easy livin in the kitchen

I dabbled im veganism for a good chunk of 2012, but I've since gone back to my carnivorous ways. I learned a lot of excellent recipes and will likely always have a soft spot for my plant eating friends, but all in all, veganism is not the way of Whitney.
I have a pretty solid obsession with both eggs and breakfast (it's the most important meal of the day, after all) and am always looking for ways to make breakfast better, faster and more convenient.
So when my coworker Christina sent me an easier way to make hard-boiled eggs, I obviously had to try it.
Personally, I think egg's best kept secret is that they're called hard-boiled eggs not because of the texture, but because they're hard to make. Mine always crack. I never cook them long enough. They bounce around the boiling water and make me wonder if I've somehow convinced my eggs to turn in to popcorn...
But hard to make eggs they are no more! Because this recipe it just about the easiest thing ever.
Here's how you do it:
Preheat your oven to 325. Place a dozen eggs in a standard muffin pan. Bake for 30 minutes.
Let stand for 5 minutes.
Place in cold water until they're cooled all the way through.
Now peel and enjoy!
How's that for easy hard-boiled eggs?
images and recipe via