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. Oeufs cocotte is certain to become a family favorite to make!
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.
Ingredients to Make 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-style 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. Oeufs En Cocotte means eggs in pots in French. The advantage of this American-style technique is they’re incredibly easy to make, no water bath required plus you can make 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 and brunch dishes. Ingredients you’ll need to make delicate French Baked Eggs: (Scroll down for full printable recipe card.)
- Whole Eggs – You can use x-large eggs or large eggs.
- Heavy Cream – A drizzle of cream adds a creamy decadence to the flavor.
- Cheese – Finely grated Parmesan cheese expands the flavor profile.
- Seasonings – Salt and black pepper.
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!
- Heat Oven and Prepare Muffin Pan – Preheat the oven to 425°F. Spritz each muffin cup with butter flavored cooking spray.
- Whole Eggs – Crack an egg into each cup of the muffin tin.
- Add the Toppings – Drizzle each egg with 1-2 teaspoons of heavy cream. A drizzle of melted butter will work, too. Pour it gently on top.
- Season the Eggs – Season with salt and freshly ground pepper to taste and sprinkle with Parmesan cheese.
- Oven – Place the eggs into the oven and cook per the recipe to your desired doneness.
- Serve – Garnish with additional tablespoons of Parmesan cheese, fresh chives or parsley and serve.
Kitchen Equipment You’ll Need to make Baked Eggs
- Standard size 12-cup muffin pan.
- Small bowl for cracking the eggs.
- Cheese grater for shredding the Parmesan cheese.
- Small spatula for removing the eggs from the pan.
- Measuring cups and spoons for accurate measurements of the seasonings, cheese and heavy cream.
Recipe Variations and Substitutions
- Protein: You can line the wells of the muffin pan with slices of ham or Canadian bacon. Use spinach to keep them meat-free.
- Variations of Oeufs en Cocotte with Vegetables: Add sautéed veggies such as zucchini, shallots or red onion, garlic cloves, mushrooms and bell peppers could also be added, then crack the egg on top and bake.
- Seasonings: You could also add a hint of spice with a sprinkle of crushed red pepper flakes or a few dashes of hot sauce. You could use garlic salt or fresh minced garlic to the cream.
- Eggs Sizes: The baking time in this recipe is based on 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 for the egg yolks. Smaller eggs will cook more quickly and likewise larger eggs will take a little more time to bake.
- Heavy Cream: You can use melted butter in place of heavy cream. Unsalted butter works best.
- Cheese: You can use a finely shredded cheese in place of Parmesan cheese. Shredded Gruyere cheese, sharp cheddar cheese, swiss cheese or asiago would all be tasty options. You may also opt to incorporate feta cheese or goat cheese.
- 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, but you can make runny yolk eggs, if that’s your preference.
- Fresh Herbs: You can garnish these eggs with any fresh herbs that you enjoy. Fresh chives, parsley and thyme all work well.
Storage and Leftovers
- Leftovers: You can store French Baked Eggs in an airtight container chilled in the fridge for up to 5 days. When stacking, separate layers using wax paper.
- Serving: 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.
- Reheating: Reheat Baked French Eggs in the microwave in 10-15 second increments.
- Freezer: These eggs can also be frozen in an airtight container separated by wax paper if stacking, for up to one month.
Dishes to Serve with Baked French Eggs
- These eggs are the perfect size and shape for eating on a freshly baked buttermilk biscuit. Sliced tomatoes would be tasty addition.
- Serve them with toast and a side of Home Fried Potatoes.
- You can also make these eggs for Eggs Benedict having them bake while you prepare a batch of my Easy Blender Hollandaise Sauce.
- Add a fresh Fruit Salad to balance the meal.
- Corned Beef Hash and eggs is a diner favorite.
- Make an egg sandwich with a freshly baked loaf of Sourdough Bread.
- 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.
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Helpful Kitchen Items:
Baked French Eggs
Servings: 12 eggs
Calories: 179kcal
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
-
- Protein: You can line the wells of the muffin pan with slices of ham or Canadian bacon. Use spinach to keep them meat-free.
-
- Variations of Oeufs en Cocotte with Vegetables: Add sautéed veggies such as zucchini, shallots or red onion, garlic cloves, mushrooms and bell peppers could also be added, then crack the egg on top and bake.
-
- Seasonings: You could also add a hint of spice with a sprinkle of crushed red pepper flakes or a few dashes of hot sauce. You could use garlic salt or fresh minced garlic to the cream.
-
- Eggs Sizes: The baking time in this recipe is based on 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 for the egg yolks. Smaller eggs will cook more quickly and likewise larger eggs will take a little more time to bake.
-
- Heavy Cream: You can use melted butter in place of heavy cream. Unsalted butter works best.
-
- Cheese: You can use a finely shredded cheese in place of Parmesan cheese. Shredded Gruyere cheese, sharp cheddar cheese, swiss cheese or asiago would all be tasty options. You may also opt to incorporate feta cheese or goat cheese.
-
- 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, but you can make runny yolk eggs, if that’s your preference.
-
- Fresh Herbs: You can garnish these eggs with any fresh herbs that you enjoy. Fresh chives, parsley and thyme all work well.
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!
Excellent and very easy
Thanks so much!
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!
That’s awesome and precisely why we love them, thanks
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
It adds flavor, just as when you would fry an egg, you may start with butter or bacon drippings.
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!
Wonderful, thank you!
Absolutely Great! Tried them and they are fantastic. Thank so much for the recipe.
Wonderful, I’m delighted you loved these, thanks!
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.
I’m glad you enjoy these as much as we do, thanks!
Is this a regular muffin pan or a muffin top pan?
Regular muffin pan.
Followed the recipe to the letter and these were fabulous! What a great way to make eggs for a crowd.
Wonderful, I’m so happy you loved these!
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.
I can’t imagine why, it doesn’t get any simpler than this, they glide right out. That’s very odd.
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?
Maybe you would prefer this recipe Canadian Bacon Egg Cups.
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!
Wonderful!
If you use precooked sausage patties, I imagine you would have to use large muffin tins instead of regular. Correct?
It depends on the size of the patties, you may need to upsize the muffin tin.
I love baking eggs, so much easier than some methods! Thanks for the shout-out for my Low-Carb Egg Muffins!
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!!
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
To Catharine
35% cream is all over Canada.
Another Canuck !!
Heavy cream is at least 38% fat. 35% is whipping cream
Ever try using silicone muffin inserts? Or silicone muffin tins?
Hi Kyle, great question! They work equally as well, sure.
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!
Would half and half work if you don’t have heavy cream?
Sure, or you can use melted butter instead.
Do you have to cook the bacon or can you put it raw around the muffin cup??
Cooked bacon or Canadian bacon works best. Slightly undercooked bacon will finish in the oven.
These are actually known as stirred eggs by us old cooks!
I’ve never heard that term, interesting.
I believe these are called shirred eggs.
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!
So happy you love these. Simple recipes are always the ones we return to over and over again. Thanks for visiting!
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?
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,
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.
Good to know, thanks!