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Home » Breakfast & Brunch » Baked French Eggs

Baked French Eggs

August 10, 2011 by Melissa 153 Comments

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These super EASY and delicious Baked French Eggs are made in a muffin pan in a snap #bakedeggs #frencheggs #muffintineggs #muffintinrecipes #eggrecipes #breakfast #brunch #southernrecipes #southernfood #holidaybrunch #eggs #easyrecipesThese super EASY and delicious Baked French Eggs are made in a muffin pan in a snap #bakedeggs #frencheggs #muffintineggs #muffintinrecipes #eggrecipes #breakfast #brunch #southernrecipes #southernfood #holidaybrunch #eggs #easyrecipes
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.

Baked French Eggs

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.
muffin tin eggs

 

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.

 

Baked French Eggs

 

Baked French Eggs

 

Baked French Eggs

 

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Helpful Kitchen Items:

  • Non Stick Muffin Pan
  • Citrus and Cheese Grater
  • Salt and Pepper Mill Set
  • Measuring Cups


Baked French Eggs
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4.97 from 26 votes

Baked French Eggs

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: American
Keyword: baked-french-eggs
Servings: 12 eggs
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.
Tried this recipe?Mention @melissassk or tag #melissassk!

 

 

Baked French Eggs

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Filed Under: Breakfast & Brunch, Holiday, Low Carb/Keto, Main Dish, Southern Comfort Food Tagged With: baked eggs, baked French eggs, best baked eggs, best ever baked French eggs, eggs, French eggs, keto egg recipes, low carb eggs, muffin tin eggs, poached eggs

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about melissa

ABOUT 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! Read more...

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Comments

  1. Cecelia says

    January 1, 2021 at 4:53 pm

    5 stars
    These are amazing. I am trying to stick to Keto and these is perfect for the week.

    Reply
    • Melissa says

      January 1, 2021 at 5:18 pm

      Thanks so much!

      Reply
      • Jennifer says

        January 27, 2021 at 10:16 am

        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

        January 27, 2021 at 10:31 am

        Hi Jennifer, I’m so glad you love these! Yes, these reheat beautifully and can also be frozen for a timesaver.

  2. Carrie says

    December 13, 2020 at 1:24 pm

    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.

    Reply
    • Melissa says

      December 13, 2020 at 1:40 pm

      That’s awesome, thanks!

      Reply
  3. Darby says

    November 28, 2020 at 8:04 pm

    5 stars
    Great as written. I like to add cilantro and cayenne.

    Reply
  4. Hillary says

    November 5, 2020 at 8:40 pm

    5 stars
    Easy & Delicious! This was a hit with the whole family!

    Reply
  5. Jaime says

    October 2, 2020 at 12:54 pm

    5 stars
    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.

    Reply
    • Melissa says

      October 2, 2020 at 3:02 pm

      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!

      Reply
  6. Sue K says

    September 27, 2020 at 10:01 am

    5 stars
    Worked wonderful, will be using for weekend prep meals.

    Reply
  7. Carolyn Montminy says

    September 24, 2020 at 3:36 pm

    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

    Reply
  8. Deb L. says

    September 11, 2020 at 6:41 am

    5 stars
    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

    Reply
  9. Marissa says

    September 5, 2020 at 2:13 pm

    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!

    Reply
    • Melissa says

      September 5, 2020 at 4:10 pm

      Thanks so much!

      Reply
  10. Sandy says

    September 4, 2020 at 6:59 am

    5 stars
    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!

    Reply
    • Melissa says

      September 4, 2020 at 8:45 am

      Wonderful, thanks so much!

      Reply
  11. Jennifer says

    August 30, 2020 at 1:07 pm

    5 stars
    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!

    Reply
  12. Lynda says

    August 23, 2020 at 11:41 am

    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?

    Reply
    • Melissa says

      August 23, 2020 at 12:49 pm

      Yes, they keep well!

      Reply
  13. Jennie says

    August 16, 2020 at 1:12 pm

    5 stars
    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?

    Reply
    • Melissa says

      August 16, 2020 at 1:31 pm

      Absolutely, as you continue to make these, you’ll tweak the baking time to perfection. I’m delighted you enjoyed them!

      Reply
  14. Mary Ward says

    July 20, 2020 at 9:32 am

    5 stars
    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.

    Reply
    • Melissa says

      July 20, 2020 at 2:00 pm

      Thank you!

      Reply
  15. Lily Yee says

    July 6, 2020 at 10:27 am

    5 stars
    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.

    Reply
    • Melissa says

      July 6, 2020 at 11:17 am

      Wonderful, thanks so much!

      Reply
  16. Marguerite says

    June 25, 2020 at 3:37 pm

    Could we use cupcake liners so they could set up individually after coming out of the muffin tin?

    Reply
    • Melissa says

      June 25, 2020 at 4:15 pm

      I wouldn’t recommend using liners, they aren’t necessary. They should be set.

      Reply
  17. Sasha says

    June 21, 2020 at 5:38 pm

    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!

    Reply
    • Melissa says

      June 21, 2020 at 9:25 pm

      I’m so happy you enjoyed them, thanks!

      Reply
  18. Ginny says

    May 31, 2020 at 11:40 am

    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.

    Reply
    • Melissa says

      May 31, 2020 at 12:40 pm

      Thanks, Ginny!

      Reply
  19. Lori says

    May 28, 2020 at 9:29 am

    5 stars
    So decadent and delicious. They look luxurious, but they are so easy to make!

    Reply
    • Melissa says

      May 28, 2020 at 10:17 am

      Thanks so much!

      Reply
  20. Pam says

    May 17, 2020 at 11:39 am

    5 stars
    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.

    Reply
  21. Hannah says

    May 17, 2020 at 10:52 am

    5 stars
    Super easy! What a great idea for brunch when you don’t want to do a quiche or frittata. Thank you!

    Reply
    • Melissa says

      May 17, 2020 at 11:16 am

      Thank you!

      Reply
  22. Abbey Ross says

    May 13, 2020 at 12:01 pm

    5 stars
    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!!!

    Reply
    • Melissa says

      May 13, 2020 at 12:37 pm

      Thanks, so much!

      Reply
  23. Kimberly says

    April 25, 2020 at 11:08 am

    These were amazing! Easy and delicious!

    Reply
  24. Mary says

    April 19, 2020 at 2:12 pm

    I made these today and they were great. Use ramekins instead of muffin tin. Turned out great.

    Reply
    • Melissa says

      April 19, 2020 at 3:26 pm

      Sounds great, thanks so much!

      Reply
    • Baltisraul says

      April 19, 2020 at 5:14 pm

      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.

      Reply
  25. Mally says

    April 14, 2020 at 7:16 pm

    5 stars
    Made these for the 1st time last week. I have made them 4x total in the last 7 days. Absolutely LOVE them!

    Reply
    • Melissa says

      April 14, 2020 at 8:30 pm

      Wow, I’m so happy you love these! (I made them often, too ☺)

      Reply
  26. Kim says

    April 14, 2020 at 10:25 am

    5 stars
    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.

    Reply
    • Melissa says

      April 14, 2020 at 11:15 am

      Thanks so much!

      Reply
  27. Debbie says

    April 12, 2020 at 4:57 pm

    How would you get them out of the pan without breaking the yolk??

    Reply
    • Melissa says

      April 12, 2020 at 5:03 pm

      They come out easily, just be careful.

      Reply
  28. Dani S. says

    April 4, 2020 at 10:55 am

    5 stars
    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.

    Reply
    • Melissa says

      April 4, 2020 at 11:07 am

      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.

      Reply
  29. Kris says

    April 2, 2020 at 7:55 am

    Can milk be used instead of cream?

    Reply
    • Melissa says

      April 2, 2020 at 9:44 am

      You could use melted butter in place of cream. Milk is thinner so, if you go that route use half.

      Reply
  30. Joyce Lange says

    March 31, 2020 at 4:09 pm

    5 stars
    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

    Reply
    • Melissa says

      March 31, 2020 at 5:21 pm

      Wonderful!

      Reply
  31. Brenda Keena says

    March 30, 2020 at 8:31 pm

    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!!

    Reply
    • Melissa says

      March 30, 2020 at 8:50 pm

      Hi Brenda, I’m so happy you loved these. Thanks so much!

      Reply
  32. Katie says

    March 17, 2020 at 10:05 am

    Could these be frozen? And how do you recommend reheating ? Thanks!

    Reply
    • Melissa says

      March 17, 2020 at 1:56 pm

      They can be frozen. Thaw in the fridge and gently reheat in the microwave.

      Reply
  33. Joyce Lange says

    March 15, 2020 at 2:12 pm

    5 stars
    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

    Reply
    • Melissa says

      March 15, 2020 at 4:13 pm

      All of those options sound wonderful, Joyce. I love the versatility of these, also. Thanks so much!

      Reply
      • Natalie says

        October 17, 2020 at 7:21 pm

        What is the best way to reheat them?

      • Melissa says

        October 17, 2020 at 7:39 pm

        These reheat beautifully in the microwave. Depending on wattage, reheat a few seconds at a time.

  34. Lisa winter says

    March 15, 2020 at 1:02 pm

    5 stars
    Excellent and very easy

    Reply
    • Melissa says

      March 15, 2020 at 1:29 pm

      Thanks so much!

      Reply
  35. Valerie says

    September 23, 2019 at 9:29 am

    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!

    Reply
    • Melissa says

      September 23, 2019 at 10:48 am

      That’s awesome and precisely why we love them, thanks

      Reply
  36. Leah says

    August 8, 2019 at 7:50 pm

    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

    Reply
    • Melissa says

      August 9, 2019 at 8:08 am

      It adds flavor, just as when you would fry an egg, you may start with butter or bacon drippings.

      Reply
  37. Holly says

    August 4, 2019 at 11:37 am

    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!

    Reply
    • Melissa says

      August 4, 2019 at 9:13 pm

      Wonderful, thank you!

      Reply
  38. John A Querbach says

    July 21, 2019 at 12:12 pm

    Absolutely Great! Tried them and they are fantastic. Thank so much for the recipe.

    Reply
    • Melissa says

      July 21, 2019 at 1:08 pm

      Wonderful, I’m delighted you loved these, thanks!

      Reply
  39. baltisraul says

    July 16, 2019 at 11:23 am

    5 stars
    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.

    Reply
    • Melissa says

      July 16, 2019 at 11:26 am

      I’m glad you enjoy these as much as we do, thanks!

      Reply
  40. Carol says

    June 19, 2019 at 12:24 pm

    Is this a regular muffin pan or a muffin top pan?

    Reply
    • Melissa says

      June 19, 2019 at 1:50 pm

      Regular muffin pan.

      Reply
  41. Kathy says

    May 14, 2019 at 10:01 pm

    5 stars
    Followed the recipe to the letter and these were fabulous! What a great way to make eggs for a crowd.

    Reply
    • Melissa says

      May 15, 2019 at 7:43 am

      Wonderful, I’m so happy you loved these!

      Reply
  42. Roger says

    May 6, 2019 at 10:32 am

    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.

    Reply
    • Melissa says

      May 6, 2019 at 10:58 am

      I can’t imagine why, it doesn’t get any simpler than this, they glide right out. That’s very odd.

      Reply
  43. Renee says

    April 6, 2019 at 6:02 pm

    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?

    Reply
    • Melissa says

      April 6, 2019 at 7:34 pm

      Maybe you would prefer this recipe Canadian Bacon Egg Cups.

      Reply
  44. Paula says

    February 2, 2019 at 10:34 am

    5 stars
    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!

    Reply
    • Melissa says

      February 2, 2019 at 11:04 am

      Wonderful!

      Reply
  45. Bob says

    December 15, 2018 at 11:37 am

    If you use precooked sausage patties, I imagine you would have to use large muffin tins instead of regular. Correct?

    Reply
    • Melissa says

      December 15, 2018 at 11:39 am

      It depends on the size of the patties, you may need to upsize the muffin tin.

      Reply
  46. KalynsKitchen says

    July 30, 2018 at 7:30 am

    I love baking eggs, so much easier than some methods! Thanks for the shout-out for my Low-Carb Egg Muffins!

    Reply
  47. Catharine says

    January 19, 2018 at 7:22 pm

    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!!

    Reply
    • Melissa says

      January 20, 2018 at 9:42 am

      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

      Reply
    • Joyce Lange says

      February 27, 2020 at 4:37 pm

      5 stars
      To Catharine

      35% cream is all over Canada.

      Another Canuck !!

      Reply
      • Shane says

        April 9, 2020 at 10:54 pm

        Heavy cream is at least 38% fat. 35% is whipping cream

  48. Kyle says

    January 4, 2018 at 11:51 am

    Ever try using silicone muffin inserts? Or silicone muffin tins?

    Reply
    • Melissa says

      January 4, 2018 at 12:50 pm

      Hi Kyle, great question! They work equally as well, sure.

      Reply
  49. Vanesa says

    December 9, 2017 at 10:30 am

    Would half and half work if you don’t have heavy cream?

    Reply
    • Melissa says

      December 9, 2017 at 10:53 am

      Sure, or you can use melted butter instead.

      Reply
  50. Aline says

    December 8, 2017 at 7:44 am

    Do you have to cook the bacon or can you put it raw around the muffin cup??

    Reply
    • Melissa says

      December 8, 2017 at 8:59 am

      Cooked bacon or Canadian bacon works best. Slightly undercooked bacon will finish in the oven.

      Reply
  51. Debbie Lyden Manning says

    September 27, 2017 at 3:56 pm

    These are actually known as stirred eggs by us old cooks!

    Reply
    • Melissa says

      September 27, 2017 at 4:43 pm

      I’ve never heard that term, interesting.

      Reply
      • Polly says

        May 26, 2018 at 8:29 pm

        I believe these are called shirred eggs.

  52. Penny Peeler says

    May 17, 2017 at 4:30 pm

    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!

    Reply
    • Melissa says

      May 17, 2017 at 4:32 pm

      So happy you love these. Simple recipes are always the ones we return to over and over again. Thanks for visiting!

      Reply
    • Isabel says

      June 23, 2017 at 12:02 pm

      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?

      Reply
      • Melissa says

        June 23, 2017 at 12:27 pm

        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,

  53. Moon says

    March 17, 2017 at 6:25 pm

    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.

    Reply
    • Melissa says

      March 17, 2017 at 7:26 pm

      Good to know, thanks!

      Reply
  54. Moon says

    March 15, 2017 at 12:02 am

    Made these without the Parmesan & have just egg whites. Hope they freeze well going to freeze them and heat in microwave for the mornings.

    Reply
  55. Karen Clements says

    February 6, 2017 at 5:00 pm

    These look so yummy!! Great reviews!! Gonna try them tonight!

    Reply
  56. Kent says

    February 6, 2017 at 3:30 pm

    I wonder if these would freeze well? Has anyone tried it? Always looking for make ahead breakfast ideas…

    Reply
  57. Val says

    February 6, 2017 at 1:52 pm

    These look wonderful. I like the whites solid but the yolk runny. How long should I cook them

    Reply
    • Melissa says

      February 6, 2017 at 2:11 pm

      I have the suggested times in the recipe. Feel free to adjust to your taste.

      Reply
  58. Jada Baker says

    August 24, 2016 at 7:39 am

    I made one in a ramekin dish in my toaster oven and it turned out great!

    Reply
    • Melissa says

      August 24, 2016 at 9:40 am

      Great idea!

      Reply
  59. Anonymous says

    January 24, 2015 at 3:25 pm

    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!

    Reply
  60. Anonymous says

    May 23, 2014 at 3:18 pm

    I think I love you! Wow, so good! Thanks for this recipe, I now make it all the time.
    Ellen

    Reply
  61. Melissa says

    March 21, 2014 at 1:30 am

    So happy to hear you enjoyed these! Thanks for taking time to stop by and let me know.

    Reply
  62. Anonymous says

    March 20, 2014 at 7:09 pm

    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.

    Reply
  63. Anonymous says

    February 25, 2014 at 10:01 pm

    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!

    Reply
  64. Melissa says

    October 10, 2013 at 2:40 am

    Hi Cathy, they are heavenly with Gruyere! Thanks so much for taking the time to let me know. ~ Melissa

    Reply
  65. Cathy says

    October 10, 2013 at 2:01 am

    These are now my favourite kind of egg. I used Gruyere cheese. It was delish!

