Eggs Baked in Cheese Sauce
Indulge in the ultimate comfort food with this recipe for Eggs Baked in Cheese Sauce—a creamy, savory delight that's as easy to prepare as it is delicious. Perfectly baked eggs nestle in a rich, velvety cheese sauce made from a luscious blend of sharp cheddar and nutty Parmesan, all brought together with a simple roux for an irresistibly smooth texture. Seasoned with a hint of black pepper and optionally garnished with paprika and fresh parsley, this dish offers both flavor and elegance. With just 10 minutes of prep and a quick 25-minute bake, it's a versatile recipe ideal for breakfast, brunch, or even a light dinner. Serve it with crusty bread or buttery toast for a meal that will have everyone asking for seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Eggs
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.25 cups Whole milk
- 1 cup Cheddar cheese, shredded
- 0.25 cup Parmesan cheese, grated
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 teaspoon Paprika (optional, for garnish)
- 1 tablespoon Fresh parsley, chopped (optional, for garnish)
- as needed Cooking spray, or butter for greasing
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a small baking dish or four individual ramekins with cooking spray or butter.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually pour in the milk, whisking continuously to avoid lumps. Cook for 3-4 minutes until the sauce begins to thicken.
Stir in the shredded cheddar cheese and grated Parmesan cheese, and continue stirring until melted and smooth. Season with salt and black pepper. Remove from heat.
Pour the cheese sauce evenly into the prepared baking dish or divide between the ramekins.
Use a spoon to create small wells in the cheese sauce for the eggs. Crack an egg into each well carefully, ensuring the yolk remains whole.
Place the baking dish or ramekins on a baking sheet and bake in the preheated oven for 15-18 minutes, or until the egg whites are set but the yolks are still slightly runny. Adjust baking time if you prefer fully cooked yolks.
Remove from the oven and let rest for 2 minutes. Sprinkle with paprika and chopped parsley, if desired, for garnish.
Serve immediately with crusty bread, toast, or a side salad.
Nutrition Facts
Calories |
1268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 52.8 g | 264% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 986 mg | 329% | |
| Sodium | 2790 mg | 121% | |
| Total Carbohydrate | 32.0 g | 12% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 15.7 g | ||
| Protein | 73.1 g | 146% | |
| Vitamin D | 8.2 mcg | 41% | |
| Calcium | 1528 mg | 118% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 932 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
