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Baked Eggs 5 Ways
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4.34 from 3 votes

Baked Eggs 5 Ways

This oven baked eggs recipe will show you how to bake eggs in muffin tins in 5 different ways. Flavors include ham and asparagus, broccoli cheddar, mushroom spinach and more!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: baked eggs, breakfast, eggs in oven, meal prep, muffin tin
Servings: 6 servings
Calories: 160kcal
Author: Taylor Stinson


  • 2 tbsp butter
  • 12 eggs

Filling ideas

  • Deli ham
  • Asparagus, sliced
  • Sundried tomatoes
  • Arugula
  • Thinly sliced mushrooms
  • Spinach, chopped
  • Pork or turkey bacon, cooked and chopped


  • Preheat oven to 350 F. Grease muffin tins with butter then crack an egg into each muffin tin. Add desired fillings then bake for 12-14 minutes for semi-runny yolks. Bake for 18 minutes for hard yolks.
  • I have made the following flavor combos as in the video below: ham and asparagus, mushroom and spinach, sundried tomato and arugula, bacon, and broccoli cheddar.
  • Serve and enjoy! Can be refrigerated up to 5 days in fridge-safe containers. To reheat, microwave for 1-2 minutes on high.
  • To freeze: Let cool closer to room temperature, then freeze in glass meal prep bowls or a large freezer Ziploc bag. To reheat, microwave for 2-4 minutes on high (will depend on the temperature of your microwave).



Calories: 160kcal | Carbohydrates: 1g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 338mg | Sodium: 159mg | Potassium: 121mg | Sugar: 1g | Vitamin A: 595IU | Calcium: 49mg | Iron: 1.5mg