Baked Egg “Muffin Tops”
These are perfect for making a big batch at once. They reheat really well, and you can cook them to your preferred level of “runny.” It’s also a little more exciting than grabbing a hard-boiled egg.
You can keep them simple, or whisk in add-ins like veggies, cheese, or cooked meat. I usually keep ours basic since the kids get their veggies in other meals!
Ingredients:
Eggs (as many as you’d like)
Salt and pepper, to taste
Instructions:
Preheat the oven to 350°F.
Lightly spray a silicone muffin-top pan with cooking spray.
Crack 2 eggs into each well and season with salt and pepper.
Bake for 14–16 minutes (my sweet spot is 16 minutes).
If a couple of wells need a little extra time, remove the ones that are done and return the pan to the oven for 1–2 more minutes. This only happens to me sometimes! I bake two pans at once for easy meal prep.
