Ingredients
Large Eggs:
- 12 large eggs (or desired amount)
Grated Parmesan Cheese:
- 8 oz grated Parmesan cheese
Heavy Cream:
- ½ cup heavy cream (adjust to quantity of eggs)
Seasoning:
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat Oven: Preheat oven to 425°F. Spray or grease muffin tin.
- Prepare Eggs: Crack one egg into each muffin cup.
- Add Cream: Drizzle 1–2 teaspoons of heavy cream over each egg.
- Season and Top: Season with salt and pepper, and top with 1 tbsp Parmesan cheese.
- Bake: Bake for 7–8 minutes for soft yolks, 9–10 minutes for semi-soft, or 11–12 minutes for firm.
- Garnish and Serve: Garnish with extra Parmesan and serve warm.
Notes
- Swap heavy cream with melted butter for a different richness.
- Add herbs or veggies for more flavor and nutrition.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1 baked egg
- Calories: 140
- Sugar: 0.5g
- Sodium: 260mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 11g
- Cholesterol: 215mg
