Buzz
As mornings get more hectic, breakfast needs to be simplified. Rather than wasting precious time, bake eggs in a muffin tin. This clever method provides a quick and easy grab-and-go breakfast for the entire family in just two steps. It’s also a smart way to meal prep for a full week of mornings. You’ll stay fueled and ready to face the day ahead.
The Process of Baking Eggs in a Muffin Tin
For a no-fuss breakfast, take advantage of this hands-off approach. Preheat the oven to 325°F, place the eggs inside, and set a timer. Let the eggs bake while you focus on getting ready.
1. Portion the eggs
Generously grease a 12-cup muffin tin or cupcake pan. Crack the eggs you need, placing one in each cup, and sprinkle with salt. For scrambled eggs, crack all eggs into a large measuring cup, whisk and season them, then pour the mixture into each cup, filling about three-quarters full. I stick to the rule of two eggs per person, but feel free to adjust as you see fit. If you’re serving a bigger crowd and have the oven space, consider using two muffin tins.
2. Bake while you get other tasks done
About 15 minutes before breakfast time, slide the pan into the oven and bake for 12 to 15 minutes, depending on how firm you want the yolks. If you have an extra sheet pan, place it upside down over the muffin pan. While optional, this can speed up cooking slightly by trapping steam and directing heat closer to the eggs' surface. Allow the pan to cool on a wire rack for five minutes.
Once the eggs are done, they can easily be scooped out of the muffin tin with a spoon. Place them on a paper towel-lined plate to absorb any moisture (which can make them slippery). The rest is up to your family! Grab one for a handheld snack, place one on an English muffin with cheese, or wrap it in a tortilla with hot sauce.
If you have enough space in your fridge, prepare this breakfast the night before by greasing the muffin tin and filling it with eggs. Just be sure to cover it properly to keep the eggs from drying out. If fridge space is limited, crack the eggs into a measuring cup the night before, cover it, and store it in the fridge. The next morning, you’ll just need to butter the pan, skipping the egg-cracking step. For those who enjoy extra flavors, create mini baked omelets. Follow the same process, but scramble the eggs first and add herbs or chopped ham and cheese. Then, pour the egg mixture into the muffin tin and bake as usual.
This hearty and quick breakfast will keep everyone from aimlessly searching for snacks, and it will warm up your stomach for the day ahead. You’ll soon wonder why you didn’t start baking eggs in a muffin tin years ago.
