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Muffin Tin Baked Eggs fresh out of the oven, perfect for breakfast or meal prep.

Muffin Tin Baked Eggs

A convenient and customizable breakfast option, Muffin Tin Baked Eggs are perfect for meal prep, allowing you to enjoy a warm, filling breakfast on busy mornings.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 6 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 to 12 large large eggs Adjust based on how many cups you are filling.
  • to taste salt
  • to taste pepper
Optional Mix-Ins
  • 1/2 cup cooked bacon or sausage Crumble or chop before adding.
  • 1/2 cup diced bell pepper
  • 1/2 cup chopped onion
  • 1/2 cup shredded cheese Choose any type you prefer.
  • to taste herbs Any fresh or dried herbs.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and allow it to fully preheat.
  2. Generously spray each cup of a muffin tin with nonstick spray or brush with olive oil or melted butter.
  3. Add a small pinch of your selected mix-ins into each cup.
  4. Crack one egg into each cup or whisk eggs in a bowl and pour them into each cup.
  5. Season with salt, pepper, and optional garlic powder if desired.
Cooking
  1. Bake in the preheated oven for 14 to 18 minutes, checking around 13 minutes for doneness.
  2. Remove from the oven and let cool for 2 to 3 minutes.
  3. Run a butter knife around the edge and gently lift the egg cups out.
Serving and Storage
  1. Serve warm, possibly with toast or fruit, or as part of a brunch platter.
  2. Reheat in the microwave for 20-35 seconds, in a toaster oven at 325°F for 6-8 minutes, or in a skillet on low heat with a lid.
  3. Store in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

Notes

For best results, avoid watery vegetables and grease the pan well to prevent sticking. Customize with your favorite mix-ins and flavors.