Egg Rounds for the Week: Family-Sized Recipe

Servings: 24 egg rounds (approximately)


  • 2 dozen large eggs
  • Olive oil, for coating the molds
  • Salt, to taste
  • Pepper, to taste
  • Optional toppings (e.g., chopped herbs, grated cheese, cooked bacon or sausage)


  1. Preheat the Oven: Preheat your oven to 350°F (or 375°F for convection ovens). Lightly coat two standard muffin pans (or silicone molds) with olive oil to prevent sticking.
  2. Prepare the Egg Rounds: Crack one egg into each muffin cup. Repeat until all 24 cups are filled with an egg.
  3. Season: Sprinkle a pinch of salt and pepper over each egg round. Feel free to customize with other seasonings or toppings of your choice.
  4. Bake: Place the muffin pans in the preheated oven and bake for about 17 minutes. If you prefer a runny yolk, reduce the baking time accordingly, checking the eggs periodically until they reach your desired consistency.
  5. Cool and Store: Once baked, allow the egg rounds to cool slightly before removing them from the muffin pans. Use a spoon or spatula to carefully lift each egg round out of the molds.
  6. Storage: Store the egg rounds in an airtight container in the refrigerator. They should last for up to a week when properly stored.
  7. Serve: Enjoy the egg rounds as a convenient and nutritious breakfast option throughout the week! They can be eaten on their own, served with toast, or incorporated into sandwiches or wraps for a quick meal on the go.


  • Experiment with different toppings such as chopped herbs, grated cheese, cooked bacon or sausage, diced vegetables, or hot sauce to add variety to your egg rounds.
  • You can also try cracking the eggs into a bowl first and then pouring them into the molds for easier handling.
  • Feel free to adjust the seasoning according to your taste preferences

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