Meal prep baked eggs in a muffin tin! Bulk prep your eggs for easy breakfasts in the morning. Low carb, gluten-free, and ready in under 20 minutes.
Breakfast was one of the very first meals I started meal prepping because I found myself skipping breakfast in my morning rush. Then I'd grab a sugary coffee shop muffin and crash mid-morning. Total disaster.
If only I'd known about meal prep sooner! Today we're talking baked eggs. If you are looking for scrambled egg muffins, check out my 7 breakfast egg muffin recipes here!
These baked eggs are made in a muffin tin, and can be as simple as a single egg, or you can jazz them up with some bacon, ham or turkey. The best part is you don't even need a bowl, just crack your eggs right into the muffin tin and bake them up!
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We love these baked eggs because
- it's the easiest way to bulk cook your eggs
- you don't need to dirty any bowls, pots or pans, just one muffin tin
- they are low carb, gluten-free, and ready in just 20 minutes
How to bake eggs
For this recipe, you need a muffin tin, some spray oil, eggs, salt and pepper. That's it!
- Spray muffin tin with oil
- Crack open your eggs (you can crack directly into the muffin tin or into a measuring cup, then pour in)
- Season with salt & pepper
- Bake at 350 for 15-20 minutes
Ta da! Easiest eggs ever.
I also included some options to bake the eggs in a slice of ham, turkey or a slice of bacon (wrapped around the muffin tin). So so easy and an extra boost of flavor and protein.
Are these eggs soft or hard boiled? 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.
How long do they last for? Store in a sealed container in the fridge for up to 4 days. You can freeze hard boiled eggs for longer than that...I'd go up to 1 month.
Can I add veggies to them? Yes! You can layer shredded potato or sweet potato as a 'hash brown' crust. You can also sprinkle the eggs with fresh herbs or chopped spinach before baking.
How to serve them
Since this is a low carb breakfast option, I thought it would be helpful to throw together a simple low carb breakfast bento box using the baked eggs!
In this bento box I added
- 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)
- sauteed mushrooms
Tips & equipment
- I used my favorite muffin tin and sprayed with non-stick spray oil
- I preferred to crack my eggs one by one into a measuring cup, then carefully pour into the muffin tin
- I stored my baked eggs in these containers and use these 3 compartment glass storage containers
- Looking for more big batch egg recipes? Check out these Sheet Pan Eggs, these 7 Egg Muffin Recipes, this Herb Zucchini & Kale Egg Bake
- 12 eggs
- salt & pepper
- ham slices
- turkey slices
- cooked bacon
- Heat oven to 350°F.
- Spray a standard-sized muffin tin with spray oil.
- 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.
- Store in an airtight container in the fridge for up to 4 days.
- Reheat in the microwave or enjoy cold!
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