Egg Rounds
Simple baked egg rounds perfect for meal prep.
meal prepeasybreakfast
vegetariannut-freepaleodairy-freepescatarianketo-friendlygluten-freelow-carb
breakfast
Prep
0
min
Cook
17
min
Serves
6
people
Level
beginner
📝 Ingredients
Serves 6Servings:
🥬Fresh Produce(1)
- pepper
🥛Dairy & Eggs(1)
- egg
🫙Pantry Staples(1)
- olive oil
🧂Spices & Seasonings(1)
- salt
Nutrition (per serving)
Calories
33
Protein
1g
Carbs
0g
Fat
3g
Sodium 395mg
👨🍳 Instructions
- 1
Preheat oven to 350°F (375°F for convection).
- 2
Coat the molds with olive oil.
- 3
Crack an egg into each mold.
- 4
Bake for 17 minutes for a firm yolk, or less for a runny yolk.
- 5
Sprinkle with salt and pepper.
💡 Pro Tips
- ✓Use 375°F convection instead of 350°F conventional because convection's 15-20% faster heat transfer reduces baking time to 12-14 minutes, preventing the whites from overcooking while the yolk sets.technique375°F convection vs 350°F conventional
- ✓Bring eggs to room temperature (68-72°F) for 10 minutes before baking because cold eggs take 3-4 minutes longer to set, causing uneven cooking where whites are rubbery before yolks reach 160°F for food safety.timing10 minutes room temperature; 3-4 minute difference
- ✓Add 1 tablespoon of water per mold before cracking the egg to create steam that gently sets whites while yolks stay creamy, reducing the internal temperature gradient by up to 8°F.ingredient1 tablespoon water per mold
- ✓Oil your molds with 0.5 teaspoons of olive oil and let them heat in the oven for 3 minutes before adding eggs so the oil reaches 160°F and creates a thermal barrier that prevents sticking and ensures even browning on the bottom.technique0.5 teaspoons oil; 3-minute preheat; 160°F oil temp
- ✓Check doneness at 15 minutes by gently shaking the mold—the white should jiggle minimally while the yolk center moves slightly, indicating carryover cooking will reach 155-160°F safely without overdrying.timingCheck at 15 minutes; target 155-160°F final temp
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Prep
0
min
Cook
17
min
Serves
6
people
Level
beginner
Be the first to rate
Share this recipe
Egg Rounds
Simple baked egg rounds perfect for meal prep.
meal prepeasybreakfast
vegetariannut-freepaleodairy-freepescatarianketo-friendlygluten-freelow-carb
breakfast
📝 Ingredients
Serves 6Servings:
🥬Fresh Produce(1)
- pepper
🥛Dairy & Eggs(1)
- egg
🫙Pantry Staples(1)
- olive oil
🧂Spices & Seasonings(1)
- salt
Nutrition (per serving)
Calories
33
Protein
1g
Carbs
0g
Fat
3g
Sodium 395mg
👨🍳 Instructions
- 1
Preheat oven to 350°F (375°F for convection).
- 2
Coat the molds with olive oil.
- 3
Crack an egg into each mold.
- 4
Bake for 17 minutes for a firm yolk, or less for a runny yolk.
- 5
Sprinkle with salt and pepper.
💡 Pro Tips
- ✓Use 375°F convection instead of 350°F conventional because convection's 15-20% faster heat transfer reduces baking time to 12-14 minutes, preventing the whites from overcooking while the yolk sets.technique375°F convection vs 350°F conventional
- ✓Bring eggs to room temperature (68-72°F) for 10 minutes before baking because cold eggs take 3-4 minutes longer to set, causing uneven cooking where whites are rubbery before yolks reach 160°F for food safety.timing10 minutes room temperature; 3-4 minute difference
- ✓Add 1 tablespoon of water per mold before cracking the egg to create steam that gently sets whites while yolks stay creamy, reducing the internal temperature gradient by up to 8°F.ingredient1 tablespoon water per mold
- ✓Oil your molds with 0.5 teaspoons of olive oil and let them heat in the oven for 3 minutes before adding eggs so the oil reaches 160°F and creates a thermal barrier that prevents sticking and ensures even browning on the bottom.technique0.5 teaspoons oil; 3-minute preheat; 160°F oil temp
- ✓Check doneness at 15 minutes by gently shaking the mold—the white should jiggle minimally while the yolk center moves slightly, indicating carryover cooking will reach 155-160°F safely without overdrying.timingCheck at 15 minutes; target 155-160°F final temp