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Tennessee Eggs

Tennessee Eggs


"An eggsellent way to use leftover hard boiled eggs. You may also use cheese cracker crumbs and grated cheese for the topping if you wish."
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1 h 10 m servings 462 cals
Serving size has been adjusted!
Original recipe yields 5 servings


  • Calories:
  • 462 kcal
  • 23%
  • Fat:
  • 43.8 g
  • 67%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 360 mg
  • 120%
  • Sodium:
  • 176 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink.
  2. Peel cold eggs.
  3. Separate yolks and egg whites. Chop them separately; set aside.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Grease a 1 1/2 quart baking dish.
  6. Melt butter over low heat and gently stir in flour.
  7. Gradually blend in cream, stir constantly as it thickens. Season with salt, pepper and cayenne to taste.
  8. Mix egg whites with cream sauce and pour into prepared baking dish.
  9. Cover with half of the bread crumbs. Sprinkle yolks on top, then finish with another layer of crumbs.
  10. Bake in preheated oven until bubbly, 30 to 40 minutes.

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Read all reviews 12
  1. 12 Ratings

Most helpful positive review

I made these after Easter last year - love 'em! I did this entirely on the stove-top. When you add the egg whites - I added a c. of sharp shedded cheddar cheese, and stirred until the cheese m...

Most helpful critical review

It was a bit bland. Adding cheese into the mixture as DREGINEK suggested would probably make it better, so I might try that next time.

Most helpful
Most positive
Least positive

I made these after Easter last year - love 'em! I did this entirely on the stove-top. When you add the egg whites - I added a c. of sharp shedded cheddar cheese, and stirred until the cheese m...

Very good Easter breakfast recipe! I used fat free half and half instead of the cream, and doubled the butter and flour (trying to save a few calories while maintaining the proper consistency),...

Good. Used no fat half and half instead of cream. Tasted like hot egg salad. A shredded cheese topping difinitely would make this more interesting.

My family loved this over toast!!Yummy!!

We like these a lot! Super rich and creamy - perfect comfort food when you could care less how many calories you are going to consume. I added diced onion and garlic to the white sauce. Yumme...

This was interesting. My boyfriend loved it and would give it 5 stars but it was a bit too odd for me and my father. For us it was good but not great. I'm glad I tried it though because it was d...

I was going to make breakfast last night, and wanted to try something new. This was eggcellent!! I had to use 1 C of cream & 1 C of half & half (with a little butter) but it still turned out g...

Made this recipe with 1 egg and 1/6 of the other ingredients, just to give it a try. Baked it in a small baking dish and had it on a toasted English muffin. Excellent!

The gravy doesn't do much to dull the flavor of the eggs. Great for people that love eggs.

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