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Baked eggs in a muffin tin, some are plain egg, and some have spinach and cheese.
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Easy Baked Eggs in Muffin Tins

You are going to love these baked eggs that are perfect for a quick grab and go breakfast or snack. All you need are two basic ingredients and a muffin tin!
Course Breakfast
Cuisine American
Diet Gluten Free
Prep Time 5 minutes
Cook Time 14 minutes
Total Time 19 minutes
Servings 6 2 egg cup servings
Calories 126kcal
Author Kristi

Equipment

Ingredients

  • 12 eggs
  • Cooking spray

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Grease a 12-cup muffin tin well using cooking spray or butter.
  • Whisk together 12 eggs.
  • If you want to add optional toppings, sprinkle about one tablespoon of the toppings of your choice to the bottom of each muffin cup.
  • Pour about ¼ cup of egg mixture into each muffin cup, distributing the mixture evenly among the muffin cups.
  • Bake the eggs in the muffin tin in the oven for 14 minutes. See notes.
  • Remove from the oven and let cool slightly before serving.

Notes

*The nutritional value of the recipe is an estimate and only includes the eggs as ingredients. The nutritional value will change if egg whites are used instead or of additional toppings are used.
Grease the muffin tin well to keep the oven baked eggs from sticking to the sides of the pan. 
There are so many ways to change up this egg muffin recipe! If you are adding other ingredients, like chopped veggies, cheese, or herbs, place them in the muffin cups before pouring the egg mixture in. 
I don't suggest adding more than 1 tablespoon of add-ins / toppings because otherwise the egg mixture might spill over the edges while baking.
If you want to use all egg whites for this recipe, use 16 egg whites in place of the 12 eggs that the recipe calls for. 
Check the eggs after 14 minutes. Depending on your oven and if you choose to add anything to the eggs, they could take up to 17 minutes to bake.
If you have a convection oven, reduce the convection bake temperature to 325 degrees Fahrenheit.
Store baked egg muffins in an airtight container or resealable bag in the refrigerator for up to three days.
Reheat baked egg muffins in the microwave for about 30 seconds.
Check out the recipe post for recipe variations.
 

Nutrition

Calories: 126kcal | Carbohydrates: 1g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 125mg | Potassium: 121mg | Sugar: 0.3g | Vitamin A: 475IU | Calcium: 49mg | Iron: 2mg