The Incredible Muffin Tin Eggs
I am convinced that meal prepping is the only way to eat healthy consistently over time. I have good streaks of eating whole foods, but to maintain it over time I have to prepare the food ahead of time, so I don’t cave when I’m in a rush or grumpy. That means freezer meals, making a platter or tupperware of pre-cut veggies, and having breakfasts to go! I got on Pinterest to hunt for these options, and found so many results for muffin tin eggs, or baked egg cups. These are easy to make in bulk and bake ahead of time, and they’re a great healthy, filling and ready to go option during the morning rush.
2 tablespoons butter
12 eggs
deli ham
asparagus, sliced
sundried tomato
arugula
thinly sliced mushrooms
spinach, chopped
pork or turkey bacon, cooked and chopped
Directions:
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You can use ramekins or a muffin tin to bake these- ramekins are prettier and easier to wash, but muffin tins are just so convenient and practical when you’re making a bunch! I have found they bake equally well in both. Be sure to grease your muffin tin so they come out easily!
You can make each egg cup with different add ins- so this meal is easy to please a group of people with different preferences. Some may only have cheese, salt and pepper, where others may have Italian seasoning, mushrooms and bell peppers! So customizable! You can store them in an airtight container in the refrigerator for up to 5 days, or in the freezer even longer.
Bake your muffin tin for 13-18 minutes, or once the eggs internal temperature is 160 degrees, if your the measuring type! If you store them to eat later, you can reheat for 1-2 minutes from the microwave, or 4-5 minutes straight from the freezer. Enjoy!
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Baked Eggs 5 Ways
This oven baked eggs recipe will show you how to bake eggs in muffin tins in 5 different ways. Flavors include ham and asparagus, broccoli cheddar, mushroom spinach and more! Author: Taylor Stinson Recipe Type: American
Prep time:
Serving size: 6
Calories per serving: 1,214
Ingredients:
Serving size: 6
Calories per serving: 1,214
2 tablespoons butter
12 eggs
deli ham
asparagus, sliced
sundried tomato
arugula
thinly sliced mushrooms
spinach, chopped
pork or turkey bacon, cooked and chopped
Directions:
Preheat oven to 350 F. Grease muffin tins with butter then crack an egg into each muffin tin. Add desired fillings then bake for 12-14 minutes for semi-runny yolks. Bake for 18 minutes for hard yolks.
I have made the following flavor combos as in the video below: ham and asparagus, mushroom and spinach, sundried tomato and arugula, bacon, and broccoli cheddar.
Serve and enjoy! Can be refrigerated up to 5 days in fridge-safe containers. To reheat, microwave for 1-2 minutes on high.
To freeze: Let cool closer to room temperature, then freeze in glass meal prep bowls or a large freezer Ziploc bag. To reheat, microwave for 2-4 minutes on high (will depend on the temperature of your microwave).
I have made the following flavor combos as in the video below: ham and asparagus, mushroom and spinach, sundried tomato and arugula, bacon, and broccoli cheddar.
Serve and enjoy! Can be refrigerated up to 5 days in fridge-safe containers. To reheat, microwave for 1-2 minutes on high.
To freeze: Let cool closer to room temperature, then freeze in glass meal prep bowls or a large freezer Ziploc bag. To reheat, microwave for 2-4 minutes on high (will depend on the temperature of your microwave).
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
You can use ramekins or a muffin tin to bake these- ramekins are prettier and easier to wash, but muffin tins are just so convenient and practical when you’re making a bunch! I have found they bake equally well in both. Be sure to grease your muffin tin so they come out easily!
- You can whisk up your eggs and bake them plain, or include any ingredients your heart desires! Some ideas could be:
- Any and all vegetables, chopped up finely (bell peppers, mushrooms, mixed greens, broccoli)
- Seasonings such as chili flakes, Italian seasoning, ranch, etc.
- Grated cheese (cheddar, mozzarella, Swiss)
- Soft cheese (such as ricotta, goat cheese, feta, etc)
- Any type of deli meat such as ham, bacon, turkey, etc.
- Fresh herbs (basil, cilantro, parsley, rosemary)
You can make each egg cup with different add ins- so this meal is easy to please a group of people with different preferences. Some may only have cheese, salt and pepper, where others may have Italian seasoning, mushrooms and bell peppers! So customizable! You can store them in an airtight container in the refrigerator for up to 5 days, or in the freezer even longer.
Bake your muffin tin for 13-18 minutes, or once the eggs internal temperature is 160 degrees, if your the measuring type! If you store them to eat later, you can reheat for 1-2 minutes from the microwave, or 4-5 minutes straight from the freezer. Enjoy!
Sources:
Stefanie Hathaway
Monthly Newsletter Contributor since 2016
Email the author! stefanie@dvo.com
