Learn how to bake eggs in the oven, so you have a quick, high-quality protein that tastes great alone, or served on top of toast, a salad, rice or other favorite food.
Almost all of my blog posts are inspired by questions from clients and consumers – this oven baked egg recipe included.
Last week I was helping a client find easy ways to add protein to his breakfast. He likes eggs, but only if they are prepared over-medium. And, he was honest that cooking eggs before he went to work wasn’t an option. That’s when I suggested preparing a batch of baked eggs. He wasn’t familiar, but when I explained that he could bake them in advance and have a morning meal in minutes, he agreed to try them.
This recipe might be the easiest one on my blog. You only need one ingredient – eggs. And, you only need a few other kitchen essentials – a muffin tin, an oven and cooking spray.
Pre-heat the oven to 350°. Spray muffin tin with cooking spray. Crack one egg into each muffin cup, being careful not to break the yolk. Sprinkle with salt, pepper, red pepper flakes or other seasoning, as desired. Bake in the oven for 16-18 minutes. Remove from oven. Eat immediately or transfer to refrigerator to enjoy another day.
There are endless ways to enjoy these oven-baked eggs. They are perfect with rice pilaf, on top of toast or in your favorite salad.
Oven Baked Eggs
- 6-12 eggs
- Pre-heat the oven to 350°. Spray muffin tin with cooking spray.Crack one egg into each muffin cup, being careful not to break the yolk.Sprinkle with salt, pepper, red pepper flakes or other seasoning, as desired. Bake in the oven for 16-17 minutes.
- Serving Size: 1 Egg
- Nutrition Facts (per serving): 70 calories, 1 g carbohydrate, 4.5 g fat, 1.5 g saturated fat, 215 mg cholesterol, 65 mg sodium, 6 g protein, 2% daily calcium,
- Meal Planning Serving Sizes: 0 CHO; 1 PRO; 1 FAT
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