Baked Eggs In A Muffin Tin
Ingredients
Basic Baked Eggs
-
½
tbsp
Unsalted butter
-
12
large
Eggs
-
1
tsp
Sea salt
-
¼
tsp
Black pepper
Baked Eggs With Veggies
-
1
tbsp
Olive oil
-
12
oz
Frozen spinach
-
6
cloves
Garlic
-
½
cup
Cremini mushrooms
-
¼
cup
Onions
-
¼
cup
Sun-dried tomatoes
-
½
tbsp
Unsalted butter
-
½
tsp
Sea salt
-
¼
tsp
Black pepper
-
12
large
Eggs
Baked Eggs With Bacon
-
12
slices
Bacon
-
12
large
Eggs
-
¼
tsp
Sea salt
-
¼
tsp
Black pepper
-
½
cup
Cheddar cheese
Instructions
- Preheat the oven to 350°F (176°C).
- Grease the muffin tin with butter or oil.
- For basic baked eggs, crack an egg into each muffin cup and season with salt and pepper.
- For baked eggs with veggies, sauté garlic, mushrooms, and onions, then add spinach and sun-dried tomatoes before dividing among the muffin cups and adding an egg.
- For baked eggs with bacon, line the muffin cups with bacon, crack an egg into each, season, and top with cheese.
- Bake for 10-20 minutes depending on desired yolk firmness.
- Allow to cool slightly before removing from the tin.
Nutrition Facts (estimated)
Servings
12
Calories
76
Total fat
5.2g
Total carbohydrates
0.4g
Total protein
6.3g
Sodium
0mg
Cholesterol
0mg
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