Baked Eggs with Gruyere, Leeks and Tarragon
Prep time
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These baked eggs are bursting with flavor! Made with Gruyere and Parmesan cheese, as well as leeks and tarragon, this egg casserole is perfect for Christmas morning and will become a breakfast favorite throughout the year!
Recipe type: breakfast casserole
Serves: 12
  • 3 tablespoons unsalted butter
  • 2-3 large leeks, thinly sliced (use white and pale green parts only)
  • 1½ cups of Gruyere cheese
  • ½ Parmesan cheese
  • 8 eggs
  • 2 cups whipping cream
  • 1½ teaspoons dried tarragon (or 1 tablespoons fresh)
  • ½ teaspoon salt
  • ¼ 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 ½ 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 ½ cup of cheese on the top and return to the oven to melt for about 5 minutes.
  7. Enjoy!
Recipe by My Family Thyme at