Baked Eggs (Ready in 10 Minutes)


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.

baked eggs in a muffin tin

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 and Sweet Potato Sausage and Egg casserole.

Why you will love this recipe!

  • Easy to make: Just crack the eggs in the muffin tin, season them and then pop them in the oven. This is a great fuss-free method to meal prep a delicious breakfast for the whole week.
  • Great for a crowd: These muffin tin eggs are perfect to serve a crowd for a weekend breakfast/brunch. You can make 12 servings with very little effort. There is no peeling of the eggs involved.
  • Healthy: These easy baked egg cups are healthy and high in protein – perfect way to start the day.

Ingredients for Baked Eggs or Shirred Eggs

  • 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.
  • Chives: To serve. Optional.
ingredients for eggs in the oven

How to make oven baked eggs

  • 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)
  • Add 1 egg into each cup, season with salt and pepper.
  • 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.
  • 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 with fruits, avocado and hashbrowns.
process images of baking eggs in the oven
baked eggs on a plate with vegetables

How long do they keep?

Once the shirred eggs come out of the oven, let them cool to room temperature before placing them in an air-tight container. They will keep in the fridge for up to 5 days, so they are ideal for your breakfast throughout the week.

Can you freeze these muffin tin eggs?

Yes, you can freeze baked eggs, making them a great option if you have a carton of eggs that you need to use up.

Bake the eggs as per the recipe, and let them cool. You can either freeze them solid on a baking sheet before transferring to a freezer bag or container or, wrap them individually in plastic wrap or foil and then freeze them in a bag or container. Thaw the frozen eggs in the fridge overnight before using.

muffin tin eggs on a plate

How do you reheat them?

To reheat the baked eggs, the quickest way is to use a microwave, they need 30-45 seconds and they are good to eat. You can also reheat them straight from frozen for 60-90 seconds.

How do you serve the baked eggs?

You can totally eat these shirred eggs by themselves. I like to add them to Avocado Toast or serve them with hashbrowns or breakfast potatoes.

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.
  • 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 individual ramekins and add heavy cream and cheese in each. These eggs are also called shirred eggs.
shirred eggs on a plate with vegetables

More Ways to Cook Eggs

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

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.

Prevent your screen from going dark

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 12 eggs

Calories 65kcal

  • 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)

  • Add 1 egg into each cup, 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.

  • Be sure to grease the muffin tin before adding the eggs so that they are easy to remove.
  • Let the eggs cool to room temperature before storing.
  • Try adding in other seasonings such as paprika, red chili flakes or Italian seasoning.

Calories: 65kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 164mg | Sodium: 65mg | Potassium: 61mg | Sugar: 1g | Vitamin A: 248IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

Course Breakfast

Cuisine American

Keyword how to bake eggs, make ahead baked eggs

Did you make this recipe?

Use the tag #DeliciousMeetsHealthy when posting a picture of your recipe, and make sure to follow @deliciousmeetshealthy on Instagram!

Meet The Author: Neli | Delicious Meets Healthy

Welcome to my kitchen! I am Neli Howard and the food blogger behind Delicious Meets Healthy. I started Delicious Meets Healthy in 2014 while working in public accounting. While everything I did at work was very analytical and detail oriented, I have enjoyed cooking because I get to use my creativity and experiment with flavors and textures of different foods.



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