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.
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.
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.
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.
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.
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Helpful Kitchen Items:
Baked French Eggs
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
Nutrition
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.
Thank you!
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.
Wonderful, thanks so much!
Could we use cupcake liners so they could set up individually after coming out of the muffin tin?
I wouldn’t recommend using liners, they aren’t necessary. They should be set.
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!
I’m so happy you enjoyed them, thanks!
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.
Thanks, Ginny!
So decadent and delicious. They look luxurious, but they are so easy to make!
Thanks so much!
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.
Super easy! What a great idea for brunch when you don’t want to do a quiche or frittata. Thank you!
Thank you!
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!!!
Thanks, so much!
These were amazing! Easy and delicious!
I made these today and they were great. Use ramekins instead of muffin tin. Turned out great.
Sounds great, thanks so much!
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.
Made these for the 1st time last week. I have made them 4x total in the last 7 days. Absolutely LOVE them!
Wow, I’m so happy you love these! (I made them often, too ☺)
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.
Thanks so much!
How would you get them out of the pan without breaking the yolk??
They come out easily, just be careful.
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.
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.
Can milk be used instead of cream?
You could use melted butter in place of cream. Milk is thinner so, if you go that route use half.
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
Wonderful!
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!!
Hi Brenda, I’m so happy you loved these. Thanks so much!
Could these be frozen? And how do you recommend reheating ? Thanks!
They can be frozen. Thaw in the fridge and gently reheat in the microwave.
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
All of those options sound wonderful, Joyce. I love the versatility of these, also. Thanks so much!
What is the best way to reheat them?
These reheat beautifully in the microwave. Depending on wattage, reheat a few seconds at a time.