Feed a crowd with this easy Muffin Tin Eggs recipe.
Serving breakfast or brunch to a crowd is great—the warm kitchen, the yummy food, and the fine company. But some dishes are not always easy to make for more than a few people at a time. Eggs are one of them. Scrambled eggs are an exception, as you can make a big pan of those easily. Fried eggs, sunny-side-up, or over-easy eggs, however, aren’t always feasible when you’re feeding a lot of people.
That’s where your muffin tin saves the day. With it, you can make adorable little egg cups and cook them to whatever level of doneness you prefer. Muffin tin eggs are perfect for a big crowd or for family cooking. It’s also a great way to teach your kids how to crack an egg! You’ll get to practice 12 times in this recipe.
You’ll love muffin tin eggs because they’re a hands-off way to make a dozen delicious, single-serving eggs. Not only can you cook them exactly how you like, but they’re also easily customizable. Add in whatever you want, or leave some plain. Whether you’re feeding a crowd, cooking for your family, or prepping breakfasts for the week ahead, muffin tin eggs are a great recipe to add to your repertoire.
Tasty tweaks and add-ins
As mentioned, these eggs are highly customizable. One of my favorite tips is to line the muffin tin with ham, bacon, or even a slice of crustless white bread flattened out with a rolling pin. Great add-ins include chopped tomatoes, scallions, sautéed mushrooms or spinach, and various types of cheeses such as Gouda, cheddar, Gruyère, and even cream cheese. At Christmas, when I want to treat my family to a fancy holiday brunch, I add thin shavings of black truffle and finish each egg with a drizzle of truffle oil before serving. If you can’t find fresh black truffle or dried truffle, a high-quality truffle paste or tapenade will work well, too.
How do I store leftovers?
The beauty of muffin tin eggs is that they also keep well. Simply place the cooled eggs into a resealable bag or airtight container and refrigerate for up to 3 days or freeze for up to 3 months. When ready to eat, microwave for 20 seconds or until warm.
Serving suggestions
Muffin tin eggs can be the main part of your breakfast on a busy weekday. Just pair them with some fresh fruit and you’re golden! For larger spreads, serve the eggs with Air-Fryer Bacon-Wrapped Asparagus, Delicious Maple-Oatmeal Muffins, and a refreshing Citrus-Mint Fruit Salad. Keep coffee and tea in carafes, along with a pitcher of juice or mimosas, and you’ve got a lovely brunch.
Muffin Tin Eggs
Ingredients
- Butter or oil for greasing
- 12 large eggs
- Kosher salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 350°F.
- Grease the muffin tin with butter or oil to prevent sticking. Crack an egg into each muffin cup.
- Season each egg with salt and pepper to taste.
- Bake in the preheated oven for 14 minutes, or until the egg whites are set and the yolks are cooked to your preference.
- Remove the eggs from the muffin tin and serve hot.
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