Baked Egg “Muffin Tops”

These baked egg “muffin tops” are an easy way to prepare a full batch of eggs for busy mornings. They reheat well and feel a little more special than grabbing another hard-boiled egg.

A QUICK NOTE

Bake the eggs to your preferred level of doneness and check each well individually. You can also add vegetables, cheese, or fully cooked meat before baking.

INGREDIENTS

• Eggs, as many as desired

• Salt and black pepper, to taste

• Optional add-ins: chopped vegetables, shredded cheese, or cooked meat

DIRECTIONS

1. Preheat the oven to 350°F.

2. Lightly coat a silicone muffin-top pan with cooking spray.

3. Crack 2 eggs into each well and season with salt and black pepper. Add any optional mix-ins, if desired.

4. Bake for 14–16 minutes, depending on your preferred doneness. My sweet spot is 16 minutes.

5. Check each well individually. Remove any eggs that are done and return the remaining ones to the oven for 1–2 minutes, if needed.

6. Let cool slightly before serving or refrigerating for meal prep.