Baked Eggs

These baked eggs are an easy, healthy breakfast that’s perfect for busy mornings. Made in a muffin tin with a couple of simple ingredients, they’re great for meal prep, naturally low carb, and ready in 15 minutes.

Any time that I can save in the morning is always a blessing and I love being able to quickly grab breakfast and get on with my day. I always have these easy baked eggs on standby to make breakfast a breeze.

It is so quick and easy to make a batch of these eggs on a Sunday and then enjoy them the rest of the week to have a healthy and nutritious start to the day.

For more breakfast meal prep ideas, be sure to check out my Easy Breakfast Egg Muffins, Make Ahead Breakfast Sandwich, and Sweet Potato Sausage and Egg casserole.

Ingredients

• Coconut oil or butter: To grease the muffin tin. You can also use silicone muffin cups.
• Eggs: Use the freshest eggs you can and free run/organic if possible.
• Salt and pepper: For seasoning.
• Garnishes (optional): You can garnish the eggs just before serving with chopped fresh chives, green onions, or fresh herbs.

How To Make Oven Baked Eggs

Step 1. Preheat oven to 375 F and grease the sides of the muffin pan with coconut oil or butter. (You can also use silicone muffin cups or individual ramekins).

Crack 1 egg into each cup and season with salt and pepper.

Step 2. Place in a preheated oven and bake for about 10 – 12 minutes until the eggs are set. The longer you cook your eggs, the harder the yolk will be.

Step 3. Remove from the oven and run a butter knife along the sides of each egg to easily remove them.

Step 4. Transfer them to a plate and serve warm with fruits, avocado and hashbrowns.

TIPS FROM NELI’S KITCHEN

Recipe Notes and Tips

• Be sure to grease the muffin tin before adding the eggs so that they are easy to remove. Alternatively, you can also use silicone muffin cups.
• Let the baked eggs cool to room temperature before storing.
• Try adding in other seasonings such as paprika, red chili flakes or Italian seasoning.
• You can also use these eggs for making an egg salad instead of hard boiled eggs.
• You can also use individual ramekins and add heavy cream and cheese (Cheddar cheese or feta cheese) in each. These eggs are also called shirred eggs.

How To Serve Baked Eggs

You can totally eat these shirred eggs by themselves. I like to serve them along an Avocado Toast or English Muffins when I am in a hurry. On weekends, we serve them with hashbrowns, a couple of slices of oven baked bacon, or breakfast potatoes.

Storing, Freezing & Reheating Baked Eggs

One thing I love about these baked eggs is how well they hold up after cooking. They stay tender and flavorful, which makes them perfect for prepping ahead or saving leftovers.

• Store: Let the baked eggs cool completely, then place them in an airtight container in the refrigerator for up to 5 days.
• Freeze: These also freeze well if you want to make a bigger batch. I usually freeze them in a freezer-safe container or bag once they’re fully cooled. For best results, thaw them overnight in the fridge before reheating.
• Reheat: I usually reheat them in the toaster oven until warmed through, which helps keep the texture nice. The microwave works too—heat for 30–45 seconds, or 60–90 seconds from frozen.

More Ways to Cook Eggs

If you loved these muffin tin eggs, I am sure you will love these other egg recipes:

• Perfect Hard Boiled Eggs
• Poached Eggs: How To Poach an Egg Perfectly
• Sheet Pan Eggs
• How to Make Perfect Fluffy Scrambled Eggs
• Sweet Potato Sausage and Egg Breakfast Casserole (Paleo)
• Instant Pot Hard Boiled Eggs
• Sweet Potato and Sausage Frittata

If you enjoyed this Oven Baked Eggs recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below.

Baked Eggs

These make-ahead baked eggs are perfect for your breakfast meal prep and are so simple with just a couple of simple ingredients. Perfect to serve with hashbrowns and fruits for breakfast or for brunch. Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 12

Ingredients  

• Coconut oil or butter
• 12 eggs
• Salt and pepper
• Chopped fresh chives

Instructions 

• Preheat oven to 375 F and grease the sides of the muffin pan with coconut oil or butter. (You can also use silicone muffin cups)
• Crack 1 egg into each cup, and season with salt and pepper.
• Place in a preheated oven and bake for about 10 – 12 minutes until the eggs are set.
• Remove from the oven and run a knife along the sides of each egg to easily remove them.
• Transfer them to a plate and serve warm.

Video

Notes

• Be sure to grease the muffin tin before adding the eggs so that they are easy to remove. Alternatively, you can also use silicone muffin cups.
• Let the baked eggs cool to room temperature before storing.
• Try adding in other seasonings such as paprika, red chili flakes or Italian seasoning.
• You can also use these eggs for making an egg salad instead of hard boiled eggs.
• You can also use individual ramekins and add heavy cream and cheese (Cheddar cheese or feta cheese) in each. These eggs are also called shirred eggs.

Nutrition

• Calories: 65 kcal
• Carbohydrates: 0.3 g
• Protein: 6 g
• Fat: 4 g
• Saturated Fat: 2 g
• Polyunsaturated Fat: 1 g
• Monounsaturated Fat: 2 g
• Trans Fat: 0.02 g
• Cholesterol: 164 mg
• Sodium: 62 mg
• Potassium: 61 mg
• Fiber: 0.01 g
• Sugar: 0.2 g
• Vitamin A: 248 IU
• Vitamin C: 0.1 mg
• Calcium: 25 mg
• Iron: 1 mg

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.