Home All Recipes Eggs Muffin Pan Baked Eggs
By Jess Smith
3.27
Published Aug 18, 2022•Updated Apr 26, 2023
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Skip the messy skillet or griddle and make muffin pan baked eggs. These cook perfectly in the oven and are great for serving a crowd.
As an egg-loving family, we are always looking for new ways to cook eggs for a crowd, and this one is not only the simplest, but gives the most consistent results of any method I’ve used before.
While we won’t be totally leaving our old standby batch egg methods like Spaghetti Squash Egg Nests or Baked Egg in a Hole, the simplicity and consistency of a good old muffin tin really is tops. Check out my Vegetable Frittata recipe for a variation on this basic muffin tin recipe. And these can be made-ahead too!
Here’s how to do it:
How to Bake Eggs
- Heat the oven to 400°F / 204°C.
- Spray a muffin pan lightly with nonstick cooking spray. Add 1/4 tablespoon of butter to each space in the tin.
- Melt the butter in the oven for about 1 minute.
- Crack the eggs into the melted butter. Add some fresh herbs if you’d like.
- Bake the eggs for 7 to 9 minutes, until the whites are set and the yolks are slightly runny.
- Season the eggs with salt and pepper. Serve with toast.
How to Serve Baked Eggs
- Over roasted asparagus or another vegetable
- On buttered toast
- In a sandwich
- Chopped and in tortillas (with cheese!)
- On noodles
- Over a green salad
Ingredients
- Nonstick Cooking Spray – You don’t want the eggs to stick. You can grease the pan with a bit of nonstick or olive oil cooking spray or just rub each muffin pan space with some oil.
- Butter – Salted or unsalted will work. Cooking the eggs in melted butter adds flavor and goes even further to prevent sticking.
- Eggs – Feel free to scale up or down, using only as many spaces in the muffin pan as you need.
- Fresh Herbs – Optional but delicious. A sprinkle of fresh herbs is beautiful and adds flavor.
- Salt and Pepper – Eggs need these of course!
More Egg Recipes
- Chilaquiles
- Spaghetti Squash Egg Nests
- Sheet Pan Hash Browns
- Slow Cooker Bagel Breakfast Casserole
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3.27 from 52 votes
Muffin Pan Baked Eggs
Topped with herbs and baked in a muffin pan, this is a great way to serve eggs to a crowd without dealing with an over-crowded skillet or griddle.
Prep: 10 minutes mins
Cook: 10 minutes mins
Total: 20 minutes mins
Servings: 6
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Ingredients
- Nonstick Cooking Spray
- 3 tablespoons Butter, cut into 12 small cubes
- 12 Large Eggs
- 1 tablespoon finely chopped Fresh Herbs (like parsley, chives, or thyme)
- Salt and Pepper
- Toast, for serving
Instructions
Preheat oven to 400°F / 204°C.
Spray a muffin pan lightly with nonstick cooking spray. In each space of the pan, place about 1/4 tablespoon of butter. Transfer the pan to the oven just until the butter is melted, about 1 minute.
Crack the eggs into the spaces of the muffin pan. Add herbs.
Bake in the oven until the whites are fully set and the yolks are cooked to your liking, 7 to 9 minutes. (7 1/2 minutes seems to be the sweet spot for me, with cooked whites and slightly runny yolks.)
Season the eggs with salt and pepper. Serve with toast.
Notes
Make ahead – These eggs reheat well in the microwave. Store them in a well-sealed container in the refrigerator for up to 3 days.
Nutrition
Serving: 2eggs | Calories: 176kcal | Carbohydrates: 1g | Protein: 11g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 342mg | Sodium: 170mg | Potassium: 123mg | Sugar: 0.3g | Vitamin A: 650IU | Calcium: 51mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Author: Jess Smith via Inquiring Chef
Calories: 176
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Categorized as:
All Recipes, Breakfast and Brunch, Eggs
About Jess Smith
Jess is the recipe creator and photographer at InquiringChef.com. She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.
Read More About Me
Kale and Sweet Potato Cobb Salad
Sausage and Cheese Breakfast Casserole (no bread)
Vegetable Frittata
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amazing! we didn’t have fresh herbs, just used italian seasoning and it was WONDERFUL thank you!Reply
Surely not 227,000 calories?
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Thanks for your question. This recipe has 208 calories per serving. Check out the recipe card for all the nutrition details.
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Well, I was excited to try this – love all of Ina’s recipes. They burned. I followed the recipe exactly, using large, 5″ ramekins, placed 6″ (I measured!) from the broiler, & broiled them for 5 minutes. The tops were black. The yolks appeared to be just a little overcooked, but they were so unappetizing with the burnt topping, we just pitched them. My broiler only has one setting. Maybe I should have put the rack in the middle position (the next one down).Reply
HI Laura – I’m so sorry this didn’t turn out. Broilers have such a huge variation that I should update the recipe to indicate that some adjustments might be needed. I’d definitely recommend trying it just the way you say – putting the rack in the middle position or even moving it as far away from the heat source as possible. That way you can just keep an eye on them as they cook – if they take a bit longer it shouldn’t affect the finished product, but at least you’ll avoid burning.
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Hello 🙂 where’s your dish from pls? Will love to purchase.
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Hi Alisha – I bought it at a market here in Bangkok (Chatuchak), so I imagine it might be difficult to find elsewhere.
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Just love this recipe…. Never fails to impress and so easy… I serve it with an arugula salad with feta and sliced toasted almonds
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Rico – what a great idea to serve on the side – the peppery flavor of arugula would be wonderful against the richness of the dish!
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so unique and delicious… never seen anything like it. i love the little black thing you baked the eggs in. and the combination of herbs and cream, YUM! just amazing.
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Oh wow these look AMAZING! I don’t know if I have enough small baking dishes, but your photos give me the idea of cooking enough for everyone in my iron skillet and scooping out individual servings. One way or another, I must try this very soon! Thank you!
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Andi – I think that’s a great idea! I had also thought that this would work great cooked all together in a pie plate and then just scooped out over toast in individual plates. (I finally got a cast iron skillet, and I’m finding endless ways to use it!)
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