Baked French Eggs: The Creamy Breakfast You’ll Crave

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Baked French Eggs are a quick and creamy breakfast, perfect for busy mornings or a delightful brunch.

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Prep Time 10

Cook Time 12

Total Time 22

Servings: 4 portions

Course: Breakfast

Cuisine: French

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Eggs

4 large Eggs The star of this dish, providing high-quality protein.
1/2 cup Heavy Cream Feel free to use half-and-half for a lighter option.

For the Cheese

1/2 cup Parmesan Cheese Infuses a savory flavor; can swap for Gruyère or cheddar.

For Seasoning

1 teaspoon Salt Essential for enhancing flavors; adjust to taste.
1/2 teaspoon Pepper Freshly ground for best flavor impact.

Optional Add-ins

1 cup Fresh Vegetables Like zucchini or bell peppers.
1/4 cup Herbs Fresh chives or parsley for freshness.
1 cup Bacon or Ham Line muffin cups with these for extra flavor.

Equipment

Muffin pan
Oven
Mixing Bowl

Method

Step-by-Step Instructions

Preheat your oven to 425°F (218°C).
Spritz a muffin pan with butter-flavored cooking spray to prevent sticking.
Crack one egg into each greased muffin cup, ensuring not to break the yolk.
Drizzle 1-2 teaspoons of heavy cream over each egg.
Sprinkle each egg with salt and freshly ground pepper to taste.
Generously sprinkle Parmesan cheese on top of each egg.
Bake for 7-12 minutes, checking for doneness.
Remove from the oven, cool for a minute, and garnish with more cheese and herbs.

Nutrition

Serving: 1portionCalories: 200kcalCarbohydrates: 2gProtein: 12gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 300mgSodium: 400mgPotassium: 150mgSugar: 1gVitamin A: 500IUCalcium: 150mgIron: 1mg

Notes

Baked French Eggs are meal prep friendly, storing well in the fridge for up to 3 days.

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