Preheat oven to 350 degrees F. For easier clean-up, grease each muffin cup. Then add 1 tablespoon water to each muffin cup–even if you are NOT making a full batch. Adding water to the empty muffins cups will help the pan not scorch in the oven.
Crack one egg into each muffin cup, for as many eggs as you would like to poach.
Bake for 11-13 minutes. 11 minutes, the yolk is very runny and egg whites are just about set; 13 minutes, the yolk is runny, but beginning to set around edges and egg whites are completely set.
Using a spoon, gently scoop out the poached eggs at an angle, allowing the water to drain off the poached egg.
Every oven is different, therefore your oven may take a bit longer or less time for cooking eggs. I suggest starting at 11 minutes. Remove eggs from the oven, gently spoon an egg out of the muffin tin to test to see if whites and yolks are set. If not, cook for 1-2 minutes longer. Make notes for the next time you poach eggs to get the timing correct for your oven.
The water will rise as the eggs poach, making it appear that the eggs are not set, so do not be fooled by that! Gently spoon egg out of muffin tin to assess if eggs are poached correctly.
It is best to only prepare as many eggs as needed, as leftovers do not store or reheat well.