Name: Baked French Eggs with Parmesan Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: French
Ingredients: 12 large eggs (or desired amount); 8 oz grated or shredded Parmesan cheese; 1/2 cup heavy cream (adjust quantity depending on number of eggs); Salt (to taste); Black pepper (freshly ground, to taste); Butter flavored cooking spray (for greasing muffin cups)

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Introduction

Baked French Eggs are a simple yet elegant dish perfect for breakfast or brunch. This recipe combines creamy eggs with savory Parmesan cheese for a rich and satisfying bite. Quick to prepare and easy to customize, it’s sure to impress at any table.

A gray metal muffin tray holds six baked egg cups, each with a creamy white top layer showing soft, slightly browned and bubbly baked egg whites with small spots of black pepper sprinkled on them. Each cup reveals a hint of light yellow yolk beneath the white, giving a soft texture contrast. The tray rests partly on a white wooden paddle and a blue and white striped cloth on a white marbled surface. Small piles of ground black pepper are scattered around on the surface, alongside a small wooden bowl with more black pepper and some loose shredded white cheese visible at the edge. 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, to taste
Black pepper, to taste

Instructions

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

Tips & Variations

Use a non-stick or silicone muffin pan for easier removal of the eggs.
Try adding fresh herbs like chives or parsley for a burst of flavor.
Swap Parmesan for Gruyère or cheddar for a different cheesy twist.
For richer eggs, add a small dollop of crème fraîche or sour cream instead of heavy cream.

Storage

Store leftover baked eggs in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave for 15-20 seconds or until warmed through. For best texture, enjoy fresh.

How to Serve

A white plate sits on a white marbled surface with a light blue and white striped cloth nearby. On the plate, there is a split biscuit with a soft, flaky, pale golden texture. Next to the biscuit is a fried egg with a crispy edge, white cooked egg white, and a broken yolk oozing out bright yellow with small green chive pieces sprinkled on top. Two fresh, bright red strawberries with green leaves are placed beside the egg. A silver fork rests on the bottom right edge of the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these eggs ahead of time?

Yes, you can assemble the eggs in the muffin tin, cover tightly, and refrigerate for up to 24 hours before baking. Adjust baking time slightly if baking straight from the fridge.

What if I don’t have heavy cream?

You can substitute heavy cream with whole milk or half-and-half, but the texture will be a bit less rich. A small drizzle of melted butter also works well to add flavor and moisture.