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
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.
Anonymous says
February 25, 2014 at 10:01 pmI 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
March 20, 2014 at 7:09 pmI 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
March 21, 2014 at 1:30 amSo happy to hear you enjoyed these! Thanks for taking time to stop by and let me know.
Anonymous says
May 23, 2014 at 3:18 pmI think I love you! Wow, so good! Thanks for this recipe, I now make it all the time.
Ellen
Anonymous says
January 24, 2015 at 3:25 pmMy 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
August 24, 2016 at 7:39 amI made one in a ramekin dish in my toaster oven and it turned out great!
Melissa says
August 24, 2016 at 9:40 amGreat idea!
Val says
February 6, 2017 at 1:52 pmThese look wonderful. I like the whites solid but the yolk runny. How long should I cook them
Melissa says
February 6, 2017 at 2:11 pmI have the suggested times in the recipe. Feel free to adjust to your taste.
Kent says
February 6, 2017 at 3:30 pmI wonder if these would freeze well? Has anyone tried it? Always looking for make ahead breakfast ideas…
Karen Clements says
February 6, 2017 at 5:00 pmThese look so yummy!! Great reviews!! Gonna try them tonight!
Moon says
March 15, 2017 at 12:02 amMade 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
March 17, 2017 at 6:25 pmYes 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
March 17, 2017 at 7:26 pmGood to know, thanks!
Penny Peeler says
May 17, 2017 at 4:30 pmThese 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
May 17, 2017 at 4:32 pmSo happy you love these. Simple recipes are always the ones we return to over and over again. Thanks for visiting!
Isabel says
June 23, 2017 at 12:02 pmI 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
June 23, 2017 at 12:27 pmYes, 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
September 27, 2017 at 3:56 pmThese are actually known as stirred eggs by us old cooks!
Melissa says
September 27, 2017 at 4:43 pmI’ve never heard that term, interesting.
Polly says
May 26, 2018 at 8:29 pmI believe these are called shirred eggs.
Aline says
December 8, 2017 at 7:44 amDo you have to cook the bacon or can you put it raw around the muffin cup??
Melissa says
December 8, 2017 at 8:59 amCooked bacon or Canadian bacon works best. Slightly undercooked bacon will finish in the oven.
Vanesa says
December 9, 2017 at 10:30 amWould half and half work if you don’t have heavy cream?
Melissa says
December 9, 2017 at 10:53 amSure, or you can use melted butter instead.
Kyle says
January 4, 2018 at 11:51 amEver try using silicone muffin inserts? Or silicone muffin tins?
Melissa says
January 4, 2018 at 12:50 pmHi Kyle, great question! They work equally as well, sure.
Catharine says
January 19, 2018 at 7:22 pmThis 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
January 20, 2018 at 9:42 amThat’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
July 30, 2018 at 7:30 amI love baking eggs, so much easier than some methods! Thanks for the shout-out for my Low-Carb Egg Muffins!
Bob says
December 15, 2018 at 11:37 amIf you use precooked sausage patties, I imagine you would have to use large muffin tins instead of regular. Correct?
Melissa says
December 15, 2018 at 11:39 amIt depends on the size of the patties, you may need to upsize the muffin tin.
Paula says
February 2, 2019 at 10:34 amI 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
February 2, 2019 at 11:04 amWonderful!
Renee says
April 6, 2019 at 6:02 pmThese 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
April 6, 2019 at 7:34 pmMaybe you would prefer this recipe Canadian Bacon Egg Cups.
Roger says
May 6, 2019 at 10:32 amI’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
May 6, 2019 at 10:58 amI can’t imagine why, it doesn’t get any simpler than this, they glide right out. That’s very odd.
Kathy says
May 14, 2019 at 10:01 pmFollowed the recipe to the letter and these were fabulous! What a great way to make eggs for a crowd.
Melissa says
May 15, 2019 at 7:43 amWonderful, I’m so happy you loved these!