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.
Notes
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.