Muffin Pan Baked Eggs Recipe (2024)

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!