Baked Eggs In A Muffin Tin

Perfect for busy mornings, quick breakfasts, or easy meal prep, these Baked Eggs In A Muffin Tin are completely hands-off and so reliable. With just a few ingredients and plenty of ways to customize them, they’re straightforward, satisfying, and exactly the kind of recipe you’ll come back to again and again.

I love recipes that feel almost too simple to matter, until you realize how often you rely on them. These muffin tin baked eggs are one of those kitchen staples that earn their place fast. Oven Baked Bacon and Sheet Pan Pancakes are some other easy breakfast recipes you can pair with baked eggs.

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Why You'll Love This Baked Egg Recipe!

This egg recipe baked in a muffin tin is proof that breakfast doesn't need to be complicated to be good. Oven-baked eggs cook evenly, require minimal cleanup, and work for just about any schedule.

Here are more reasons to love these breakfast muffin tin egg cups:

• Quick and Easy- It only takes 15 minutes from start to finish to get this done!
• Make-Ahead Friendly- Perfect for meal prep, this make-ahead egg muffin is the best.
• Adjust to Taste- Easy to customize with cheese, vegetables, or herbs.
• Healthy- It's naturally gluten-free and high in protein.

Equipment Needed

• Standard 12-cup muffin tin
• Nonstick cooking spray or oil
• Oven
• Small knife or offset spatula (to help remove eggs)

Key Ingredients

Large eggs - The main event in this recipe. One egg perfectly fits into each muffin cup and bakes into an individual egg muffin.

Salt and pepper - Simple seasoning enhances the natural flavor of the eggs.

Parsley (optional) - Adds a fresh, light finish and a bit of color.

Step-By-Step Instructions

Preheat your oven to 350℉ and spray a muffin tin generously with nonstick cooking spray. I recommend using a silicon brush to make sure the sides of the muffin tin are thoroughly coated with spray to guarantee the eggs come out easily without sticking.

Crack one egg into each hole of the muffin tin.

Sprinkle lightly with salt and pepper.

Bake for 10 to 13 minutes, checking at the 10-minute mark since oven temperatures can vary. When I tested in my oven the eggs were still jammy at the 10 minute mark. (This soft-set yolk is great if you are eating the eggs right away but they do not store well if making for meal prep)

Once the eggs are cooked to your liking, remove the pan from the oven.

Run a knife gently around the edges and lift the eggs out of the muffin tin.

These eggs in a muffin tin can be baked and cooked softer or firmer, depending on your preference. If you want a runny yolk, bake it shorter and bake it longer if you want it well done.

Serving Suggestions

• Serve warm with toast, fresh fruit, or avocado.
• Add to breakfast sandwiches or English muffins.
• Pair with breakfast potatoes and Oven Baked Bacon.
• Enjoy as a protein snack anytime of day.

Make Ahead

These are ideal make-ahead egg muffins. Bake a batch at the start of the week and use them for quick breakfasts or meal prep. Let the eggs cool completely before storing.

Storage

• Store cooled egg muffins in an airtight container,
• Refrigerate for up to 4 days
• Reheat gently in the microwave for 30-60 seconds.

Expert Tips

• I do not recommend using paper liners because the eggs will stick and be difficult to peel away from the liner. If you want to use a liner, silicone is the best option.
• If you are not using a liner make sure to brush the sides well with nonstick spray, butter or oil to keep the eggs from sticking to the sides. (Coating the bottom only won't work).
• Keep an eye on the eggs. 10-13 minutes can mean the difference between jammy eggs to over done because every oven varies!

Did you try this recipe? Please let me know what you think! Leave a comment below, and a 5- star rating. I would love to hear from you! Subscribe Here to get new recipes sent straight to your inbox!