Go Back

Baked French Eggs

This recipe for Baked French Eggs is the epitome of quick and easy. They’re made in a muffin pan giving you the freedom of making as many eggs as you need in one fell swoop. Oeufs cocotte is certain to become a family favorite to make!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Servings: 12
Course: Breakfast, Main Course
Cuisine: American
Calories: 179
Ingredients Method Notes

Ingredients
  

  • 12 large eggs or desired amount
  • 8 oz grated or shredded Parmesan cheese
  • ½ cup heavy cream  more or less depending on how many eggs being prepared
  • salt and black pepper to taste

Method
 

  1. Preheat the oven to 425°F. Spritz each muffin cup with butter flavored cooking spray. Crack an egg into each cup.
  2. Preheat the oven to 425°F. Spritz each muffin cup with butter flavored cooking spray. Crack an egg into each cup.
  3. Season with salt and freshly ground pepper to taste and sprinkle with 1 Tbsp of Parmesan cheese.
  4. Place the eggs into the oven and cook 7-8 minutes for soft, 9-10 minutes for semi-soft and 11-12 minutes for firm centers.
  5. Garnish with additional Parmesan cheese and serve immediately.

Notes

  • You can garnish these eggs with any fresh herbs that you enjoy. Fresh chives, parsley and thyme all work well.
  • Variations of Oeufs en Cocotte: Sautéed veggies such as zucchini, mushrooms and bell peppers could also be added, then crack the egg on top and bake. You could also add a hint of spice with a sprinkle of crushed red pepper flakes or a few dashes of hot sauce.
  • For a nice variation, line the muffin cups with a piece of Canadian bacon, ham or a cooked sausage patty. For a vegetarian twist, a bed of spinach. Then crack the egg into the center and bake.
  • You can line the wells of the muffin pan with spinach or add minced shallot, red onion, or garlic.