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.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
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.
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!
Cecelia says
These are amazing. I am trying to stick to Keto and these is perfect for the week.
Melissa says
Thanks so much!
Jennifer says
Hi Melissa! These are exquisite! I’m addicted. Quick question….can I make these the night before and refrigerate for the next day? Do they reheat nicely? Thank you! – Jennifer
Melissa says
Hi Jennifer, I’m so glad you love these! Yes, these reheat beautifully and can also be frozen for a timesaver.
Carrie says
We make these faithfully every Sunday. I use a 24 cup muffin pan. We have them for everybody for the week. They are fabulous. We use our convection oven at 4:25 for 7.5 minutes. Perfection.
Melissa says
That’s awesome, thanks!
Darby says
Great as written. I like to add cilantro and cayenne.
Hillary says
Easy & Delicious! This was a hit with the whole family!
Jaime says
I simply came to pinterest to find craft ideas for my kids. This popped up as soon as the app loaded and I was immediately drawn in. 10 minutes later I’m in the kitchen digging out the muffin tin. I rummaged through my cabinets and pantry leaving with garlic salt, pepper, and crumbled feta. Before I knew it (8 minutes later) I was removing what would become my new obsession from the oven. Letting them sit for a minute was torture so I passed the time toasting some whole wheat bread. I used a fork to ever so slightly loosen them from the sides, fully expecting them to fall apart or pop yolk in the process. Nope. They removed easily with a patient steady hand.
The first bite was heaven. Could it really be that easy to make a delicious egg and not have to watch it like a hawk? Yes. Simply yes.
Melissa says
Hi Jaime, I’m delighted you enjoyed these ever popular eggs. I make them like this all the time, you may find yourself doing the same going forward. Thanks for visiting!
Sue K says
Worked wonderful, will be using for weekend prep meals.
Carolyn Montminy says
Looks very interesting!! I am going to try it when my daughter comes down to visit. She is a Vegetarian and is always looking for
Something new to cook
Deb L. says
Second time making, love these! Made as directed with heavy cream. Used our toaster oven in a 6-cup muffin tin almost exactly like the one in the pictures. Will start experimenting now with different cheeses and bacon! Thanks for this recipe
Marissa says
These were delicious! The timing on the preferred doneness of yolks was perfect too! I’m so glad I found this recipe. I added chopped cooked veggie sausage, chopped spinach & used only egg whites for a few as well and they all came out wonderful. Thank you!
Melissa says
Thanks so much!
Sandy says
I made this recipe for my family and it was awesome! They loved it! And it’s so easy! I used the drizzle butter and fresh grated Parmesan cheese. This recipe is a keeper! Thanks Melissa!
Melissa says
Wonderful, thanks so much!
Jennifer says
Made these for the first time today.Used thinly sliced honey ham to line the muffin tin, added chopped banana peppers then egg,salt, peper and melted butter. Can’t begin to tell you how much we enjoyed these! Thanks for a wonderful recpie!
Lynda says
I’m eager to make these!! I’m thinking about making enough to have some each work-morning. After making a batch, will it be okay to refrigerate for a few days? Then just reheat a portion for each morning?
Melissa says
Yes, they keep well!
Jennie says
I made these today and they were delicious. One question, I wanted runny eggs, but when I checked at 7 minutes they were still super jiggly. I left them in for another 3 minutes and the tops were still a little loose, but the yolks were completely cooked. Should I take them out at the 8 minute mark and let them firm up for a minute before taking them out of the pan?
Melissa says
Absolutely, as you continue to make these, you’ll tweak the baking time to perfection. I’m delighted you enjoyed them!
Mary Ward says
My husband is on the Keto diet and I am trying to keep his menu interesting. Tried this today and he loved it. Thank you.
Melissa says
Thank you!
Lily Yee says
My husband loves Oeuf en Cocotte. We used to always go out for breakfast to a nearby French-style bakery that was within walking distance — then, we moved. Now, this recipe allows me to make him French eggs whenever we want. Fast, quick and easy.
