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
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES:10-12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 45 min.
MAKES: 10-12 servings


  • 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

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.


  1. Beat eggs in large bowl; stir in the remaining ingredients. Beat well; pour into a greased 13-in. x 9-in. baking dish.
  2. Bake at 350° for 45 minutes or until mixture is set and top is golden brown. Yield: 10-12 servings.
Originally published as Bonnymill Baked Eggs in Country April/May 1990, p15

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Reviewed Apr. 13, 2013

"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 Apr. 4, 2012

"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."

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