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!
Servings: 6 servings
- Deli ham
- Asparagus, sliced
- Sundried tomatoes
- 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