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INGREDIENTS
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- 12 large eggs
- 1 cup parmesan cheese shredded
- 1/2 cup heavy cream or half-and-half
- sea salt and ground black pepper
INSTRUCTIONS
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Preheat oven to 425F and generously spray a muffin tin with nonstick cooking spray.
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Crack an egg into each muffin well and pour one to two teaspoons of cream over each egg.
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Season eggs with salt and pepper and top each egg with 1 tablespoon shredded parmesan cheese. Bake for 7-12 minutes, depending on how hard or soft you prefer your eggs.
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Top with more shredded parmesan cheese and serve.
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ENJOY!
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