Brioche Stuffing-Baked Eggs Recipe

Name: Brioche Stuffing-Baked Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1-pound day-old brioche bread; 1/4 cup unsalted butter (1/2 stick), plus extra for greasing baking dish; 2 cup diced yellow onions (from 1 large onion); 1 cup diced celery (3-4 stalks); 1 cup diced button mushrooms; 2 tablespoons butter; 1/4 cup chopped flat-leaf parsley; 1 tablespoon chopped fresh sage; 2 teaspoons chopped fresh thyme; 1-2 teaspoons kosher salt; 1/2 teaspoon freshly ground black pepper; 2 cups low-sodium vegetable stock; 6-8 eggs (can be more less, depending on how many people you want to feed)

Servings: persons

1 1-pound day-old brioche bread
1/4 cup unsalted butter (1/2 stick), plus extra for greasing baking dish
2 cup diced yellow onions (from 1 large onion)
1 cup diced celery (3-4 stalks)
1 cup diced button mushrooms
2 tablespoons butter
1/4 cup chopped flat-leaf parsley
1 tablespoon chopped fresh sage
2 teaspoons chopped fresh thyme
1-2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups low-sodium vegetable stock
6-8 eggs (can be more less, depending on how many people you want to feed)

1
Preheat the oven to 275u00b0F. Slice the brioche into rough 1-inch chunks and lay on a large sheet pan. Bake until dry (depending on how stale the bread was when you started this can take anywhere from about 45 minutes-1 hour). When the breadcrumbs are finished, let them cool slightly, then transfer to a large bowl.
2
In a large skillet, melt the butter and let it foam over medium heat. Add the onions and saute until translucent, then add the celery, mushrooms, 1 teaspoon salt and pepper. Cook until the vegetables are soft, about 5 more minutes.
3
Pour the vegetables into the bowl with the bread, and mix in the herbs and vegetable stock. Taste, and add remaining salt and more pepper if needed.
4
Increase the oven temperature to 375u00b0F and butter a 13x9-inch casserole dish. Pour the casserole mixture into the dish.
5
Cover the casserole with foil and bake for 35 minutes, until it seems significantly firmer. Uncover, and bake for an additional 15 minutes.
6
Pull the casserole out of the oven. Use 1/3-cup measuring cup to make 6-8 impressions in the casserole. Crack an egg into a small dish, then pour it into one of the impressions. Repeat until each hole is filled with an egg.
7
Return the casserole to the oven and bake for 15-25 minutes, or until the egg whites have set and the yolks are cooked to your liking.

453

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1-pound day-old brioche bread, 1/4 cup unsalted butter (1/2 stick), plus extra for greasing baking dish, 2 cup diced yellow onions (from 1 large onion), 1 cup diced celery (3-4 stalks), and more.

Yes, Brioche Stuffing-Baked Eggs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brioche Stuffing-Baked Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions