Ingredients
Scale
- 12 large eggs (or as many as you want)
- 8 oz grated Parmesan (or more to taste)
- About ½ cup heavy cream (adjust based on batch size)
- Salt and freshly ground black pepper
Instructions
- Preheat oven to 425°F (220°C). Lightly grease each well of a 12-cup muffin tin with butter spray or brush with melted butter.
- Crack one egg into every prepared cup (or crack into a small bowl first if you prefer to avoid shells).
- Spoon roughly 1–2 teaspoons of heavy cream over each egg (a little melted butter works fine here too).
- Season each egg with a pinch of salt and a grind or two of black pepper. Sprinkle about 1 tablespoon of the grated Parmesan across the tin, distributing it evenly.
- Bake on the middle rack until the whites and yolks reach your desired doneness: approximately 7–8 minutes for very soft yolks, 9–10 minutes for semi-runny, and 11–12 minutes for fully set yolks. Ovens vary, so start checking a minute or two early the first time you try this.
- Remove from the oven, let the eggs rest for 1–2 minutes, then gently lift them from the cups with a small spatula. Serve hot, finishing with extra Parmesan or fresh herbs if you like.
Notes
- Notes & Variations
- Add protein: Line each muffin well with ham, Canadian bacon, or prosciutto before cracking the egg for built-in protein.
- Veggie option: Spoon a little sautéed spinach, mushrooms, diced peppers, or shallots into each cup before adding the egg for a veggie-forward version.
- Seasoning ideas: Stir a pinch of crushed red pepper, smoked paprika, or a drop of hot sauce into the cream for heat; swap in garlic salt or minced garlic for a savory kick.
- Egg sizes: This timing is based on large eggs. Medium eggs will cook a touch faster; extra-large will need a bit more time — adjust as needed.
- Cream substitute: If you don’t have heavy cream, a drizzle of melted unsalted butter or a splash of whole milk will work (unsalted butter gives the best flavor).
- Cheese swaps: Parmesan is classic, but grated Gruyère, sharp cheddar, Asiago, or even crumbled feta or goat cheese make excellent alternatives.
- Doneness check: The center should still jiggle slightly for the best texture; overbaking produces rubbery whites.
- Fresh herbs: Top finished eggs with chopped chives, parsley, or thyme for brightness.
- Tips
- Grease the cups well (or use silicone liners) so the eggs come out easily.
- If the eggs cling, slide a thin spatula around the edge to free them.
- For a lower-heat, more tender white, bake at 400°F a little longer rather than blasting at a very high temp.
Serve these on toast, English muffins, or as part of a brunch board — simple, fast, and endlessly adaptable.
Nutrition
- Serving Size: 1serving
- Calories: 179kcal
- Sugar: 1g
- Sodium: 355mg
- Fat: 13g
- Saturated Fat: 7g
- Carbohydrates: 1g
- Protein: 13g
- Cholesterol: 194mg