Baked Eggs

As I have mentioned in other posts (see pancakes), certain intuitive skills are hard to transfer to people who are more concrete. Though the Kid Cooks use a frying pan for other dishes, I was concerned with some of the nuances of cooking an egg and the multi-tasking involved (for example, making toast or grits to go with the eggs). Then, when I found the original recipe I adapted, I realized they could also make eggs ahead of time if they wanted and then warm them up at a later time too. The Kid Cooks like to bake these and have them with microwave cheesy grits or on an English muffin as a sandwich.

Serves 3 – 6 (1 – 2 eggs each)


Muffin tin – 6 cups

Cooking Spray

1 cup liquid measuring cup



  • 6 eggs
  • 2 Tablespoons of milk
  • Salt and pepper


  1. Preheat oven to 350°
  2. Lightly spray muffin pan with cooking spray
  3. One at a time
    1. Crack one egg into measuring cup
    2. Add 1 teaspoon of the milk
    3. Add sprinkle of salt and pepper
    4. Mix with fork
    5. Pour into one of the cups of the muffin pan
    6. Repeat with next egg
  4. Place muffin pan on center rack and bake until done (Large eggs – 14 – 18 minutes; Extra Large eggs – 16 – 20 minutes)
  5. Remove pan and let rest 1 minute. Turn oven off.
  6. Run knife around each egg and use spoon to remove. Serve.

Adapted from Rise & Shine: Better Breakfasts for Busy Mornings by Katie Sullivan Morford

pdf version of recipe >> Baked Eggs

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