Gluten Free Cheesy Leek and Chive Baked Eggs
Updated Jan 26, 2026, Published Jan 27, 2015
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A Crowd-Pleasing Brunch Favorite
If you’re searching for a comfort-filled brunch dish that’s both indulgent and naturally gluten-free, this Cheesy Leek & Chive Baked Eggs recipe hits all the right notes. Thanks to its creamy texture, rich cheese, and mild aromatic leeks, it’s one of those dishes everyone asks for again and again, from casual weekend breakfasts to special brunch gatherings with friends and family.
Table of Contents
Why This Baked Egg Dish Is So Beloved
This savory bake has earned a reputation as one of the most-requested recipes among gluten-free cooks, and for good reason. It combines tender sautéed leek with vibrant chives and rich, melty cheese, all bound together with wholesome eggs and cream. The result is a satisfying, fluffy, and flavorful egg dish that stands out at any table.
Unlike traditional omelets or scrambled eggs, this baked version delivers consistent texture and presentation, not to mention fewer hands-on minutes in the kitchen. It’s easy to scale up for a crowd, too, making it perfect for potlucks, holiday brunches, or anytime you want to impress with minimal effort.
Perfect for Brunch, Gatherings, or Everyday Breakfast
What makes this dish especially versatile is how well it fits into many occasions. Whether served alongside fresh fruit and salad for a sit-down brunch or enjoyed straight from the oven with gluten-free toast, it brings a beautiful combination of creamy richness and fresh green flavor. The leek and chive duo adds subtle layers of sweetness and herbaceous brightness that balance the cheese perfectly.
Since it’s naturally gluten-free, it’s also ideal for anyone with celiac disease or gluten sensitivity — and yet it never feels like you’ve “compromised” on taste or texture.
Tips to Make It Your Own
Even though this baked egg dish shines on its own, it’s wonderfully adaptable:
Mix up the cheese
- Gruyère and Parmesan add depth, but other melty cheeses like Swiss or fontina work beautifully if you want a different profile.
- Boost with herbs: Fresh parsley, dill, or tarragon can enhance the flavor if you’re feeling adventurous.
- Make it dairy-free: Swap in dairy-free cheese and coconut cream for a version that suits both gluten-free and dairy-free diets.
Balanced, Satisfying, and Naturally Gluten-Free
At its heart, this Cheesy Leek & Chive Baked Eggs dish brings together simple, wholesome ingredients with a classic savory profile that feels luxurious yet approachable. It’s an excellent way to enjoy protein-rich eggs with the comfort of a casserole and the brightness of fresh herbs, all while keeping gluten-free cooking accessible and delicious.
If you love meals that feel like a hug for your taste buds, and want something that’s as buzzy on Instagram as it is on your weekend table, this baked egg dish deserves a prime spot in your recipe rotation.
For more breakfast inspiration, check out our Gluten Free Migas Recipe, Gluten Free Black Bean Chilaquiles Recipe, or Gluten Free Almond Pear Cardamom Pancakes Recipe.
Gluten Free Cheesy Leek and Chive Baked Eggs
Ingredients
- 4 tablespoons unsalted butter
- 3 large leeks, white part only – chopped
- 1½ 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 information is automatically calculated, so should only be used as an approximation.
my oh my this looks wonderful!
Have you ever used coconut milk in place of the cream?
Hi Leslie,
Yes, full-fat coconut milk can be used in place of cream.
xo,
Carol
Gruyere, Parmesan, and Cream Cheese, this will be a big hit here. We’re cheeseaholics ;)
Can this be made the night before?
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
How much will the 3 chopped leeks yield? A cup?
Hi Jessica,
3 large chopped leeks would yield about 2 cups. Hope you enjoy this dish, it’s one of my favorites!
xo,
Carol