Preheat the oven to 350°F. (I like to preheat the muffin pan with the oven. I find this makes it easier to get the eggs out when they are done cooking.)
Lightly grease a muffin pan with oil, butter, or non-spray oil.
butter or non-stick spray
Crack one egg into each of the muffin cups.
Season the eggs - with salt and pepper to taste, with Everything Bagel Seasoning, or with your favorite spices.
kosher salt, black pepper, Everything But the Bagel Seasoning
Bake for 14 - 17 minutes until the whites are solid. After 14 minutes, the yolks should still be a little soft. By 17 minutes, they will be similar to a hardboiled egg.
Let eggs cool & remove from the muffin pan. Enjoy!
For a Jumbo Muffin Tin
Bake for 8 - 10 minutes until the whites are solid. After 8 minutes, the yolks should still be a little soft. By 10 minutes, they will be similar to a hardboiled egg.
After 14 minutes, the yolks should still be a little soft. By 17 minutes, they will be similar to a hardboiled egg. Cook them the way you and your family prefer.
This recipe can be halved if you’re working with a smaller muffin pan. Cooking eggs like this is great for meal prep and grab-and-go breakfasts. It's an easy way to have protein ready for busy mornings.
If you use a jumbo muffin tin, bake eggs for 8 - 10 minutes. These will make wider but thinner eggs, which fit nicely on English muffins or biscuits for easy breakfasts.
I like to leave the yolks a little runny so that when they are reheated, they don't get rubbery.