Baked Eggs in Seasoned Breadcrumbs

A tender baked egg dish topped with seasoned gluten-free breadcrumbs made with Mountain White Bread and white cheddar cheese.


Seasoned Breadcrumbs
  • 8 Slices Canyon Bakehouse Mountain White bread, diced to ½ inch
  • ¼ C. Melted Butter or Olive Oil, divided
  • Salt and Pepper, to taste
  • Dried Herbs and Seasonings Blend, to taste
Baked Eggs
  • 4 Eggs
  • 2/3 C. Whole Milk
  • 2 Tbsp. Chopped Fresh Parsley
  • Kosher Salt and Black pepper, to taste
  • 2 oz. Shredded White Cheddar Cheese



  1. Preheat the oven to 275 degrees and prepare a baking sheet with foil or parchment.
  2. Toss the cubed bread with 2 Tbsp. melted butter or olive oil and seasonings.
  3. Arrange the cubed bread on a baking sheet. Bake for 35-40 minutes until dry but not browned, turning half-way through.
  4. To turn the croutons into breadcrumbs, work in batches as needed. Place the dried, seasoned cubed bread in a food processor and blend until fine.
  5. Keep the breadcrumbs in a sealed container for 5-7 days.


Difficulty: Easy

Prep: 5 min

Cook: 40 min

Servings: 12


Baked Eggs

  1. Raise the oven heat to 375 degrees and prepare two 4-inch ramekins with cooking spray.
  2. In a mixing bowl, whisk together the eggs, milk, herbs and seasonings.
  3. Pour the egg mixture into the prepared ramekins and sprinkle shredded cheddar on top, followed by the seasoned breadcrumbs.
  4. Bake the topped egg mixture for 25-30 minutes, until the center is set, and the edges are nicely browned. Allow the baked eggs to cool and settle for 3-5 minutes.
  5. Garnish with more seasoned breadcrumbs and chopped parsley if desired.


Difficulty: Easy

Prep: 5 min

Cook: 30 min

Servings: 2-4