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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 PotatoesBreakfast 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, 1/8-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

Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Course: Breakfast
Cuisine: French
Calories: 277
Servings: 6 egg cups
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.


  • 1/2 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


For the Cheesy Gougère Baked Eggs

  • Preheat oven to 350ºF
  • Slice the bottom off of each gougère, about 1/8-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.


Calories: 277kcal | Carbohydrates: 10g | Protein: 17g | Fat: 19g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 259mg | Sodium: 268mg | Potassium: 141mg | Fiber: 1g | Sugar: 1g | Vitamin A: 748IU | Vitamin C: 1mg | Calcium: 316mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Eileen says:

    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.

    1. Marissa says:

      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.

  2. Maureen | Orgasmic Chef says:

    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.

    1. Marissa says:

      You always make me smile, Maureen!

  3. thatskinnychickcanbake says:

    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!!!

    1. Marissa says:

      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! 🙂

  4. hipfoodiemom says:

    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!

    1. Marissa says:

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

  5. Faith (An Edible Mosaic) says:

    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!

    1. Marissa says:

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