Place eggs into muffin tin, one per well. If you don't have a muffin tin, you can use any casserole dish. I find a muffin tin helps if you're clumsy like me so you don't crack any open or over crowd.
Bake for 30 minutes.
Using tongs, transfer eggs to ice water for 10 minutes.
After cooling, peel and eat or save in the fridge for later (peeled or unpeeled).
Notes
I recommend using cage free, organic eggs. You can bake up to 2 muffin tins (24 eggs) at a time using this method or as little as 1 egg. While baking, egg shells may develop brown spots. These will come off when you soak in ice water. Occasionally, when you peel the egg you'll notice brown spots (scorch spots?) on the egg white -- I've never noticed a flavor/texture difference on these eggs but wanted to mention it in case anyone else has this issue! I'm not sure what causes it and it only happens to my eggs once in a while. If you know what the issue is, let me know! I haven't investigated since the eggs are still 100% tasty.
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2014/03/31/oven-hard-boil-egg/