For the last few weeks I’ve been baking eggs in muffin tins as soon as I come home from the grocery store. It’s now part of my weekly routine and it’s likely to stay that way for a while since my husband looks forward to his homemade egg “mcmuffins” almost every morning.
Preheat the oven to 350.
1. Crack eggs into a lightly greased muffin tin.
2. Sprinkle a bit of salt and pepper onto the eggs.
3. Bake at 350 for fifteen minutes.
You can scramble the yolk if you’d like, but we prefer them with the yolk still intact.
Once I take them out of the oven, I let them cool on the counter for 30 minutes before using a spoon to scoop them out of the muffin tin and transferring them into a Tupperware container.
We store them in the fridge in a sealed container. I can confidently tell you that stay fresh about a week. They don’t hang around long enough for me to tell you whether they stay fresh any longer than that – they’re eaten up pretty quickly!
How we serve them:
We typically serve them egg mcmuffin style. We’ve tried placing the baked eggs on bagels, english muffins and regular bread slices and found that it’s the perfect fit for an english muffin; you’re able to get egg in every bite.
To make our breakfast sandwiches we cut an english muffin in half and place an egg and a slice of cheese on top. Then we close the sandwich and microwave for about 45 seconds. Perfectly warm and gooey every time. And best of all, breakfast is served hot and ready in the time it takes me to pour a nice cup of coffee.
This is a huge time and money saver – one minute of work (cracking the eggs into the muffin tins & adding salt & pepper) saves us the temptation of going to the drive-thru for breakfast (not that it’s a regular thing around here – but we’re easily tempted on busy mornings) and we save a nice chunk of change in the process.
In the future, I plan on freezing them to see if they freeze well. I’d love to hear if any of you have tried doing this yourselves or have experience adding veggies into the egg cups.