Baked Eggs
These make-ahead baked eggs are perfect for your breakfast meal prep and are so simple with just a couple of simple ingredients. Perfect to serve with hashbrowns and fruits for breakfast or for brunch.
Servings: 12 eggs
Instructions
- Preheat oven to 375 F and grease the sides of the muffin pan with coconut oil or butter. (You can also use silicone muffin cups)
- Crack 1 egg into each cup, and season with salt and pepper.
- Place in a preheated oven and bake for about 10 - 12 minutes until the eggs are set.
- Remove from the oven and run a knife along the sides of each egg to easily remove them.
- Transfer them to a plate and serve warm.
Video
Notes
- Be sure to grease the muffin tin before adding the eggs so that they are easy to remove. Alternatively, you can also use silicone muffin cups.
- Let the baked eggs cool to room temperature before storing.
- Try adding in other seasonings such as paprika, red chili flakes or Italian seasoning.
- You can also use these eggs for making an egg salad instead of hard boiled eggs.
- You can also use individual ramekins and add heavy cream and cheese (Cheddar cheese or feta cheese) in each. These eggs are also called shirred eggs.
Nutrition
Calories: 65kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 62mg | Potassium: 61mg | Fiber: 0.01g | Sugar: 0.2g | Vitamin A: 248IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg
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