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.
Tried this recipe?Mention @melissassk or tag #melissassk!
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!