Muffin Tin Egg Bakes

Muffin Tin Egg Bakes
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Let your guests create their own individual egg bake with a variety of delicious ingredients!


  • 3 tbsp Butter, melted
  • 6 Eggs, beaten
  • 1 ½ cups Milk
  • ¼ tsp Salt
  • Fresh Ground Black Pepper, to taste
  • ½ Baguette, sliced into 12 1/2" slices
  • 1 ½ cups Grated or Crumbled Cheese, such as grated Tillamook cheddar, pepper jack, bleu cheese or goat cheese crumbles
  • 1 ½ cups Cooked and Diced Meats, such as ham, tempeh, bacon crumbles, sausage crumbles, prosciutto or smoked salmon
  • 1 ½ cups Cooked Vegetables, such as sautéed sliced mushrooms, chopped sun dried tomatoes, roasted squash cubes, sautéed diced peppers and onions, cooked broccoli, asparagus and spinach


  1. Preheat the oven to 350°F. Brush the muffin tins with melted butter. Beat the eggs and milk together and season with salt and pepper and have in a medium bowl. Arrange the other ingredients in separate bowls.
  2. Dip the baguette slices in the egg mixture and press one slice into each muffin tin. Fill each tin with individualized selections of meats, cheeses and vegetables and pressing gently to fit nicely into the muffin cup, allowing some space to add more egg and milk mixture.
  3. Pour egg and milk over each filled muffin cup to fill not quite to the edge and bake 15-20 minutes, until egg is set. Allow egg bakes to cool 5 minutes before removing from pan. Refrigerate leftovers.
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