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 and black pepper to taste
Butter-flavored cooking spray
Instructions
- Preheat your oven to 425°F (220°C).
- Lightly spray a muffin tin with butter-flavored cooking spray.
- Crack one egg into each muffin cup.
- Drizzle 1–2 teaspoons of heavy cream over each egg (or use melted butter).
- Season with salt and freshly ground black pepper.
- Sprinkle about 1 tablespoon of Parmesan cheese on top of each egg.
- Bake for 7–8 minutes for soft centers, 9–10 minutes for semi-soft, or 11–12 minutes for firm yolks.
- Garnish with more Parmesan or fresh herbs if desired.
- Serve immediately.
Notes
- Line muffin cups with ham or Canadian bacon for added protein.
- Add sautéed vegetables for a vegetarian twist.
- Use different cheeses like cheddar, Gruyère, or goat cheese for variation.
- Top with herbs like chives or parsley for freshness.
- These eggs are ideal for meal prep and store well in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 egg
- Calories: 130
- Sugar: 0g
- Sodium: 190mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 185mg
