How to Cook Eggs in the Oven
on Mar 01, 2024
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All you need for perfect individual oven-baked eggs are eggs, a muffin tin, and your oven! Ideal for big batch breakfast cooking.
This is such a great egg cooking technique when you need to make a whole bunch of eggs but you’re not thinking about scrambled eggs. These little oven-baked eggs with their perfectly cooked yolks and whites are ideal for cooking for a breakfast crowd and can also be made into a whole bunch of perky egg sandwiches as you wish. All you need for this recipe (more of a method than a recipe, really) is eggs, a muffin tin, and an oven.
You can crack all of the eggs into the muffin tins and store them in the fridge for several hours before baking, which means that you can have a full batch of oven-baked eggs in about 10 minutes.
Whenever I make these for a crowd, I feel a little like a sleepaway camp cook! Eggs for everyone!
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How to Cook Eggs in the Oven: All you need for perfect individual oven baked eggs are eggs, a muffin tin, and your oven! Ideal for big batch breakfast cooking.
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Oven-Baked Egg Ingredients and Variations
To cook eggs in the oven, all you need are eggs with a little salt and pepper. But there are other ways to mix things up.
- We like them with a bit of hot sauce, but you can also sprinkle them with fresh herbs after they come out of the oven. Tarragon, oregano, and thyme are my favorite herbs with eggs.
- You can add a sprinkling of grated cheese or a small thin slice of cheese for the last minute of baking. Try cheddar, American, Monterey Jack, Pepper Jack, feta, or goat cheese.
- Sprinkle some cooked hashbrowns on the bottom of the muffin tins before cracking in the eggs.
- Sprinkle some diced ham or cooked crumbled bacon in the bottom of each muffin tin before adding the eggs.
How to Cook Eggs in the Oven
- Prep the oven and muffin tins: Preheat the oven to 350 degrees. Spray the tins with nonstick cooking spray.
- Add the eggs and season: Crack each egg into a muffin tin, being careful not to break the yolks. Season with salt and pepper.
- Bake the eggs: Place into the oven, on the middle rack. Bake for 10 to 12 minutes, or until the whites are opaque and the yolk is cooked to your desired consistency. Give the pan a little jiggle to see how set the eggs are in the tins.
- Remove from tin: Slide a small offset spatula or butter knife against the side of the muffin tins and gently lift out the eggs. If the eggs are sticking a bit, run the spatula or knife around the edges of the tins.
- Serve hot.
Texture of Baked Eggs
The texture of baked eggs is a bit firmer than a fried egg in terms of both the whites (albumen) and the yolks. In order for the whites to be cooked so that they are firm enough to hold their shape, the yolks will also need to be cooked to a firmer state, though they will still be a bit runny when popped.
You can also cook them a bit longer so that the yolks become completely firm and more like hard-boiled eggs. Then, you can use these eggs to make dishes like egg salad, but the shell cracking and peeling is no longer an issue! Or add them to a salad, such as a bistro salad or Salade Nicoise.
Storage
Oven-baked eggs can be stored for up to 4 days in the fridge in a sealed container. You can reheat them in the microwave for 30 seconds until hot, but the yolk will cook through a bit more. They can also be frozen, but I do find that affects their texture, so I do not recommend it.
FAQs
Yes, for sure. There are a number of ways to cook eggs in the oven, but here, we have individual eggs cooked in mini muffin tins. The result is similar to that of a fried egg, only in muffin shape, but with the yolk and white distinct. Pay attention to the eggs towards the end of the cooking time, and you can pull them out while the yolks are still runny.
Make sure to cook the eggs just until the whites are almost set but the yolks are still jiggly. Both the whites and yolks will continue to cook a bit once they’re removed from the oven, so take them out just before they are done to your liking.
I recommend cooking these eggs for 10 to 11 minutes, which leaves the yolk a bit runny. If you want a firmer yolk or for the eggs to be cooked all the way through, you probably need to add an extra minute or two.
Oven-baked eggs are very healthy, with all of the benefits of eggs and a minimum of added fat. They contain a lot of protein, are relatively inexpensive compared to other animal proteins, and have some important vitamins and minerals.
The fat in eggs can help you feel fuller longer, especially when paired with the high protein content. Each large egg contains 6 grams of protein, 78 calories, and almost zero carbs (via VerywellFit). And, cooking them in the oven reduces the need for added fat.
Oven-Baked Eggs Cooking Tips
- A nonstick muffin pan makes it much easier to remove the eggs from the muffin tins.
- Whatever pan you use, give each muffin cup a spray of nonstick cooking spray to make the eggs slide out more easily.
- If the eggs don’t come out of the pan right away, slide a butter knife around each egg in the tins.
Baked Egg Sandwich
- Toast and butter an English muffin (or two slices of bread). On the bottom of the muffin, place a thin slice of cheese (American cheese is classic in an egg sandwich!). Add some cooked, crispy bacon.
- Place a hot baked egg right onto the bacon, top with the second half of the English muffin, and squish it together so that the yolk pops. Enjoy!
How to Use Oven-Baked Eggs
More Egg Cooking Tips
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How to Cook Eggs in the Oven
Equipment
- Muffin tin (preferably nonstick)
Ingredients
- 6 large eggs (or however many you want)
- Kosher salt and freshly ground pepper (to taste)
Instructions
- Preheat the oven to 350 F. Spray the tins with nonstick cooking spray.
- Crack each egg into a muffin tin, being careful not to break the yolks. Season with salt and pepper.
- Place on the middle rack. Bake for 10 to 12 minutes, or until the whites are opaque, and the yolk is cooked to your desired consistency. Give the pan a little jiggle to see how set the eggs are in the tins.
- Slide a small offset spatula or butter knife against the side of the muffin tins, and gently lift out the eggs. If the eggs are sticking a bit, run the spatula or the butter knife around the edges of the tins.
- Serve hot.
