Shumway Mansion Yummy Eggs

"I was recently sent a very sweet "We miss you" card from friends that I appreciated very much. The well-wishings were on a card with a lovely country fireside photo of Shumway Mansion’s "Yummy Eggs" and included the quote: "Love and eggs are best when fresh." (A Russian proverb.) :) "One of the Northwest’s most outstanding ‘inner city’ bed and breakfasts is the award winning Shumway Mansion. Entirely furnished in period antiques, the 23 room home was built in 1909, winning the 1986 award from the Washington Trust for Historic Preservation. Overlooking Juanita Bay and only minutes from nature trails and jogging paths, the Shumway’s breakfasts are as legendary as the special dinners and wedding receptions set in the beautiful rose garden." Included on the back of the card was this recipe. Editor's Note: We received an update on the Shumway Mansion. "My family closed the Shumway Mansion Bed and Breakfast Inn and Wedding Reception Center a couple of years ago and we are now converting Shumway Mansion into an Adult Family Home in Kirkland, Washington. Our new website is We're looking forward to using many of my old B&B recipes for our new residents."
photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:


  • 1 lb bacon, cooked and crumbled
  • 1 12 cups shredded swiss cheese
  • 6 eggs, beaten slightly
  • 2 cups milk
  • 2 78 ounces French-fried onions (Durkee French Fried Onions)
  • sour cream, for garnish
  • chopped chives, for garnish


  • Preheat oven to 350 degrees F; butter a 9-inch deep dish pie plate.
  • Sprinkle the cooked and crumbled bacon in the bottom of the pie plate, then sprinkle over the cheese.
  • In a bowl mix together the eggs and milk, then pour the mixture over the bacon and cheese in the plate.
  • Sprinkle the onions on top.
  • Bake in 350 degree F oven for 35 to 45 minutes or until set in center and a knife inserted in the middle comes out clean.
  • Cut into wedges, garnish with sour cream and chives, and serve.

Questions & Replies

Got a question? Share it with the community!


  1. I made this for Christmas Eve dinner, and my husband and I loved it. Thanks very much! Alisha
  2. I love that it is an easy and quick dish to serve eggs to a crowd.
  3. Delicious! I served this for dinner tonight but it would be fabulous for breakfast or brunch. Very light and fluffy. Sour cream and chives are a tasty garnish. Next time I'll add a touch of salt before baking. Deep dish pie plate is definitely required. Thanks, Julesong, for posting such a yummy recipe!
  4. If these eggs are any example of the food at Shumway Mansion it must be a wonderful place to stay at. I loved them - easy do ahead recipe. I sprinkled the onions on the eggs just before putting into the oven, I cut the recipe back to 2 eggs and the bake time was just over 20 minutes. Thanks Julesong for another great recipe


<p>It's simply this: I love to cook! :) <br /><br />I've been hanging out on the internet since the early days and have collected loads of recipes. I've tried to keep the best of them (and often the more unusual) and look forward to sharing them with you, here. <br /><br />I am proud to say that I have several family members who are also on RecipeZaar! <br /><br />My husband, here as <a href=>Steingrim</a>, is an excellent cook. He rarely uses recipes, though, so often after he's made dinner I sit down at the computer and talk him through how he made the dishes so that I can get it down on paper. Some of these recipes are in his account, some of them in mine - he rarely uses his account, though, so we'll probably usually post them to mine in the future. <br /><br />My sister <a href=>Cathy is here as cxstitcher</a> and <a href=>my mom is Juliesmom</a> - say hi to them, eh? <br /><br />Our <a href=>friend Darrell is here as Uncle Dobo</a>, too! I've been typing in his recipes for him and entering them on R'Zaar. We're hoping that his sisters will soon show up with their own accounts, as well. :) <br /><br />I collect cookbooks (to slow myself down I've limited myself to purchasing them at thrift stores, although I occasionally buy an especially good one at full price), and - yes, I admit it - I love FoodTV. My favorite chefs on the Food Network are Alton Brown, Rachel Ray, Mario Batali, and Giada De Laurentiis. I'm not fond over fakey, over-enthusiastic performance chefs... Emeril drives me up the wall. I appreciate honesty. Of non-celebrity chefs, I've gotta say that that the greatest influences on my cooking have been my mother, Julia Child, and my cooking instructor Chef Gabriel Claycamp at Seattle's Culinary Communion. <br /><br />In the last couple of years I've been typing up all the recipes my grandparents and my mother collected over the years, and am posting them here. Some of them are quite nostalgic and are higher in fat and processed ingredients than recipes I normally collect, but it's really neat to see the different kinds of foods they were interested in... to see them either typewritten oh-so-carefully by my grandfather, in my grandmother's spidery handwriting, or - in some cases - written by my mother years ago in fountain pen ink. It's like time travel. <br /><br />Cooking peeve: food/cooking snobbery. <br /><br />Regarding my black and white icon (which may or may not be the one I'm currently using): it the sea-dragon tattoo that is on the inside of my right ankle. It's also my personal logo.</p>
View Full Profile

Find More Recipes