Description
These creamy baked Parmesan eggs are a fast, flavorful breakfast made right in a muffin tin. With rich heavy cream, savory Parmesan, and perfectly baked eggs, this low-carb, gluten-free dish is ideal for meal prep or a protein-packed morning.
Ingredients
12 large eggs (or desired amount)
8 oz grated Parmesan cheese
½ cup heavy cream (adjust to quantity of eggs)
Salt, to taste
Freshly ground black pepper, to taste
Instructions
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Preheat oven to 425°F. Spray or grease muffin tin.
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Crack one egg into each muffin cup.
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Drizzle 1–2 teaspoons of heavy cream over each egg.
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Season with salt and pepper, and top with 1 tbsp Parmesan cheese.
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Bake:
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7–8 minutes for soft yolks
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9–10 minutes for semi-soft
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11–12 minutes for firm
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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
