It's that time of the year again when I'm consumed with report card writing & editing, so meal prepping is key! Quite a few of my quick & easy recipes have been a lifesaver during these busy times. This recipe shows how baking eggs in a muffin tin is the easiest way to make a nutritious, delicious breakfast, or lunch (or even dinner!) You can honestly enjoy these tasty treats anytime of the day.
Once you know how to bake eggs this way, you’ll be amazed at how easy it is. All you need is some toast for dipping into the tasty egg yolks and you're set! I've had to get more creative with my egg recipes as my son is always asking for more egg protein. I love these oven baked eggs because I'm tired of peeling all the hard boiled eggs! These easy baked eggs are the best for that reason, and they just taste better than hard boiled eggs.
Give my recipe a try, you'll be impressed with how incredibly simple they are to make, and you can make a big batch of them to store in the fridge or freezer so you can grab them on the go when life gets busy!
12 slices of cold cuts/deli meat (I use ham & bologna)
2 cups of shredded cheese (I use cheddar & mozzarella)
Cooking spray, oil or butter (to grease the muffin tin)
Salt & Pepper to taste
Preheat the oven to 350 F.
Lightly grease your muffin tin with cooking spray, oil or butter.
Line each cup with a slice of ham, or the cold cut/deli meat of your choice. (I used bologna for a few of them since my son likes the flavor more than ham.)
Add the shredded cheese of your choice to each meat lined cup. (I use a combination of cheddar and mozzarella.)
Crack one egg into each cup.
Season with salt and pepper.
Bake for 15-20 minutes, or until the whites and the yolks reach your desired consistency (the ones in my pictures were baked for 20 minutes).
Enjoy with some toast to dip in the delicious runny yolks! Bon appétit!