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:

• Muffin and Cupcake Pan
• Mixing Bowls
• Cheese Grater
• Measuring Set