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 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Breakfast
Servings: 6
Author: Jess Smith via Inquiring Chef
Ingredients
Nonstick Cooking Spray
3tablespoonsButter, cut into 12 small cubes
12Large Eggs
1tablespoonfinely 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.