Baked French Eggs
This recipe for Baked French Eggs is the epitome of quick and easy. They’re made in a muffin pan giving you the freedom of making as many eggs as you need in one fell swoop.
Easy Baked French Eggs Recipe
What are Baked French Eggs? I call these eggs French eggs as this recipe is my own take on an old French technique of baking eggs in the oven. It’s essentially the same technique but adapted so they can be made individually in a muffin pan. The advantage of this technique is that you can make eggs for everyone at one time. I’ve found that baking eggs is incredibly simple and easy to make plus you can several eggs at once. There are tons of recipes for special breakfast bowls, tarts and hash brown pies and I love those, too. This recipe is all about the egg and serves as an easy way to make several eggs at one time to accompany any of your favorite breakfast sides. How to make Baked French Eggs: (Scroll down for full printable recipe.)
- Prepare Pan – Preheat the oven to 425°F. Spritz each muffin cup with butter flavored cooking spray.
- Eggs – Crack an egg into each cup.
- Toppings – Drizzle each egg with 1-2 tsp of heavy cream. A drizzle of melted butter will work, too.
- Season – Season with salt and freshly ground pepper to taste and sprinkle with Parmesan cheese.
- Oven – Place the eggs into the oven and cook 7-8 minutes for soft, 9-10 minutes for semi-soft and 11-12 minutes for firm centers. Garnish with additional Parmesan cheese and serve immediately.
How to Make the Best Baked French Eggs Recipe
Don’t you just hate it when you have a house full of guests, and you can only cook 3 eggs at a time to serve them? This baked eggs recipe will eliminate that issue in one fell swoop!
- Ingredients you’ll need to make this recipe for Baked Eggs: Large eggs, Parmesan cheese either grated or shredded, heavy cream or melted butter, salt and black pepper.
- What size eggs will I need for this recipe? I use large eggs but please note you could use medium size eggs or extra large eggs. Adjust the baking time to suit your level of preferred doneness. Smaller eggs will cook more quickly and likewise larger eggs will take a little more time to bake.
- How do I season baked eggs? These eggs are drizzled with cream and seasoned simply with salt and pepper.
- Can I use melted butter if I don’t have cream on hand? Yes, you absolutely can.
- How do I know when the eggs are done? I include the baking times so, you can cook these French eggs to your preferred doneness. Note the times and consider how your appliance performs for the best result. It may take a couple of tries to get them perfect.
- Can these eggs be made in advance and reheated? Absolutely, yes and they reheat like a dream.
- You can store baked eggs in an airtight container separated by wax paper for up to 5 days. Reheat gently in the microwave.
- These eggs can also be frozen in an airtight container separated by wax paper for up to one month.
Southern Style Dishes to Serve with Baked French Eggs
- These eggs are the perfect size and shape for eating on a freshly baked buttermilk biscuit.
- You can also make these eggs for Eggs Benedict having them bake while you prepare a batch of my Easy Blender Hollandaise Sauce.
- Serve baked eggs on toasted English Muffins or bagels.
- You can also jump on the trend of serving runny eggs on a hamburger.
- Serve baked eggs on a salad.
- Enjoy baked eggs on toast or alongside a stack of delicious Sheet Pan French Toast.
- See how to make poached eggs, on the Incredible Egg website.
Are Eggs Good for You?
Eggs may not be appropriate for every individual to consume but they’re high in protein and can be part of a healthy diet with the bonus of being inexpensive to make. As always, consult your physician or nutritionist for personal dietary recommendations and if eggs can be incorporated.
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Helpful Kitchen Items:
Baked French Eggs
Ingredients
- 12 large eggs or desired amount
- 8 oz grated or shredded Parmesan cheese
- 1/2 cup heavy cream more or less depending on how many eggs being prepared
- salt and black pepper to taste
Instructions
- Preheat the oven to 425°F. Spritz each muffin cup with butter flavored cooking spray. Crack an egg into each cup.
- Drizzle each egg with 1-2 tsp of heavy cream. A drizzle of melted butter will work, too.
- Season with salt and freshly ground pepper to taste and sprinkle with 1 Tbsp of Parmesan cheese.
- Place the eggs into the oven and cook 7-8 minutes for soft, 9-10 minutes for semi-soft and 11-12 minutes for firm centers.
- Garnish with additional Parmesan cheese and serve immediately.
Notes
Nutrition
I made these today for Easter! They were delicious. Is it supposed to be 1 Tbsp of parm per egg? I used only 1 Tbsp per 12. It was still yummy and simple to make. Can’t wait to experiment in the future with this technique. Thank you!
Thanks so much! You can use as much or as little cheese as you like.
Came out absolutely perfect and delicious on the 8minute mark. Topped with Hollandaise sauce. My picky other half has already pre requested. Thank you for the wonderful egg recipe!
Thank you!
I have made these eggs many times over the years and love them. We are now empty nesters, so I decided to try these in the air fryer since I no longer need to make so many at one time. Decreased the heat to 400 and cooked for 7 minutes. They were a little more done than I like and the cheese on top browned more than I cared for, but still good. Next time, I’ll do a minute less and add the cheese in the last few minutes. Thanks for the delicious recipe!
Great information thanks for sharing!
I was thinking Air Fryer also.
Instead of cream using Greek Yoghurt, maybe cheese?
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I wouldn’t recommend using Greek Yogurt in place of cream or butter. If you try it in an air fryer let us know how it goes.
These are the best easiest eggs I’ve ever made. My family loves them! They have become a Saturday morning staple.
That’s wonderful, thank you!
I can’t wait to try this ,thank you so much for sharing !!!
Wondering what type of metal muffin pans were used. Mine tend to stick still even with Butter veg spray. I reduced my use 2T of cream but the sides still stuck to pan. Anyone tried silicone muffin holders?
Are you using nonstick muffin pans? You can make these in silicone pans, if you like. I’ve made these eggs for eons and never had that issue.
It’s 2 t. Of cream not 2 T. Maybe that’s why they stuck?
I have made these twice and they have turned out perfectly both times. We had one egg leftover the last time and my husband reheated it in the microwave and though it did cook a little more he said it was still fantastic.
I made these today with spinach and vegan cheese on top. After I topped with crushed red pepper and parsley flakes 😋 Great, filling and low carb. 🙏
Are there two eggs in each cup? The recipe calls for 12 eggs, but the directions say to break an egg in each cup. The photo shows a 6 cup baking pan.
You can make as many or as few as you need to make. 6 eggs or 12 eggs. Or, 2 eggs. Follow the recipe baking one egg in each cup.
Love these!! I added little salad tomatoes cut in half, also added torn spinach! Thank you for sharing!
How do you reheat these after freezing? Hubby likes the soft, runny yolk.
You’d need to let them thaw then reheat in the microwave. As far as keeping the yolk runny after reheating that might be a challenge. You may have to figure that out with trial and error.
These look delicious! Do you think using fat free half and half would be ok? (Dieting😬)
I haven’t tested it but it may work, yes. If you try it, let us know how it goes!
I mixed almond milk with full fat Greek yoghurt and it worked perfectly!
This was divine!! Thank you!
Can I cook 6 eggs at a time? Use green same baking times?
Yes, you can cook as many or as few as needed. You can use the baking times as a guide making sure to bake them to your preference.
Fun recipe! We added a slice of bacon around the cup first and used shredded Mexican blend cheese (already on hand). My husband and I sat and talked about all the possible combos like instead of cream use sour cream or Boursin. Thank you!
I have made this many times since discovering the recipe on Pinterest…LOVE IT! I like to include a piece of veggie sausage on the bottom. I make them for the week…easy work day breakfast when warmed up. Thanks for this lovely recipe!💙🐈💗
I’m so happy you’re enjoying it, thanks!
Recipe is very good and easy to make. I added some green onion’s to enhance the taste. It worked for me. I gave it a 5 star rating. Instructions and times are on point. Thanks for sharing.
I have made these & the family loves them! Can I make them using the muffin papers? I’d like to make them for a class & using the papers would be an easy way to differentiate.
If the liners were moisture proof you could but paper liners probably wouldn’t be a good idea.