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.
Pinch and Swirl | Cheesy Gougère Baked Eggs | https://pinchandswirl.com/cheesy-gougere-baked-eggs/