    Reply
  66. Melissa says

    September 28, 2013 at 2:11 am

    Thanks Dan! ☺

    Reply
  67. Dan from Platter Talk says

    September 28, 2013 at 1:11 am

    These look wonderful!

    Reply
  68. Melissa says

    September 27, 2013 at 10:52 pm

    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! ☺

    Reply
  69. Anonymous says

    September 27, 2013 at 9:52 pm

    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?

    Reply
  70. Anonymous says

    September 26, 2013 at 4:28 pm

    Sounds easy and delissh!

    Reply
  71. Anonymous says

    September 26, 2013 at 4:12 pm

    I tried these today. Turned out great! Thank you!

    Reply
  72. Melissa says

    September 26, 2013 at 1:37 pm

    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

    Reply
  73. Melissa says

    September 26, 2013 at 1:36 pm

    Aw, thanks so much Sharon and thanks for stopping by! ♥ Melissa

    Reply
  74. Connie says

    September 26, 2013 at 1:22 pm

    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!

    Reply
  75. Sharon Markey says

    September 26, 2013 at 1:18 pm

    This, like all of your recipes, was an awesome treat. Keep up your great work, and thank you.

    Reply
  76. Melissa says

    July 27, 2013 at 12:56 pm

    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

    Reply
    • Pam says

      November 1, 2020 at 3:34 pm

      These are so good- making for the second time to make breakfast sandwiches.

      Reply
      • Melissa says

        November 1, 2020 at 4:47 pm

        I’m glad you continue to enjoy these eggs!

  77. Anonymous says

    July 27, 2013 at 8:31 am

    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;)

    Reply
  78. Margaret Gross says

    June 30, 2013 at 1:08 am

    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.

    Reply
  79. Melissa says

    June 30, 2013 at 1:30 am

    Hi Margaret, these are “no fail” truly. Enjoy, Melissa

    Reply
  80. Melissa says

    June 28, 2013 at 12:21 am

    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

    Reply
  81. Anonymous says

    June 27, 2013 at 10:01 pm

    my french mother made a variation of this using swiss cheese.. delicious

    Reply
  82. Melissa says

    May 26, 2013 at 12:31 pm

    Hi Katie, I’m so happy you loved these eggs, we sure do! Thanks so much for stopping by to let me know. ~ Melissa

    Reply
  83. Anonymous says

    May 26, 2013 at 11:35 am

    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

    Reply
  84. Melissa says

    May 13, 2013 at 12:23 pm

    Oh my goodness, what a fabulous treat! Thanks so much for stopping by and sharing that memory. ~ Melissa

    Reply
  85. Anonymous says

    May 13, 2013 at 2:17 am

    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!

    Reply
  86. Melissa says

    April 5, 2013 at 8:11 pm

    Hi Eunice! So happy you liked these, thanks so much for stopping by to let me know! ~ Melissa

    Reply
  87. Anonymous says

    April 5, 2013 at 6:51 pm

    COKED THIS MORNING , DELICIOUS WILL COOK AGAIN
    EUNICE

    Reply
  88. Melissa says

    December 28, 2012 at 2:23 pm

    lol, You always make me smile! Enjoy!

    Reply
  89. mamahoward says

    December 28, 2012 at 2:06 pm

    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!

    Reply
  90. Melissa says

    August 17, 2012 at 3:14 pm

    Thanks so much for visiting, it’s my pleasure to share! 🙂

    Reply
  91. Melissa says

    August 17, 2012 at 3:13 pm

    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!!

    Reply
    • Lo says

      July 29, 2018 at 3:11 pm

      And the oven temperature Melissa?

      Reply
      • Melissa says

        July 29, 2018 at 3:54 pm

        Please scroll down for the entire recipe. (425°F)

  92. Anonymous says

    August 17, 2012 at 1:54 pm

    thats totally awesome thanks for sharing !!!

    Reply
  93. amy watson says

    August 17, 2012 at 1:34 pm

    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…

    Reply

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hello,my name is Melissa and I'm the Creator of Melissa's Southern Style Kitchen. Cooking, baking, developing recipes and kitchen tips is my passion. I love sharing my dishes and connecting with people through the food that I create.

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