Easy Baked Eggs in Muffin Tins

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

Easy Baked Eggs in Muffin Tins

You are going to love how easy it is to make baked eggs in a muffin or cupcake pan! They are perfect for a quick snack or grab and go breakfast on a busy morning! All you need are two basic ingredients, a muffin tin or cupcake pan, and 20 minutes!

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 14

Total Time 19

Servings 2 egg cup servings

Calories 126kcal

Author Kristi

Equipment

1 Muffin tin 12-cup muffin tin or cupcake pan
1 Mixing bowl
1 Whisk can also use a fork

Ingredients

12 eggs
Nonstick spray

Instructions

Preheat oven to 350 degrees Fahrenheit.
Grease a 12-cup muffin tin well using cooking spray or butter.
Nonstick spray
Whisk together 12 eggs.
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

If you have a convection oven, reduce the convection bake temperature to 325 degrees Fahrenheit.
In my opinion, egg muffins taste better than hard-boiled eggs, especially if you don't like the texture of hard-boiled egg yolks.
Grease the muffin tin or cupcake pan well to keep the oven baked eggs from sticking to the sides of the pan. Either use a nonstick spray or use a basting brush to coat each muffin cup with a light coating of olive oil.
There are so many different 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.
For best results, check the egg muffin cups after 14 minutes. Baking time may vary depending on your oven and if you choose to add anything to the eggs. They could take up to 17 minutes to bake.
Allow cooked egg to cool completely before storing refrigerated in an airtight container or resealable bag for up to 3 days.
Reheat baked egg muffins in the microwave for about 30 seconds.
Add-in ideas: a pinch of salt and black pepper, spinach, chopped and sauteed mushrooms, green or sweet red pepper, diced breakfast sausage, shredded cheddar cheese, crumbled goat cheese or feta cheese.

*The nutritional value of the recipe is estimated using a database that this owner is not responsible for maintaining. The exact nutrient information will depend on the actual ingredients and amounts used when making this recipe.

Nutrition