Oven Poached Eggs in a Muffin Tin
Learn how to poach eggs in the oven using a muffin tin for perfectly cooked eggs every time. This easy, no-fail method is ideal for brunch, meal prep, or feeding a crowd without standing over the stove.
- Prep Time: 5 MINUTES
- Cook Time: 10-13 MINUTES
- Total Time: 0 hours
- Yield: 12 EGGS 1x
- Category: BASICS, Breakfast
- Method: BAKED
- Cuisine: American
- Diet: Vegetarian
Ingredients
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12 large eggs
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24 tablespoons water (2 tablespoons per muffin cup)
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Nonstick cooking spray or olive oil
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Salt and black pepper, to taste
Instructions
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Preheat the oven to 350°F (175°C).
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Prepare the muffin tin by lightly greasing all 12 cups with nonstick spray or oil.
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Add water – Pour 2 tablespoons of water into each muffin cup.
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Crack the eggs – Crack one egg gently into each cup on top of the water.
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Bake for 10–13 minutes depending on desired doneness:
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10–11 minutes for runny yolks
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12 minutes for medium
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13 minutes for firmer yolks
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Remove carefully using a spoon or spatula. Season with salt and pepper. Serve immediately.
Notes
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Use room-temperature eggs for more even cooking.
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For easier release, run a spoon gently around the edge before lifting.
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These are perfect for Eggs Benedict, breakfast sandwiches, salads, or meal prep.
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Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in warm water.