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• Mild olive oil or butter, for greasing the muffin tin
• 6 large eggs (choose eggs of a very similar size for even cooking)
• 2 tablespoons chopped, slightly undercooked bacon (from approximately 2 slices)
• 1/4 cup grated Parmesan (optional)
• Salt and freshly ground black pepper, to taste

1. Position the oven rack in the middle and preheat your oven to 350°F (177°C). Liberally coat 6 cups in a standard-size nonstick muffin tin with olive oil or butter to prevent sticking.
2. Carefully crack 1 egg into each prepared muffin cup. If you prefer intact yolks and find cracking directly into the tin challenging, crack each egg into a small dish first, then gently pour it into the muffin cup. Sprinkle the eggs with the chopped bacon and slide the pan into the preheated oven. Rotate the pan after 5 to 6 minutes, or when the egg whites just begin to turn opaque, to ensure uniform baking. Continue baking until the whites are fully set and the yolks appear partially set with a slight jiggle, which typically takes 8 to 15 minutes in total, depending on your preferred yolk consistency. For runny yolks, aim for 8 to 12 minutes; for firmer, harder-cooked yolks, bake for 12 minutes or more. Don’t be concerned if the tops don’t look completely done, as the eggs will continue to cook as they rest. The bottoms typically cook faster than the tops.
3. Remove the muffin tin from the oven. If desired, sprinkle the baked eggs with Parmesan cheese immediately. Allow them to cool slightly for a couple of minutes before carefully removing them from the tin. Use a thin knife to gently loosen the eggs from the edges of the cups. Season with salt and pepper to taste before serving.

Adapted From

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Nutrition

Helen Doberstein

Helen raves about this recipe’s ease, calling it foolproof and delicious for any meal. She experimented with cooking times, finding that 7 minutes before and 6 minutes after rotating yielded soft but not runny yolks. For a firmer, almost hard-boiled yolk (without the peeling!), she recommends 7 minutes on each side. Helen also loved customizing, trying an herb blend and hard goat cheese in place of bacon, calling it “Heaven!” She suggests baking for no more than 10 minutes for a truly soft yolk, noting the versatility to create different egg dishes daily.

Gail Rueckl

Gail found this recipe a perfect solution for a quick breakfast and beautiful presentation, especially when hosting guests. For a runny yolk, she recommends 8 minutes of baking, emphasizing the importance of rotating the pan after 5 minutes for even cooking. Letting the eggs rest for about 2 minutes helped them set and maintain a nice shape when removed. Gail particularly appreciated the clean-up ease and noted the bacon bits added a lovely flavor and aroma. She even plans to add hollandaise next time for a speedy Eggs Benedict!

Julie Houser

Julie highlighted the recipe’s simplicity and its value for feeding a crowd. While the presentation was ordinary, the ease of creation was a major plus. She successfully used them as a base for quick Eggs Benedict (with Canadian bacon) and created a hit with baked eggs over sautéed spinach, topped with bacon and a butter tarragon sauce. Julie sees these as an attractive and easy way to present breakfast, allowing creativity for the rest of the menu.

Karen Depp

Karen enthusiastically endorses this recipe for feeding a dozen guests simultaneously, especially for brunch. She emphasizes its basic, foolproof, and quick nature. Using butter to grease the muffin tin made her eggs “happy,” and she sprinkled Parmesan after baking. Karen advises not to hesitate when removing the eggs – just run a knife around the edges. She loves that this method yields uniformly sized and shaped eggs, perfect for plating in diverse ways, from fried grits to arugula salad, freeing up time for other brunch preparations like hollandaise or cocktails.

Kate H. Knapp

Kate highlights the genius of baking eggs in a muffin tin, declaring it a game-changer for cooking eggs for groups. She praised its incredible ease, even before coffee, and the “adorable” results. The method makes cooking a large quantity a cinch, yielding perfectly cooked eggs that are slightly runny on the outside and perfectly set elsewhere. Kate’s key suggestion is to add Parmesan a minute before removing the tin for a melty, gooey finish. She was amazed by the speed and minimal cleanup, making it ideal for brunch.

Kristen Kennedy

Kristen found this a simple, easy, and quick way to serve breakfast. For her family, she used coconut oil spray for the muffin cups and cooked 3 large eggs for 9 to 10 minutes, seasoning with salt before cooking and pepper after. As her family prefers very crisp bacon, she baked it separately. Her son particularly enjoyed squishing his baked egg between two pieces of toast for a sandwich.

Adrienne Lee

Adrienne praised the recipe’s ease and deliciousness. She opted for spray oil, applying it twice to the muffin cups, and found 10 minutes of cooking time perfect. The eggs only needed about 2 minutes to cool before serving. She plans to experiment with individual ramekins next time.

Anna Scott

Anna highlighted this as a quick, easy, and elegant way to enjoy eggs, appreciating both the presentation and taste. She noted the recipe’s basic nature makes it a fantastic base for various accompaniments. While she used bacon and Parmesan, she suggested fresh parsley, chives, mushrooms, diced tomatoes, or cubed ham as welcome additions. She views it as a lovely dish for a brunch buffet or for houseguests.

