Gluten Free Cheesy Leek and Chive Baked Eggs

by Carol Kicinski on January 27, 2015

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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 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 Leek and Chive Baked Eggs Image

Gluten Free Cheesy Leek and Chive Baked Eggs


4 tablespoons unsalted butter
3 large leeks, white part only – chopped
6 ounces (1½ cups) grated Gruyere cheese
2 ounce (½ cup) grated Parmesan cheese
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


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.


Serves 8 – 10

Ready for dessert?

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Need a quick meal?

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Categories:    Breakfast & Brunch

{ 4 comments… read them below or add one }

Caralyn @ glutenfreehappytummy January 27, 2015 at 7:36 pm

my oh my this looks wonderful!


Leslie January 28, 2015 at 9:24 am

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


Carol Kicinski February 4, 2015 at 8:04 am

Hi Leslie,

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



Lauren January 30, 2015 at 9:14 am

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


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