Baked French Eggs

Baked French Eggs are a simple yet elegant twist on traditional eggs, inspired by the classic French dish Oeufs en Cocotte. This easy recipe bakes eggs in a muffin pan with a touch of cream and cheese, offering a hands-off way to prepare multiple eggs at once. Whether you’re cooking for a crowd or just want a low-effort breakfast, these baked eggs deliver rich flavor with minimal fuss.

Why You’ll Love This Recipe

• Quick and easy with minimal prep

• Perfect for feeding a crowd or meal prepping

• Customizable with cheese, herbs, and add-ins

• No need for a water bath like traditional Oeufs en Cocotte

• Ready in just 15 minutes

• Elegant enough for brunch, simple enough for weekdays

• Ideal for serving with toast, biscuits, or salads

• Minimal ingredients, maximum flavor

• Great base for breakfast sandwiches

• Reheats and freezes well

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Large eggs

• Heavy cream

• Grated Parmesan cheese

• Salt

• Black pepper

Directions

1. Preheat the oven to 425°F. Spray a 12-cup muffin tin with butter-flavored cooking spray.

2. Crack an egg into each muffin cup.

3. Drizzle each egg with 1–2 teaspoons of heavy cream or melted butter.

4. Season with salt and black pepper to taste.

5. Sprinkle 1 tablespoon of Parmesan cheese on top of each egg.

6. Bake according to your preferred doneness:

   • 7–8 minutes for soft centers

   • 9–10 minutes for semi-soft

   • 11–12 minutes for firm centers

7. Garnish with extra Parmesan or fresh herbs such as chives or parsley and serve immediately.

Servings and timing

Servings: 12 eggs
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

• Add protein: Line muffin cups with ham or Canadian bacon before cracking the egg.

• Go vegetarian: Add sautéed mushrooms, bell peppers, spinach, shallots, or zucchini before baking.

• Cheese swaps: Try Gruyère, sharp cheddar, Swiss, asiago, goat cheese, or feta.

• Spice it up: Add red pepper flakes, hot sauce, garlic salt, or minced garlic to the cream.

• Fresh herbs: Sprinkle with chives, thyme, or parsley after baking.

• Two-egg option: Use a ramekin to bake two eggs together; adjust baking time accordingly.

• Richer flavor: Swap heavy cream with melted unsalted butter for a buttery finish.

• Mini quiches: Add a crust or shredded potatoes to create a base.

• Eggs Benedict base: Use as the egg component in a Benedict with hollandaise.

• Make it cheesy: Add a second layer of shredded cheese before serving.

Storage/Reheating

Refrigerate: Store in an airtight container for up to 5 days. Separate layers with wax paper if stacking.

Freeze: Place in a freezer-safe container, separating layers with wax paper. Freeze for up to 1 month.

Reheat:

• Microwave: Heat in 10–15 second bursts until warm.

• Oven: For large batches, reheat on a sheet pan at 350°F until warmed through.

FAQs

Can I use extra large or medium eggs instead?

Yes. Adjust the baking time slightly. Medium eggs will cook faster, while extra-large eggs may need an extra minute or two.

Can I bake two eggs in one muffin cup or ramekin?

Yes, especially in a ramekin. Watch closely and adjust baking time based on how set you like the yolks.

How do I know when the eggs are done?

Bake to your preferred doneness: 7–8 minutes for runny yolks, up to 12 minutes for fully set yolks. Give the muffin pan a slight jiggle to check.

Can I use milk instead of heavy cream?

Yes, but heavy cream gives a richer, silkier texture. Melted butter is another great alternative.

What’s the best cheese for this recipe?

Parmesan works beautifully, but Gruyère, sharp cheddar, Swiss, asiago, feta, or goat cheese are all excellent options.

Can I add vegetables?

Absolutely. Lightly sautéed veggies like mushrooms, onions, or spinach work well when added under the egg before baking.

Are these freezer-friendly?

Yes. Let them cool, then freeze in an airtight container with wax paper between layers for up to one month.

How should I serve baked French eggs?

They’re great on toast, English muffins, biscuits, or even served on top of a salad or burger.

Can I use silicone muffin pans?

Yes, but they may bake slightly differently. Start checking for doneness a minute or two early and adjust based on your oven.

Can I make these ahead of time for a brunch party?

Yes! They reheat easily in the oven or microwave. For large batches, warm them on a sheet pan at 350°F before serving.

Conclusion

Baked French Eggs are a foolproof, flavorful way to enjoy eggs with a refined touch. Whether you’re planning a weekend brunch, prepping breakfast for the week, or need an easy way to feed a crowd, these eggs deliver creamy, cheesy goodness in every bite. With endless variations and quick prep, this recipe is bound to become a go-to favorite in your kitchen.