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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. 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!

  2. 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

  3. 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!

  4. 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.

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

  6. 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.

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

  7. 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?

  8. 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!

  9. 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!!

    1. 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

      1. I’ve been making them in silicone muffin liners. I set them on a small baking pan and bake them in my Breville toaster oven. I smear a bit of butter in the bottom. They come out easy with a spoon. . Turn out great!

  10. 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!

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

    2. 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?

      1. 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,

  11. 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.

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