Nothing conquers busy mornings like Muffin-Tin Eggs—a simple recipe that bakes up delicious, picture-perfect results in no time!
Deliciously soft, creamy eggs that you can cook by the dozen or half dozen, no tending needed? That’s muffin-tin eggs, and a dish that’s revolutionized my morning meals. I make these bite-sized delights so frequently that I’ve renamed one of my muffin tins an “egg tin” and designated it specifically for the task.
I first saw muffin-tin eggs at Starbucks (where they usually go by the name egg bites) and tried them because they looked cute. Plus, I’m always on the lookout for on-the-go breakfasts. Little did I know they would change the way I think of morning meals (and muffin tins!).
These eggs are a bit similar to poached eggs and coddled eggs in looks and taste, but I find them much easier to make, with less cleanup afterward. You can eat them as they come out of the tin (finger food!), layer them into an egg sandwich, make your favorite Benedict with them, and so much more. Plus, you can add things like veggies to bake right in with them. Because of their versatility, these eggs are regular attendees at my breakfast table!
Are Muffin-Tin Eggs Healthy?
Eggs are a good source of protein and rich in nutrients such as vitamin D, B12, choline, and iodine. Some studies have shown that consuming one egg a day is safe for most healthy individuals and that although eggs contain cholesterol, it does not negatively impact the cholesterol in the blood. This recipe greases the cups of the muffin tin with a very small amount of butter, a saturated fat. The amount here is minimal, but you could easily replace butter with an unsaturated fat like olive oil, canola oil, or avocado oil. Muffin-tin eggs are suitable for low-carb, keto, gluten-free, and vegetarian diets. And if the butter is replaced with olive oil or ghee, it’s also suitable for most Paleo and Whole30 practitioners.
Variations on Muffin-Tin Eggs
Here are some suggestions on what to make with the eggs and their corresponding baking times.
| Type of Muffin Tin Eggs | Baking Time | Notes |
|---|---|---|
| Classic Baked Eggs | 12-15 minutes | Eggs are baked in a greased muffin tin. |
| Egg Muffin Cups (with toppings) | 15-20 minutes | Eggs are sprinkled with various toppings and baked. Adjust time based on desired doneness. |
| Ham and Egg Cups | 15-18 minutes | Ham-lined cups filled with eggs. |
| Vegetable and Cheese Cups | 15-20 minutes | Eggs mixed with vegetables and cheese. Adjust time based on add-ins. |
How To Make Ahead And Store
You can make your eggs ahead, let them cool, then keep them in an airtight container in the fridge for up to 5 days. You can also freeze them by placing them in a freezer-safe bag then laying them flat; use them within 3 months, but be aware that the texture of the eggs may change. To reheat eggs, just microwave them until they’re warmed through.
Serving Suggestions
These muffin-tin eggs are perfect for when I’m too busy to sit down for a proper meal. You can even eat them out of hand; just have a napkin handy to wipe your fingers! But I particularly like to put one between a split English muffin to make a simple grab-and-go sandwich. If I’m eating them as part of a lunch or dinner, I may wrap them in a soft tortilla and drizzle them with a few dashes of hot sauce, place them over greens for a salad, or use them in a grain bowl. If you’re looking for a few other breakfast and brunch sides to serve them with, check out these recipes for Breakfast Potatoes and Cheddar Gluten-Free Biscuits, plus How To Cook Bacon In The Oven for another super-convenient oven recipe.
Recipe
Ingredients
- 1 tablespoon butter melted
- 6 eggs
- Salt and pepper
Instructions
- Preheat the oven to 350°F.
- Brush each muffin hole with melted butter. Crack an egg into each hole.
- Sprinkle it with salt and pepper.
- Bake 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.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
So much easier and faster than my usual method. Thank you for sharing!
So glad you liked it! Thanks for the comment 😊