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!
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.
Tried this recipe?Let us know how it was!