Baked Eggs With Gruyere, Leeks and Tarragon

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I am so happy to be joining in with this fabulous group of bloggers! Today we are sharing our favorite Christmas breakfast recipes. This casserole of baked eggs with Gruyere, Leeks and Tarragon is full of flavor and can be made ahead. It is perfect for Christmas morning or any other day of week!

Baked eggs with Gruyere, Leeks and Tarragon is one of my mom’s favorites. I will be making this egg casserole and sharing it with her for a Christmas brunch in just a few short weeks!

This recipe was shared with me from a friend at work. She had made it for a great level breakfast at school and I loved it! I asked her for the recipe and it instantly became a family favorite. Baked eggs are gluten free, easy to prepare, and full of protein!

Let’s get started! To make Baked Eggs with Gruyere, Leeks and Tarragon, you will need:

• 3 tablespoons unsalted butter
• 2-3 large leeks, thinly sliced (use white and pale green parts only)
• 1 1/2 cups of Gruyere cheese
• 1/2 Parmesan cheese
• 8 eggs
• 2 cups whipping cream
• 1 1/2 teaspoons dried tarragon (or 1 tablespoons fresh)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Leeks are bulbous vegetable, related to onions, chives, and scallions. They have a delicate onion-like flavor. The white and pale green parts of the stem are the edible parts. Leeks can be very dirty. I find that the easiest way to clean them is to slice them, rinse them in a colander, and then put them in a bowl of water. Any additional dirt will sink to the bottom of the bowl, and the leeks will float. Then, using a slotted spoon, remove the leeks from the water, without disturbing the dirt.

How to Make Baked Eggs with Gruyere, Leeks and Tarragon

• Preheat your oven to 350 degrees.
• Prepare a 9″ by 13″ baking dish with butter or non-stick spray.
• Melt the butter in a heavy skillet over a medium heat. Add washed and thinly sliced leeks to the pan. Saute until tender. Spread the leeks in the bottom of your baking dish.
• Shred the cheeses and combine them. Reserve 1/2 cup of the cheese and spread the remaining 1 cup over the leeks.
• In bowl, whisk eggs, cream, tarragon, salt, and pepper until well blended. Pour into the baking dish, over the leeks and cheese.
• Bake until the top is golden and the center is set, about 30 minutes. Sprinkle with the remaining 1/2 cup of cheese on the top and return to the oven to melt for about 5 minutes.
• Enjoy!

Can you make this ahead?

Yes, this dish can be made the night before and then just pop it into the oven in the morning.

Baked Eggs with Gruyere, Leeks and Tarragon

• 3 tablespoons unsalted butter
• 2-3 large leeks, thinly sliced (use white and pale green parts only)
• 1 1/2 cups of Gruyere cheese
• 1/2 Parmesan cheese
• 8 eggs
• 2 cups whipping cream
• 1 1/2 teaspoons dried tarragon (or 1 tablespoons fresh)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

1. Preheat your oven to 350 degrees.
2. Prepare a 9 by 13 baking dish with butter or non-stick spray.
3. Melt the butter in a heavy skillet over a medium heat. Add washed and thinly sliced leeks to the pan. Saute until tender. Spread the leeks in the bottom of your baking dish.
4. Shred the cheeses and combine them. Reserve 1/2 cup of the cheese and spread the remaining 1 cup over the leeks.
5. In bowl, whisk eggs, cream, tarragon, salt, and pepper until well blended. Pour into the baking dish, over the leeks and cheese.
6. Bake until the top is golden and the center is set, about 30 minutes. Sprinkle with the remaining 1/2 cup of cheese on the top and return to the oven to melt for about 5 minutes.
7. Enjoy!

Scroll down for some more ideas to create a wonderful Christmas breakfast for your family and friends!

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