In this post: Want a fast breakfast that’s tasty, too? Try these easy eggs baked in a muffin tin. You can even make them to freeze and reheat later!
I don’t know about you, but I really don’t like making breakfast in the morning. That’s why I came up with this recipe for eggs in a muffin tin. You can make them ahead of time and freeze them for later – perfect for lazy breakfast mornings!
Table of Contents
What are Eggs in a Muffin Tin?
Cooking eggs in a muffin tin is a super-easy method of baking eggs. There are three reasons this method of cooking eggs is so great:
- You can add whatever veggies or meat you want to the egg muffins.
- You can cook and freeze your egg muffins ahead of time to make breakfasts quicker.
- These egg muffins turn out with an incredibly fluffy and light texture that can improve any morning!
Why You’ll Love This Recipe
This recipe for eggs in a muffin tin:
- is quick and easy to make
- doesn’t include complicated instructions or hard-to-find ingredients
- is free of some of the most common food allergens
Ingredients
- Eggs or egg whites: you could use whole eggs, just egg whites, or you could use your favorite egg substitute.
- Water: helps cook the eggs.
Variations
- cheddar cheese
- bell peppers
- mushroom
- broccoli
- leeks
- tomato
- asparagus
- spinach
- basil
- onions
- feta
- garlic powder
- bacon
- black pepper
- sausage
- ham
How to Make Eggs in a Muffin Tin
- Preheat the oven to 350 degrees.
- Stir the eggs and water with a whisk.
- Pour the egg mixture into a greased 12-muffin tray.
- Add 1-2 tablespoons extra ingredients to each muffin as desired.
- Bake for 20-30 minutes – or until a toothpick inserted into the center comes out clean.
- Serve warm with ketchup, salsa, salt & pepper, or hot sauce!
Tips for Making Perfect Egg Muffins
- Start checking on your eggs at 15 minutes. If you like a softer egg texture, remove the muffins from the oven before 30 minutes.
- Don’t add more than 2 tablespoons of extra ingredients or the eggs will overflow and/or they won’t cook well.
- Use a non-stick muffin pan, parchment paper, and/or cooking oil so the eggs don’t stick.
- Let the muffins cool for a few minutes before removing them from the pan.
How to Store and Reheat Egg Muffins
- Storage: pack leftovers in an airtight container and keep them in the refrigerator for up to 5 days. OR wrap the egg muffins individually, place them in a ziplock bag, and store them in the freezer for up to 3 months.
- Reheating: place the egg muffins on a plate in the microwave and heat in 15-second increments until they reach the desired temperature.
FAQs
How to customize the egg muffins?
Just add 1-2 tablespoons of veggies and/or meat (ideas above) to the muffins before cooking. It’s that easy!
Can you bake eggs?
Yes, there are many ways to bake eggs! Eggs in a muffin tin are a common form of baking eggs along with crustless quiche (frittata).
How long does it take to bake eggs in the oven?
As a general rule, if you want “runny yokes” bake for 15-20 minutes, for “medium yokes” bake for 20-25 minutes, and for “firm yokes” bake for 25-30 minutes.
Can you make baked eggs in a ramekin?
Yes, you can! The recipe is the same except you add the eggs to the ramekin(s) instead of a muffin tin.
Can you freeze egg muffins?
Absolutely! Wrap the egg muffins individually in plastic wrap and put them in a ziplock bag in the freezer for up to 3 months.
How do you keep egg muffins from getting soggy when reheating?
Wrap them in a paper towel before microwaving to absorb any extra liquid. You can also wrap the egg muffins in a paper towel after microwaving to soak up excess liquid.
Why are they spongy?
The more egg whites there are, the spongier the egg muffins will be. If you don’t like spongy egg muffins, I suggest using only whole eggs and no extra egg whites.
Why are they flat?
The egg muffins will flatten out as they cool, but that’s not a bad thing! Eggs muffins aren’t meant to stay fluffy for long after cooking.
How long can I keep the egg muffin leftovers?
Leftovers stored in the fridge will last between 3-5 days and leftovers stored in the freezer will last 2-3 months.
How do you keep eggs from sticking to muffin tins?
To keep the egg muffins from sticking to the pan consider using a non-stick muffin pan, cupcake liners, parchment paper, butter, or cooking spray.
More Egg Recipes You’ll Love
Eggs in a Muffin Tin
These egg muffins are super versatile. They can even be frozen for later!
Ingredients
- 12 eggs or equivalent egg whites
- 1/4 cup water
- 1-2 tablespoons extra ingredients of choice
Instructions
- Preheat the oven to 350 degrees.
- Stir eggs and water with a whisk.
- Pour the egg mixture into a greased 12-muffin tray.
- Add 1-2 tablespoons extra ingredients to each muffin as desired.
- Bake for 20-30 minutes - or until a toothpick inserted into the center comes out clean.
- Serve warm with ketchup, salsa, salt & pepper, hot sauce, or just plain!
Notes
Extra ingredient ideas:
- cheese
- peppers
- mushrooms
- broccoli
- leeks
- tomato
- asparagus
- spinach
- onions
- garlic
- bacon
- sausage
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 73Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 186mgSodium: 76mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 7g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily via Nutrifox.
Have you ever made egg muffins? What’s your favorite ingredient combo?
