Baked Egg Cups
Recipe type: Breakfast, Eggs
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
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.
  • 12 Large Organic Cage-Free Eggs
  • Optional coconut oil spray for muffin pan
  1. Preheat oven to 350 degrees.
  2. 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.
  3. Crack eggs into muffin tin/pan, one egg per muffin cup.
  4. 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.
  5. Avoid over-cooking the eggs, as they will get a hard, filmy layer across the top.
  6. Remove from oven, let cool and store in a glass container in the fridge.
*I make 12 baked egg cups on Sunday, store in the fridge, and eat within 7 days.
Nutrition Information
Serving size: 2 egg cups Calories: 148 Fat: 9.94g Saturated fat: 3.1g Carbohydrates: .76g Sugar: .76g Sodium: 140mg Fiber: 0 Protein: 12.58g Cholesterol: 424mg
Recipe by Nourish, Move, Love at