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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Baked French Eggs
Servings: 12 eggs
Calories: 179kcal
Ingredients
- 12 large eggs or desired amount
- 8 oz grated or shredded Parmesan cheese
- ½ 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.
Nutrition
Serving: 1serving | Calories: 179kcal | Carbohydrates: 1g | Protein: 13g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 355mg | Potassium: 92mg | Sugar: 1g | Vitamin A: 547IU | Vitamin C: 1mg | Calcium: 241mg | Iron: 1mg
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My name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.
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