Easy Baked Eggs

4.66 from 35 votes
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This baked eggs recipe is as simple as it gets! Crack eggs in a greased muffin tin and bake for 10-15 minutes for a protein-packed breakfast or snack.

Baked eggs are a fabulous swap for hard-boiled eggs, but don’t require any peeling!

baked eggs in muffin tin
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This baked eggs recipe has been made by so many of you and is one of Fit Foodie Finds’ most popular recipes! It was one of the first recipes I ever posted on Fit Foodie Finds (back when I was in college > 15 years ago 🤯). I used to make a dozen of these every week to have something high-protein to eat between classes.

Baked eggs are such a simple, foolproof way to cook eggs and they seriously come out perfect every single time. We like to bake our eggs right in a muffin tin to cook multiple at a time. Best part? They only take 10-15 minutes!

Very good. Made breakfast sandwiches with them. Cooked for 15 and had little runny yolks. Will cut it back to 13 minutes next time. Also after pulling out of oven, sprinkled shredded cheese to melt while I finished with the sausage patties and hash browns.” –Melinda

What do you need for baked eggs in the oven?

  • Eggs: feel free to bake as many eggs at a time as you want.
  • Nonstick cooking spray: you can use nonstick cooking spray or coconut oil cooking spray.
  • Nonstick muffin tin: make sure to use a nonstick muffin tin as the last thing you want is for the eggs to stick to the pan.
raw eggs in muffin tin

How long do you bake eggs in oven?

We suggest baking your eggs for around 10-15 minutes depending on how runny you like your yolk. The longer you cook your eggs, the harder the yolk will be.

  • 10-11 minutes: runny yolk
  • 12-13 minutes: over-medium
  • 14-15 minutes: fully cooked yolk
Bake eggs in oven using muffin tin and chives.

Variations

Lots of you have shared fun variations of this recipe in the comment section!

  • Add thawed, frozen hash browns to the bottom of your eggs.
  • Top your eggs with minced peppers and onions.
  • Top your eggs with diced ham and cheddar cheese.
  • Make avocado baked eggs and bake your eggs right in an avocado half.
Instructions for baking eggs in the oven using a muffin tin, topped with fresh chives.

Storage

Let your baked eggs cool completely and then transfer them into an airtight container and store in the fridge for up to 3-5 days.

Can I make baked eggs ahead of time?

Muffin tin eggs are such a great meal-prep recipe that you can make ahead of time. They will last up to 5 days in the fridge.

Can you freeze baked eggs?

Lots of readers have asked this question in the comment section. We don’t recommend freezing your baked eggs because they will become rubbery when thawed.

baked egg with runny yolk on bread

Serving Suggestions

We love eating this baked egg recipe with salt and pepper and sometimes a dash of hot sauce. Feel free to serve them next to your favorite protein such as breakfast sausage or bacon.

Baked eggs can be used in place of hard-boiled eggs in egg salad. All you need to do is chop them up!

4.66 from 35 votes

Easy Baked Eggs

Wondering how to bake eggs in the oven? All you need to do is crack eggs into a greased muffin tin and bake for 10-15 minutes.
By: Lee Funke
Prep: 10 minutes
Cook: 17 minutes
Servings: 6
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Ingredients 

  • 6 large eggs, or however many you want
  • nonstick cooking spray, I use olive oil or coconut oil spray
  • Salt and pepper, to taste

Instructions 

  • First, preheat the oven to 350ºF and generously spray a nonstick muffin tin with cooking spray. Alternatively, you can use muffin liners, but we still suggest spraying those with cooking spray.
  • Next, crack one egg into each well and then season with salt and pepper, to taste.
    Baked eggs in the oven using a muffin tin, on a white background.
  • Bake eggs at 350ºF for 10-15 minutes or until the yolk reaches your desired doneness.
    -10-11 minutes: runny yolk
    -12-13 minutes: over-medium
    -14-15 minutes: fully cooked yolk
    how to bake fried eggs in an oven
  • If your eggs don’t come right out, run a knife around the edges to help them loosen.

Tips & Notes

  • Timing: the longer you cook your eggs, the harder the yolk will be. Start with 10 minutes and go from there. 
  • Muffin tin: make sure to use a nonstick muffin tin or you might have problems getting your eggs out of the muffin tin. You can also use silicone muffin cups like this one.

Nutrition

Serving: 1 g, Calories: 70 kcal, Carbohydrates: 0 g, Protein: 6 g, Fat: 5 g, Fiber: 0 g, Sugar: 0 g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Lee Funke

Lee is the founder of Fit Foodie Finds and based in Minneapolis, MN. She started this website in 2010 as a way to share her love for real food and wellness. The internet has changed so much since then and so has Fit Foodie Finds. Today we're a female-run recipe website publishing hundreds of tried and true recipes developed and tested by our team.

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Lee @ Fit Foodie Finds
January 12, 2013 5:10 pm

Thanks so much for your comment! I’m glad you liked it ๐Ÿ™‚

Kim @ AQuietCouple
Kim @ AQuietCouple
January 12, 2013 4:56 pm

Thanks for the idea! These were terrific – just finished eating my maiden attempts. I made one plain baked, and then made one egg scrambled with some onion, mushroom, and tomato (just leftover veggies I had on hand). The scrambled one made enough to fill two muffin cups. I had one on an English muffin and the others just by themselves. Added a little salsa and they were delicious! A low calorie, high protein breakfast!

mrssteitzer
December 26, 2012 8:42 pm

Do you ever make these ahead of time and refridgerate them for a day or two?

Glenda Thomas
November 6, 2012 5:06 pm

I love the idea of baking eggs

JennInSoCal
November 3, 2012 4:55 pm

This is a must try, I’m doing it this morning!!! I’ve seen this before, but your photos look sooooo yummy.

Sandra Webb
November 3, 2012 3:20 pm

I like this idea. Going to try this morning.

Janine
Janine
November 3, 2012 3:00 pm

I make egg muffins. Chop up some green, yellow or red peppers (not a hole one), some onion, tomato, and sausage. i use a whole pkg of farmer john sausage links chop them up and cook them separate from your onion mixture. Mix 12 eggs in bowl, pour your onion mix in with eggs and pour mixture in a muffin pan. Then divide up your chopped up sausage into the egg muffins. bake at 350 for about 20 mins. Its quick and good to grab in the morning on the go.

Judy Wilson
Judy Wilson
June 12, 2016 1:24 pm
Reply to  Janine
Recipe Rating :
     

5 stars
This is like baked scrambled eggs. Whatever you would put in scrambled eggs, just mix and put in the muffin tins.Great idea!

S L Simmons
S L Simmons
February 15, 2017 3:12 pm
Reply to  Janine

isn’t that just a frittata?

Not your average foodie
November 3, 2012 1:43 pm

Isn’t this great? I tried this a while back! They last for about a week in the fridge so make one batch to have all week!

Live. Life. Fully.
November 3, 2012 1:29 pm

I hardly ever reheat anything either! I am going to have to try these.

Live. Life. Fully.
November 3, 2012 1:28 pm

I hardly ever reheat anything either! I am going to have to try these.

Linsay Chitwood
Linsay Chitwood
April 14, 2018 2:32 pm

I put sausage an bacon inside with alittle milk salt an pepper for taste an a tiny pinch of chili powder for an extra kick super good but greasy

Linsay Chitwood
Linsay Chitwood
April 14, 2018 2:37 pm

I put it in for 27 min instead so the bacon had time to fully cook as well

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