Austrian Egg Cake

Austrian Egg Cake

(4 servings)    Printable Version
  • 6 large eggs - beaten
  • 1 and 1/2 cups milk
  • 1 teaspoon salt
  • pepper - to taste
  • 2 and 1/2 cups soft bread crumbs
  • 2 green onions - chopped
  • 1/4 cup shredded Cheddar cheese - if desired
To make soft bread crumbs, tear 4 slices of bread (with crusts removed) into pieces and pulse them in a blender or food processor until crumbled completely.

Prepare an 8 x 8 baking dish or two 4 x 8 loaf pans by coating the inside(s) generously with butter or cooking spray.

Preheat oven to 325 degrees F.

Mix the beaten eggs with the milk and seasonings. Stir in the bread crumbs and chopped green onion. Pour into prepared baking pan or loaf pans.

Cook for 45 to 50 minutes until the top is golden brown and a toothpick inserted in the center comes out clean. If the top browns before the egg is set, cover the top with foil and cook until done.

Note: You can replace the green onion with a couple Tablespoons of your favorite chopped vegetable or herb.

Austrian Egg Cake

In Austria, this dish is called Eierkuchen. Beaten eggs and bread crumbs combine to form a tender savory breakfast cake.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Comments About This Recipe
What do you think of Austrian Egg Cake?
Overall Average Rating = 4 (out of 5)
Based on 3 votes.

From Ramona222
Rating (out of 5):  

I used dry parsley, chives and added an extra 2 tablespoons of Cheddar cheese. Excellent! Great for company. It was a nice change from the breakfast casseroles I often serve.

Comment submitted: 10/20/2015 (#19594)

Official Member: Team BreakfastFrom joa14 (Team Breakfast Member)
Rating (out of 5):  

Excellent outcome! I replaced green onions with fresh parsley, fresh chives and dill. I used white soft bread, however the next time I will try whole grain bread. Perhaps the white bread is the key to the good texture.

Comment submitted: 9/12/2014 (#18992)

Official Member: Team BreakfastFrom kayat (Team Breakfast Member)
Rating (out of 5):  

I substituted a mix of chives and parsley - 1 teaspoon each - instead of the green onions (dried as I was anticipating the herbs could absorb some of the liquid) and used whole wheat white bread. The texture was a bit off (a bit like a watery bread pudding) and too salty.

Comment submitted: 4/10/2011 (#12447)

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