FREE 5-Ingredient Recipe EBook

• Why You’ll Love These Baked Eggs In A Muffin Tin
• Ingredients You’ll Need
• Baked Eggs Formula
• How To Bake Eggs In A Muffin Tin
• How Long To Bake Eggs?
• Can You Make Baked Eggs In A Ramekin?
• Variation Combos
• Storage Instructions
• What To Serve With Baked Eggs
• More Healthy Egg Recipes
• Tools For Baking Eggs In A Muffin Tin
• Baked Eggs In A Muffin Tin Recipe card
• Recipe Reviews

There are several different methods for making oven baked eggs , including egg muffin cups and cloud eggs . But this time, I’m going to show you how to bake eggs in a muffin tin with the yolks and whites intact. They are an easy meal prep option for when you need a boost of protein, or a delicious addition to your brunch spread.

I first created this type of baked eggs recipe for my first cookbook, The Easy Keto Cookbook , but since then I’ve experimented with about a dozen different ways — so I’m excited to show you what I learned, including all my tips, a time chart, and variations with bacon, veggies, and more.

Why You’ll Love These Baked Eggs In A Muffin Tin

• One of the easiest baked egg recipes
• Great way to meal prep a healthy breakfast or snack
• Just 2 ingredients (plus salt and pepper) for the basic version
• Endless variations — see ideas below!
• Minimal cleanup and less dishes to wash
• Naturally healthy, low carb, and gluten-free

Ingredients You’ll Need

Here I explain the best ingredients for oven baked eggs, what each one does in the recipe, and substitution options. For measurements, see the recipe card .

It’s super easy to customize your eggs in the oven! You can make a basic version to serve alongside baked bacon and avocado for breakfast , or add meat and/or veggies directly into the cups. I’ll tell you about the combos I used first, then share a formula for endless customizations!

Basic Baked Eggs:

• Butter – For greasing the muffin tin. You can also use cooking spray (I prefer butter, but sometimes use avocado oil spray for convenience) or coconut oil.
• Eggs – The cook time for this recipe is based on whole, large eggs. But you can technically do it with any size eggs (cook time will vary), or even just egg whites.
• Sea Salt & Black Pepper

Baked Eggs With Bacon:

In addition to the ingredients for plain baked eggs, you’ll also need:

• Bacon – Regular thickness works better here rather than thick-cut. Also, because you’ll line the muffin cups with bacon, you don’t need to grease them with butter for this version. The same principle can also work with thinly sliced deli meats, such as prosciutto or salami.
• Cheddar Cheese – Shred your own cheese for best flavor or use shredded for convenience. You could also use a different type of cheese — see the cheese list for ideas.

Baked Eggs With Veggies:

You’ll need the same ingredients as the basic eggs above, plus:

• Olive oil – For sauteing the veggies. Any other cooking oil, such as avocado oil, also works great.
• Spinach – We’re using frozen spinach, which makes it extra convenient, but it’s also fine to use fresh. Thaw and drain spinach well.
• Garlic – Use fresh garlic cloves for best flavor or jarred garlic for convenience.
• Mushrooms – I like using cremini mushrooms, but you can use any variety.
• Onions – I used white onions, but you could also use yellow or red onions.
• Sun-dried tomatoes – Chopped or julienned. Make your own sun-dried tomatoes , or buy them for convenience.

Baked Eggs Formula

Want to use different meats or veggies? Use any combination of the below that you like! Here is the formula for making one dozen baked eggs:

• 12 Eggs – One large egg per egg cup.
• 2 Cups Fillings – This includes cooked vegetables, cooked meats, or a combination of both. I typically prefer to saute the veggies for flavor, but you can also use leftover steamed or roasted vegetables. Precooked meats, such as as sausage or even shredded chicken , can also be used here. Use about 2.5 to 3 tablespoons of filling per cup, or slightly less if you’re also wrapping the outside in bacon.
• 1/2 Cup Cheese – This amount equates to about 2 teaspoons for each of the baked eggs, but you can increase that to a tablespoo each if you prefer. Use shredded cheeses, like mozzarella, cheddar, or pepper jack, or crumbled soft cheeses, such as feta or goat cheese.
• 12 Pieces Sliced Meats – Use one large piece of sliced meat (such as bacon, prosciutto, or salami) per cup, large enough to wrapping all the way around the edges.
• Salt & Pepper – Use a teaspoon of salt for plain baked eggs, 1/2 teaspoon if you’re using slightly salty fillings (such as sauteed veggies), or 1/4 teaspoon if your add-ins have a lot of salt (such as the bacon and cheddar combo).
• Something For Greasing – To prevent the eggs from sticking to your muffin tin or ramekins, grease with butter or oil of your choice. You can skip this step if you’re wrapping the edges in bacon or other fatty meats.

