Baked French Eggs
These Baked French Eggs, inspired by the classic French ‘Oeufs en Cocotte,’ are a simple and elegant way to prepare eggs for breakfast or brunch. Baked in a muffin tin with heavy cream and Parmesan cheese, they’re creamy, savory, and easy to customize with your favorite herbs, vegetables, or meats.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 12 eggs
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
12 large eggs
8 oz grated or shredded Parmesan cheese
1/2 cup heavy cream (or melted butter)
Salt and black pepper to taste
Butter-flavored cooking spray for greasing the pan
Instructions
- Preheat oven to 425°F (220°C). Lightly spray each cup of a 12-cup muffin tin with butter-flavored cooking spray.
- Crack one egg into each muffin cup.
- Drizzle 1–2 teaspoons of heavy cream (or melted butter) over each egg.
- Season each with salt and black pepper to taste, then sprinkle with 1 tablespoon of Parmesan cheese.
- Bake for 7–8 minutes for soft yolks, 9–10 minutes for semi-soft, or 11–12 minutes for firm yolks.
- Remove from oven and garnish with more Parmesan and fresh herbs like chives or parsley if desired. Serve immediately.
Notes
- You can line each muffin cup with ham or Canadian bacon for extra protein.
- Add sautéed vegetables like mushrooms, onions, or spinach before cracking in the eggs.
- Try other cheeses like Gruyere, cheddar, feta, or goat cheese for different flavors.
- Store leftovers in the fridge up to 5 days or freeze for up to a month (use wax paper between layers).
- Reheat in the microwave in 10–15 second intervals or in the oven at 350°F for larger batches.
Nutrition
- Serving Size: 1 egg
- Calories: 179 kcal
- Sugar: 1 g
- Sodium: 355 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 1 g
- Fiber: 0 g
- Protein: 13 g
- Cholesterol: 194 mg
Find it online: https://cheftinaskitchen.com/baked-french-eggs/
