Muffin Tin Eggs (Baked in Oven)
Go bite-sized in the morning with Muffin-Tin Eggs—a simple recipe that sees eggs go from the oven to your mouth in no time at all!
Servings 6
Calories 80kcal
Ingredients
- 6 eggs
- 1 tbsp butter melted
- salt and pepper
Instructions
- Preheat the oven to 350°F.
- Brush each muffin hole with melted butter then crack an egg into each hole.
- Sprinkle it with salt and pepper.
- Bake the tray for 8 minutes. If the egg white has yet to set, bake for another 2 minutes. If you want the eggs hard then cook for 12-15 minutes. Gently run a knife around the sides of the eggs to separate them from the tin. Lift out.
Notes
- For soft-cooked eggs (runny yolk), cook them for 8–10 minutes; for medium-cooked eggs (partially set yolk), cook for 12–15 minutes; for a fully set yolk, cook them for 15–18 minutes.
- Silicone muffin tins are easy to clean and nonstick, making them an ideal choice for eggs.
- Bear in mind that the times listed here are affected by the size of the egg. If you are using extra-large eggs, add a minute or two.
Nutrition
Calories: 80kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 169mg | Sodium: 77mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 296IU | Calcium: 25mg | Iron: 1mg