Easy oven baked eggs recipe makes ‘breakfast ready to go’ any day of the week

Eggs make for a great protein-rich breakfast but they’re not always quick to make.

While alternative meals like overnight and oats and even porridge can be made ahead of time, scrambled, fried or boiled eggs aren’t as easy to prepare.

But one busy home cook has revealed her clever batch-cooking hack that makes it possible.

Sharing her recipe on the blog This Farm Girl Cooks, Deanne Frieders said: “If you like breakfast ready to go, you’re gonna love my oven-baked eggs recipe! Make a batch and store in the fridge for up to five days.”

The ingredients are very few and simple but one essential thing is a very shallow 12-hole cake tin.

Ingredients

• 12 eggs
• Non-stick cooking spray
• Salt and pepper

Muffin tins won’t work for this recipe as it makes the eggs a little too thick and deep for loading into sandwiches.

Instead, stick to shallow trays like what Deanne calls a “whoopie pie pan”.

How to batch-cook eggs

These baked eggs couldn’t be easier to make in just a few steps – the first of which is to preheat the oven to 175C.

Next, spray the pan with non-stick cooking spray and crack the eggs one at a time into a bowl before transferring them into the allotted slots.

Try not to break the yolk at this stage as the eggs look best when left whole.

It is a good idea to slightly cut through the yolk once they’re in the tin though to spread it out a little.

Deanne said: “This allows more even cooking of the entire egg without overcooking”.

Before placing them in the oven, sprinkle generously with salt and pepper for a boost of flavour.

Cook for around 10-13 minutes minutes until done, which, according to Deanne is when the yolk and white are just set and no longer runny.

Remove the tin from the oven and lightly run a knife around the edges to loosen the eggs. They’re then ready to eat either in breakfast sandwiches, muffins or on toast.

Deanne said: “These make ahead eggs stay fresh in a covered container in the fridge for four to five days or may be frozen for later. When you cook a batch during the week you’ll save precious minutes during your morning routine.”