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5
from 1 vote
Muffin Pan Eggs
Wholesome, versatile and easy to make, this easy method for baking eggs is sure to be a family favorite!
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Breakfast, Brunch
Cuisine:
American
Servings:
12
Author:
Julie Blanner
Ingredients
12
large eggs
Instructions
Preheat oven to 375℉. Grease ramekins or muffin tins.
Crack an egg into each well of a muffin tin. If you're using ramekins, place 2 into each ramekin and then place them on a sheet pan to bake.
Bake 10-15 minutes (see details in notes below). Gently use a knife around the rim to remove.
Notes
Add fresh cracks of pepper and sea salt before serving. Garnish with chives or any fresh herbs for a beautiful presentation!
When baking at 375
℉:
10 minutes:
runny yolk
12 minutes:
over-medium
14 minutes:
fully cooked yolk
How to Store
Room Temperature
– Your muffin pan eggs can sit out while serving for up to two hours.
Refrigerator
– Pack in a container with a fitted lid, and you can keep leftover cooked eggs in the fridge to use within 3-4 days.
Freezer
– You can store your muffin tin baked eggs for up to three months, making them perfect for meal prepping and planning.
Nutrition
Calories:
63
kcal
|
Carbohydrates:
0.3
g
|
Protein:
6
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.02
g
|
Cholesterol:
164
mg
|
Sodium:
62
mg
|
Potassium:
61
mg
|
Sugar:
0.2
g
|
Vitamin A:
238
IU
|
Calcium:
25
mg
|
Iron:
1
mg