• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Heavenly Home Cooking logo

  • About
  • Recipe Index
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Us
  • Recipe Index
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Eggs & Potatoes » Swiss Baked Eggs

    Swiss Baked Eggs

    First Published: Sep 17, 2020 · Modified: Nov 26, 2021 by Sandra · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases with no additional cost to you.

    Share this recipe:

    • Yum
    • Share
    Caramelized onions and Swiss cheese make these Swiss baked eggs taste just like French onion soup! They're the perfect breakfast or brunch dish!
    Jump to Recipe
    Overhead view of Swiss baked eggs in white ramekins

    Of all of my recipes for baked eggs, this recipe for Swiss baked eggs is the favorite in my house. The caramelized onions and Swiss cheese make the flavor pop. They taste like French onion soup!

    They are not difficult to make. In fact, baked eggs are some of the easiest egg dishes to prepare. In general, you just crack an egg into a ramekin and bake it to your liking. You do not have to worry about too high of a skillet temperature, which can lead to burned whites and rubbery eggs. The oven does the work for you.

    We love to serve our Swiss baked eggs with hot buttered sourdough toast. You can either scoop or dip the toast into the eggs or, better yet, spread the egg mixture on the toast.

    This recipe is featured in our lineup of holiday morning breakfast recipes. Check them out!

    Jump to:
    • 🍳 Equipment
    • 🥘 Ingredients
    • 📄 Instructions
    • 💪 Nutrition
    • 🌡️ Storage and Reheating
    • 💭 Tips
    • 🥚 More Egg Recipes
    • 📖 Recipe
    • 💬 Comments

    🍳 Equipment

    A simple skillet and 8-oz ramekins are all you need to make this recipe. You can also make them in a larger baking dish, but they look cute served in individual ramekins, most particularly for a brunch party. Serve them with buttered toast strips or toasted French baguette slices for dipping.

    Toast being dipped into Swiss baked egg in a white ramekin

    🥘 Ingredients

    This recipe calls for a lot of chopped onion. As most cooks know, chopping onions is NO fun. To make life easier, I used frozen chopped onion and defrosted just enough to use for this recipe.

    • 2 tablespoon vegetable oil
    • 1 large onion, chopped (about 1-½ cup)
    • ½ pound Swiss cheese, thinly sliced (12 slices)
    • 6 large eggs
    • salt and pepper
    • ¼ cup heavy whipping cream
    • 2 tablespoon dry white wine. Chardonnay is a good choice.
    • chopped chives to use as a garnish

    📄 Instructions

    Taking the time to caramelize the onions really brings out their flavor and gives this dish its distinctive French onion soup taste.

    Step 1. Caramelize the onions. Add oil to medium skillet and heat over medium heat. When oil begins to smoke, add chopped onion and cook, stirring occasionally until softened and they have turned a light amber color (about 20 minutes). Remove from heat and set aside. The photo below shows what color they should be when they're done. They don't have to be super dark. A light caramel color is just right.

    Carmamelized onions in a skillet

    Step 2. Prepare the eggs. Line the bottom of 6 8-oz ramekins with Swiss cheese (2 slices per ramekin). Top each with about ¼ cup of onion. Crack one egg into each ramekin and sprinkle with a little salt and pepper. Set aside.

    Swiss cheese being placed into white ramekins

    Step 3. Prepare the cream mixture. In a medium bowl, add cream and wine. Beat with a wire whisk until well blended (about 1 minute). Pour mixture around eggs, dividing evenly between ramekins.

    Step 4. Bake the eggs. Place ramekins on a cookie sheet and bake in a 325°F (162°C) oven uncovered until eggs are set to your liking. Remove from the oven and allow to cool slightly. Garnish with chopped chives. Serve with buttered sourdough toast for dipping or you can use the egg mixture as a spread.

    💪 Nutrition

    • 302 calories
    • 17 g protein
    • 5 g carbohydrates
    • 23 g fat

    🌡️ Storage and Reheating

    Cover and store in the refrigerator for up to 3 days. Cover and freeze for up to a month. From frozen, reheat for 3-4 minutes in the microwave on high setting.

    💭 Tips

    • Cook the onions ahead. Caramelizing the onions does take some time. If you are pressed for time, you can cook the onions the day before and store them in the refrigerator in an airtight container.
    • Use frozen chopped onion. To spare your eyes from burning and tearing up while chopping onions, use frozen chopped onion. Measure out about a half cup more than you need of the frozen onion (it will lose volume when it defrosts), and defrost in the microwave at ⅓ power (the #3 setting on your microwave) for a couple of minutes or until defrosted. Pour out the juice that accumulates.
    • Buy pre-sliced Swiss cheese. Most Swiss cheese can be purchased as slices to be used in sandwiches. You can also ask your deli to slice it for you.
    Swiss baked eggs in white ramekins

    🥚 More Egg Recipes

    Love these Swiss baked eggs? There's more where that came from. Give these delicious egg recipes a try!

