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Muffin Tin Baked Eggs Recipe in a muffin pan topped with chives.
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5 from 1 vote

Muffin Tin Baked Eggs

Muffin tin baked eggs made in the oven for an easy breakfast. Bake eggs in a muffin tin or ramekins for a simple, hands-off way to cook eggs.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Keyword: baked eggs, baked eggs in muffin tin, baked eggs in ramekins, muffin pan baked eggs, muffin tin baked eggs
Servings: 6 servings
Author: Shawna Clark

Equipment

Ingredients

  • 6 eggs
  • 1/8 teaspoon salt
  • 1 pinch of pepper
  • 1 tablespoon chives optional

Instructions

  • Preheat your oven to 375°F.
  • Lightly spray a non-stick muffin tin or oven-safe ramekins with olive oil spray.
  • Crack one egg into each muffin cup or ramekin.
  • Place the muffin tin or ramekins on a baking sheet. Bake the eggs for 10-12 minutes, or until desired doneness. If cooking in ramekins, start checking a minute earlier.
  • Lightly season with salt and pepper, and top with fresh chopped chives if desired.

Video

Notes

  • Prevent Sticking: Make sure to spray your muffin pan or oven-safe ramekins generously with olive oil spray to prevent sticking.
  • Place on Baking Sheet: Place the muffin tin or ramekins on a baking sheet before putting them in the oven. This makes them much easier to remove.
  • Baked Eggs Cook Time: Keep in mind that oven temperatures can vary, so start checking for doneness early and adjust the baking time as needed.
 
WW Points: 0 points per serving
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Nutrition

Serving: 1baked egg | Calories: 70kcal | Carbohydrates: 0.5g | Protein: 6g | Fat: 5g | Saturated Fat: 1.6g | Cholesterol: 186mg | Sodium: 120mg | Fiber: 0g | Sugar: 0.5g