Inspired by a bistro-style brunch, these cozy eggs baked in muffin tins are rich, creamy, and savory. They're gluten-free and easy to prep ahead of time! Try these baked eggs in a muffin pan with some homemade everything but the bagel seasoning on top!
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These savory eggs baked in muffin tins are inspired by the kind of understated brunch you'd find at a small neighborhood café. Crème fraîche gives the eggs a soft, custardy texture, while toasted sesame seeds add a subtle nuttiness.
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😍 Why You'll Love This Recipe
- They are gluten-free and keto-friendly!
- You can make these egg muffins ahead of time, perfect for meal prepping.
- They make a great high-protein addition to breakfast or brunch.
- You can customize eggs baked in a muffin tins by adding sausage, potatoes, herbs, and more.
🔖 Ingredients & Substitutions
- Eggs: Four large eggs
- Crème fraîche: You can also use sour cream, Greek yogurt (or homemade yogurt), or cottage cheese (blended).
- Bacon: Pork bacon, turkey bacon, or sausage.
- Toasted sesame seeds: Or everything but the bagel seasoning.
- Fresh chives: You can also use green onions, garlic chives, or sauteed leeks.
- Salt: Flaky sea salt or smoked salt.
- White pepper: Or black pepper.
- Optional ingredients: Crushed red pepper, smoked paprika, shredded cheese, hot sauce, or salsa ranchera.
🍳 How To Make Eggs Baked In Muffin Tins
Preheat oven to 350°F
Step 1: Whisk eggs in a medium bowl until smooth, then add crème fraîche and whisk until fully incorporated.
Pro Tip: Be careful not to over-beat the eggs. I would avoid using a blender or mixer, as some gentle whisking is really all it takes. It's okay if they aren't perfectly smooth.
Step 2: Add cooked bacon bits, toasted sesame seeds, chopped fresh chives, salt, and pepper, then mix. Lightly grease muffin cups with cooking spray, then divide the mixture evenly between them, filling each about ¾ full.
Step 3: Bake eggs for 18-22 minutes, or until the centers are just set and tops look softly puffed. Top with additional bacon, chives, sesame seeds, and crushed red pepper just before serving.
Pro Tip: You can check to see if the eggs have set by sticking a toothpick in the center - if it comes out clean, they're ready!
🥚 More Baked Eggs In Muffin Pan Ideas
There are so many directions you can take when making eggs baked in muffin pans. Here are a few variations you can try:
- Breakfast burrito egg muffins: Chorizo, bell pepper, diced potatoes, pepper jack.
- Club sandwich egg muffins: Bacon, tomato, cubed chicken or turkey.
- Mushroom & herb: Sauteed mushrooms, fresh thyme, grated parmesan.
- Zucchini & lemon: Shredded zucchini (well-squeezed), lemon zest, dill.
- Spinach: Wilted spinach, feta cheese, nutmeg.
Tips for creating your own variation:
- Always pre-cook mushrooms and watery vegetables.
- For a recipe that yields 6 egg bites, mix-ins shouldn't exceed ⅓ cup total.
🥓 Serving Suggestions
You can enjoy these baked egg muffins by themselves, with some Tabasco or Tapatio, or as part of a balanced breakfast. Serve alongside chorizo verde, yogurt cheese, or some high protein chia pudding.
Stack them on an English muffin or bagel with some ham or sausage and cheese for an easy breakfast sandwich. You can also use them to make breakfast burritos or wraps with these sourdough discard tortillas.
🤷🏻♀️ Recipe FAQs
When baking egg bites in a muffin pan at 350°F, you only need to bake them for 18-22 minutes.
A water bath isn't necessary for baked eggs in a muffin pan, but it can help if you want an extra-smooth, custardy texture similar to sous-vide egg bites. It's most useful when baking at higher temperatures or using very rich dairy, but for everyday meal prep, skipping the water bath is totally fine.
This is totally normal! Eggs expand as they bake and will settle slightly as they cool.
Avoid overbaking and use moderate heat. Remove them from the oven as soon as the centers set.
👩🏻🍳 Pro Tips
- Room temperature creme fraiche will be easier to mix into the egg mixture, but you can use it straight from the fridge as well if you're short on time.
- Eggs tend to stick even in non-stick pans - that's why it's important to lightly grease the muffin tins before adding the egg mixture.
- Store baked muffin tin eggs in an airtight container in the refrigerator for up to 4 days.
- Reheat gently in the microwave for 20-30 seconds or until heated through.
- You can also reheat the baked eggs in muffin tins in a 325°F oven for 8-12 minutes, which will keep them tender.
- You can store these egg bites in the freezer for up to 2 months.
- If reheating from frozen, you can microwave in 30-second intervals, or bake in the oven at 325°F for 13-18 minutes.
🥯 More Easy Breakfast Recipes
If you enjoy this eggs baked in a muffin pan recipe, check out these other egg-based breakfast recipes!
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📖 Recipe
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Ingredients
Equipment
Method
- Whisk eggs in a medium bowl until smooth, then add crème fraîche and whisk until fully incorporated.
- Add cooked bacon bits, toasted sesame seeds, chopped fresh chives, salt, and pepper, then mix. Lightly grease muffin cups with cooking spray, then divide mixture evenly between them, filling each about ¾ full.
- Bake for 18-22 minutes, or until the centers are just set and tops look softly puffed. Top with additional bacon, chives, sesame seeds, and crushed red pepper just before serving.
Nutrition
Notes
- Be careful not to over-beat the eggs. I would avoid using a blender or mixer, as some gentle whisking is really all it takes. It's okay if it isn't perfectly smooth.
- You can check to see if the eggs have set by sticking a toothpick in the center - if it comes out clean, they're ready!
- Room temperature creme fraiche will be easier to mix into the egg mixture, but you can use it straight from the fridge as well if you're short on time.
- Eggs tend to stick even in non-stick pans - that's why it's important to lightly grease the muffin tins before adding the egg mixture.
- Store baked muffin tin eggs in an airtight container in the refrigerator for up to 4 days.
- Reheat gently in the microwave for 20-30 seconds or until heated through.
- You can also reheat the baked eggs in muffin tins in a 325°F oven for 8-12 minutes, which will keep them tender.
- You can store these egg bites in the freezer for up to 2 months.
- If reheating from frozen, you can microwave in 30-second intervals, or bake in the oven at 325°F for 13-18 minutes.
Nena Sterner says
We hope you enjoy this recipe!