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    Home > Recipes > Breakfast

    Baked Eggs in Muffin Tin

    Published: Dec 16, 2021 · Modified: Sep 22, 2022 by Garden to Griddle · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    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!

    muffin tin eggs on cutting board

    (This page contains affiliated links)

    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.

    raw eggs dropped into muffin tin, 1 with a double yolk

    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!

    baked eggs placed on a white plate in a zig zag pattern, 2 with cheese baked on top and 2 without

    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

    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!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 2 mins
    Cook Time 20 mins
    Total Time 22 mins
    Course Breakfast
    Cuisine American, Egg, gluten free, Toddler and Kid Friendly, Vegetarian
    Servings 12 servings

    Ingredients
      

    • 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)

    Instructions
     

    • 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.
    Keyword baked eggs in muffin tin, egg breakfast
    Tried this recipe?Let us know how it was!

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