Home » Breakfast & Brunch » Baked French Eggs

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.
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


Thanks for visiting come back soon!

Disclosure ~ If  a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!


How To Make Baked French Eggs
Print Recipe Pin Recipe Rate this Recipe
4.97 from 54 votes

Baked French Eggs

Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Keyword: baked-french-eggs
Servings: 12 eggs
Calories: 179kcal
Author: Melissa Sperka


  • 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


  • 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.


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.


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!





  1. 5 stars
    I cooked these this morning for brunch….absolutely D-LISH-US!!! Thank you for sharing, Melissa ❤️

    1. Made these today with Canadian bacon in one pan and other spinach. Was great. Only issue was that it took longer than times you had. For medium took ten minutes. Otherwise great!

      1. The reason the bake time is different is you added ingredients. You can certainly can do as you said, but shouldn’t expect the times listed to be accurate for every variation.

  2. 5 stars
    These eggs are so awesome, you can make these so many ways. My fave is lining the muffin tin with very thinly sliced deli ham, sprinkled with grated pecorino, melted butter with a handful of chives or scallions on top. These keep well, we wrap ours in a moist paper towel when we reheat, so there is minimal time needed in the microwave, 30 seconds tops, if that. I’m back on keto, so there will always be a supply in our fridge

  3. Haven’t tried yet, but I’m excited to try! I prefer my yolks as runny as possible. I see many comments mentions how well these re-heat. When reheated, is it possible to keep a runny yolk? If so, what are your tips to achieve this result from prepping, to reheating?

    1. I would think if the yolk is cooked to your preference to begin with, it would reheat fine. These reheat in the microwave in seconds so, it likely wouldn’t cook further unless you cook for a longer period of time. You may need to proceed with trial and error to find your sweet spot.

      1. I tried it. Because the air fryer muffin tray is a smaller diameter the egg is a little deeper and my air fryer heats better at the top than the bottom (don’t know if that is a common thing or specific to my brand. The modifications I would make would be to add the cheese halfway through cooking so it doesn’t get too brown. At 400 and with the deeper cup it needs about the same time. I pulled one at 6 minutes and it was a little runny and Luke warm. At 8 minutes it was more medium to me. I like them a little looser. I think I would do 7 minutes at 400 and add cheese halfway through. Very tasty though! Thank you.

      1. Hi Melissa! These are exquisite! I’m addicted. Quick question….can I make these the night before and refrigerate for the next day? Do they reheat nicely? Thank you! – Jennifer

  4. We make these faithfully every Sunday. I use a 24 cup muffin pan. We have them for everybody for the week. They are fabulous. We use our convection oven at 4:25 for 7.5 minutes. Perfection.

    1. I made these today and they turned out great.
      I baked them for 9 minutes and they weren’t runny enough for us. Next time I will bake them for 8 minutes. I didn’t put any cream or melted butter on them. But I did shave some butter on top of them after I salt and peppered and put the parm on. I will continue to do that. They were very very good.
      How would you suggest keeping a tray of these warm at a breakfast for 20?

  5. 5 stars
    I simply came to pinterest to find craft ideas for my kids. This popped up as soon as the app loaded and I was immediately drawn in. 10 minutes later I’m in the kitchen digging out the muffin tin. I rummaged through my cabinets and pantry leaving with garlic salt, pepper, and crumbled feta. Before I knew it (8 minutes later) I was removing what would become my new obsession from the oven. Letting them sit for a minute was torture so I passed the time toasting some whole wheat bread. I used a fork to ever so slightly loosen them from the sides, fully expecting them to fall apart or pop yolk in the process. Nope. They removed easily with a patient steady hand.

    The first bite was heaven. Could it really be that easy to make a delicious egg and not have to watch it like a hawk? Yes. Simply yes.

    1. Hi Jaime, I’m delighted you enjoyed these ever popular eggs. I make them like this all the time, you may find yourself doing the same going forward. Thanks for visiting!

  6. 5 stars
    Second time making, love these! Made as directed with heavy cream. Used our toaster oven in a 6-cup muffin tin almost exactly like the one in the pictures. Will start experimenting now with different cheeses and bacon! Thanks for this recipe

  7. These were delicious! The timing on the preferred doneness of yolks was perfect too! I’m so glad I found this recipe. I added chopped cooked veggie sausage, chopped spinach & used only egg whites for a few as well and they all came out wonderful. Thank you!

  8. 5 stars
    I made this recipe for my family and it was awesome! They loved it! And it’s so easy! I used the drizzle butter and fresh grated Parmesan cheese. This recipe is a keeper! Thanks Melissa!

  9. 5 stars
    Made these for the first time today.Used thinly sliced honey ham to line the muffin tin, added chopped banana peppers then egg,salt, peper and melted butter. Can’t begin to tell you how much we enjoyed these! Thanks for a wonderful recpie!

    1. 4 stars
      The variation I found about 45 years ago has crossed bacon on the bottom and coming up the sides, with a tsp of chili sauce; add the egg, another tsp or more of the chili sauce, then cheese (we always used fresh sharp cheddar, probably more than what’s necessary), then a sprinkle of grated parm about two minutes before yum.

  10. I’m eager to make these!! I’m thinking about making enough to have some each work-morning. After making a batch, will it be okay to refrigerate for a few days? Then just reheat a portion for each morning?

  11. 5 stars
    I made these today and they were delicious. One question, I wanted runny eggs, but when I checked at 7 minutes they were still super jiggly. I left them in for another 3 minutes and the tops were still a little loose, but the yolks were completely cooked. Should I take them out at the 8 minute mark and let them firm up for a minute before taking them out of the pan?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating