Spray 1 or more muffin tins thoroughly with cooking spray.
Break one egg into each muffin cup.
You can sprinkle a little salt and/or pepper on top, but I like them plain.
Bake at 350 for 15 to 20 minutes (depending on what consistency you want your eggs).
At ~20 minutes their consistency is similar to hard-boiled eggs - without the mess of peeling the egg!
You can let the eggs cool and store in a Tupperware for the week (or so) as a quick-grab protein-packed snack.
You can serve them hot on an English muffin with cheese and mayo.