Melissa says
Wonderful, thanks so much!
Marguerite says
Could we use cupcake liners so they could set up individually after coming out of the muffin tin?
Melissa says
I wouldn’t recommend using liners, they aren’t necessary. They should be set.
Sasha says
Thanks for the recipe! These eggs are so easy and delicious! Made them for my family for brunch today. I used 1tsp heavy cream and a sprinkling of mozzarella. Garnished with chives. I did overcook them(we like them a little runny), and everyone still loved them. I did 9 min. I guess my oven runs hot! Next time, I will try a little less time. Maybe 6-7 min? Thanks again!
Melissa says
I’m so happy you enjoyed them, thanks!
Ginny says
I made this recipe this morning and it was a hit. I cook the eggs on a bed of spinach. They looked so impressive and tasted delightful. The directions were perfect.
Melissa says
Thanks, Ginny!
Lori says
So decadent and delicious. They look luxurious, but they are so easy to make!
Melissa says
Thanks so much!
Pam says
The best eggs and you can leave them in less and take them to work to have them cook in the microwave to your satisfaction.
Hannah says
Super easy! What a great idea for brunch when you don’t want to do a quiche or frittata. Thank you!
Melissa says
Thank you!
Abbey Ross says
I just made these this morning and i LOVE them… they’re a perfect snack and can make ahead for other mornings. The baking times are perfect!!!
Melissa says
Thanks, so much!
Kimberly says
These were amazing! Easy and delicious!
Mary says
I made these today and they were great. Use ramekins instead of muffin tin. Turned out great.
Melissa says
Sounds great, thanks so much!
Baltisraul says
Take this to a higher level. Uses some larger ramekins or muffin tins and add a layer of garlic shrimp grits as your middle layer.
Mally says
Made these for the 1st time last week. I have made them 4x total in the last 7 days. Absolutely LOVE them!
Melissa says
Wow, I’m so happy you love these! (I made them often, too ☺)
Kim says
I am so addicted to these eggs. I’ve made them twice now with the butter option. I used Provolone the first time and Gouda the second since that’s what I had on hand. I can’t wait to try them with the cream and parm.
Melissa says
Thanks so much!
Debbie says
How would you get them out of the pan without breaking the yolk??
Melissa says
They come out easily, just be careful.
Dani S. says
Good morning! So i have been making these with the butter option every morning for the past week and they have turned out wonderful every time! So we finally got some cream so I tried it this morning. And I ended up with cupcake cups of egg cream soup! I don’t know what I did wrong but I’m going to go back to the butter way.
Melissa says
I can’t imagine why that would have happened but, yes you can use cream or melted butter. My first thought is, you may have used whipping cream and not heavy cream. There is a difference in fat content. Heavy cream holds it’s shape (thickness) better. Both are delicious, both will whip but, in this instance, heavy cream is best.
Kris says
Can milk be used instead of cream?
Melissa says
You could use melted butter in place of cream. Milk is thinner so, if you go that route use half.
Joyce Lange says
Hi Melissa
As I commented before I like to make them runny so I can reheat with no problems. I make enough to last me a week. Joyce from Canada
Melissa says
Wonderful!
Brenda Keena says
I made these for brunch today👍🏼I baked them about 9 minutes the whites were set n the yokes still runny😋just the way we like them!! I added 2 tsp of heavy cream n a couple of drops of melted butter & a sprinkling of parm they were delicious!! They came right out of the muffin tins right onto the waiting toast!! Thanks so much for sharing your recipe Melissa, I’ll definitely be making these again!!
Melissa says
Hi Brenda, I’m so happy you loved these. Thanks so much!
Katie says
Could these be frozen? And how do you recommend reheating ? Thanks!
Melissa says
They can be frozen. Thaw in the fridge and gently reheat in the microwave.
