Oven-Baked Eggs-the perfect way to make breakfast for a large group this holiday season.
I don’t know about you, but we always end up trying to make breakfast for a hungry crowd on Thanksgiving morning. Usually everyone wakes up in time for the Macy’s Thanksgiving Day Parade, and we all camp out and watch while eating brunch. My dad is a master egg chef, but it can get tricky to make a large number of eggs and have them done anywhere near the same time. They also don’t stay hot very well once they’re done, so, as much as I love my yolks runny, we typically end up making biscuits or a quiche so it will be done all at once. Yolk-lovers, you can now rejoice, because I’ve got you covered.
My mom gave this whoopie pie pan to me for Christmas a few years ago. Now, I like to bake, but I really don’t make that many whoopie pies, so I used it a few times for fun and then sort of forgot about it in the cabinet for a while. Then came the day when I had loaned out all my muffin pans to a friend so she could make cupcakes for a wedding and I wanted to bake eggs. I dug through the cabinet and pulled this pan out. After I cracked in the first egg and saw what a perfect fit it was, I got super excited! This is even better than a muffin tin! Now, if you don’t have a magical whoopie pie baked egg pan, you can definitely use a muffin pan, I just find that it’s harder to get them out and clean the pan later.
You’ll notice in my photos that I’ve got oven-baked eggs 2 ways – scrambled and over easy. That’s the beauty of baking your eggs – you can do half and half or even give everyone their own little row of eggs to doctor up how they like them. The recipe is also super flexible too. We threw in some leftover diced tomatoes and grabbed a few herbs from my herb garden. They also happen to be perfectly sized to layer on an English muffin if you like making breakfast sandwiches.
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Oven-Baked Eggs
- Prep Time: 5
- Cook Time: 8
- Total Time: 13
- Yield: 12 1x
Description
Oven Baked Eggs-the perfect way to make breakfast for a large group this holiday season.
Ingredients
- 12 eggs
- salt and pepper to taste
Optional Toppings
- diced veggies
- cheese
- ham/bacon
- herbs/spices
- salsa/hot sauce
Instructions
- Preheat oven to 350.
- Spray muffin tin or whoopie pie pan with cooking spray.
- Crack 1 egg into each well. If you want scrambled egg, pierce and scramble each egg with a fork. Add toppings if desired.
- Bake for 8-10 minutes. Timing will depend on how runny you like your yolks.
- Slide a spatula under each egg to loosen it from the pan and serve while hot.
Notes
- Gluten-free: These are gluten free.
- Vegetarian: These are vegetarian if you use vegetarian toppings.
- Paleo: These are paleo.
Looking forward to making these,as soon as I find a whoopie cake pan. : )
I’ve seen them at JoAnn’s Fabric and crafts (take your 40% off coupon) and also on Amazon. I think they may also be at kohls.
Hey Stephanie! I have done the eggs before with my whoopie pie pan, but I never thought to add in extras! Thank you for sharing. I will definitely put this idea in motion!
Don’t you just love how easy it is? Adding the toppings always ends up being everyone’s favorite part. Plus they look so fancy!
Thank you so much for this recipe. Simple is where it is at! I just re-entered the work force after 20 years and needed to put together FAST & healthy meals.