Gluten Free Cheesy Leeks Chive Baked Eggs Recipe

Gluten Free Cheesy Leek and Chive Baked Eggs

Usually, when people ask me for a recipe, I can just tell them to come here and get it. However, that was not the case for this recipe – which, by the way, is one of my most asked for recipes. Crazy, huh? I cannot tell you how many times I have had to tell, text, or email the recipe for these Gluten Free Cheesy Leek and Chive Baked Eggs.

This is what I make most often to take to other people’s homes for brunch and the dish I serve most often when hosting a brunch. It is easy, feeds a crowd and is a real crowd pleaser.

I’ve been making this recipe for years! I sometimes change the cheeses or herbs, make it without the cream cheese (which is still really good and not as rich), use half-and-half (or even milk) in place of the heavy cream, add other ingredients to it …

But this is the basic recipe, so feel free to play around with it yourself. And enjoy!

Recipe Notes: If you want to make this dairy free I would leave out the cream cheese, use dairy free cheese shreds, and in place of the cream either use coconut cream or blend 1 1/3 cup rice or soy milk with 2/3 cup of melted dairy free butter substitute. I always use pastured cage free eggs (I use Nature’s Yoke). Green onions can be substituted for the leeks and you can use any type of herbs you like, thyme is really nice with eggs.

Gluten Free Cheesy Leeks Chive Baked Eggs

5 from 1 vote
Gluten Free Cheesy Leeks Chive Baked Eggs Recipe
Print Recipe

Gluten Free Cheesy Leek and Chive Baked Eggs

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Breakfast
Cuisine: American
Servings: 8 people
Calories: 565kcal
Author: Gluten Free & More

Ingredients

  • 4 tablespoons unsalted butter
  • 3 large leeks white part only – chopped
  • cups grated Gruyere cheese (6 ounces)
  • 1/2 cup grated Parmesan cheese (2 ounces)
  • 8 large eggs
  • 2 cups heavy cream
  • 3 tablespoons minced chives plus more for garnish
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 8 ounces cream cheese

Instructions

  • Preheat oven to 375 degrees. Butter a 9 by 13 inch (or similar) baking dish with 1 tablespoon butter.
  • Melt the remaining 3 tablespoons butter in a large skillet over medium heat. Add the leeks and sauté until tender, about 5 minutes. Put the leeks in the prepared baking dish.
  • Combine the Gruyere and Parmesan cheeses. Put all but ½ cup of the mixture on top of the leeks. Whisk together the eggs, cream, chives, salt, and pepper. Pour into baking dish.
  • Cut the cream cheese into small pieces and dot over the eggs. Sprinkle the remaining ½ cup mixed cheese over the top of the eggs and bake for 30 – 40 minutes or until the eggs are set and the edges are starting to brown. Garnish with fresh chives if desired and serve.

Nutrition

Nutrition Facts
Gluten Free Cheesy Leek and Chive Baked Eggs
Amount Per Serving
Calories 565 Calories from Fat 459
% Daily Value*
Fat 51g78%
Saturated Fat 29g145%
Cholesterol 324mg108%
Sodium 653mg27%
Potassium 232mg7%
Carbohydrates 8g3%
Sugar 2g2%
Protein 18g36%
Vitamin A 2560IU51%
Vitamin C 5mg6%
Calcium 432mg43%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Cream Cheese Eggs Gluten-Free Gluten-Free Recipes Optionally Dairy Free
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  1. my oh my this looks wonderful!

  2. Leslie
    January 28, 2015

    Have you ever used coconut milk in place of the cream?

    1. Carol Kicinski
      February 4, 2015

      Hi Leslie,

      Yes, full-fat coconut milk can be used in place of cream.

      xo,
      Carol

  3. January 30, 2015

    Gruyere, Parmesan, and Cream Cheese, this will be a big hit here. We’re cheeseaholics ;)

  4. Pingback: Weekly Gluten-Free Menu Plan -- Chives

  5. Lynda
    December 22, 2017

    Can this be made the night before?

    1. Carol Kicinski
      January 2, 2018

      Hi Lynda,
      You can put it all together up to the point of baking and refrigerate it until the morning, then take it out and let it sit while the oven preheats and then bake it. Or, you could make the whole thing and bake it ahead of time, and then just reheat in the oven or in individual portions in the microwave.
      Hope this helps!
      xo,
      Carol

  6. Jessica Price
    January 12, 2018

    How much will the 3 chopped leeks yield? A cup?

    1. Carol Kicinski
      January 15, 2018

      Hi Jessica,

      3 large chopped leeks would yield about 2 cups. Hope you enjoy this dish, it’s one of my favorites!

      xo,
      Carol

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