If you like breakfast ready to go, you’re gonna love my oven baked eggs recipe! Make a batch and store in the fridge for up to 5 days.
I don’t know about you, but I don’t function in the morning until I’ve had a proper cuppa coffee. Nope, I’m not the mom who whips up a batch of pancakes and bacon first thing in the morning. It’s usually cold cereal or something I’ve made ahead of time.
But don’t worry, the kids will be alright. I hope. Yes, they will be, I’m sure of it! 😉
Since I’m not a morning person, meal prepping batches of breakfasts is super helpful!
Foods like waffles can be popped into the toaster, breakfast burritos can be reheated in the microwave, or in this case, a batch of make ahead oven baked eggs.
I’ve tried to bake eggs like this in a muffin tin. Honestly, I was not a fan. I love making omelet muffins in these pans, but they turn out a little thick for a breakfast sandwich.
Instead, I use a whoopie pie pan. Don’t worry, I didn’t know that was a thing, either.
If you’re at all like me, you only have so much kitchen storage, so buying a pan with such a specific name might cause you to pause for a moment. But, this pan can make muffin and cupcake tops, which are really the best parts of both baked goods, in my opinion!
Here’s how to bake eggs in the oven….
Set your oven to 350 degrees.
Spray your pan with non-stick cooking spray, then crack eggs, one at a time into a bowl and transfer to each slot. I like to cut through the yolk with a knife so the yolk spreads out a bit.
This allows more even cooking of the entire egg without overcooking. Give ’em a sprinkle with salt and pepper.
Put them in the oven to cook and when they’re done, the yolk and white will be just set and no longer runny. Remove from the oven and run a knife or a rubber spatula gently around the edges to loosen the eggs..
These eggs can be used to make all sorts of breakfast goodness! You can cook eggs like this in the oven for breakfast sandwiches and add sausage, bacon or ham (ala egg mcmuffins sandwiches), or alongside toast.
Or, sandwich a homemade sausage patty in the middle like I did!
How about some hollandaise sauce, too. Mmmmmm!!
These make ahead eggs stay fresh in a covered container in the fridge for 4-5 days OR may be frozen for later. When you cook a batch during the week you’ll save precious minutes during your morning routine.
I’ve got some more breakfast magic up my sleeve. Stay tuned!
Other breakfast recipes you’ll love…
- Crustless Quiche with Bacon
- Egg McMuffin style sandwiches (freezer friendly!)
- Instant Pot Hard Boiled Eggs
- Kid Friendly, Make Ahead Breakfast Ideas
- What Can I Make with Eggs?
- Low Carb Deviled Eggs (hey, why not?!?)
- 1 dozen eggs
- nonstick spray
- salt & pepper
- Preheat oven to 350 degrees.
- Spray a whoopie pie pan with nonstick cooking spray.
- Break eggs, one at a time, into a bowl and transfer to pan slots.
- Pierce each yolk with a knife to allow yolk to spread. Then season with salt and pepper.
- Bake for 13 minutes or until egg and yolks are cooked through.
- Use a butter knife or rubber spatula to run around each egg.
Eggs can be baked, covered and refrigerated up to five days.
Cooked eggs may also be frozen.Eat these on their own, or make a sandwich with them!
Serving Size:1 grams
Amount Per Serving: Calories: 72Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 186mgSodium: 96mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 6g
As seen on Meal Plan Monday