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    Recipes » Breakfast Recipes » French Breakfast

    Cheesy Gougère Baked Eggs

    Published: Feb 12, 2015 · Modified: Sep 9, 2020 by Marissa Stevens · 37 Comments

    Vegetarian

    This post may contain affiliate links.

    Jump to Recipe
    eggs baked in gougeres

    If you love baked eggs, you have to try them baked in gougères! They're so simple to make. Just hollow out an extra large gougère, crack an egg inside and sprinkle with a little cheese! An easy breakfast recipe for a couple or a crowd! Serve with a bright Citrus Salad for an easy and delicious brunch.

    Cheesy Gougere Baked Eggs are a simple and elegant recipe for a crowd! Easy Breakfast Recipes | Easy Breakfast for a Crowd

    Gougères (and Chouquettes - made of the same choux pastry dough) should be small - most of the time. They should be two little bites of wonderful, fresh and hot from the oven. They should be a basket of temptation among a spread of party foods, a feather light bun for sliders or mini-BLTs. So you may be wondering why the gougères in my last post were huge.

    It's because I had these cheesy baked eggs in mind.

    You may remember my Almost Croque-Madame post - one of my favorite breakfasts along with Breakfast Quiche and, of course, Cheesy Potatoes, Breakfast Potatoes or Skillet Potatoes - if you want to keep your oven free. Then my friend Nagi posted this miniature version and I wondered, "Could a gougère double as an edible muffin cup like traditional Baked Eggs?" As you've guessed, the answer is 'yes'.

    The first step is to carefully cut off the bottom, ⅛-inch or so. Then you'll pull out any soft dough in the center (cooks treat!).

    Sliced Gougeres

    Next you'll butter a muffin pan and carefully press each gougère, top side down, into a muffin cup as you would a muffin liner. After that, you'll sprinkle on cheese and a pinch of chopped scallion, top with an egg, a pinch more cheese and bake.

    Gougere Baked Eggs

    That's it!

    As a rule, small gougères are still best. But these are worth an exception.

    Baked Eggs with Gruyere

    Cheesy Gougère Baked Eggs

    Marissa Stevens
    This recipe is written to make 6 baked egg cups, but you can make as many as you like. If you're making more than 6, you may need to add a few minutes to the cooking time.
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Breakfast
    Cuisine French
    Servings 6 egg cups
    Calories 277 kcal

    Ingredients
      

    • ½ recipe Gruyère & Black Pepper Cheesy Gougères (full recipe makes 12 large gougères)
    • butter for greasing muffin cups
    • 4 ounces shredded Gruyère cheese
    • 2 green onions chopped, white and green parts
    • 6 eggs

    Instructions
     

    For the Gougères

    • Gruyère & Black Pepper Gougères

    For the Cheesy Gougère Baked Eggs

    • Preheat oven to 350ºF
    • Slice the bottom off of each gougère, about ⅛-inch thick. Remove any soft dough from center.
    • Grease muffin tin cups with butter.
    • Carefull press one gougère, top side down, into a cup to line it as a muffin liner would. Repeat with remaining gougères.
    • Sprinkle a large pinch of shredded cheese and a pinch of chopped green onion into the bottom of each gougère and press to flatten. Carefully crack an egg into each cup. Sprinkle remaining cheese evenly over each egg.
    • Bake 18 to 25 minutes, depending on how runny you like your egg yolk.
    • Garnish with chopped green onion and serve warm.

    Nutrition

    Calories: 277kcalCarbohydrates: 10gProtein: 17gFat: 19gSaturated Fat: 10gTrans Fat: 1gCholesterol: 259mgSodium: 268mgPotassium: 141mgFiber: 1gSugar: 1gVitamin A: 748IUVitamin C: 1mgCalcium: 316mgIron: 2mg
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More French Breakfast

    • Breakfast Quiche
    • Brioche Cinnamon Rolls
    • Savory Crepes
    • Savory French Toast

    Reader Interactions

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      Recipe Rating




    1. Hannah says

      February 18, 2015 at 12:37 pm

      Oh wow, these look incredible. I've never heard of gougères before - but I'm so keen to try them now!

      I'm so glad I stumbled upon your blog - it looks like such a great collection of delicious recipes!

      x Hannah

      Reply
    2. Helen @ Scrummy Lane says

      February 16, 2015 at 5:33 am

      What a wonderful idea, Marissa. I'm wondering if gougeres are a bit like the 'Yorkshire puddings' we have in the UK - I'm thinking they'd be great cooked this way, too!

      Reply
      • Marissa says

        February 16, 2015 at 7:49 am

        Thanks, Helen! Yes, I think that gougeres are a lot like Yorkshire Puddings...I bet that would work wonderfully!

        Reply
    3. Joanne says

      February 16, 2015 at 4:58 am

      Girl, I LOVE the way you think! These would be perfect for a brunch, as you can serve eggs without having to stand over the stove and make to order!

      Reply
      • Marissa says

        February 16, 2015 at 7:48 am

        haha, thanks Joanne! 😉

        Reply
    4. nagimaehashi says

      February 15, 2015 at 11:53 am

      OMG, I totally missed the shout out, thank you Marissa! Though you kicked my Croque Madames right out the door with THESE babies. I am dying to try Gougrere, can't believe I've never made them!! 🙂

      Reply
      • Marissa says

        February 16, 2015 at 7:48 am

        You're welcome, my friend! I still want to try your toasties - they look awesome!

