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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. How to make Baked French Eggs: (Scroll down for full printable recipe.)

  • Prepare Pan – Preheat the oven to 425°F. Spritz each muffin cup with butter flavored cooking spray.
  • Eggs – Crack an egg into each cup.
  • Toppings – Drizzle each egg with 1-2 tsp of heavy cream. A drizzle of melted butter will work, too.
  • Season – Season with salt and freshly ground pepper to taste and sprinkle with Parmesan cheese.
  • Oven – 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.
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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Helpful Kitchen Items:

Baked French Eggs

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast, Main Course
Cuisine: American, Southern
Keyword: baked-eggs-recipe, 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!

 

250 Comments

  1. 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!

  2. 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

  3. 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;)

  4. 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.

  5. 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

  6. 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

  7. 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!

  8. 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!

  9. 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!!

  10. 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…

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