If you prefer, you can grease the muffin tin with butter or margarine.

If you prefer, you can use an egg substitute in place of the eggs. Follow the instructions on the packaging to determine how much you need to replace a dozen eggs. To reduce the calories and cholesterol, you can also replace a few of the whole eggs with egg whites.

You can use any vegetables that you like in the eggs, such as mushrooms, greens, and/or tomatoes. Just make sure that you dice them so they’re small enough to fit in the muffin tins. You can substitute another cheese in the muffins, such as swiss or pepper jack, or use a combination of two or more cheeses. If you want to make the egg muffins heartier, you can also mix cooked meat into the eggs. Sausage, bacon, and ham are all delicious options. Mixing frozen shredded hash browns into the egg mixture can help make more filling muffins too.

You can freeze the cooked egg muffins if you want. Place the cool muffins on a parchment paper lined baking sheet, and freeze them until firm. Transfer them to airtight freezer bags, and return to the freezer. Reheat the frozen muffins by microwaving them individually on high for 30 to 60 seconds or until heated through.

Make sure you know how your oven alerts you that it’s finished preheating. It may beep or flash an indicator light.

While it means fewer dishes if you crack the eggs directly into the muffin tin, you may find it easier to break them into a small, shallow dish, such as a ramekin, and then carefully pour them into the tin.

If you prefer runny yolks, bake the eggs for 11 to 13 minutes. If you like your yolks a little more cooked, bake the eggs for 14 to 15 minutes. When you remove the muffin tin from the oven, you may see that some of the water has risen and is sitting on top of the eggs. Make sure that you know the difference between that and egg whites that haven’t fully set.

Some recipes for hard boiling eggs in the oven call for heating the oven to 350 degrees Fahrenheit (177 degrees Celsius), so you may want to experiment with both temperatures and see which works best with your oven.

It’s important not to bake the eggs too long, so you may want to set a timer to remind you to take them out.

To be safe, it’s a good idea to leave the eggs in the ice water for at least 10 minutes.