Making eggs for breakfast has never been easier than these Baked Eggs. They're perfect to make ahead and ready in just 20 minutes (from start to finish!) An easy and delicious way to start the day!
Preheat the oven to 350°F. Spray a 12-count muffin tin with cooking spray.
Add a whole egg into each of the muffin tin sections, try to keep the eggs whole and not break the yolk.
Add 1 teaspoon of heavy cream on top of each egg.
Add kosher salt and fresh black pepper on top of each egg to your taste.
Bake, on the middle oven rack, for 10-15 minutes, depending on how well done you want your eggs.
To release from the pan, take a butter knife and run it along the edges of the eggs, then pop them out with the knife or spoon.
Notes
Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
10-12 minutes will result in a slightly runny yolk (over easy), 12-14 minutes will be a jammy yolk (over medium - how I cook mine), and 15-plus minutes will be fully set (over hard). Cook on middle rack only.
If using for a salad, cook all the eggs over hard, pop them out, chop them up, mix in whatever you want.
Keep leftovers in the fridge for up to 5 days. Freeze for up to 3 months.