If you’re on the hunt for an easy, protein-packed breakfast that feels both indulgent and effortless, these baked Parmesan eggs in muffin tins are exactly what you need. Made with just a few simple ingredients—eggs, Parmesan cheese, heavy cream, and seasonings—this is one of the most versatile and satisfying low-carb breakfast recipes you can have in your rotation.

Not only are these eggs ultra flavorful, but they’re also keto-friendly, naturally gluten-free, and great for meal prepping. Whether you’re cooking for one or a crowd, this easy egg muffin recipe will make mornings smoother and tastier.

Baked Parmesan Eggs in Muffin Tins (Easy, Low-Carb Breakfast)

Why You’ll Love This Baked Egg Muffin Recipe

This baked Parmesan eggs recipe checks all the boxes: it’s simple, satisfying, and customizable. Here’s why it deserves a spot in your meal plan:

High in protein and healthy fats—perfect for a keto or low-carb lifestyle.
Quick prep time and hands-free baking make it ideal for busy mornings.
Customizable—add herbs, spices, or other cheeses.
Great for meal prep or batch cooking.
A one-pan breakfast with minimal cleanup.

Whether you’re looking for a high-protein breakfast, a brunch crowd-pleaser, or just a new way to enjoy eggs, this is it.

Ingredients

12 large eggs (or desired amount)
8 oz grated or shredded Parmesan cheese
½ cup heavy cream (adjust based on number of eggs)
Salt, to taste
Freshly ground black pepper, to taste

Tip: You can find the full list of ingredients and measurements in the recipe card below.

Instructions

Preheat oven to 425°F. Lightly spray a muffin tin with butter-flavored cooking spray or grease with oil.
Crack one egg into each muffin cup.
Drizzle each egg with 1–2 teaspoons of heavy cream. (Melted butter also works.)
Sprinkle with salt, black pepper, and 1 tablespoon of Parmesan cheese per egg.
Bake:
- 7–8 minutes for soft yolks
- 9–10 minutes for semi-soft centers
- 11–12 minutes for fully set eggs
Remove from the oven, garnish with more Parmesan, and serve immediately.

Variations

Make this recipe your own with these simple tweaks:

Cheese swap: Use Gruyère, cheddar, or feta for different flavor profiles.
Add-ins: Finely chopped herbs like chives, thyme, or parsley add freshness.
Spicy twist: Sprinkle with crushed red pepper or a dash of hot sauce.
Veggie boost: Add sautéed spinach or mushrooms to the bottom of each cup before adding the egg.

How to Store and Reheat

To Store:
Let the baked eggs cool completely. Store in an airtight container in the refrigerator for up to 4 days.

To Reheat:
Microwave for 20–30 seconds or warm in a 300°F oven for 5–6 minutes until heated through.

To Freeze:
Freeze individual egg muffins on a baking sheet until solid, then transfer to a zip-top freezer bag. Reheat from frozen or thaw overnight.

Frequently Asked Questions

Can I use other cheeses besides Parmesan?

Yes! Sharp cheddar, mozzarella, Swiss, or even goat cheese work well in this recipe.

Can I make these baked eggs ahead of time?

Absolutely. These are great for meal prepping and store well in the fridge or freezer.

What’s the purpose of the heavy cream?

Heavy cream adds richness and helps create a silky, custard-like texture in the egg.

Can I use milk instead of heavy cream?

You can, but the texture will be less creamy and rich. Full-fat milk is the best alternative.

Do I need to beat the eggs first?

No, each egg is cracked directly into the muffin cup, which gives a poached effect when baked.

Are these baked eggs keto-friendly?

Yes, this recipe is low in carbs and high in protein and fat—perfect for a ketogenic diet.

How do I prevent the eggs from sticking?

Use a good-quality nonstick spray or grease the pan with oil or butter before adding the eggs.

Can I bake egg whites only?

Yes, you can use just egg whites, though the baking time may be slightly shorter. Watch closely.

Do I need a muffin liner?

No liners are needed—just spray or grease the muffin cups well to prevent sticking.

How long do I bake for soft yolks?

For soft yolks, bake for about 7 to 8 minutes, depending on your oven.

Conclusion

These baked Parmesan egg muffins are a simple but flavorful solution to busy mornings or brunch spreads. Packed with protein and customizable to suit any taste, they’re an excellent addition to any healthy breakfast rotation. Try them once, and you’ll wonder how you lived without them!