Muffin Tin Baked Eggs
This Baked eggs in a muffin pan recipe is a no fail easy breakfast recipe that is perfect for making eggs on a busy morning or when you are cooking for a crowd. You can make muffin tin eggs have a hard-boiled egg, soft-boiled egg or as scrambled eggs! All you need is a muffin pan, eggs, and non-stick cooking spray and you have the easiest eggs ever.
Servings 12
Calories 63kcal
Ingredients
- 12 eggs
- Non stick cooking spray
Instructions
- Preheat oven to 350.
- In a muffin tin spray each muffin spot with non stick cooking spray.
- Crack an egg into each of the muffin tin spots.
- Sprinkle with a pinch of salt and a pinch of black pepper if desired.
- Bake in the oven for 10 minutes and check the eggs – if you want a runny yolk remove the eggs now as long as the whites of the eggs are cooked through. If you want a harder cooked yolk cook for an additional 3-5 minutes until the yolk is your desired consistency.
- Remove the muffin tin from the oven.
- Use a knife to slide around the egg's edges and gently remove from the muffin tin.
Nutrition
Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg