This recipe for Baked French Eggs is the epitome of quick and easy. I call them “French” as this recipe is my own take on an old French technique of cooking eggs in the oven. I use the same technique but adapted baking them individually in a muffin tin. The advantage of this is that you can make eggs for everyone at one time and it doesn’t get any better than that.
Baking Eggs Convenient and Efficient
Baking eggs is incredibly simple and you can several eggs in one fell swoop. 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 incredible edible egg and serves as an easy way to make several eggs at one time to accompany any of your favorite breakfast sides. The best part? Everyone gets to eat at the same time, it doesn’t get any better than that.
Baked French Eggs
These eggs are drizzled with cream, or a little melted butter, and seasoned simply with salt and pepper. I include the baking times so, you can cook them to your preferred doneness and they reheat like a dream. 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 technique solves that dilemma forever. If you’d like to learn how to make poached eggs, visit the Incredible Egg website for a tutorial here. Also, for the instant pot fans checkout how to make Instant Pot Hard Boiled Eggs.
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Helpful Kitchen Items:
Baked French Eggs
Servings: 12 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
For a nice variation, line the muffin cups with a piece of Canadian bacon, ham or a cooked sausage patty. For a vegetarian twist, a bed of spinach. Then crack the egg into the center and bake.
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Hi, thanks for stopping by to visit my website My name is Melissa, I’m a busy Mom, author, recipe developer, photographer, food writer and blogger. I’m passionate about creating delicious dishes to share with family and friends!
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Joyce Lange says
Hi Melissa
I have made this recipe 2x and they just keep getting better and better!!! My 1st attempt had summer sausage on the bottom of the muffin holder and the 2 T of cream and 2T of parm added……they turned out great nice and runny even when I reheated them. I turned them upside down to get them out worked pretty good. 2nd time I put precooked bacon on the bottom of the muffin tin and lined the sides with a strip of bacon added 1 T cream and 1 T of parm. Again I turned them upside down to get them out, really wanted to stay in the muffin holders. They are the silicone muffin holders so easy to twist them out. Reheated they again were run as I put them between brioche buns, totally delicious. Thanks so much for the recipe and they freeze nicely too. Hugs from Canada
Melissa says
All of those options sound wonderful, Joyce. I love the versatility of these, also. Thanks so much!
Katie says
Could these be frozen? And how do you recommend reheating ? Thanks!
Melissa says
They can be frozen. Thaw in the fridge and gently reheat in the microwave.
Brenda Keena says
I made these for brunch today👍🏼I baked them about 9 minutes the whites were set n the yokes still runny😋just the way we like them!! I added 2 tsp of heavy cream n a couple of drops of melted butter & a sprinkling of parm they were delicious!! They came right out of the muffin tins right onto the waiting toast!! Thanks so much for sharing your recipe Melissa, I’ll definitely be making these again!!
Melissa says
Hi Brenda, I’m so happy you loved these. Thanks so much!
Joyce Lange says
Hi Melissa
As I commented before I like to make them runny so I can reheat with no problems. I make enough to last me a week. Joyce from Canada
Melissa says
Wonderful!
Kris says
Can milk be used instead of cream?
Melissa says
You could use melted butter in place of cream. Milk is thinner so, if you go that route use half.
Dani S. says
Good morning! So i have been making these with the butter option every morning for the past week and they have turned out wonderful every time! So we finally got some cream so I tried it this morning. And I ended up with cupcake cups of egg cream soup! I don’t know what I did wrong but I’m going to go back to the butter way.
Melissa says
I can’t imagine why that would have happened but, yes you can use cream or melted butter. My first thought is, you may have used whipping cream and not heavy cream. There is a difference in fat content. Heavy cream holds it’s shape (thickness) better. Both are delicious, both will whip but, in this instance, heavy cream is best.
Debbie says
How would you get them out of the pan without breaking the yolk??
Melissa says
They come out easily, just be careful.
Kim says
I am so addicted to these eggs. I’ve made them twice now with the butter option. I used Provolone the first time and Gouda the second since that’s what I had on hand. I can’t wait to try them with the cream and parm.
Melissa says
Thanks so much!
Mally says
Made these for the 1st time last week. I have made them 4x total in the last 7 days. Absolutely LOVE them!
Melissa says
Wow, I’m so happy you love these! (I made them often, too ☺)
Mary says
I made these today and they were great. Use ramekins instead of muffin tin. Turned out great.
Melissa says
Sounds great, thanks so much!
Baltisraul says
Take this to a higher level. Uses some larger ramekins or muffin tins and add a layer of garlic shrimp grits as your middle layer.
Kimberly says
These were amazing! Easy and delicious!
Abbey Ross says
I just made these this morning and i LOVE them… they’re a perfect snack and can make ahead for other mornings. The baking times are perfect!!!
Melissa says
Thanks, so much!
Hannah says
Super easy! What a great idea for brunch when you don’t want to do a quiche or frittata. Thank you!
Melissa says
Thank you!
Pam says
The best eggs and you can leave them in less and take them to work to have them cook in the microwave to your satisfaction.
Lori says
So decadent and delicious. They look luxurious, but they are so easy to make!
Melissa says
Thanks so much!
Ginny says
I made this recipe this morning and it was a hit. I cook the eggs on a bed of spinach. They looked so impressive and tasted delightful. The directions were perfect.
Melissa says
Thanks, Ginny!
Sasha says
Thanks for the recipe! These eggs are so easy and delicious! Made them for my family for brunch today. I used 1tsp heavy cream and a sprinkling of mozzarella. Garnished with chives. I did overcook them(we like them a little runny), and everyone still loved them. I did 9 min. I guess my oven runs hot! Next time, I will try a little less time. Maybe 6-7 min? Thanks again!
Melissa says
I’m so happy you enjoyed them, thanks!
Marguerite says
Could we use cupcake liners so they could set up individually after coming out of the muffin tin?
Melissa says
I wouldn’t recommend using liners, they aren’t necessary. They should be set.
Lily Yee says
My husband loves Oeuf en Cocotte. We used to always go out for breakfast to a nearby French-style bakery that was within walking distance — then, we moved. Now, this recipe allows me to make him French eggs whenever we want. Fast, quick and easy.
Melissa says
Wonderful, thanks so much!
Mary Ward says
My husband is on the Keto diet and I am trying to keep his menu interesting. Tried this today and he loved it. Thank you.
Melissa says
Thank you!