Easy meal prep baked eggs in a muffin tin! Bulk prep your eggs for easy grab-and-go breakfasts in the morning. Low carb, gluten-free, and ready in under 20 minutes.
We love a good hack to speed up meal prep, and these meal prep baked eggs definitely qualify as a time-saving hack! Along with air fryer hard-boiled eggs, and Instant Pot hard and soft boiled eggs - these big batch egg recipes are sure to save you a ton of time.
These meal prep-baked eggs are a great solution if you have a busy schedule and limited time in the mornings. We like to keep these in rotation for protein-packed grab-and-go breakfasts, along with these 7 breakfast egg muffins!
Baked right in a muffin tin, they can be as simple as a single egg, or you can jazz them up with bacon, ham or turkey.
Reasons You'll Love This Recipe
- they are a protein-packed breakfast that you can take on the go
- they are beyond easy to prep; just crack, bake, and enjoy!
- they are low carb, gluten-free, and ready in just 20 minutes
ingredient notes
- Eggs - of course you will need eggs for this recipe, we tested with large-sized eggs. Swapping for a different size may alter the cook time.
- Ham, turkey or bacon - are optional, but add a little bit of extra flavor and protein! If using bacon, make sure that it is cooked - see how to cook bacon in the oven or the air fryer
- Spray oil - to prevent eggs from sticking to pan
step by step directions
Prepare Muffin Tin
Heat oven to 350°F. Spray a standard-sized muffin tin with spray oil, dispersing with paper towel. Line muffin tin with turkey slices, bacon, or ham. If using bacon, ensure that it has already been cooked.
Add eggs
Carefully break the eggs right into the muffin tin, or into a small bowl, then pour into the muffin tin. Season with salt and pepper.
Tip - We find it easiest to crack eggs one by one into a measuring cup, then carefully pour them into the muffin tin.
Bake
Bake for at 350ºF 15-18 minutes, until eggs are done to your liking. We like ours set all the way through (no longer jiggling).
FAQ
This depends how long you leave them in the oven. 15 minutes gave me nice, soft, jammy eggs, whereas 18-20 were more cooked through and closer to hard-boiled.
Store in a sealed container in the fridge for up to 4 days. We have not tried freezing these; in theory, it should be fine.
Yes! You can layer shredded potato or sweet potato as a 'hash brown' crust. You can also sprinkle the eggs with fresh herbs or finely chopped spinach before baking.
Serving Options
Since this is a low-carb breakfast option, we thought it would be helpful to throw together a simple low-carb breakfast bento box using the baked eggs!
This bento box includes:
- almonds
- cheese
- bell pepper & radish
- avocado slices (make sure you just add these fresh)
Some other ideas could include:
- sausage or bacon
- sauteed greens (asparagus, spinach, broccoli)
- tomatoes
- sauteed mushrooms
Storage
- Refrigerate - Let cool completely, then store in an airtight container in the fridge for up to 4 days.
- Reheat - in the microwave or enjoy cold!
Meal prep containers - we stored our meal prep baked eggs in these 6 cup glass meal prep containers, and use these 3 compartment glass storage containers.
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Meal Prep Baked Eggs
Ingredients
- 12 eggs
- salt & pepper
Optional
- ham slices
- turkey slices
- cooked bacon
Instructions
- Prepare - Heat oven to 350°F. Spray a standard-sized muffin tin with spray oil.
- Add eggs - Carefully break the eggs right into the muffin tin, or into a small bowl, then pour into the muffin tin. Season with salt and pepper.
- Bake - for 15-18 minutes, until eggs are done to your liking.
Tips:
- Refridgerate - Let cool completely, then store in an airtight container in the fridge for up to 4 days.
- Reheat - in the microwave or enjoy cold!
- almonds
- cheese
- bell pepper & radish
- avocado slices (make sure you just add these fresh)
- sausage or bacon
- sauteed greens (asparagus, spinach, broccoli)
- tomatoes
- sauteed mushrooms
Video
Nutrition Information
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Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.
Hdar says
Would this work as a "scrambled" egg recipe? Could I whisk the egg before putting in the muffin tin and perhaps add some herbs or grated cheese?
Denise Bustard says
Hello! For a 'scrambled' egg recipe, check out these egg muffins: https://sweetpeasandsaffron.com/7-healthy-breakfast-egg-muffins-freezer/
Elise Dugwyler says
Yumm! I tried these with Canadian Bacon today (I baked it for a few minutes before adding the eggs just to get it a bit crisp) and sprinkled on some sharp cheddar. What a great way to make a week's worth of eggs - so easy!
Denise Bustard says
Hi Elise! I'm so happy to hear you enjoyed the recipe...your additions sound delicious! Thank you so much for coming back and leaving a review, I really appreciate it 🙂
amy says
does the egg stick in the muffin tin? I brushed on some olive oil before baking but it still stuck on the tin...
Denise Bustard says
Hi Amy! I haven't had that issue, and am sorry you had issues with the egg sticking. I normally don't brush with oil but I'm sure it wouldn't hurt.
Janice Linsdall says
do you part cook the bacon before putting in the oven with the eggs please?
Denise says
Hi Janice! Yes, the bacon is fully cooked before wrapping the muffin tray.