OVEN BAKED EGGS: HOW TO BAKE EGGS IN A MUFFIN TIN

INGREDIENTS

Tap underlined ingredients to see where to get them.

BASIC BAKED EGGS:

• 1/2 tbsp Unsalted butter (or coconut oil, or avocado oil spray)
• 12 large Eggs
• 1 tsp Sea salt
• 1/4 tsp Black pepper

BAKED EGGS WITH VEGGIES:

• 1 tbsp Olive oil
• 12 oz Frozen spinach (thawed and drained well)
• 6 cloves Garlic (minced)
• 1/2 cup Cremini mushrooms (coarsely chopped)
• 1/4 cup Onions (diced)
• 1/4 cup Sun-dried tomatoes (chopped)
• 1/2 tbsp Unsalted butter (or coconut oil, or avocado oil spray)
• 1/2 tsp Sea salt (divided)
• 1/4 tsp Black pepper (divided)
• 12 large Eggs

BAKED EGGS WITH BACON:

• 12 slices Bacon
• 12 large Eggs
• 1/4 tsp Sea salt
• 1/4 tsp Black pepper
• 1/2 cup Cheddar cheese (shredded)

INSTRUCTIONS

Tap on the times in the instructions below to start a kitchen timer while you cook.

BASIC BAKED EGGS:

1. Preheat the oven to 350 degrees F (176 degrees C).
2. Generously grease the bottom and sides of the cups of a muffin tin with butter, coconut oil, or avocado oil spray. (You can also use 4-ounce ramekins instead, or silicone muffin cups in a muffin pan instead.)
3. Crack an egg into each muffin cup. Season with salt and pepper.
4. Bake eggs in the oven for 10-13 minutes for runny yolks, 12-16 minutes for semi-firm yolks, or 15-20 minutes for firm yolks.

BAKED EGGS WITH VEGGIES:

1. Preheat the oven to 350 degrees F (176 degrees C).
2. Place the thawed spinach into a kitchen towel and squeeze well over the sink, getting rid of as much liquid as possible. Set aside.
3. Generously grease the bottom and sides of the cups of a muffin tin with butter or coconut oil. (You can also use 4-ounce ramekins instead, or silicone muffin cups in a muffin pan instead.)
4. In a large skillet, heat the oil over medium-high heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
5. Add the mushrooms and onions. Cook for 7-10 minutes, until the mushrooms and onions are soft and starting to brown.
6. Add the spinach and sun-dried tomatoes. Season with the sea salt and black pepper. Sauté for 5 minutes.
7. Divide the spinach mixture evenly among the muffin cups. Crack an egg into each muffin cup. Season lightly with salt and pepper (you don’t need much salt because the veggie mixture is salted).
8. Bake eggs in the oven for 10-13 minutes for runny yolks, 12-16 minutes for semi-firm yolks, or 15-20 minutes for firm yolks.
9. Allow the baked eggs to cool in the pan for a few minutes before removing.

BAKED EGGS WITH BACON:

1. Preheat the oven to 350 degrees F (176 degrees C).
2. Line the sides of each cup of a muffin tin with a slice of bacon, wrapping it around. (You don’t need to grease the muffin cups, since the bacon will render fat.
3. Place the muffin tin with the bacon in the oven for 10 minutes. Remove from the oven and pat excess grease from the cups with paper towels (you can also remove the bacon and pour off the grease to save it, but this is more work to remove and then put back the bacon pieces). If any of the bacon pieces curled into the center, spread them out toward the perimeter of the muffin cups, to make room for the eggs.
4. Crack an egg into each muffin cup. Season with sea salt and black pepper. Top with shredded cheddar cheese.
5. Bake eggs in the oven for 10-13 minutes for runny yolks, 12-16 minutes for semi-firm yolks, or 15-20 minutes for firm yolks.
6. Allow the baked eggs to cool in the pan for a few minutes before removing.