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Baked French Eggs

This recipe for Baked French Eggs is the epitome of quick and easy. They’re made in a muffin pan giving you the freedom of making as many eggs as you need in one fell swoop.

Baked French Eggs

Easy Baked French Eggs Recipe

What are Baked French Eggs? I call these eggs French eggs as this recipe is my own take on an old French technique of baking eggs in the oven. It’s essentially the same technique but adapted  so they can be made individually in a muffin pan. The advantage of this technique is that you can make eggs for everyone at one time. I’ve found that baking eggs is incredibly simple and easy to make plus you can several eggs at once. 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 egg and serves as an easy way to make several eggs at one time to accompany any of your favorite breakfast sides.
muffin tin eggs

 

How to Make the Best Baked French Eggs Recipe

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 baked eggs recipe will eliminate that issue in one fell swoop!

  • Ingredients you’ll need to make this recipe for Baked Eggs: Large eggs, Parmesan cheese either grated or shredded, heavy cream or melted butter, salt and black pepper.
  • What size eggs will I need for this recipe? I use large eggs but please note you could use medium size eggs or extra large eggs. Adjust the baking time to suit your level of preferred doneness. Smaller eggs will cook more quickly and likewise larger eggs will take a little more time to bake.
  • How do I season baked eggs? These eggs are drizzled with cream and seasoned simply with salt and pepper.
  • Can I use melted butter if I don’t have cream on hand? Yes, you absolutely can.
  • How do I know when the eggs are done? I include the baking times so, you can cook these French eggs to your preferred doneness. Note the times and consider how your appliance performs for the best result. It may take a couple of tries to get them perfect.
  • Can these eggs be made in advance and reheated? Absolutely, yes and they reheat like a dream.
  • You can store baked eggs in an airtight container separated by wax paper for up to 5 days. Reheat gently in the microwave.
  • These eggs can also be frozen in an airtight container separated by wax paper for up to one month.

 

Baked French Eggs

Southern Style Dishes to Serve with Baked French Eggs

  • These eggs are the perfect size and shape for eating on a freshly baked buttermilk biscuit.
  • You can also make these eggs for Eggs Benedict having them bake while you prepare a batch of my Easy Blender Hollandaise Sauce.
  • Serve baked eggs on toasted English Muffins or bagels.
  • You can also jump on the trend of serving runny eggs on a hamburger.
  • Serve baked eggs on a salad.
  • Enjoy baked eggs on toast or alongside a stack of delicious Sheet Pan French Toast.
  • See how to make poached eggs, on the Incredible Egg website.

Baked French Eggs

Are Eggs Good for You?

Eggs may not be appropriate for every individual to consume but they’re high in protein and can be part of a healthy diet with the bonus of being inexpensive to make. As always, consult your physician or nutritionist for personal dietary recommendations and if eggs can be incorporated.

Baked French Eggs

 

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How To Make Baked French Eggs
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4.97 from 57 votes

Baked French Eggs

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Keyword: baked-french-eggs
Servings: 12 eggs
Calories: 179kcal
Author: Melissa Sperka

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.

Nutrition

Serving: 1serving | Calories: 179kcal | Carbohydrates: 1g | Protein: 13g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 355mg | Potassium: 92mg | Sugar: 1g | Vitamin A: 547IU | Vitamin C: 1mg | Calcium: 241mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

 

 

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238 Comments

  1. 5 stars
    I have made these twice and they have turned out perfectly both times. We had one egg leftover the last time and my husband reheated it in the microwave and though it did cook a little more he said it was still fantastic.

  2. 5 stars
    I made these today with spinach and vegan cheese on top. After I topped with crushed red pepper and parsley flakes 😋 Great, filling and low carb. 🙏

  3. Are there two eggs in each cup? The recipe calls for 12 eggs, but the directions say to break an egg in each cup. The photo shows a 6 cup baking pan.

  4. 5 stars
    Love these!! I added little salad tomatoes cut in half, also added torn spinach! Thank you for sharing!

    1. You’d need to let them thaw then reheat in the microwave. As far as keeping the yolk runny after reheating that might be a challenge. You may have to figure that out with trial and error.

  5. 5 stars
    I have made this many times since discovering the recipe on Pinterest…LOVE IT! I like to include a piece of veggie sausage on the bottom. I make them for the week…easy work day breakfast when warmed up. Thanks for this lovely recipe!💙🐈💗

  6. 5 stars
    Recipe is very good and easy to make. I added some green onion’s to enhance the taste. It worked for me. I gave it a 5 star rating. Instructions and times are on point. Thanks for sharing.

    1. 5 stars
      I have made these & the family loves them! Can I make them using the muffin papers? I’d like to make them for a class & using the papers would be an easy way to differentiate.

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