Baked Eggs in Muffin Tins | Renee's Kitchen Adventures

Wednesday, January 18, 2012

Baked Eggs in Muffin Tins

Baked Eggs in Muffin Tins is a super easy, delicious, healthy and portable way to enjoy baked eggs. These cute little "muffins" are easy to hold and enjoy. Wonton wrappers help them to keep shape and Parmesan cheese tops them for a burst of flavor. 

A baked egg that has been cooked in a muffin tin on a plate ready to eat

I can be certain I am not the first person who has baked eggs in a muffin tin, nor will I be the last. But creating these cute egg muffin cups was a snap and the perfect way to bake eggs in the oven. 

These eggs cooked in muffin a muffin tin in the oven is the perfect solution to serving eggs at a brunch buffet or to a crowd. The wonton wrappers hold the egg perfectly in place and you don't even need utensils to eat them if you don't want to. They are a "two bite" delicacy.  

Baked Eggs in Muffin Tins on a serving plate

How to Cook Eggs in a Muffin Tin

If you are looking for an egg muffin that's a little more sturdy than the average egg muffin cup, you've come to the right place. Thanks to wonton wrappers, these eggs, even cooked with a runny yolk can be hand held. 

You will begin by preheating your oven to 375 degrees F. 

Spray a regular sized muffin tin with a nonstick finish with cooking spray. (Sorry, mini muffin tins won't work with this recipe.)

Press one wonton wrapper into each well of the muffin tin. 

Crack an egg onto each wonton wrapper.

Season with salt and pepper. (I always use kosher salt.) Then pop into the oven for your desired degree of yolk doneness. A runny yolk will take about 6-7 minutes. 

Sprinkle each egg cup with Parmesan cheese, garnish with parsley or snipped chives, and enjoy! 

Baked Eggs in Muffin Tins straight out of the oven

I love how the edges of the wonton wrappers get a little crunchy. It's a nice texture contrast to the soft baked eggs. 

Baked Eggs in Muffin Tins cut open with a runny yolk and a fork on the plate

Variations and Substitutions

  • Top the eggs before baking, with add-ins such as crumbled bacon, cooked sausage, crumbled feta or goat cheese, or anything that is fully cooked and small enough to fit on top of the egg. 
  • Use a cholesterol free egg product like Eggbeaters in place of the eggs
  • Swap the Parmesan cheese for shredded Swiss cheese or Mozzarella cheese
  • Add a dash of hot sauce or chili lime seasoning to the eggs
  • Swap the wonton wrappers with sliced deli ham or hard salami for a low carb version

eggs made in muffin tin, baked eggs in oven, baked egg cups, baked eggs
Breakfast, brunch
Yield: 6 servings
Author: Renee Paj
Baked Eggs in Muffin Tins

Baked Eggs in Muffin Tins

Prep time: 10 MinCook time: 7 MinTotal time: 17 Min
Baked Eggs in Muffins Tins is a super easy, delicious, healthy and portable way to enjoy baked eggs. These cute little "muffins" are easy to hold and enjoy. Wonton wrappers help them to keep shape and Parmesan cheese tops them for a burst of flavor.


  • 12 wonton wrappers ( found in refrigerated section of grocery store)
  • 12 large eggs
  • salt and fresh ground pepper, to your liking
  • 1/3 cup shredded or grated Parmesan cheese
  • chopped fresh chives for garnish (optional)


  1. Preheat oven to 375 degrees F. Spray 12 wells of nonstick muffin tin with cooking spray. Insert one wonton wrapper to each well, pressing down. ( it's ok if it pops back up, the egg will keep in in place)
  2. 2. Crack one egg per wonton wrapper. Place in the middle. (Its ok if it looks like part of the whites are seeping out of the wrapper.) Sprinkle each egg with salt, and black pepper.
  3. 3. Bake eggs to desired doneness. I baked mine for about 6 - 7 minutes for runny yolks. You might want to go longer for middles that are harder.
  4. 4. Once out of the oven, sprinkle each with a Parmesan cheese and garnish with fresh parsley or fresh chives.
  5. Serve immediately.


Serving size is 2 baked egg cups

Nutrition Facts



Fat (grams)

11.29 g

Sat. Fat (grams)

4.03 g

Cholesterol (grams)

378.18 mg

Carbs (grams)

10.11 g

Fiber (grams)

0.28 g

Sugar (grams)

0.37 g

Net carbs

9.83 g

Protein (grams)

15.72 g

Sodium (milligrams)

357.32 mg

Nutritional Information is an estimate and only provided as a courtesy

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  1. Replies
    1. They really were...and super easy too...almost easier than frying in a pan!

  2. Brilliant! So cute and I bet they are totally delicious! You can do so much with wonton wrappers. Going to vote for you now!

  3. I could eat eggs every day - thatlooks beautiful!

  4. You can actually use a piece of deli ham or Canadian bacon (as the crust) to drive the points down even further.

    1. That's a great idea with the ham or canadian bacon. Sounds very tasty! The one wonton wrap doesn't add any points to the egg itself it is so low in cals.

  5. I love this idea! This would be fun for girls weekend breakfast...

    Voted for your soup. Love your blog keep up the good work!

  6. These look so good,would love you to link them up on my Creative Monday hop this week or next ?so I can find this recipe again :-)

  7. Love this! And I voted for your soup!

  8. I pinned these earlier this week, but now I'm featuring them in my Weekend Spotlight!


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