When you're looking to make a lot of eggs that double as an easy finger food, this is the BEST recipe! You won't find an easier and quicker way to make deliciously creamy eggs that are awesome for kids and make great leftovers!
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Baked Eggs in a Muffin Tin is my new favorite way to cook eggs! It's such an quick and hands-off way to cook a large amount of eggs and they're so fun! My young daughter gobbles these up, and they're easy to make and sort out into multiple days-worth of containers for breakfast for my husband.
Baked Eggs Filling
My favorite way to enjoy these is to add a few seasonings and a dollop of cream. Milk also works as a substitute, but the cream adds more depth, rich flavor, and a sturdier egg.
I've also added shredded zucchini, with excess liquids squeezed out, and green onion. If you're adding additional ingredients, spray the muffin cups, then add the filling before dropping in the egg!
Add Cheese if you want to the top before baking. I actually prefer them without cheese but they do taste amazing with that little addition!
Equipment Used for this Recipe
Fox Run 12-Cup Muffin Stainless Steel Baking Pans
Fox Run 6-Cup Muffin Stainless Steel Baking Pans
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Baked Eggs in Muffin Tin
- 12 large eggs
Ingredients Per Egg Cup
- sprinkle salt to taste
- freshly ground black pepper to taste
- sprinkle garlic powder
- 1 teaspoon heavy cream or milk
- optional shredded cheese to sprinkle on top
- optional shredded zucchini or diced green onion. Add about 1 tablespoon in bottom of cup after spraying and before egg (squeeze excess liquid out of zucchini)
- Preheat oven to 400°F with oven rack on middle setting. If you're using a convection oven use a 6-cup muffin tin and set rack to lower setting.
- Use a 12- cup muffin tin and lightly spray each muffin cup with olive oil. Crack 1 egg directly into each cup. Sprinkle sea salt, freshly ground black pepper, and garlic powder on each egg, then drizzle about 1 teaspoon of heavy cream or milk on each egg.
- Bake for about 16-20 minutes depending on how well you want them cooked. You can start testing the yolk at 14 minutes if you want a runnier yolk. 20 minutes will give you a fully cooked yolk.
- They will stay fresh when refrigerated in an airtight container for 3 days. Freeze any leftovers to enjoy later! Reheat at 350° for about 5 minutes.