Baking eggs in a muffin tin is the easiest way to streamline your breakfast meal prep! Once you know how to bake eggs, you’ll be amazed at how easy it is!
Why and How to Meal Prep Eggs:
Meal prep is kind of my favorite thing and learning how to bake eggs has been such a lifesaver. I’m a bit of a procrastinator by nature. Thankfully meal prepping helps me stay on track even when I don’t think about food until I’m so hungry I could eat anything.
Breakfast has always been my weak point when it comes to staying healthy. I used to run out the door and snack on whatever I had on hand. Sometimes that was fruit, sometimes that was granola, sometimes it was something way less healthy. This definitely needed to change, because how I start my day influences my entire day.
I’m loving these oven baked eggs because I have such a better day when I start my day with protein.
I’ve tried meal prepping with hard boiled eggs, but I’m just not a fan. All the peeling just isn’t for me. These easy baked eggs are the best because 1) they taste better than hard boiled eggs 2) there’s no peeling involved!
How to Bake Eggs in the Oven:
This baked eggs recipe is really just about the easiest recipe ever.
All you have to do is preheat the oven to 350 F, lightly grease a non-stick muffin pan (I prefer using this spray oil), crack your eggs into each muffin slot, and season them with salt and pepper to taste. Bake them to your desired doneness, and store them in the fridge in an airtight container until you’re ready to eat them.
How Long Does it Take to Bake Eggs in the Oven?
I bake my eggs at 350 F, and it takes anywhere from 14-17 minutes to bake them. I prefer them baked for 14 minutes because the egg white is set and the egg yolk is still just a little jammy. If you prefer your yolks more set, you could bake them for up to 17 minutes. Just as a reference, the eggs in these photos were baked for 14 minutes.
What you’ll need:
The beauty of this recipe is that you don’t need much to make it. You’ll need 1 tool and 1 ingredient (other than eggs) to get perfectly baked eggs.
The tool you’ll need is a good nonstick muffin pan. I like to cook things in smaller batches, so I normally use this muffin pan. If you’re cooking for lots of people, try this durable nonstick muffin tin.
The ingredient you’ll need is oil or butter to grease the pan. I like using spray oil, and this is my favorite one. I love that it’s Propellant-Free, Non-GMO, and still affordable.
- 12 eggs
- Oil or butter to grease the pan
- Salt to taste
- Pepper to taste
- Preheat oven to 350 F.
- Lightly grease the non-stick muffin pan with oil, butter, or spray oil.
- Crack each egg into one of the muffin openings.
- Season with salt and pepper to taste.
- Bake for 14-17 minutes, or until the whites don’t jiggle and the yolks reach your desired level of doneness (the ones in the photo were baked for 14 minutes).
This recipe can be easily halved if you’re working with a smaller muffin pan.
Serving Size:1 egg
Amount Per Serving: Calories: 80 Total Fat: 5.6g Carbohydrates: 0.6g Fiber: 0g Sugar: 0.6g Protein: 6.3g
Let me know what you think of this recipe in the comments and on Instagram @keytomylime #keytomylime and pin this recipe for later!
Are you looking for more breakfast meal prep recipes? Ambitious Kitchen has some amazing healthy breakfast meal prep recipes on her site.