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!
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.