This recipe for Baked French Eggs is my take on an old French technique of cooking eggs in the oven. Using your handy muffin tin you can make eggs for everyone at one time. Drizzled with cream, or a little melted butter, and seasoned these eggs can be baked to your liking in 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.
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.
You may also like: Low Carb Egg Muffins, Basic Poached Eggs and 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.
Recipe 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.
amy watson says
Melissa, i did a trial run on these last night for me and the hubby…they were a big hit!!!!! I made 6 and he took the leftover 2 in english muffins to work today..can’t wait until we have company and I can “show off” with this recipe….and tell everybody about your awesome fb page and blog….I love the variety of recipes that you have here…I am a true southern cook nut I love to try recipes that are out of the box for us and thee hubby is always a willing guinea pif..hehe..Thanks for a really great southern blog to visit…
Anonymous says
thats totally awesome thanks for sharing !!!
Melissa says
Amy, you are a girl after my own heart..cooking, cooking, cooking!! Thank you, I’m so glad your family liked them! And, yes, my family are my “tasters” also 🙂 Thanks for visiting!!
Lo says
And the oven temperature Melissa?
Melissa says
Please scroll down for the entire recipe. (425°F)
Melissa says
Thanks so much for visiting, it’s my pleasure to share! 🙂
mamahoward says
Girl…..where were you when I still has 6 kids at home to cook for? Lol. Seriously, these look great. I think I’ll try them Sunday morning. I’m always looking for something kind of fuss free before church! Thanks!
Melissa says
lol, You always make me smile! Enjoy!
Anonymous says
COKED THIS MORNING , DELICIOUS WILL COOK AGAIN
EUNICE
Melissa says
Hi Eunice! So happy you liked these, thanks so much for stopping by to let me know! ~ Melissa
Anonymous says
This brings back memories of my grandmother cooking on her wood-burning stove! She fried bacon until it was almost done, poured bacon grease into the muffin tin, added the bacon and then the egg, and grated some cheese on top. Then she put it into the oven where the homemade buiscuits were already cooking. What a treat when we spent the night with Mama!
Melissa says
Oh my goodness, what a fabulous treat! Thanks so much for stopping by and sharing that memory. ~ Melissa
Anonymous says
Omgosh I made these this morning with Canadian Bacon . They were AWESOME! Thank you for a great recipe. I’ll make these often. Thanks. Katie
Melissa says
Hi Katie, I’m so happy you loved these eggs, we sure do! Thanks so much for stopping by to let me know. ~ Melissa
Anonymous says
my french mother made a variation of this using swiss cheese.. delicious
Melissa says
I LOVE your Mothers idea about using Swiss. I will most definitely try that, thanks! I know these eggs are great with pretty much any gooey cheese that suits your fancy. Thanks for stopping by to share your memory. ~ Melissa
Melissa says
Hi Margaret, these are “no fail” truly. Enjoy, Melissa
Margaret Gross says
My brother made these for me, but he cooked the eggs at a much lower temp in glass cups. They never got cooked well. I am anxious to try this recipe.
Anonymous says
These look delicious & will be a hit when company comes! One question though … In the photo with the egg & cream, it looks like you used more than a tsp of heavy cream. Did you use maybe a tbsp instead?
Thanks;)
Melissa says
No there’s no typo, I used a teaspoon of cream. Cream has a thick texture that coats the top of the egg beautifully. However, if you’d like to use more, go for it! Enjoy, Melissa
Sharon Markey says
This, like all of your recipes, was an awesome treat. Keep up your great work, and thank you.
Connie says
These look fabulous! And, so easy. How long did you cook the eggs in your picture? Just trying to figure out what is “semi-soft”. 😉 Can’t wait to try these!
Melissa says
Aw, thanks so much Sharon and thanks for stopping by! ♥ Melissa
Melissa says
Hi Connie, for semi-soft, you should be good around 10 minutes. Don’t be too concerned a minute either way won’t make a huge difference. Practice makes perfect. Thanks for stopping by! ~ Melissa
Anonymous says
I tried these today. Turned out great! Thank you!
Anonymous says
Sounds easy and delissh!
Anonymous says
Hi I want to make these tonight but I don’t have cooking spray or heavy cream. What can I use instead of those things?
