Go bite-sized in the morning with Muffin-Tin Eggs—a simple recipe that sees eggs go from the oven to your mouth in no time at all!
Table of Contents
I have lots of muffin tins in my kitchen. Nowadays, though, half of them go by the name “egg tin.” That’s because I make these bite-sized delights so frequently that it just makes sense to dedicate a couple to the task.
I first saw “Muffin-Tin Eggs” at Starbucks, and tried them simply ’cause they looked cute (I also needed an on-the-go breakfast but that’s secondary). Little did I know they would revolutionize what I thought of morning meals (and muffin tins).
They are similar to poached eggs in their presentation, as well as coddled eggs but Muffin-Tin Eggs are, if you can believe it, even easier (and cleaner!). You can eat them as they come out of the tin or as part of an English-muffin sandwich. Because of their versatility, these eggs are regular attendees at my breakfast table!
Are Muffin-Tin Eggs Healthy?
Eggs are healthy, yes. If you need protein, they’re a convenient way to get it. They are high in dietary cholesterol but low in blood cholesterol, which is the type most are concerned with. Butter, meanwhile, is a healthy fat that, as long as it’s not featured too often in your recipes, is an integral part of a balanced diet. Muffin-tin eggs are suitable for low-carb, keto, and gluten-free diets, and, if the butter is replaced with ghee, is also suitable for paleo and Whole30 practitioners.
Variations
Here are some suggestions on what to make with the eggs and their corresponding baking times.
| Type of Muffin Tin Eggs | Baking Time | Notes |
|---|---|---|
| Classic Baked Eggs | 12-15 minutes | Eggs are baked in a greased muffin tin. |
| Egg Muffin Cups (with toppings) | 15-20 minutes | Eggs are mixed with various toppings and baked. Adjust time based on desired doneness. |
| Ham and Egg Cups | 15-18 minutes | Ham-lined cups filled with eggs. |
| Vegetable and Cheese Cups | 15-20 minutes | Eggs mixed with vegetables and cheese. Adjust time based on add-ins. |
INGREDIENTS
- 6 eggs
- 1 tbsp butter, melted
- salt and pepper
INSTRUCTIONS
Prep
Preheat the oven to 350°F. Brush each muffin hole with melted butter.
Crack
Crack an egg into each hole.
Sprinkle
Sprinkle it with salt and pepper.
Bake
Bake the tray for 8 minutes. If the egg white has yet to set, bake for another 2 minutes. See the Tips & Tricks section for more info on times.
Remove
Gently run a knife around the sides of the eggs to separate them from the tin. Lift out.
DEVOUR!
Tips & Tricks to Making Perfect Muffin-Tin Eggs
- Use fresh, free-range eggs. If you’re like me, you’ll notice the difference.
- For soft-cooked eggs (runny yolk), cook them for 8–10 minutes; for medium-cooked eggs (partially set yolk), cook for 12–15 minutes; for a fully set yolk, cook them for 15–18 minutes.
- Silicone muffin tins are easy to clean and nonstick, making them an ideal choice for eggs.
- To keep your eggs from going spongy, don’t overcook them. Egg timers exist for a reason.
- Bear in mind that the times listed here are affected by the size of the egg. If you are using extra-large eggs, add a minute or two.
FAQs
Yes, you can. I prefer one egg to one hole, as they resemble more a poached egg, but if you prefer to treat each one like a mini-omelet, then please do so.
For breakfast, I like to eat them between halves of an English muffin. If I’m eating them as part of a dinner, I may wrap them in a soft tortilla with a few dashes of hot sauce. Otherwise, you can just grab one, toss it back, and go!
Add diced veggies of your choice, such as butternut squash, bell peppers, tomatoes, or greens. Just chop them up very small so they cook quickly in the oven. Also look at the chart above for specific instructions on how to cook them.
Sure. In fact, doing so removes some of the moisture from the veggies and prevents the eggs from turning soggy.
Serving Suggestions
The benefit of these muffin-tin eggs is that they are convenient and perfect for those of us too busy in the morning to sit down for a proper meal. But if you have the time and want to make a meal out of it, you can wrap them in tortillas or make a sandwich with English muffins or bagels as the bread slices. You can make Baked Oatmeal Bars (also a good one for those on the go), Breakfast Potatoes, Vegan Pecan-Pie Overnight Oats, and wash it down with a Peanut-Butter Keto Smoothie.
How To Prep And Store Muffin-Tin Eggs
You can make your eggs beforehand. Just let them cool then keep them in an airtight container then in the fridge for no longer than 5 days. You can also freeze them by placing them in a freezer-safe bag then laying them flat; they should stay frozen for up to 3 months. To reheat, just microwave them until they’re warmed through.
Ingredients
- 6 eggs
- 1 tbsp butter melted
- salt and pepper
Instructions
- Preheat the oven to 350°F.
- Brush each muffin hole with melted butter then crack an egg into each hole.
- Sprinkle it with salt and pepper.
- Bake the tray 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.
Tips & Notes:
- For soft-cooked eggs (runny yolk), cook them for 8–10 minutes; for medium-cooked eggs (partially set yolk), cook for 12–15 minutes; for a fully set yolk, cook them for 15–18 minutes.
- Silicone muffin tins are easy to clean and nonstick, making them an ideal choice for eggs.
- Bear in mind that the times listed here are affected by the size of the egg. If you are using extra-large eggs, add a minute or two.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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