    • Baked Eggs in Tomato Sauce
    • Bacon Egg and Cheese Breakfast Cups
    • Breakfast Potato Skins
    • Breakfast Pinwheels

    Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

    📖 Recipe

    Overhead view of Swiss baked eggs in white ramekins

    Swiss Baked Eggs

    Heavenly Home Cooking
    Caramelized onions and Swiss cheese make these Swiss baked eggs taste just like French onion soup! They're the perfect breakfast or brunch dish!
    4.80 from 5 votes
    Print Recipe
    Prep Time 5 mins
    Cook Time 1 hr
    Total Time 1 hr 5 mins
    Course Breakfast, Brunch
    Cuisine French
    Servings 6 servings
    Calories 302 kcal

    Equipment

    Skillet
    8-oz ramekins
    Prevent your screen from going dark

    Ingredients
     
     

    • 2 tablespoon vegetable oil
    • 1 large onion, chopped (about 1-½ cup)
    • ½ pound Swiss cheese, thinly sliced 12 slices
    • 6 large eggs
    • salt
    • pepper
    • ¼ cup heavy whipping cream
    • 2 tablespoon dry white wine like Chardonnay
    • chopped chives for garnish

    Instructions
     

    • Preheat oven to 325°F (162°C).
      Add oil to medium skillet and heat over medium heat. When oil begins to smoke, add chopped onion and cook, stirring occasionally until softened and they have turned a light amber color (about 20 minutes).
      Remove from heat and set aside.
    • Line the bottom of 6 8-oz ramekins with Swiss cheese (2 slices per ramekin). Top each with about ¼ cup of onion. Crack one egg into each ramekin and sprinkle with a little salt and pepper. Set aside.
    • In a medium bowl, add cream and wine. Beat with a wire whisk until well blended (about 1 minute). Pour mixture around eggs, dividing evenly between ramekins.
    • Place ramekins on a cookie sheet and bake uncovered until eggs are set to your liking using the guide below:
      runny yolks: 23-25 minutes
      set yolks: 35-40 minutes
      Remove from the oven and allow to cool slightly. Garnish with chopped chives. Serve with buttered sourdough toast for dipping or you can use the egg mixture as a spread.

    Nutrition Facts

    Calories: 302kcal (15%)Carbohydrates: 5g (2%)Protein: 17g (34%)Fat: 23g (35%)Saturated Fat: 14g (88%)Cholesterol: 234mg (78%)Sodium: 149mg (6%)Potassium: 142mg (4%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 730IU (15%)Vitamin C: 2mg (2%)Calcium: 339mg (34%)Iron: 1mg (6%)

    Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Total Servings 6 servings
    Keyword Keto-friendly, Low carb
    Tried this recipe?Let us know how it was!

    Further reading: Shirred eggs on Wikipedia

    « Simple Blueberry Syrup
    Caramel Apple French Toast »

    Share this recipe:

    • Yum
    • Share

    Reader Interactions

    Comments

    1. Mary Z says

      May 23, 2022 at 6:29 am

      5 stars
      I had some swiss cheese left from another recipe and I was looking for a fairly low carb breakfast casserole and found this. It was so simple to make and so delicious!! I didn't have wine so I subbed with apple cider vinegar which worked well. Sometimes egg bakes get dry but with the heavy cream and vinegar this had a great moist texture. This will become a regular breakfast/ brunch dish at my house.

      Reply
      • Sandra says

        May 24, 2022 at 6:36 pm

        I'm so glad you enjoyed this recipe, Mary!

        Reply
    2. Beth Jones says

      August 04, 2021 at 2:58 pm

      This looks great but when are the caramelized onions added?

      Reply
      • Sandra says

        August 04, 2021 at 4:00 pm

        Hi Beth, the onion goes on top of the cheese. I have corrected the recipe. Thank you for catching that!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sandra Pennell

    Hi, I'm Sandra! I believe that you can make a hearty and satisfying breakfast even if you're short on time. Here I share my best recipes which will hopefully help you start your day with ease, nourishment and joy.

    More about me →

    Popular Recipes

    • Breakfast Panini (Fast!)
    • Breakfast couscous in a white mug bowl ready to eat
      Breakfast Couscous
    • Stuffed French toast topped with sliced strawberries and bananas on a blue plate
      Strawberry Banana French Toast
    • Stack of orange pancakes sitting on a turquoise plate topped with yogurt, fresh strawberries and homemade granola. Fresh oranges, a turquoise and white napkin and cup of coffee or tea are in the background.
      Orange Pancakes
    • Close up of quiche provencale on a white plate
      Quiche Provencale
    • Folded crepe with sliced strawberries on a white plate
      Mascarpone Crepes with Nutella Filling

    Footer

    ↑ back to top

    About

    • About Me

    Newsletter

    • Sign Up! for emails and updates

    Legal

    • Privacy Policy
    • Cookie Policy
    • Terms & Conditions

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Heavenly Home Cooking on the Cravings Pro Theme

    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie settingsACCEPT
    Manage consent

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non Necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    Save & Accept
    Powered by CookieYes Logo