Melissa says
Hello, no problem at all. Use butter to grease the muffin cups, and drizzle melted butter on top in place of the cream. That should work perfectly, enjoy! ☺
Dan from Platter Talk says
These look wonderful!
Melissa says
Thanks Dan! ☺
Cathy says
These are now my favourite kind of egg. I used Gruyere cheese. It was delish!
Melissa says
Hi Cathy, they are heavenly with Gruyere! Thanks so much for taking the time to let me know. ~ Melissa
Anonymous says
I wrap the sides in maple bacon, add fresh thyme, mushrooms, bell pepper and tomato. Sprinkle with cheddar, salt and pepper and they’re soooo good!
Anonymous says
I just tried these, they are yummy. I cant wait to have a crowd to cook for. I made them in a regular muffin pan and a couple in a jumbo muffin pan. both were good. Ill be making them often this way.
Melissa says
So happy to hear you enjoyed these! Thanks for taking time to stop by and let me know.
Anonymous says
I think I love you! Wow, so good! Thanks for this recipe, I now make it all the time.
Ellen
Anonymous says
My mom made these also! Partially cooked bacon, added one tsp bacon grease to the cupcake tin, added the eggs….we called them cupcake eggs! They were a family favorite on Sunday mornings!
Jada Baker says
I made one in a ramekin dish in my toaster oven and it turned out great!
Melissa says
Great idea!
Val says
These look wonderful. I like the whites solid but the yolk runny. How long should I cook them
Melissa says
I have the suggested times in the recipe. Feel free to adjust to your taste.
Kent says
I wonder if these would freeze well? Has anyone tried it? Always looking for make ahead breakfast ideas…
Karen Clements says
These look so yummy!! Great reviews!! Gonna try them tonight!
Moon says
Made these without the Parmesan & have just egg whites. Hope they freeze well going to freeze them and heat in microwave for the mornings.
Moon says
Yes they froze just fine and warmed in microwave 2 mins on high ate them with white cheddar on flatbread. I wrapped the eggs individually in parchment and put them in a ziploc. Took egg out of paper and heated. Worked fine, tasted fresh.
Melissa says
Good to know, thanks!
Penny Peeler says
These turned out perfectly. I’m so glad I follow your blog. I’ve used several recipes from your site. This is exactly what I need when I’m making breakfast for a crowd. I used olive oil spray on my nonstick muffin tin, half-n-half, and shredded cheddar cheese. Someone else commented on using leftover eggs in English muffins to take to work. I’m definitely going to use that suggestion. Thanks!
Melissa says
So happy you love these. Simple recipes are always the ones we return to over and over again. Thanks for visiting!
Isabel says
I so want to try these. As there is only two of us I want to use my ramekin dishes. Do I use the same temp and the same amount of time to cook them?
Melissa says
Yes, you can and make adjustments to the baking time to your personal preference for egg firmness. Place the ramekins on a baking sheet for ease of moving in and out of the oven,
Debbie Lyden Manning says
These are actually known as stirred eggs by us old cooks!
Melissa says
I’ve never heard that term, interesting.
Polly says
I believe these are called shirred eggs.
Aline says
Do you have to cook the bacon or can you put it raw around the muffin cup??
Melissa says
Cooked bacon or Canadian bacon works best. Slightly undercooked bacon will finish in the oven.
Vanesa says
Would half and half work if you don’t have heavy cream?
Melissa says
Sure, or you can use melted butter instead.
Kyle says
Ever try using silicone muffin inserts? Or silicone muffin tins?
Melissa says
Hi Kyle, great question! They work equally as well, sure.
Catharine says
This is unbelievable! Soooooo good, seriously. I used the melted butter option instead of heavy cream (it’s harder to find heavy cream here in Canada) and I put tiny pieces of chopped mushrooms and tomatoes before the Parmesan. I also used seasoning salt, pepper and oregano as my spices and just a teensy bit more Parmesan than the recipe said. Thank you so much for posting this!!
Melissa says
That’s the beauty of these eggs they’re versatile. I shake them up myself from time to time. I’m delighted you enjoyed them, thanks for visiting
KalynsKitchen says
I love baking eggs, so much easier than some methods! Thanks for the shout-out for my Low-Carb Egg Muffins!
Bob says
If you use precooked sausage patties, I imagine you would have to use large muffin tins instead of regular. Correct?
Melissa says
It depends on the size of the patties, you may need to upsize the muffin tin.