eggs in cupcake tin recipe

Written ByJenny Smyth Posted on
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The Best eggs in cupcake tin recipe

I’m so excited to share with you one of my family’s favorite recipes – eggs in a cupcake tin! It’s a simple yet elegant dish that’s perfect for any occasion, whether it’s a special breakfast or brunch, or just a quick and easy meal for the kids. I first discovered this recipe when I was in college, and it quickly became a staple in my household.

The best part is that it’s incredibly easy to make and requires minimal ingredients, making it perfect for busy weeknights or lazy Sundays. The key to this recipe is cooking the eggs in a cupcake tin, which allows them to cook evenly and prevents them from cracking open during cooking. This technique also helps to create a beautiful presentation, making it perfect for serving to guests.

My kids love helping me in the kitchen, and this recipe is one of their favorites – they love getting to crack open the eggs and watch them cook into perfectly cooked omelets. Over the years, I’ve experimented with different seasonings and add-ins to take this recipe to the next level. One of our favorite variations is adding diced bell peppers or chopped herbs like parsley or chives.

The result is a delicious and healthy breakfast option that’s perfect for any time of day. As an added bonus, this recipe is also incredibly versatile – you can serve it as a main dish, side dish, or even use it as a base for other recipes like frittatas or quiches. In terms of nutrition, this recipe is a great way to get in some protein and healthy fats while still being relatively low in calories.

The eggs provide all the necessary protein we need to start our day off right, while the veggies add some much-needed fiber and vitamins. Overall, this recipe has become a staple in our household – we love it for its ease of preparation, versatility, and delicious taste. Whether you’re looking for a quick breakfast solution or just want to try something new for dinner, I highly recommend giving this recipe a try!

It’s sure to become one of your favorite go-to recipes in no time.

Eggs in Cupcake Tin

4.7 from 1694 votes

A simple and delightful way to bake eggs in a cupcake tin. This dish is perfect for a quick breakfast or brunch.

Prep Time5 mins
Cook Time10 mins
Resting Time0 mins
Total Time15 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

4 eggs
2 tbsp butter
salt and pepper to taste
optional toppings: chopped chives, shredded cheese, diced tomatoes

👨‍🍳Directions

1Preheat oven to 375°F.
2Place liners in a cupcake tin to prevent the egg from sticking to the tin.
3Melt the butter in a small pan over low heat.
4Once the butter is fully melted, brush the bottom and sides of each cupcake liner with the melted butter.
5Crack an egg into each cupcake liner.
6Sprinkle a pinch of salt and pepper over each egg.
7Place the cupcake tin in the preheated oven.
8Bake for 10-12 minutes, or until the egg whites are set but the yolks are still slightly runny.
9The eggs should be visually puffed up and the edges of the egg whites should be slightly golden brown.
10Remove the cupcake tin from the oven.
11Allow the eggs to cool for 1-2 minutes before removing them from the tin.
12Be careful, as the tin and the eggs will be hot.
13Transfer the eggs to a serving plate.
14Top with your choice of toppings, such as chopped chives, shredded cheese, or diced tomatoes.
15Serve immediately and enjoy.

🔧Equipment

cupcake tin
muffin tin liners
oven
spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 28g💛Saturated Fat: 12g❤️Cholesterol: 200mg🧂Sodium: 200mg🌾Total Carbs: 2g🥦Dietary Fiber: 0g🍬Sugars: 0g🥩Protein: 10g

📝Notes

Tips: You can add other ingredients like diced ham or spinach to the egg before baking for added flavor.

Watch Video Of How Eggs in Cupcake Tin Works

One of my favorite things about this recipe is its adaptability – whether you’re serving it as a main course at a family gathering or just want something quick and easy on-the-go for yourself, these cupcake-tin omelets never disappoint! As an added bonus, they’re super easy to store: simply place any leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months (then thaw at room temperature).

For reheating ideas, try microwaving individual portions until warmed through (about 10-15 seconds) – be careful not to overheat! Alternatively, place them under the broiler until lightly browned on top (optional).

Either way, enjoy!

❓ Frequently Asked Questions About Eggs in Cupcake Tin

Q1: What type of cupcake tin should I use?

For this recipe, you’ll want to use a standard-sized cupcake tin with 6-12 cups depending on your preference. Non-stick tins work best to prevent sticking and make cleanup easier.

Q2: Can I use any type of egg?

Yes, you can use any type of egg you prefer – large, extra-large, or even duck eggs if you have access to them! Just be sure not to overfill the tin with too many eggs.

Q3: How do I know if my eggs are cooked through?

Cooking time will vary depending on how runny or set you like your eggs. For soft-scrambled eggs (my personal favorite!), cook until they’re just set and still slightly jiggly in the center.

Q4: What about add-ins? What can I add besides veggies?

The options are endless! Some popular add-ins include diced ham, shredded cheese (like cheddar or mozzarella), chopped fresh herbs like parsley or basil, diced tomatoes (fresh or canned), sautéed mushrooms (like button or cremini), chopped cooked bacon – really anything that sounds good to you!

Q5: Can I reheat leftover eggs?

Yes! Simply reheat individual portions in the microwave until warmed through (about 10-15 seconds). Be careful not to overheat as they can become tough.

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