As you all know, I think eggs are a real superfood. They’re packed with nutrition, and incredibly versatile. You can cook them dozens of ways: fried, scrambled, boiled, poached…
Well, actually, maybe not poached. Don’t get me wrong, they’re delicious that way, but it can be a bit tricky getting them to come out just right. It’s like a complicated magic act, where you have to transfer the egg from the shell to the cup and then from the cup to a pot of water, all without breaking the yolk.
Fortunately, I’ve found an easier way. Instead of messing around with cups and pots of water and vinegar and so forth, you just break the eggs right into a muffin tin and bake them. They come out as perfect little individual bites, with the whites set firm enough to hold in your hand…but when you slice into them with your form, the yolk is still nice and oozy. Ta-da!
These neat little self-contained egg bites are easy to pack up and take with you, either for an on-the-go breakfast or a light, simple lunch.
Oven Baked Egg Bites
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Corey, Darryl, Big D & Little D
- Eggs, non stick spray or muffin baking cups, salt/pepper
- Preheat oven to 350ºF. Spray muffin tin with non stick spray or line with baking cup.
- Crack eggs into tin and season with salt and pepper.
- Bake for 15-17 minutes.