Cindi Kruth

Cindi, who usually cooks eggs for one or two, found this technique perfect for making a dozen baked eggs for a morning meeting. She cleverly used small ramekins for easy serving and highly recommended both bacon and cheese. She noted that timing is crucial for eggs, and this recipe gets it “just about right.” Her tip: remove the pan just before the eggs look fully set, as they continue to cook while resting. Serving them in ramekins also eliminates the risk of breaking runny yolks when transferring to a plate.

Elizabeth and Lena Alvarez

Elizabeth and Lena enjoyed the fun and ease of making these baked eggs. They used ground bacon from their local butcher, fried it, and sprinkled it on top, resulting in delicious eggs.

Linda M.

Linda found this an easy way to prepare eggs for a crowd, noting its easy scalability. She suggests doubling the bacon for big fans and used a dark nonstick muffin tin, cooking for 10 minutes to achieve soft-cooked eggs without a runny center. She found Parmesan a nice addition but confirmed the eggs are great even without it.

Marilee Johnson

Marilee loved the idea of muffin-pan baked eggs and found it super easy. She strongly emphasized the need to “thoroughly coat” the cups with oil or butter to avoid sticking, suggesting silicone pans or even paper muffin cups as alternatives. She enjoyed the cute, cup-shaped results and recognized the recipe’s huge potential for various toppings and as a make-ahead option for groups.

Natalie Reebel

Natalie called this a “great way to cook eggs” that is simple, effective, and produces eggs with great visual appeal. She accidentally sprinkled Parmesan and bacon before baking, which she said made them taste “amazing, like so much more than a single egg.” She found them wonderful for Eggs Benedict or egg sandwiches and noted that using butter to coat the tin and letting eggs sit for 5 minutes before removal made them release easily.

Robert McCune

Robert found this basic recipe incredibly satisfying, preferring it over scrambled or fried eggs for a light supper. He enjoyed the comfort food taste achieved through slower cooking with bacon, which he cooked to a nice crispness for a little crunch. He sprinkled Parmesan a couple of minutes before removing them from the oven and finished with a liberal dash of salt and pepper. He recommends them with toasted ciabatta and white wine for a perfect supper.

Sarah Heend

Sarah confirmed that “basic is not a bad thing” and found these baked eggs perfect. They cooked to her preference (almost set yolks) in 10 minutes, with perfectly cooked, non-rubbery whites. She advises checking around 7 minutes for runnier eggs and trusting the resting time for continued cooking. She skipped bacon in favor of strips on the side but increased the Parmesan for a delicious boost. Sarah also successfully used this method for scrambled eggs for her son, noting they puffed like soufflés and took only about 7 minutes without needing rest time.

Sue Davis

Sue lauded this recipe for enabling a dozen different, uniquely flavored egg meals from a single dish, minimizing cleanup to just a muffin tin. She even suggested freezing extra egg cups for quick protein bites. Beyond the base recipe, she experimented with fresh herbs and a four-cheese blend. Her inventive variations include “migas-style” cups with chorizo, tortilla chips, salsa, cilantro, and avocado; “Sriracha chili pepper” cups with scallions; and “veggie delight” omelette-style cups with various sautéed vegetables. She also suggested substituting bacon with other meats and exploring a plethora of cheese and garnish options, finding 1 crumbled bacon slice per cup ideal for her family. She cherishes this simple, highly adaptable recipe!

Victoria Filippi

Victoria chose this recipe for its simplicity and convenience, especially for breakfast groups, as it frees up time to prepare other sides. She emphasized keeping a close eye on the eggs due to varying sizes, recommending using eggs of similar sizes. While bacon is a wonderful addition, she highlighted that the Parmesan sprinkle provides a great boost for vegetarians, suggesting not to skip it. Perfect for small crowds, these eggs are a reliable and easy option.

Trudy Ngo-Brown

Trudy appreciated the adaptability of this simple baked eggs recipe, especially for accommodating diverse palates. She used the basic recipe for half and diced maple ham for the other half, suggesting cooked chorizo or milder pork sausage as good alternatives. For non-runny yolks, she found 14 minutes in the oven followed by resting produced perfect results, estimating 11 to 12 minutes for runny yolks. She loved how hands-off the process was, making them a great addition to a party brunch menu.

Sofia Reino

Sofia cherishes this recipe because, as a gluten-free individual, it satisfies her craving for “McDonald’s Egg McMuffins.” She highlighted its versatility with additions like cheese, bacon bits, or Canadian bacon, enjoying them both in a sandwich and on their own. She finds them comforting for weekday mornings due to their quick preparation, and also great for weekend brunches. Her crucial advice is to carefully watch the timing, as eggs can easily overcook until you master your oven’s nuances.

Amy Iacopi

Amy, having poached, scrambled, and fried countless eggs, declared the muffin-tin baking technique “GENIUS!” She found it incredibly simple, opting for silicone cups that didn’t require oiling, and simply cracked whole eggs into each. She describes it as a “cool trick!” for effortless egg preparation.