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!
These are excellent! So easy to make. I added a little Thyme to the top. One egg I did the 2 tsp cream and it was too much, so for me I will go with 1 Tsp. per egg.
do the cooking times change if you line the cup with canadian bacon?
thanks!
It shouldn’t, the cooking time is based on how done you want the egg which should be the only variable.
We love these easy, delicious “egg cups”! First tried them when a bunch of family came; used sausage on the bottoms. Added a tiny bit of thyme on the tops. The baking times suggested are perfect. Then hubby did dozens for a church breakfast and they were a big hit!
Thanks so much!
I just made it and it’s super easy and tasty, loved it 🙌🏻❤️
Thanks so much!
I made these today for Easter! They were delicious. Is it supposed to be 1 Tbsp of parm per egg? I used only 1 Tbsp per 12. It was still yummy and simple to make. Can’t wait to experiment in the future with this technique. Thank you!
Thanks so much! You can use as much or as little cheese as you like.
Came out absolutely perfect and delicious on the 8minute mark. Topped with Hollandaise sauce. My picky other half has already pre requested. Thank you for the wonderful egg recipe!
Thank you!
I have made these eggs many times over the years and love them. We are now empty nesters, so I decided to try these in the air fryer since I no longer need to make so many at one time. Decreased the heat to 400 and cooked for 7 minutes. They were a little more done than I like and the cheese on top browned more than I cared for, but still good. Next time, I’ll do a minute less and add the cheese in the last few minutes. Thanks for the delicious recipe!
Great information thanks for sharing!
I was thinking Air Fryer also.
Instead of cream using Greek Yoghurt, maybe cheese?
.
I wouldn’t recommend using Greek Yogurt in place of cream or butter. If you try it in an air fryer let us know how it goes.
These are the best easiest eggs I’ve ever made. My family loves them! They have become a Saturday morning staple.
That’s wonderful, thank you!
I can’t wait to try this ,thank you so much for sharing !!!
Wondering what type of metal muffin pans were used. Mine tend to stick still even with Butter veg spray. I reduced my use 2T of cream but the sides still stuck to pan. Anyone tried silicone muffin holders?
Are you using nonstick muffin pans? You can make these in silicone pans, if you like. I’ve made these eggs for eons and never had that issue.
It’s 2 t. Of cream not 2 T. Maybe that’s why they stuck?
I have made these twice and they have turned out perfectly both times. We had one egg leftover the last time and my husband reheated it in the microwave and though it did cook a little more he said it was still fantastic.
I made these today with spinach and vegan cheese on top. After I topped with crushed red pepper and parsley flakes 😋 Great, filling and low carb. 🙏
Are there two eggs in each cup? The recipe calls for 12 eggs, but the directions say to break an egg in each cup. The photo shows a 6 cup baking pan.
You can make as many or as few as you need to make. 6 eggs or 12 eggs. Or, 2 eggs. Follow the recipe baking one egg in each cup.
Love these!! I added little salad tomatoes cut in half, also added torn spinach! Thank you for sharing!
How do you reheat these after freezing? Hubby likes the soft, runny yolk.
You’d need to let them thaw then reheat in the microwave. As far as keeping the yolk runny after reheating that might be a challenge. You may have to figure that out with trial and error.
These look delicious! Do you think using fat free half and half would be ok? (Dieting😬)
I haven’t tested it but it may work, yes. If you try it, let us know how it goes!
I mixed almond milk with full fat Greek yoghurt and it worked perfectly!
This was divine!! Thank you!
Can I cook 6 eggs at a time? Use green same baking times?
Yes, you can cook as many or as few as needed. You can use the baking times as a guide making sure to bake them to your preference.
Fun recipe! We added a slice of bacon around the cup first and used shredded Mexican blend cheese (already on hand). My husband and I sat and talked about all the possible combos like instead of cream use sour cream or Boursin. Thank you!
I have made this many times since discovering the recipe on Pinterest…LOVE IT! I like to include a piece of veggie sausage on the bottom. I make them for the week…easy work day breakfast when warmed up. Thanks for this lovely recipe!💙🐈💗
I’m so happy you’re enjoying it, thanks!
Recipe is very good and easy to make. I added some green onion’s to enhance the taste. It worked for me. I gave it a 5 star rating. Instructions and times are on point. Thanks for sharing.
I have made these & the family loves them! Can I make them using the muffin papers? I’d like to make them for a class & using the papers would be an easy way to differentiate.
If the liners were moisture proof you could but paper liners probably wouldn’t be a good idea.