Description
Elegant, individually portioned eggs baked with Parmesan and cream for an easy, impressive breakfast.
Ingredients
Scale
- 12 large eggs (or desired amount)
- 8 oz grated or shredded Parmesan cheese
- 1/2 cup heavy cream (more or less as needed)
- salt and black pepper to taste
- butter-flavored cooking spray
Instructions
- Preheat oven to 425°F. Grease muffin cups with spray.
- Crack one egg into each cup.
- Drizzle each with 1-2 tsp heavy cream.
- Season with salt and pepper, then top with 1 Tbsp Parmesan.
- Bake 7-8 min for soft, 9-10 min for semi-soft, 11-12 min for firm yolks.
- Garnish with extra cheese and serve immediately.
Notes
Baking times are a guide. Ovens vary, so check for desired yolk doneness.
Keywords: baked french eggs, baked eggs in muffin tin, easy breakfast recipe, parmesan baked eggs, french eggs, brunch recipe
