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Bonnymill Baked Eggs Recipe

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This is the perfect quick dish for your brunch get-togethers. The eggs are always fluffy and the other ingredients make it so tasty.—Bonnie and Howard Ebenhoeh, Chesaning, Michigan

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Bonnymill Baked Eggs Recipe

Prep: 15 min. Bake: 45 min.

Yield: 10-12 Servings

15 45 60

Ingredients

16 eggs
3/4 cup sour cream
1 cup half-and-half cream
1-1/2 cups shredded cheddar cheese
2 cups diced ham or cooked, crumbled sausage
1 tablespoon minced chives
2 tablespoons butter, melted
Salt and pepper to taste

Directions

Beat eggs in large bowl; stir in the remaining ingredients. Beat well; pour into a greased 13-in. x 9-in. baking dish.
Bake at 350° for 45 minutes or until mixture is set and top is golden brown. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 cup) equals 261 calories, 19 g fat (10 g saturated fat), 336 mg cholesterol, 504 mg sodium, 3 g carbohydrate, trace fiber, 17 g protein.

Originally published as Bonnymill Baked Eggs in Country April/May 1990, p15

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Bonnymill Baked Eggs

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Reviewed on Apr. 13, 2013 by becky66

Most of the breakfast casseroles I have made in the past have had bread as one of the ingredients, and I wanted to try something different. I found this recipe, and everyone thought it was delicious! It was light and flavorful, almost like a quiche, minus the crust. It was very easy to make, and the only change I made was to use Greek yogurt in place of the sour cream. We had fruit salad and rolls with it, and it was a perfect meal.

Reviewed on Apr. 04, 2012 by harmonyhen

I worked at the Bed and Breakfast where this was served. This is an excellent recipe. In fact, I have yet to taste a dish developed by Bonnie Ebenhoeh that wasn't extremely good. If you can find it, her "sticky buns" are also a recipe not to be passed by.