Baked Eggs

Four baked eggs sprinkled with chopped bacon.

We don’t need to tell you about the versatility of eggs. But we may need to remind you of their portability for on-the-go breakfasts. And their godsenditility. Especially when we’re talking about a baked eggs recipe. As in, cracked into a muffin cup, slid into the oven, and forgotten about—no flipping, no unintentional oozing, no annoying spattering that someone (guess who!) gets to clean up later. And in terms of making eggs for a lot of folks at once, nothing’s got anything over this nifty little technique. Nothing.–Renee Schettler Rossi

LC Baked Eggs Any Way Note

While you can simply plop an egg in a muffin cup and call it breakfast, you can color outside the lines a little or a lot, both before and after baking. Line the muffin cup with Canadian bacon. Plop scrambled eggs into the muffin cup in place of a raw unscrambled egg. Dribble with hollandaise. Make your own egg and cheese muffin sandwich. Portion your go-to quiche into these for appetizers. We dare you to conjure something to do with these huevos that we—or our hundreds of recipe testers—haven’t tried. Go on. Let us know in a comment below.

Baked Eggs

  • Quick Glance
  • (3)
  • 10 M
  • 25 M
  • Serves 6
5/5 - 3 reviews
Print RecipeBuy the Feed Zone Portables cookbook

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Ingredients


Directions

Position the rack in the middle of the oven and preheat the oven to 350°F (177°C). Generously coat 6 cups in a standard-size nonstick muffin tin with an obscene amount of oil or butter.

Carefully crack 1 egg into each muffin cup. (If you insist on intact yolks but can’t handle the pressure of having to crack the egg without breaking the yolk, first crack each egg into a small dish or coffee cup instead and pour it into the tin. If you break the yolk, just try it again.) Sprinkle the eggs with the bacon and slide the pan into the oven. Rotate the pan after 5 to 6 minutes, or when the egg whites begin to turn opaque, to ensure the eggs bake evenly. Bake until the whites are set and the yolks look partially set and a little jiggly, 8 to 15 minutes total, depending on how you like your eggs. (If you like your yolks runny, think 8 to 12 minutes; if you like your yolks some degree of hard-cooked, think 12 or more minutes.) Don’t worry if the tops of the eggs don’t look completely done, as the eggs will continue to cook while resting. The appearance is deceptive because the bottoms of the eggs cook faster than the tops.

Remove the tin from the oven and sprinkle the baked eggs with Parmesan, if desired. Let them cool slightly before removing them from the tin, using a knife to loosen the eggs from the edge of the tin. Sprinkle with salt and pepper to taste.

Print RecipeBuy the Feed Zone Portables cookbook

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Recipe Testers' Reviews

This baked eggs recipe is easy, foolproof, and delicious. This has got to be the easiest method to make perfect eggs for breakfast, lunch, or dinner. I've made this recipe 3 times in the past 10 days. I could only find a silicone muffin tin to use, and I've found a very light swipe with a little bit of butter was best. The best part is the eggs are perfectly cooked with a soft but not runny yolk. It's like having bacon and eggs to go. I cooked them for 7 minutes and then, after rotating the tray, for 6 minutes more. The next time I cooked them for 7 minutes before and after rotating and found the yolks were closer to hard-boiled without the peeling. The third time I left out the bacon, added an herb blend, and then a grating of a hard goat cheese. Heaven! I think that for a really soft yolk, baking them for no more than 10 minutes should do the trick, as 12 minutes gave a nice soft yolk and a fully cooked white. There's just so many different things you could add to these eggs that they could be different every day of the week.
This recipe could also be a good way to make eggs for other recipes while getting the rest of the recipe ready instead of frying or poaching.

This baked eggs recipe is a perfect solution for a quick and easy breakfast and makes a beautiful presentation. I was also very interested in trying these baked eggs so I could make a large batch of eggs at once for when we have guests for breakfast. The first time I tried this, I made only 4 eggs for my husband and myself. They turned out perfect! I like more of a "runnier" yolk, so 8 minutes of baking was perfect for me. It's important to rotate the pan after 5 minutes for even baking. I let the eggs rest for about 2 minutes so the egg whites set, and that helped keep a nice shape when removing them from the muffin tin. I ran a clean butter knife around and under each egg and gently removed them to place on each plate. Very easy to do. The baked eggs had a nice shape when taken out of the tin, and the egg white was nice and firm with a gently runny yolk. The eggs were similar to an "over easy" egg. The bacon bits added a very nice bacon flavor, as well as a yummy smell while baking. I sprinkled sea salt and cracked pepper, did not add any cheese, and served with buttered toast. No messy stove or skillet to clean, and great for a large group of people. Total time was a mere 13 minutes! Next time I am going to add some hollandaise sauce over the eggs–a very good way to serve eggs Benedict in a pinch! These are fun little guys to make!

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Comments

  1. These turned out really great. The whole family loved them. They’ve become a regular breakfast item for us.

  2. I know that this is an old thread, but am hoping that some will still see this post. I just tried this this morning and I’m not sure what I am doing wrong. I made them with (cold) margarine and only with cooking spray–all with a dark metal muffin tin. I tried margarine 8 minutes and 2 mins resting on stove with and without a cover, extended cooking time up to 10 mins with resting they still had uncooked whites on top. Finally I used cooking spray for 10 mins– still runny white on top. Last one was in for 15-16 mins (w/cooking spray). Whites were done, but the yolk was fully cooked. All in a preheated 350 oven, oven is brand new pretty nice model so power shouldn’t be an issue.

    I am trying to have the white on top fully cooked with the yolk fully runny. I am wondering if I need to be covering them while in the oven or what? Any help would be greatly appreciated! Oh, and I’m only making about 1 or 2 at a time and not putting anything on top other than salt and pepper.

    1. Try separating the eggs. Bake the whites till almost done, then gently place the yolks on top and bake till your preferred doneness.

    2. Marcia, Happy New Year! I have to say that in my experience, achieving cooked eggs with the whites fully set and the yolks completely runny is tricky no matter how one cooks eggs! That said, let’s look at each component of this recipe. I just want to doublecheck that you’re using standard size muffin tins? And are you using large eggs? Are you rotating the pan during cooking as the recipe instructs for even cooking? Where is your oven rack situated—top, middle, or bottom? As for the type of fat you use, to be honest, I don’t think that’s going to impact how quickly the eggs cook. I cannot emphasize enough that it’s very important to follow the recipe as written—do not cover the eggs during baking and, as we mention, the longer you bake the eggs, the more fully cooked your yolks are going to be, so you want to take the pan out of the oven after 8 minutes for runny yolks, just like we suggest in the recipe. If covering the eggs after you take them out of the oven doesn’t help the egg whites fully set, then may I recommend that you take the baked eggs out of the oven, adjust the oven rack to be far from the broiler burner, and then put the baked eggs under the broiler just long enough to set the top of the egg whites?

  3. I agree with Arika…Why did I not ever think of this? My husband is making them this morning, for the second time this fall. He loves them as much as I do. I plan to fiddle around with some seasonings once I have the time to cook in the mornings. (He’s retired, I’m not.)

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