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overhead shot of a variety of baked eggs in muffin tin
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5 from 3 votes

Meal Prep Baked Eggs

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.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 12 servings
Calories: 62kcal
Author: Denise Bustard

Equipment

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.
    overhead shot of a variety of baked eggs in muffin tin

Video

Notes

Storage 
  • 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!
Serving Suggestions
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! You could prep:
A bento box including
  • 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

Nutrition

Serving: 1egg cup | Calories: 62kcal | Carbohydrates: 0g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 163mg | Sodium: 62mg | Potassium: 60mg | Sugar: 0g | Vitamin A: 240IU | Calcium: 25mg | Iron: 0.8mg