Description
Baked egg cups are basically hard boiled eggs without the hassle and mess of peeling egg shells. These baked egg cups make an easy, on-the-go, protein-packed meal or side.
Ingredients
Scale
- 12 Large Organic Cage-Free Eggs
- Optional coconut oil spray for muffin pan
Instructions
- Preheat oven to 350 degrees.
- If using a standard muffin tin, spray each cup with a generous amount of spray coconut oil, or cooking oil of choice. I personally prefer to use a non-stick, silicon muffin pan to avoid losing half the egg to the pan. And it makes for an easier clean up.
- Crack eggs into muffin tin/pan, one egg per muffin cup.
- Bake at 350 for 28-30 minute, if you prefer a soft-boiled egg you can play around with this timeframe. I’ve personally found 28 minute to be the sweet spot in my oven.
- Avoid over-cooking the eggs, as they will get a hard, filmy layer across the top.
- Remove from oven, let cool and store in a glass container in the fridge.
Notes
*I make 12 baked egg cups on Sunday, store in the fridge, and eat within 7 days.
- Prep Time: 2 mins
- Cook Time: 28 mins
- Category: Breakfast, Eggs
Nutrition
- Serving Size: 2 egg cups
- Calories: 148
- Sugar: .76g
- Sodium: 140mg
- Fat: 9.94g
- Saturated Fat: 3.1g
- Carbohydrates: .76g
- Fiber: 0
- Protein: 12.58g
- Cholesterol: 424mg
