Easy Basil Parmesan Baked Eggs

20 Aug

Basil Parmesan Baked Eggs

I had these eggs at a lodge in Arkansas a couple of years ago on a fly fishing trip. So, with guest in my house and needing to prepare a dozen eggs to all be ready at the same time I decided to recreate the dish. They turned out fabulous and everyone enjoyed them.


  • 12 eggs
  • 1 cup of chopped fresh basil
  • 1 cup of shredded Parmesan cheese
  • 12 tablespoons of milk
  • salted butter
  • salt and pepper

Preheat your oven to 350 and grease or butter a 12 cup muffin tin.

Mix the basil and Parmesan cheese together then place equal amounts in the bottom of the muffin cups. Crack one egg into each of the muffin cups. Dot each with butter and 1 tablespoon of milk. Season with salt and pepper and bake for 15 to 20 minutes until fully cook.


Posted by on August 20, 2012 in Breakfast


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4 responses to “Easy Basil Parmesan Baked Eggs

  1. Aron Ryan

    September 1, 2012 at 10:03 AM

    Loved these so much tried them myself. Only had asiago cheese and added spinach with the fresh basil out of my garden. Had fresh eggs from my chickens but they are still small so added two.

    • flyfishbrat

      September 1, 2012 at 10:45 AM

      WhooHoo! I love that you enjoyed them on your visit. Sounds wonderful with the cheese change….and fresh eggs, dang you can’t beat their flavor. I don’t think you can ever go wrong with spinach and basil. Hope Suzi Q enjoys them. Take care dear cousins, love you all.

  2. artisticmilestone

    October 21, 2012 at 7:23 AM

    Yum! love the taste of basil with parmesan and I love your idea of using muffin pan too 🙂

    • flyfishbrat

      October 21, 2012 at 8:50 AM

      You have to try this one “artistimilest” It’s just so simply wonderful. If you not feeding a crowd, you can use ramekins or normal size coffee mugs.


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