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
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
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.
Tried this recipe?Mention @melissassk or tag #melissassk!
Melissa
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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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.
Paula says
I just tried this recipe this morning. I have one of those stove top, metal, 3-egg poacher things that I used (for the first time in years). Absolutely delicious!
Melissa says
Wonderful!
Renee says
These sound really good! I really want to try these. I love eggs. And simplicity 🙂 I want meat in every bite. How do I go about doing that? Do I put the meat in before or after the egg?
Melissa says
Maybe you would prefer this recipe Canadian Bacon Egg Cups.
Roger says
I’ve tried this recipe with greased non-stick muffin tins. I’ve tried this recipe with greased paper cups in a muffin tin. All I’ve ever done is waste eggs.
Melissa says
I can’t imagine why, it doesn’t get any simpler than this, they glide right out. That’s very odd.
Kathy says
Followed the recipe to the letter and these were fabulous! What a great way to make eggs for a crowd.
Melissa says
Wonderful, I’m so happy you loved these!
Carol says
Is this a regular muffin pan or a muffin top pan?
Melissa says
Regular muffin pan.
baltisraul says
Perfect for company and we serve them every time we get a crowd. Only addition I make is to add a round of white bread in the bottom of the muffin tins with a pat of soft butter on top of each piece of bread. Then resume the printed recipe.
Melissa says
I’m glad you enjoy these as much as we do, thanks!
John A Querbach says
Absolutely Great! Tried them and they are fantastic. Thank so much for the recipe.
Melissa says
Wonderful, I’m delighted you loved these, thanks!
Holly says
I made these with both spinach and Canadian bacon. I also cooked them in a jumbo muffing pan, so it took longEr to get to desired doneness. They were great and an easy way to cook eggs go a crowd!
Melissa says
Wonderful, thank you!
Leah says
I am definitely going to make these, they look delicious! I was wondering what the butter or heavy cream does to them, or if you could not use it? 🙂
Thank you
Melissa says
It adds flavor, just as when you would fry an egg, you may start with butter or bacon drippings.