        Reply
    5. Eileen says

      February 15, 2015 at 10:13 am

      This is a great idea! These guys sound so rich and satisfying. And I bet if you made the gougeres the day before, they could be a practically instant and super impressive holiday breakfast.

      Reply
      • Marissa says

        February 16, 2015 at 7:47 am

        Thanks, Eileen! The other great thing is that gougeres freeze beautifully - so you could make them a week before and they'd still be great.

        Reply
    6. Maureen | Orgasmic Chef says

      February 15, 2015 at 12:54 am

      I am in love!! What a fantastic breakfast to show off when guests come to visit. I can see myself now saying, "Oh it was nothing, I whipped up these gougeres to hold your eggs. More coffee?" I have a great imagination.

      Reply
      • Marissa says

        February 15, 2015 at 9:23 am

        You always make me smile, Maureen!

        Reply
    7. thatskinnychickcanbake says

      February 14, 2015 at 7:18 pm

      My mom used to let us eat the centers of the cream puffs when we were kids---such yummy treats! And such a fabulous idea to use gougeres as egg cups! These must taste heavenly!!!

      Reply
      • Marissa says

        February 15, 2015 at 9:25 am

        Thank you so much and I love that your mom did that! Would you believe that I've seen recipes that say, "pull out the soft dough from the center and discard"? Heresy! 🙂

        Reply
    8. hipfoodiemom says

      February 13, 2015 at 4:47 pm

      Marissa, oh my gawd, these baked eggs look soooooo good!!! and the fact that you baked them in your cheesy gougeres? oh my gawd, I don't think I've ever wanted to taste something so bad! These seriously look so good, I could probably devour four! love these!

      Reply
      • Marissa says

        February 13, 2015 at 5:15 pm

        You crack me up, Alice!!! Thank you so much! 🙂

        Reply
    9. Faith (An Edible Mosaic) says

      February 13, 2015 at 3:38 pm

      Oh wow, these are runny yolk perfection! Love, love, love this idea. And I need to try those burger sliders that you linked to - they look incredible as well!

      Reply
      • Marissa says

        February 13, 2015 at 5:14 pm

        I was thinking the same thing about the sliders - and the BLTs! Thanks so much, Faith...

        Reply
    10. Trish @ Well Worn Fork says

      February 13, 2015 at 11:41 am

      Oh my gosh - these look amazing!!!

      Reply
      • Marissa says

        February 13, 2015 at 11:50 am

        Thank you, Trish!

        Reply
    11. Shashi at RunninSrilankan says

      February 13, 2015 at 10:21 am

      Oh my gosh - Marissa - these are so adorable - almost too adorable to eat - let me stress the "almost"!

      Reply
      • Marissa says

        February 13, 2015 at 11:49 am

        almost 😉 - Thanks Shashi!

        Reply
    12. Jess @ whatjessicabakednext says

      February 13, 2015 at 10:16 am

      These baked eggs look absolutely divine, Marissa! I just love the fact you've used a gougere! Yum - I really need to try this recipe! 😀

      Reply
      • Marissa says

        February 13, 2015 at 11:49 am

        Thanks Jess - definitely try it. It's so easy, I promise.

        Reply
    13. LoveCompassionateLee says

      February 13, 2015 at 9:11 am

      I'm wishing I could have woken up to a batch of these on my dining room table. Since there is not, I'll be working all weekend to make my version of this recipe taste as good as your photos look. Happy Friday, Marissa 🙂 Enjoy your weekend!

      Reply
      • Marissa says

        February 13, 2015 at 11:48 am

        Thanks so much - you have a great weekend too!

        Reply
    14. Kathleen | HapaNom says

      February 13, 2015 at 8:14 am

      Wow! Those look absolutely incredible!!! Love the pictures, especially this first one - total drool! Great idea, Marissa!

      Reply
      • Marissa says

        February 13, 2015 at 11:48 am

        Thank you, Kathleen!

        Reply
    15. Lorraine @ Not Quite Nigella says

      February 13, 2015 at 1:28 am

      What a great idea! Such cute party food too Marissa! 😀

      Reply
      • Marissa says

        February 13, 2015 at 11:47 am

        Absolutely! Thanks, Lorraine. 🙂

        Reply
    16. Thalia @ butter and brioche says

      February 12, 2015 at 11:45 pm

      This is such an innovative take on the classic gougere Marissa. These little gourgere baked eggs just look divine - and so chees-y delicious.

      Reply
      • Marissa says

        February 13, 2015 at 11:47 am

        Thank you, Thalia! xo

        Reply
    17. KevinIsCooking says

      February 12, 2015 at 10:45 pm

      This is such a great idea Marissa. I think I'd add some cooked pancetta and be in heaven! 🙂

      Reply
      • Marissa says

        February 13, 2015 at 11:46 am

        I like the way you think, Kevin!

        Reply
    18. Maggie | Omnivore's Cookbook says

      February 12, 2015 at 9:44 pm

      This is a wonderful idea! Yeah, I admit gougere itself is super delicious, but a runny egg yolk just make it perfect! And it's a great way to enjoy any leftover gougere warm and crispy. Pinning!

      Reply
      • Marissa says

        February 13, 2015 at 11:46 am

        I agree, Maggie. It's all about that runny egg.

        Reply
    19. Mira says

      February 12, 2015 at 8:06 pm

      These gougères look so cute and delicious Marissa! Definitely have to try them ! Perfect for a weekend breakfast! Pinned!

      Reply
      • Marissa says

        February 13, 2015 at 11:45 am

        Thanks, Mira!

        Reply

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