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3.29 from 53 votes

Muffin Pan Baked Eggs

Topped with herbs and baked in a muffin pan, this is a great way to serve eggs to a crowd without dealing with an over-crowded skillet or griddle.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast
Servings: 6
Author: Jess Smith via Inquiring Chef

Ingredients

  • Nonstick Cooking Spray
  • 3 tablespoons Butter, cut into 12 small cubes
  • 12 Large Eggs
  • 1 tablespoon finely chopped Fresh Herbs (like parsley, chives, or thyme)
  • Salt and Pepper
  • Toast, for serving

Instructions

  • Preheat oven to 400°F / 204°C.
  • Spray a muffin pan lightly with nonstick cooking spray. In each space of the pan, place about 1/4 tablespoon of butter. Transfer the pan to the oven just until the butter is melted, about 1 minute.
  • Crack the eggs into the spaces of the muffin pan. Add herbs.
  • Bake in the oven until the whites are fully set and the yolks are cooked to your liking, 7 to 9 minutes. (7 1/2 minutes seems to be the sweet spot for me, with cooked whites and slightly runny yolks.)
  • Season the eggs with salt and pepper. Serve with toast.

Notes

Make ahead - These eggs reheat well in the microwave. Store them in a well-sealed container in the refrigerator for up to 3 days. 

Nutrition

Serving: 2eggs | Calories: 176kcal | Carbohydrates: 1g | Protein: 11g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 342mg | Sodium: 170mg | Potassium: 123mg | Sugar: 0.3g | Vitamin A: 650IU | Calcium: 51mg | Iron: 2mg