Joyce Lange says
Hi Melissa
I have made this recipe 2x and they just keep getting better and better!!! My 1st attempt had summer sausage on the bottom of the muffin holder and the 2 T of cream and 2T of parm added……they turned out great nice and runny even when I reheated them. I turned them upside down to get them out worked pretty good. 2nd time I put precooked bacon on the bottom of the muffin tin and lined the sides with a strip of bacon added 1 T cream and 1 T of parm. Again I turned them upside down to get them out, really wanted to stay in the muffin holders. They are the silicone muffin holders so easy to twist them out. Reheated they again were run as I put them between brioche buns, totally delicious. Thanks so much for the recipe and they freeze nicely too. Hugs from Canada
Melissa says
All of those options sound wonderful, Joyce. I love the versatility of these, also. Thanks so much!
Natalie says
What is the best way to reheat them?
Melissa says
These reheat beautifully in the microwave. Depending on wattage, reheat a few seconds at a time.
Lisa winter says
Excellent and very easy
Melissa says
Thanks so much!
Valerie says
I had my son and family for the weekend. This grandma wanted to spend her time with the grand babies so I tried this recipe. Such a great way to get food on the table for everybody without standing over the stove! We all loved them including my grandson who proclaimed that he didn’t like eggs . . . until he saw these! I will make them again and I think my daughter-in-law found a new recipe too!
Melissa says
That’s awesome and precisely why we love them, thanks
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.
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!
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!
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!
Carol says
Is this a regular muffin pan or a muffin top pan?
Melissa says
Regular muffin pan.
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!
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.
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.
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!
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.
KalynsKitchen says
I love baking eggs, so much easier than some methods! Thanks for the shout-out for my Low-Carb Egg Muffins!
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
Joyce Lange says
To Catharine
35% cream is all over Canada.
Another Canuck !!
Shane says
Heavy cream is at least 38% fat. 35% is whipping cream
Kyle says
Ever try using silicone muffin inserts? Or silicone muffin tins?
Melissa says
Hi Kyle, great question! They work equally as well, sure.
Vanesa says
Would half and half work if you don’t have heavy cream?
Melissa says
Sure, or you can use melted butter instead.
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.
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.
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,
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!
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.
Karen Clements says
These look so yummy!! Great reviews!! Gonna try them tonight!
Kent says
I wonder if these would freeze well? Has anyone tried it? Always looking for make ahead breakfast ideas…
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.
Jada Baker says
I made one in a ramekin dish in my toaster oven and it turned out great!
Melissa says
Great idea!
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!
Anonymous says
I think I love you! Wow, so good! Thanks for this recipe, I now make it all the time.
Ellen
Melissa says
So happy to hear you enjoyed these! Thanks for taking time to stop by and let me know.
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.
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!
Melissa says
Hi Cathy, they are heavenly with Gruyere! Thanks so much for taking the time to let me know. ~ Melissa
Cathy says
These are now my favourite kind of egg. I used Gruyere cheese. It was delish!
Melissa says
Thanks Dan! ☺
Dan from Platter Talk says
These look wonderful!
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! ☺
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?
Anonymous says
Sounds easy and delissh!
Anonymous says
I tried these today. Turned out great! Thank you!
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
Melissa says
Aw, thanks so much Sharon and thanks for stopping by! ♥ Melissa
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!
Sharon Markey says
This, like all of your recipes, was an awesome treat. Keep up your great work, and thank you.
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
Pam says
These are so good- making for the second time to make breakfast sandwiches.
Melissa says
I’m glad you continue to enjoy these eggs!
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;)
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.
Melissa says
Hi Margaret, these are “no fail” truly. Enjoy, Melissa
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
Anonymous says
my french mother made a variation of this using swiss cheese.. delicious
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
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
Oh my goodness, what a fabulous treat! Thanks so much for stopping by and sharing that memory. ~ 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
Hi Eunice! So happy you liked these, thanks so much for stopping by to let me know! ~ Melissa
Anonymous says
COKED THIS MORNING , DELICIOUS WILL COOK AGAIN
EUNICE
Melissa says
lol, You always make me smile! Enjoy!
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
Thanks so much for visiting, it’s my pleasure to share! 🙂
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)
Anonymous says
thats totally awesome thanks for sharing !!!
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…