I’m so excited to share with you one of my family’s favorite recipes: cheesy baked eggs. This dish is a staple in our household, and for good reason – it’s easy to make, packed with flavor, and perfect for any occasion.
I first discovered this recipe on a trip to Italy, where it’s a common breakfast dish. The Italians call it ‘uova in purgatorio,’ which translates to ‘eggs in purgatory.’
It’s a simple yet satisfying meal that consists of eggs baked in a rich and creamy cheese sauce. I was hooked from the first bite, and I knew I had to bring this recipe back home to my family.
Cheesy Baked Eggs
4.6 from 962 votes
A comforting and simple dish featuring eggs baked in a rich, creamy cheese sauce until bubbly and golden. Perfect for a hearty breakfast, brunch, or a quick weeknight dinner, served with crusty bread for dipping.
2Lightly grease an 8×8 inch baking dish with butter or non-stick spray to prevent sticking.
3In a mixing bowl, whisk together the heavy cream, salt, black pepper, and paprika until well combined.
4Stir in the shredded cheddar cheese and grated Parmesan, reserving about 2 tablespoons of cheddar for the top.
5Pour the cheese and cream mixture into the prepared baking dish, spreading it evenly.
6Carefully crack the eggs one at a time over the sauce, spacing them out evenly.
7Sprinkle the reserved cheddar cheese over the eggs and sauce.
8Place the dish in the preheated oven and bake for 15 to 18 minutes, until the egg whites are set but the yolks are still slightly runny, and the sauce is bubbly and golden brown on top.
9Remove from the oven and let it rest for 2 minutes.
10Garnish with fresh chives and serve immediately with toast or crusty bread for dipping.
For a spicier version, add a pinch of red pepper flakes to the cream mixture. You can also substitute Gruyere or Monterey Jack for the cheddar.
Watch Video Of How Cheesy Baked Eggs Works
Cheesy baked eggs are a reliable recipe for any meal. They work well for family breakfasts, brunch with friends, or a quick dinner.
The combination of eggs and cheese always pleases a crowd. I often make this dish for holiday mornings because it is easy to prepare.
You can double the recipe and bake it in a larger dish. Leftovers reheat nicely for the next day.
This recipe is a staple in my kitchen and I think you will love it too.
❓ Frequently Asked Questions About Cheesy Baked Eggs
Q: What type of cheese is best for this recipe?
A: For this recipe, you’ll want to use a combination of cheddar and parmesan cheese. The sharpness of the cheddar pairs perfectly with the nuttiness of the parmesan, creating a flavor profile that’s both rich and tangy. You can also experiment with other types of cheese, such as mozzarella or feta, but keep in mind that the flavor will be slightly different.
Q: Can I make this recipe ahead of time?
A: While it’s best to make this recipe fresh, you can prepare the cheese sauce up to a day in advance and store it in the fridge until ready to bake. Just be sure to let it come to room temperature before adding the eggs.
Q: How do I prevent the eggs from becoming too runny?
A: To prevent the eggs from becoming too runny, be sure to cook them until they’re just set. You can check for doneness by inserting a knife into one of the eggs – if it slides in easily, they’re done. If not, continue baking for a few more minutes until they’re cooked through.
Q: Can I use low-fat cheese instead of regular cheese?
A: While low-fat cheese is a healthier option, it won’t provide the same rich and creamy texture as regular cheese. If you do choose to use low-fat cheese, keep in mind that it may not melt as well and could result in a slightly different flavor profile.
Q: How do I store leftover cheesy baked eggs?
A: Leftover cheesy baked eggs can be stored in an airtight container in the fridge for up to three days. Simply reheat them in the microwave or oven until warmed through.
Q: Can I freeze this recipe?
A: Yes, you can freeze this recipe for up to two months. Simply assemble the dish as instructed, then place it in an airtight container or freezer bag and store it in the freezer until ready to bake.
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