
Say hello to your new breakfast (or anytime!) favorite! These muffin tin eggs are so simple to make and even easier to customize. Think perfect little portions of eggy goodness, ready in a flash. Great for busy mornings or prepping ahead!
- Prep Time: 5 minutes
- Cook Time: 14-17 minutes (your choice of yolk!)
- Total Time: About 20-22 minutes
- Yield: 12 individual eggs 1x
- Category: Breakfast, Brunch, Meal Prep
- Cuisine: American / Versatile
Ingredients
Scale
- 12 Large Eggs: Fresh is great, but any will do!
- 1–2 teaspoons Oil or Butter: For greasing that tin. Don’t skip this!
- Salt: To your taste. A little pinch per egg works wonders.
- Freshly Ground Black Pepper: Again, to your liking. Freshly ground really pops!
Instructions
- Oven On! First thing: get your oven heating up to 350°F (175°C). Pop a rack in the middle.
- Grease ‘Em Up! This is key, folks! Thoroughly grease each of the 12 cups in your muffin tin with oil or melted butter. Get the bottoms and all the way up the sides. Seriously, good greasing means happy egg removal.
- Egg Drop! Gently crack one egg into each greased muffin cup.
- Little tip: Crack eggs into a small bowl first to catch any sneaky shells, then pour into the tin. Works like a charm!
- Season ‘Em! Sprinkle each egg with a pinch of salt and a bit of freshly ground black pepper.
- Bake Time! Carefully slide that muffin tin into your hot oven. Now, how do you like your yolks?
- Runny & Dippy: Bake for about 14 minutes. The whites will be set, yolks gloriously runny.
- Jammy & Soft: Try 15-16 minutes. Whites firm, yolks soft and custardy in the center.
- Fully Cooked & Firm: Go for 17+ minutes. Yolks will be cooked through.
- Rest & Serve! Take the tin out and let the eggs rest right there for 1-2 minutes. This makes them easier to get out. Then, gently run a thin spatula or knife around each egg and lift it out. Enjoy!
Notes
- Serving Ideas: These are fab on their own! Or try them:
- On top of buttered toast or an English muffin.
- With a side of avocado and fresh fruit.
- Tucked into a breakfast sandwich.
- Tips & Tricks for Success:
- Grease well! Did I say that already? It’s that important for non-stick results.
- Customize! Feel free to get creative. Before baking, add a sprinkle of:
- Shredded cheese (cheddar, Monterey Jack)
- Cooked bacon bits or sausage crumbles
- Finely chopped veggies (spinach, chives, pre-cooked peppers/onions)
- Watch ’em close! Ovens vary, so keep an eye on your eggs the first time you make them to nail your perfect yolk.
- Storing & Reheating (Meal Prep Magic!):
- Fridge: Let them cool completely, then store in an airtight container in the fridge for 3-4 days.
- Reheating:
- Microwave: 20-40 seconds per egg. Quick and easy!
- Oven/Toaster Oven: 5-10 minutes at 300°F (150°C) helps keep the texture great.
- Freezing? Yep! Cool completely, wrap individually (or flash freeze on a tray then bag), and freeze for up to 2-3 months. Thaw in the fridge before reheating. Texture might change a tad, but still tasty!
Find it online: https://cakeshungry.com/baked-eggs-in-a-muffin-tin/