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Eggs baked in a muffin tin on plate topped with everything bagel seasoning.
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5 from 3 votes

How to Bake Eggs in a Muffin Tin

Baking eggs in a muffin tin could not be easier. Whether you like soft-boiled eggs with runny yolks like me or if you prefer hard-boiled eggs - you have to try baking them in the oven.
Prep Time2 mins
Cook Time14 mins
Total Time16 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: muffin tin eggs, oven baked eggs, soft-boiled eggs
Cooking Method: Oven
Servings: 12
Calories: 63kcal
Author: Kari

Equipment

Ingredients

Instructions

  • 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.
    12 eggs
  • 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.

Notes

Recipe Tips

  • 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.

Nutrition

Serving: 1egg | Calories: 63kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg