Baked Eggs

Adapted from Biju Thomas | Allen Lim | Feed Zone Portables | Velo Press, 2013

We don’t need to tell you about the versatility of eggs. But we may need to remind you of their portability for on-the-go breakfasts. And their godsenditility. Especially when we’re talking about a baked eggs recipe. As in, cracked into a muffin cup, slid into the oven, and forgotten about—no flipping, no unintentional oozing, no annoying spattering that someone (guess who!) gets to clean up later. And in terms of making eggs for a lot of folks at once, nothing’s got anything over this nifty little technique. Nothing.–Renee Schettler Rossi

LC Baked Eggs Any Way Note

While you can simply plop an egg in a muffin cup and call it breakfast, you can color outside the lines a little or a lot, both before and after baking. Line the muffin cup with Canadian bacon. Plop scrambled eggs into the muffin cup in place of a raw unscrambled egg. Dribble with hollandaise. Make your own egg and cheese muffin sandwich. Portion your go-to quiche into these for appetizers. We dare you to conjure something to do with these huevos that we—or our hundreds of recipe testers—haven’t tried. Go on. Let us know in a comment below.

Baked Eggs

  • Quick Glance
  • 10 M
  • 25 M
  • Serves 6


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


  • 1. Position the rack in the middle of the oven and preheat the oven to 350°F (177°C). Generously coat 6 cups in a standard-size nonstick muffin tin with an obscene amount of oil or butter.
  • 2. Carefully crack 1 egg into each muffin cup. (If you insist on intact yolks but can’t handle the pressure of having to crack the egg without breaking the yolk, first crack each egg into a small dish or coffee cup instead and pour it into the tin. If you break the yolk, just try it again.) Sprinkle the eggs with the bacon and slide the pan into the oven. Rotate the pan after 5 to 6 minutes, or when the egg whites begin to turn opaque, to ensure the eggs bake evenly. Bake until the whites are set and the yolks look partially set and a little jiggly, 8 to 15 minutes total, depending on how you like your eggs. (If you like your yolks runny, think 8 to 12 minutes; if you like your yolks some degree of hard-cooked, think 12 or more minutes.) Don’t worry if the tops of the eggs don’t look completely done, as the eggs will continue to cook while resting. The appearance is deceptive because the bottoms of the eggs cook faster than the tops.
  • 3. Remove the tin from the oven and sprinkle the baked eggs with Parmesan, if desired. Let them cool slightly before removing them from the tin, using a knife to loosen the eggs from the edge of the tin. Sprinkle with salt and pepper to taste.

Baked Eggs Recipe © 2013 Biju Thomas and Allen Lim. Photo © 2013 Courtesy VeloPress. All rights reserved.

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