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Baked Eggs in Muffin Tins

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Baked Egg

Baking eggs in muffin cups is such a simple concept that I just wonder why I did not know about it earlier. This technique uses little to no fat and makes an egg that can be a perfect fit for an English muffin or a Southern biscuit.

Baked eggs are a great way to go if you want to make enough to feed more than just a few people. You won’t have to be stuck over a grill or skillet while people are enjoying breakfast in shifts.

You need to physically check the egg to see if it is done to your liking. The egg in the photo above has a solid white and a 99.99% solid yolk. It is best not to rely just on the visual.

Recipe: Baked Eggs in Muffin Tins

Ingredients:

  • Eggs
  • Salt
  • Pepper
  • Other seasoning and herbs as desired
  • Spray oil, non-stick cooking spray, butter, or oil
  • Milk or cheese*, optional

Instructions:

  1. Preheat oven to 325 degrees F.
  2. Spray or brush oil, butter or non-stick spray onto bottom and sides of muffin tins.
  3. Crack egg into a muffin tin,
  4. Repeat for as many eggs as desired.
  5. Top with salt, pepper, and any other seasoning as desired.
  6. If you want to go for the French version, add a 1/2 to 1 tablespoon of milk to each egg before baking. It is supposed to help prevent the egg from drying out. Topping with cheese would do the same. (I have not done this).
  7. Bake until whites are set and yolks have reached desired hardness. about 20 minutes for completely set. Check after 12 or so minutes because ovens and pans vary.

Copyright © 2015.
Recipe by Paula, A Simple Home Cook.