Name: Baked French Eggs Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: French
Ingredients: 12 large eggs (or desired amount); 8 oz grated or shredded Parmesan cheese; 1/2 cup heavy cream (adjust amount depending on number of eggs); Salt (to taste); Black pepper (to taste); Butter-flavored cooking spray (for greasing muffin cups)

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Introduction

Baked French Eggs are a simple yet elegant breakfast or brunch option that combines creamy eggs with the rich flavor of Parmesan cheese. This easy recipe yields perfectly baked eggs with a tender texture and a savory finish.

A dark gray metal muffin pan holds six baked egg cups, each filled with a layer of cooked white egg whites with slightly browned and bubbly edges, and soft eggs with light yellow yolks faintly visible under the white layer. The eggs are seasoned with cracked black pepper sprinkled evenly on top. The pan sits on a white marbled surface, with a light wood cutting board partially visible underneath the handle of the pan. To the left is a folded white and blue striped cloth, and to the right are two small wooden bowls, one holding ground black pepper. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 large eggs (or desired amount)
8 oz grated or shredded Parmesan cheese
1/2 cup heavy cream (adjust based on number of eggs)
Salt and black pepper to taste

Instructions

Step 1: Preheat the oven to 425°F. Lightly spray each muffin cup with butter-flavored cooking spray.
Step 2: Crack one egg into each muffin cup.
Step 3: Drizzle 1-2 teaspoons of heavy cream over each egg. Alternatively, a small drizzle of melted butter can be used.
Step 4: Season each egg with salt and freshly ground black pepper, then sprinkle about 1 tablespoon of Parmesan cheese on top.
Step 5: Bake the eggs in the oven for 7-8 minutes for soft yolks, 9-10 minutes for semi-soft centers, or 11-12 minutes for firmer eggs.
Step 6: Remove from the oven, garnish with extra Parmesan if desired, and serve immediately.

Tips & Variations

Use a muffin tin with non-stick spray or line with silicone baking cups for easier clean-up.
For added flavor, sprinkle fresh herbs like chives or parsley on top before baking.
Try swapping Parmesan with Pecorino Romano or a sharp aged cheddar for a different cheese profile.
If you prefer richer eggs, add a small pat of butter to each cup along with the cream.

Storage

Store leftover baked eggs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave for about 20-30 seconds or until warm, taking care not to overcook the eggs and dry them out.

How to Serve

A white plate holds a round biscuit split in half, showing its soft, light beige inner texture and golden brown top. Next to the biscuit halves are two bright red strawberries with green leaves. In front on the plate is a round fried egg with a slightly browned edge and a white, smooth cooked egg white, topped with small green chive pieces. A silver fork touches the egg, resting on the plate. The plate is on a white marbled surface with a blue and white striped cloth nearby and a small wooden bowl filled with more green chopped chives in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, feel free to use other hard cheeses like Pecorino Romano or aged cheddar. Soft cheeses can alter the texture but work well if you prefer a creamier topping.

What if I don’t have heavy cream?

You can substitute heavy cream with whole milk or half-and-half, but the eggs may be slightly less rich and creamy. A small drizzle of melted butter also works well for added richness.