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Eggs Lorraine

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8 to 10 link breakfast sausages
2 tablespoons butter
1-1/3 cups grated Colby cheese
8 eggs
1/2 cup heavy cream
2 tablespoons grated Parmesan cheese

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Eggs Lorraine

  • Serves 4
  • Easy

About This Recipe

This wonderful breakfast recipe is a variation on a recipe from an old cookbook. The original featured whole eggs placed on top of sausages, butter, and cheese, then drizzled with cream and baked. Since I never serve undercooked eggs for food safety reasons, I always baked the casserole until the eggs were firm.

The results never really pleased me, and the recipe was, frankly, unappealing to look at. But I love the combination of eggs, cheese, and sausage for breakfast or brunch. So I thought about a way to save the recipe.

It was an easy fix; just beat the eggs with the cream! The resulting dish is puffy, tender, and gorgeous to look at. It’s even better to eat. This is a great choice for a back to school first day breakfast. All you need is some orange juice, milk, coffee, and fresh fruit for a great start to your day.



Preheat the oven to 350°F. Spray a 2-quart casserole dish with nonstick cooking spray.


Cook the sausages until they are brown. The easiest way to do this is to put the sausages and a few tablespoons water in a large skillet. Set over medium heat and cook until the water evaporates. Then the sausages will start to brown. Turn them frequently until they are nice and brown all over.


Spread the butter in the prepared dish. Place the sausages over the butter and sprinkle with half of the Colby cheese.


Beat the eggs and cream in a medium bowl until well blended.


Pour the egg mixture over the sausages and cheese in the casserole dish. Top with the remaining Colby cheese and the Parmesan cheese.


Bake for 20 to 30 minutes or until the casserole is puffed and starting to brown on top. Cut into squares to serve.


Linda Larsen has a B.A. in Biology from St. Olaf College, and a B.S. in Food Science and Nutrition with High Distinction from the University of Minnesota. She has worked for the Pillsbury Company on the Bake-Off and in their test kitchens since 1988. Linda has written 37 cookbooks (and Medical Ethics for Dummies) since 2005.

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