Cozy Eggs Baked In Muffin Tins
These bistro-style eggs baked in muffin tins are rich, creamy, and savory. Baked eggs in a muffin pan are gluten-free & great for meal prep!
Servings: 3 servings
Calories: 234kcal
Equipment
Ingredients
- 4 large eggs
- 3 tablespoon crème fraîche
- ¼ cup bacon bits
- 1 tablespoon toasted sesame seeds
- 1½ tablespoon fresh chives
- ¼ teaspoon sea salt
- ⅛ teaspoon white pepper
- cooking spray
To Garnish
- 1 tablespoon bacon bits
- 1 teaspoon fresh chives
- 1 teaspoon sesame seeds
- 1 teaspoon crushed red pepper
Instructions
Preheat oven to 350°F
- 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.
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.
Nutrition
Serving: 2egg muffins | Calories: 234kcal | Carbohydrates: 9g | Protein: 15g | Fat: 15g | Cholesterol: 225mg | Sodium: 682mg | Potassium: 162mg | Fiber: 3g | Sugar: 1g
