Skip Navigation
Search recipes, ingredients, articles, products...
Baked Eggs with Leeks & Sun-Dried Tomatoes

Baked Eggs with Leeks & Sun-Dried Tomatoes

Need a slightly more sophisticated breakfast dish? This veggie-filled egg bake is sure to impress.

What's this?

What is this button?

You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!

Learn How it Works...

40 min
Prep Time
1 hr 20 min
Total Time


1 Half Stick (1/4 cup) Land O Lakes® Butter

3 medium (2 1/2 cups) leeks, chopped

1 (8-ounce) package sliced fresh mushrooms

1 (3-ounce) package sun-dried tomatoes, chopped

2 cups Land O Lakes® Half & Half

8 ounces (2 cups) shredded Italian-blend cheese

1/3 cup chopped fresh basil leaves

12 large Land O Lakes® Eggs

1 teaspoon salt

1/4 teaspoon pepper

2 tablespoons chopped fresh parsley

How to make

  1. STEP 1

    Heat oven to 325°F. Spray bottom of 13x9-inch glass baking pan with no-stick cooking spray. Set aside.

  2. STEP 2

    Melt 2 tablespoons butter in 12-inch skillet until sizzling. Add leeks; continue cooking over medium-high heat 4-5 minutes or until tender. Spoon leeks into prepared pan. Melt remaining butter in skillet until sizzling. Add mushrooms; cook 3-4 minutes or until softened. Spread mushrooms evenly over leeks. Place sun-dried tomatoes evenly over mushrooms.

  3. STEP 3

    Combine half & half, 1 1/2 cups cheese, basil, eggs, salt and pepper in bowl; mix well. Pour over vegetables. Bake 33-38 minutes or until center is set and edges begin to brown. Sprinkle with remaining 1/2 cup cheese. Continue baking 2-3 minutes or until cheese is melted. Let stand 5 minutes. Garnish with chopped parsley. Cut into squares; serve immediately.

Tip #1

- To clean leeks, trim off about 1/4 inch above root end. Remove and discard outer leaves. Cut leeks lengthwise down center. Wash thoroughly under cold running water to remove sand between leaves.

Tip #2

- Use only the white and light green part of a leek. Cut off leaves; discard. Cut leek into quarters, then cut across to chop.

Tip #3

- To make ahead, prepare as directed. Cover; refrigerate several hours or overnight.

Nutrition (1 serving)

310 Calories
22 Fat (g)
270 Cholesterol (mg)
830 Sodium (mg)
13 Carbohydrates (g)
2 Dietary Fiber
16 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.

Featured In

Egg Bake Recipes  


Egg Bake Recipes

Mixing up an egg bake is the easiest way to serve a savory brunch to a crowd. With a few simple additions, you can make brunch with your favorite Mediterranean, Mexican or Italian flavors.

See Recipes