How To Bake Eggs In A Muffin Tin

This section shows how to make baked eggs in a muffin tin, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below .

1. Prep. Preheat the oven. Generously grease bottom and sides of muffin tin (unless you’ll be including bacon!).
2. Cook wrappers (if any). If you want your baked eggs wrapped in bacon (or other meat), wrap the pieces around the edges of the muffin tin and bake until cooked, but not crispy.
3. Cook fillings (if any). Saute the vegetables (or any meats you want to use for filling) in a skillet. For my veggie combo, I sauted the garlic irst, then onions and mushrooms, and finally the sun-dried tomatoes and spinach, all in the same skillet. Divide the veggies among the muffin cups.

1. Crack. Crack an egg into each muffin tin well. Season with salt and pepper.
2. Bake. Cook eggs until the yolk reaches your desired doneness. (See recommended time chart below.)

How Long To Bake Eggs?

You can customize the cook time, depending on how you like the yolks. Use the following time chart for perfect baked eggs.

Can You Make Baked Eggs In A Ramekin?

Yes, if you would rather not cook the eggs in a muffin tin, you can use ramekins instead ( these are the perfect size ). If you’re making a larger quantity in ramekins, it can be convenient to place them into a baking dish for easy transfer to and from the oven.

Variation Combos

There are so many variations we can make with baked egg cups! Here are a few ideas:

• Denver Omelet – Follow directions for baked eggs with veggies, but use a combination of green bell pepper, onion, ham, and cheese.
• Tex Mex – After the egg cups are done cooking, top with fresh tomato salsa and guacamole . You can also include some barbacoa , sauteed bell peppers, and Mexican bled or Cotija cheese in the filling.
• Ham and Cheese – Add diced ham and shredded swiss or gruyere cheese into the muffin cups before the eggs.
• Caramelized Onions – After you caramelize onions , place a teaspoon or two into each muffin cup before cracking an egg over it.
• Broccoli Cheese – Saute broccoli (or you can roast the broccoli instead), place in the muffin tin, top with cheddar, and add the eggs.
• Greek – Sauteed bell peppers and red onions, sliced olives, seeded diced tomatoes, and crumbled feta. Serve with fresh basil.
• Garlic Parmesan – Sauteed minced garlic, Italian seasoning (or fresh herbs like pasley and chives), and shredded parmesan cheese. This version also pairs well with virtually any cooked veggies.

Storage Instructions

• Store: Keep these easy eggs in fridge for 3-4 days.
• Meal prep: Make these baked egg bites ahead and reheat right before serving.
• Reheat: Reheat eggs in the microwave for about 20-30 seconds, or for better results, in a 350 degrees F oven. The yolks can easily become overcooked when reheating, so watch closely and stop heating as soon as they are just warm. (I’ve done this with great success — I made 5 dozen (!) baked eggs when testing this recipe, so trust me when I say had experience reheating them!)
• Freeze: The texture can change a little, but you can store baked eggs in the freezer for 2-3 months. Reheat right from frozen.

What To Serve With Baked Eggs

Baked egg recipes like this one can easily be a meal on their own, but for a full breakfast or brunch spread, here are some serving ideas:

• Bread – Oven baked eggs make a good topper for open-faced sandwiches on top of your favorite toast. My personal fave is low carb English muffins .
• Breakfast Meats – If you’re baking eggs without any meat inside, serve crispy bacon (try bacon in the oven or air fryer bacon ), air fryer sausage links , or sausage patties on the side.
• Salads – For brunch, light and bright salads pair well, such as creamy cucumber salad or spring mix salad . You can even serve the baked egg cups on top!

More Healthy Egg Recipes

If you like these easy baked eggs, try out some of these other easy healthy egg recipes :

Perfect Hard Boiled Eggs

Egg Stuffed Avocado

Perfect Omelette

Sous Vide Egg Bites

Tools For Baking Eggs In A Muffin Tin

• Muffin Tin – This is my favorite brand of pans. Best quality and made in the US.
• Silicone Muffin Liners – No need to grease the muffin tins if you use these liners that can be cleaned up easily after use.
• Ramekins – These can be used as an alternative to a muffin tin.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Basic Baked Eggs:

• 1/2 tbsp Unsalted butter (or coconut oil, or avocado oil spray) ▢
• 12 large Eggs ▢
• 1 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢

Baked Eggs With Veggies:

• 1 tbsp Olive oil ▢
• 12 oz Frozen spinach (thawed and drained well) ▢
• 6 cloves Garlic (minced) ▢
• 1/2 cup Cremini mushrooms (coarsely chopped) ▢
• 1/4 cup Onions (diced) ▢
• 1/4 cup Sun-dried tomatoes (chopped) ▢
• 1/2 tbsp Unsalted butter (or coconut oil, or avocado oil spray) ▢
• 1/2 tsp Sea salt (divided) ▢
• 1/4 tsp Black pepper (divided) ▢
• 12 large Eggs ▢

Baked Eggs With Bacon:

• 12 slices Bacon ▢
• 12 large Eggs ▢
• 1/4 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 1/2 cup Cheddar cheese (shredded) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

Basic Baked Eggs:

1. Preheat the oven to 350 degrees F (176 degrees C).
2. Generously grease the bottom and sides of the cups of a muffin tin with butter, coconut oil, or avocado oil spray. (You can also use 4-ounce ramekins instead, or silicone muffin cups in a muffin pan instead.)
3. Crack an egg into each muffin cup. Season with salt and pepper.
4. Bake eggs in the oven for 10-13 minutes for runny yolks, 12-16 minutes for semi-firm yolks, or 15-20 minutes for firm yolks.

Baked Eggs With Veggies:

1. Preheat the oven to 350 degrees F (176 degrees C).
2. Place the thawed spinach into a kitchen towel and squeeze well over the sink, getting rid of as much liquid as possible. Set aside.
3. Generously grease the bottom and sides of the cups of a muffin tin with butter or coconut oil. (You can also use 4-ounce ramekins instead, or silicone muffin cups in a muffin pan instead.)
4. In a large skillet , heat the oil over medium-high heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
5. Add the mushrooms and onions. Cook for 7-10 minutes , until the mushrooms and onions are soft and starting to brown.
6. Add the spinach and sun-dried tomatoes. Season with the sea salt and black pepper. Sauté for 5 minutes .
7. Divide the spinach mixture evenly among the muffin cups. Crack an egg into each muffin cup. Season lightly with salt and pepper (you don’t need much salt because the veggie mixture is salted).
8. Bake eggs in the oven for 10-13 minutes for runny yolks, 12-16 minutes for semi-firm yolks, or 15-20 minutes for firm yolks.
9. Allow the baked eggs to cool in the pan for a few minutes before removing.

Baked Eggs With Bacon:

1. Preheat the oven to 350 degrees F (176 degrees C).
2. Line the sides of each cup of a muffin tin with a slice of bacon, wrapping it around. (You don’t need to grease the muffin cups, since the bacon will render fat.
3. Place the muffin tin with the bacon in the oven for 10 minutes . Remove from the oven and pat excess grease from the cups with paper towels (you can also remove the bacon and pour off the grease to save it, but this is more work to remove and then put back the bacon pieces). If any of the bacon pieces curled into the center, spread them out toward the perimeter of the muffin cups, to make room for the eggs.
4. Crack an egg into each muffin cup. Season with sea salt and black pepper. Top with shredded cheddar cheese.
5. Bake eggs in the oven for 10-13 minutes for runny yolks, 12-16 minutes for semi-firm yolks, or 15-20 minutes for firm yolks.
6. Allow the baked eggs to cool in the pan for a few minutes before removing.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1 baked egg

Nutrition info is for the basic baked eggs recipe, without add-ins.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Easy Baked Eggs Recipe

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Baked Eggs In A Muffin Tin

Learn how to bake eggs in a muffin tin, with options for plain oven baked eggs, with veggies, with bacon, and more! It takes just 15 minutes.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/baked-eggs/

Ingredients

Basic Baked Eggs:

• 1/2 tbsp Unsalted butter (or coconut oil, or avocado oil spray)
• 12 large Eggs
• 1 tsp Sea salt
• 1/4 tsp Black pepper

Baked Eggs With Veggies:

• 1 tbsp Olive oil
• 12 oz Frozen spinach (thawed and drained well)
• 6 cloves Garlic (minced)
• 1/2 cup Cremini mushrooms (coarsely chopped)
• 1/4 cup Onions (diced)
• 1/4 cup Sun-dried tomatoes (chopped)
• 1/2 tbsp Unsalted butter (or coconut oil, or avocado oil spray)
• 1/2 tsp Sea salt (divided)
• 1/4 tsp Black pepper (divided)
• 12 large Eggs

Baked Eggs With Bacon:

• 12 slices Bacon
• 12 large Eggs
• 1/4 tsp Sea salt
• 1/4 tsp Black pepper
• 1/2 cup Cheddar cheese (shredded)

Instructions

Basic Baked Eggs:

1. Preheat the oven to 350 degrees F (176 degrees C).
2. Generously grease the bottom and sides of the cups of a muffin tin with butter, coconut oil, or avocado oil spray. (You can also use 4-ounce ramekins instead, or silicone muffin cups in a muffin pan instead.)
3. Crack an egg into each muffin cup. Season with salt and pepper.
4. Bake eggs in the oven for 10-13 minutes for runny yolks, 12-16 minutes for semi-firm yolks, or 15-20 minutes for firm yolks.

Baked Eggs With Veggies:

1. Preheat the oven to 350 degrees F (176 degrees C).
2. Place the thawed spinach into a kitchen towel and squeeze well over the sink, getting rid of as much liquid as possible. Set aside.
3. Generously grease the bottom and sides of the cups of a muffin tin with butter or coconut oil. (You can also use 4-ounce ramekins instead, or silicone muffin cups in a muffin pan instead.)
4. In a large skillet , heat the oil over medium-high heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
5. Add the mushrooms and onions. Cook for 7-10 minutes , until the mushrooms and onions are soft and starting to brown.
6. Add the spinach and sun-dried tomatoes. Season with the sea salt and black pepper. Sauté for 5 minutes .
7. Divide the spinach mixture evenly among the muffin cups. Crack an egg into each muffin cup. Season lightly with salt and pepper (you don’t need much salt because the veggie mixture is salted).
8. Bake eggs in the oven for 10-13 minutes for runny yolks, 12-16 minutes for semi-firm yolks, or 15-20 minutes for firm yolks.
9. Allow the baked eggs to cool in the pan for a few minutes before removing.

Baked Eggs With Bacon:

1. Preheat the oven to 350 degrees F (176 degrees C).
2. Line the sides of each cup of a muffin tin with a slice of bacon, wrapping it around. (You don’t need to grease the muffin cups, since the bacon will render fat.
3. Place the muffin tin with the bacon in the oven for 10 minutes . Remove from the oven and pat excess grease from the cups with paper towels (you can also remove the bacon and pour off the grease to save it, but this is more work to remove and then put back the bacon pieces). If any of the bacon pieces curled into the center, spread them out toward the perimeter of the muffin cups, to make room for the eggs.
4. Crack an egg into each muffin cup. Season with sea salt and black pepper. Top with shredded cheddar cheese.
5. Bake eggs in the oven for 10-13 minutes for runny yolks, 12-16 minutes for semi-firm yolks, or 15-20 minutes for firm yolks.
6. Allow the baked eggs to cool in the pan for a few minutes before removing.

Maya’s Recipe Notes

Serving size: 1 baked egg

Nutrition info is for the basic baked eggs recipe, without add-ins.

📖 Want more recipes like this? Find this one and many more in my Easy Keto Cookbook !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)