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Swiss Eggs

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1-1/4 pounds bulk pork sausage
1 onion, chopped
2 cups shredded Colby cheese
2 tablespoons softened butter
1/2 cup half and half cream
2 tablespoons Dijon mustard
12 large eggs
1/3 cup grated Parmesan cheese

Swiss Eggs

Swiss Eggs is a fluffy egg bake layered with cream and sausage for the best breakfast casserole.

  • Serves 8
  • Easy

About This Recipe

Swiss Eggs is a delicious casserole of eggs and sausage and cheese that feeds a crowd. This is the recipe I always requested after I had been sick as a child. Everyone knew I was better when I wanted this recipe.

Beaten eggs layered with a cream and mustard mixture are baked over sautéed sausage and onions, then the whole thing is topped with cheese. I don’t know what it is about the combination of those ingredients, but this recipe is so good and everyone loves it. (If you are feeding vegetarians use soy protein crumbles – it will be wonderful.) It’s good for recovering invalids as well as for a holiday breakfast or brunch.

The recipe uses bulk pork sausage, but you can certainly substitute chicken or turkey sausage. Just make sure you cook it completely with the onions before you assemble the casserole.

Serve this recipe with Mini Cinnamon Rolls and some fresh fruit, along with orange juice, coffee, and milk. It’s a great way to start your day.

Tips to make the best Swiss Eggs

  • Break up the sausage with a fork as it cooks with the onion. You want small crumbles of sausage that are slightly crispy.
  • This recipe layers a mustard and cream mixture with fluffy baked eggs. This ensures that the eggs stay moist and are well flavored.
  • You can use your favorite variety of cheese in this easy recipe. Cheddar, Gruyere, Colby, or even Pepper Jack for some spice would all work well.
  • Bake the recipe until a food thermometer registers 160°F for food safety reasons.

Why this recipe works

  • There’s something about the combination of cream, eggs, and mustard that is so flavorful
  • Then add some savory and spicy pork sausage and sautéed onions and you have a delicious and perfect breakfast recipe that will feed a crowd.

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Preheat oven to 325°F Spray a 9-inch by 13-inch glass baking dish with nonstick baking spray containing flour and set aside.


In a large saucepan over medium heat, cook the sausage and onion together, breaking up the meat with a fork. Sauté until browned and crisp. Drain the sausage mixture.


Put the sausage mixture in the prepared baking dish and top with the Colby cheese. Dot with half of the butter.


In a small bowl, combine the half and half with the mustard and beat well. Drizzle half of this mixture on top of the cheese in the baking dish.


In a large bowl, beat the eggs until frothy. Pour into the baking dish, then drizzle with the remaining cream mixture. Dot with the rest of the butter and sprinkle with the Parmesan cheese.


Bake for 30 to 40 minutes or until the casserole is puffed and starting to brown on top. The internal temperature should be a 160°F. Cut into squares to serve.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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