How to Bake Eggs in Muffin Tins

Co-authored by wikiHow Staff

Last Updated: October 2, 2022 Tested

You're probably used to scrambling, poaching, and hard boiling eggs on your stove top -- and it definitely works. You can definitely whip up delicious scrambled, poached, and hard boiled eggs on your stove, but they usually require careful monitoring. In the morning, it can be difficult to find the time to stand over your eggs while you're trying to get ready for work or school. Fortunately, you can make scrambled egg "muffins," poached eggs, or hard boiled eggs in your oven as long as you have a handy muffin tin. They're just as delicious as the stove top version, but you don't have to babysit these eggs. Just set your kitchen timer and let them bake!

Ingredients

Scrambled Egg Muffins

1 dozen eggs
½ cup (75 g) diced onion
¼ cup (45 g) diced green pepper
¼ teaspoon (1 g) garlic powder
½ cup (58 g) shredded cheddar cheese
Salt and pepper to taste

Poached Eggs

Eggs, as many as you’d like
1 tablespoon (15 ml) water for each egg

Hard Boiled Eggs

6 eggs
Ice water to cover the eggs

Method 1

Method 1 of 3:

Making Scrambled Egg “Muffins” in the Oven

1
Preheat the oven and grease the muffin tin. To make sure that the oven is hot enough to bake the eggs, it’s important to preheat it. Set the temperature to 350 degrees Fahrenheit (177 degrees Celsius), and allow it to fully heat. Next, grease a 12-cup muffin tin with non-stick cooking spray so the eggs won’t stick.^{[1]
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- If you prefer, you can grease the muffin tin with butter or margarine.
2
Crack the eggs into a bowl and whisk. Break a dozen eggs into a large bowl. Use a whisk to beat them as you would if you were making scrambled eggs.^{[2]
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- If you prefer, you can use an egg substitute in place of the eggs. Follow the instructions on the packaging to determine how much you need to replace a dozen eggs.
- To reduce the calories and cholesterol, you can also replace a few of the whole eggs with egg whites.
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3
Add the vegetables, seasonings, and cheese to the eggs. After you’ve beaten the eggs, mix in ½ cup (75 g) of diced onion, ¼ cup (45 g) of diced green pepper, ¼ teaspoon (1 g) of garlic powder, ½ cup (58 g) of shredded cheddar cheese, and salt and pepper to taste. Stir until the mixture is well combined.^{[3]
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- You can use any vegetables that you like in the eggs, such as mushrooms, greens, and/or tomatoes. Just make sure that you dice them so they’re small enough to fit in the muffin tins.
- You can substitute another cheese in the muffins, such as swiss or pepper jack, or use a combination of two or more cheeses.
- If you want to make the egg muffins heartier, you can also mix cooked meat into the eggs. Sausage, bacon, and ham are all delicious options.
- Mixing frozen shredded hash browns into the egg mixture can help make more filling muffins too.
4
Pour the egg mixture into the tin. When the eggs are completely mixed with the vegetables and seasonings, use a spoon to fill the cups in the greased muffin tin. Aim to fill the cups with approximately ⅓ cup (80 ml) of the eggs.^{[4]
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5
Bake the eggs until they are just set. Place the muffin tin in the preheated oven, and allow the muffins to bake until they eggs are set, which should take approximately 20 to 25 minutes. Insert a knife into the center of one of the muffins to make sure that it comes out clean.^{[5]
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- You can freeze the cooked egg muffins if you want. Place the cool muffins on a parchment paper lined baking sheet, and freeze them until firm. Transfer them to airtight freezer bags, and return to the freezer.
- Reheat the frozen muffins by microwaving them individually on high for 30 to 60 seconds or until heated through.

Method 2

Method 2 of 3:

Poaching Eggs in a Muffin Tin

1
Preheat the oven. In order for the eggs to poach properly, the oven must be hot enough when you place them inside. Set your oven’s temperature to 350 degrees Fahrenheit (177 degrees Celsius), and allow it to fully heat.^{[6]
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- Make sure you know how your oven alerts you that it’s finished preheating. It may beep or flash an indicator light.
2
Add water to each cup in the muffin tin. Before you break the eggs into the muffin tin, you need to place some water in each cup for the eggs to poach in. Pour 1 tablespoon (15 ml) of water into each of the tin’s cups that you plan to place an egg in.^{[7]
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3
Crack an egg into each cup of the muffin tin. After you’ve added the water to the muffin tin, break an egg into each cup of the muffin tin. You don’t necessarily have to fill all of the cups in the tin, so you can just poach one or two eggs if you prefer.^{[8]
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- While it means fewer dishes if you crack the eggs directly into the muffin tin, you may find it easier to break them into a small, shallow dish, such as a ramekin, and then carefully pour them into the tin.
4
Bake the eggs until the whites are set. Once you’ve added the eggs to the muffin tin, place it in the preheated oven. Allow the eggs to bake for 11 to 15 minutes, or until the egg whites are set.^{[9]
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- If you prefer runny yolks, bake the eggs for 11 to 13 minutes.
- If you like your yolks a little more cooked, bake the eggs for 14 to 15 minutes.
- When you remove the muffin tin from the oven, you may see that some of the water has risen and is sitting on top of the eggs. Make sure that you know the difference between that and egg whites that haven’t fully set.

Method 3

Method 3 of 3:

Hard Boiling Eggs in a Muffin Tin

1
Preheat the oven. Make sure that your oven is warm enough to hard boil the eggs by preheating it. Set the temperature to 325 degrees Fahrenheit (165 degrees Celsius), and allow it to fully heat.^{[10]
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- Some recipes for hard boiling eggs in the oven call for heating the oven to 350 degrees Fahrenheit (177 degrees Celsius), so you may want to experiment with both temperatures and see which works best with your oven.
2
Place an egg in each cup of the muffin tin. When the oven is preheated, get the eggs ready for the oven. Set a single egg in each cup of a muffin tin. You can fill the entire tin or just hard boil a few eggs, depending on your needs.^{[11]
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3
Bake the eggs for half an hour. Place the muffin tin in the heated oven, taking care not to bang the eggs around too much. Allow them to bake for 30 minutes.^{[12]
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- It’s important not to bake the eggs too long, so you may want to set a timer to remind you to take them out.
4
Remove the muffin tin from the oven and place the eggs in an ice water bath. When the half hour is up, remove the muffin tin from the oven. Use a pair of tongs to take the eggs out of the tin, and carefully drop them in a large bowl filled with ice water. Allow the eggs to sit in the water for several minutes.^{[13]
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- To be safe, it’s a good idea to leave the eggs in the ice water for at least 10 minutes.
5
Peel the eggs and eat. Once the eggs have cooled sufficiently, remove them from the water and dry them off with a clean towel. Peel them as you normally would with hard boiled eggs, and enjoy.^{[14]
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6
Finished.