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Oven Baked Eggs; How to cook eggs in the oven; Make your mornings quick and easy with your eggs ready to warm and go!
Having a breakfast ready to grab and go with in the morning is a necessity for some if there is going to be a breakfast. Oven baked eggs are so easy to make ahead and store well in a covered container for up to 3 days.
Heat two for about 30 seconds and be ready to go. They can even be eaten cold like a hard-boiled egg would be. These are easy to add to toast, bagel, English muffin or precooked meat for a quick and satisfying meal.
This recipe has been shared in Weekend Potluck. Head on over to these great sites for LOTS of new recipes each week!
Other Egg Posts
Ultimate Egg Guide for National and World Egg Day
Halloween Bloodshot Eyes Deviled Eggs
How to Make Easy to Peel Hard Boiled Eggs
How to make Oven Baked Eggs
You simply need a dozen eggs and a muffin pan.
If using a silicone pan, put it on a baking sheet for stability. It is very wobbly on its own.
Spray the pan and add eggs. Scramble with a fork or leave whole for fried.
If you are going to do all or mostly scrambled, it would be easier to add them to a bowl and scramble all together and then pour equal amounts into the muffin spots.
Add salt and pepper or any other desired seasonings.
Bake in preheated 350* oven for 18-20 minutes.
If you like a runny yolk, you would cook a bit less.
When they are cooked, pop them out with a spoon and let cool on a wire rack.
Store them in a covered container in the refrigerator for up to 3 days.
Reheat in microwave, covered, about 15 seconds for 1 or 25-30 seconds for 2 but watch especially the first time as it could be even less. Microwaves vary.
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Oven Baked Eggs; How to cook eggs in the oven
Oven Baked Eggs; How to cook eggs in the oven; Make your mornings quick and easy with your eggs ready to warm and go!
Ingredients
- 12 eggs
- salt and pepper to taste
Instructions
- If using a silicone pan, put it on a baking sheet for stability. It is very wobbly on its own.
- Spray the pan and add eggs.
- Scramble with a fork or leave whole for fried.
- If you are going to do all or mostly scrambled, it would be easier to add them to a bowl and scramble all
together and then pour equal amounts into the muffin spots. - Add salt and pepper or any other desired seasonings.
- Bake in preheated 350* oven for 18-20 minutes. If you like a runny yolk, you would cook a bit less.
- When they are cooked, pop them out with a spoon and let cool on a wire rack.
Notes
Store them in a covered container in the refrigerator for up to 3 days.
Reheat in microwave, covered, about 15 seconds for 1 or 25-30 seconds for 2 but watch especially the first time as it could be even less. Microwaves vary.
Nutrition Information
Yield 6 Serving Size 2Amount Per Serving Calories 143Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 372mgSodium 191mgCarbohydrates 1gFiber 0gSugar 0gProtein 13g
This data was provided and calculated by Nutritionix using unknown brands unless named in the recipe. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator. Also, you can put in exactly what you used so it is the most accurate. This is just to give you an idea, as any nutrition calculation is not exactly accurate unless every single product brand used is entered. Please note also that I am not a certified nutritionist or health professional of any kind. Please consult a doctor or trained professional for medical advice.
Cindy
Welcome! I am a wife, mother, mother-in-law, Grammy, daughter, sister and retired homeschooler. I enjoy writing about things I have learned over the years, sharing recipes and tips with others and making free printables for parents and teachers.
Visit my other website for all kinds of recipes and tips at MyProductiveBackyard.com. Enjoy! 🙂
