Muffin-Tin Eggs (Baked in Oven)
User Reviews
5
-
Prep Time
3 mins
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Cook Time
15 mins
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Total Time
17 mins
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Servings
6
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Calories
80 kcal
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Cuisine
American
Muffin-Tin Eggs (Baked in Oven)
Description
Muffin-Tin Eggs baked in the oven offer a straightforward way to prepare multiple eggs evenly with minimal hands-on time. By coating each muffin cup with melted butter, the eggs do not stick and retain clean edges. Eggs are cracked directly into the prepared cups, seasoned with salt and black pepper, then baked at 350°F.
The cooking time can be adjusted based on preferred egg consistency: around 8 minutes yields mostly set whites with runny yolks, while 12 to 15 minutes will harden both. After baking, a knife is used to loosen the eggs from the tin for easy removal.
This method is practical for preparing breakfast for a group or making eggs ahead to refrigerate or freeze for later use.
Ingredients
- 1 tablespoon butter melted
- 6 egg
- salt
- black 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 Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Calories | 80kcal | 4% |
| Carbohydrates | 0.3g | 0% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 169mg | 56% |
| Sodium | 77mg | 3% |
| Potassium | 61mg | 1% |
| Sugar | 0.2g | 0% |
| Vitamin A | 296IU | 6% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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