Name: Tomato and Cheese Egg Bake Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 8 large eggs; 1/2 cup whole milk; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon dried oregano; 1/2 teaspoon garlic powder; 1 cup cherry tomatoes, halved; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 tablespoons fresh basil, chopped; 1 tablespoon olive oil (for greasing)

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If you’re looking for a brunch dish that’s both impressive and effortless, the Tomato and Cheese Egg Bake is about to become your new go-to. Juicy cherry tomatoes burst with flavor, tangy cheeses melt into the eggs, and fresh basil adds an irresistible finish. With its vibrant colors and creamy, custard-like texture, this bake is as beautiful as it is delicious. Whether you’re hosting a special breakfast or simply want to treat yourself to a cozy morning meal, the Tomato and Cheese Egg Bake delivers comfort and satisfaction in every bite.

Tomato and Cheese Egg Bake Recipe - Recipe Image

Ingredients You’ll Need

This Tomato and Cheese Egg Bake keeps it wonderfully simple, relying on fresh, everyday ingredients that each play a starring role. From the richness of eggs to the brightness of basil, every item is chosen to build layers of flavor and create that signature golden, bubbly top.

8 large eggs: The heart of this bake, providing structure and a creamy, rich base.
1/2 cup whole milk: Adds a velvety texture and helps keep the eggs tender.
1/2 teaspoon salt: Just enough to bring all the ingredients’ flavors into harmony.
1/4 teaspoon black pepper: Lends a gentle kick and depth to the dish.
1/2 teaspoon dried oregano: Brings a touch of earthy, Mediterranean flavor.
1/2 teaspoon garlic powder: Adds subtle, savory warmth without overpowering the other ingredients.
1 cup cherry tomatoes, halved: Bursts of juicy sweetness and vibrant color in every bite.
1 cup shredded mozzarella cheese: Melts beautifully and creates that perfect gooey layer on top.
1/2 cup grated Parmesan cheese: Adds nutty, salty depth and helps achieve a golden crust.
2 tablespoons fresh basil, chopped: Sprinkled on at the end for a fresh, aromatic finish.
1 tablespoon olive oil (for greasing): Ensures your bake doesn’t stick and adds a subtle, fruity note.

How to Make Tomato and Cheese Egg Bake

Step 1: Prepare the Baking Dish

Start by preheating your oven to 375°F. Lightly grease a 9×9-inch baking dish with olive oil. This not only prevents sticking but also gives the bottom and sides of your Tomato and Cheese Egg Bake a gentle golden color and a hint of extra flavor.

Step 2: Whisk Together the Egg Mixture

In a large mixing bowl, crack in your eggs and pour in the whole milk. Add the salt, black pepper, dried oregano, and garlic powder. Whisk thoroughly until the mixture is smooth and everything is well combined. Taking a minute for a good whisk ensures your bake will have a light, fluffy texture.

Step 3: Assemble the Bake

Pour the egg mixture into your prepared baking dish, making sure it spreads evenly. Scatter the halved cherry tomatoes across the top, followed by a generous sprinkle of mozzarella and Parmesan cheeses. Try to distribute everything so each slice gets a bit of tomato and plenty of gooey, cheesy goodness. The cheese will melt and bubble, creating that irresistible top layer.

Step 4: Bake to Perfection

Place the dish in the oven, uncovered, and bake for 30 to 35 minutes. You’ll know it’s ready when the eggs are completely set (no wobbly center) and the top is golden and bubbling. Your kitchen will smell amazing as the Tomato and Cheese Egg Bake comes together!

Step 5: Rest, Garnish, and Serve

Once out of the oven, let the bake rest for five minutes. This brief pause helps the eggs finish setting and makes slicing easier. Sprinkle chopped fresh basil over the top just before serving—the fragrance and color are the perfect finishing touch. Slice, serve, and watch it disappear!

How to Serve Tomato and Cheese Egg Bake

Garnishes

For a beautiful and flavorful finish, always sprinkle a handful of freshly chopped basil right before serving. If you want to impress, try a few extra cherry tomato halves or a light dusting of extra Parmesan. A drizzle of good olive oil never hurts either!

Side Dishes

This Tomato and Cheese Egg Bake pairs wonderfully with a crisp green salad tossed in a zesty vinaigrette or a simple fruit salad. For a heartier meal, serve with roasted potatoes or fresh, crusty bread to mop up every last bit of eggy goodness.

Creative Ways to Present

Cut the bake into neat squares for brunch buffets, or use a biscuit cutter to make round portions for a fun twist. You can also serve individual portions in ramekins for a personal touch—perfect for special occasions or breakfast in bed!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, simply let the Tomato and Cheese Egg Bake cool completely before covering and storing in the refrigerator. It will stay fresh and tasty for up to three days, making it a great option for meal prep or quick weekday breakfasts.

Freezing

You can freeze slices of the bake for up to one month. Wrap portions tightly in plastic wrap and then place them in a freezer bag or airtight container. When you’re ready to enjoy, thaw overnight in the fridge for best results.

Reheating

To reheat, pop a slice in the microwave for about a minute, or warm it in a 325°F oven until heated through. If reheating from frozen, allow it to thaw first for the best texture. The cheese stays melty and the eggs remain tender—just like freshly baked!

FAQs

Can I use different types of cheese in the Tomato and Cheese Egg Bake?

Absolutely! Feel free to swap in cheddar, feta, or even goat cheese for a different flavor profile. Mixing cheeses can add extra depth and deliciousness to the bake.

What can I add for extra flavor or nutrition?

Try tossing in some sautéed spinach, mushrooms, or even cooked bacon bits before baking. These additions make the Tomato and Cheese Egg Bake heartier and even more flavorful.

Is this recipe suitable for a gluten-free diet?

Yes, the Tomato and Cheese Egg Bake is naturally gluten-free, making it a fantastic choice for those with dietary restrictions—just double-check your cheese labels to be sure!

Can I prepare the Tomato and Cheese Egg Bake the night before?

You can whisk the egg mixture and prep all ingredients ahead, but for the best texture, assemble and bake it fresh in the morning. That said, leftovers reheat beautifully, so you can make it in advance if needed.

How do I know when the bake is done?

Look for a golden, bubbly top and gently shake the dish—the eggs should be set with no jiggly center. If you prefer, insert a knife in the center; it should come out clean when the Tomato and Cheese Egg Bake is perfectly cooked.

Final Thoughts

Once you try this Tomato and Cheese Egg Bake, you’ll find yourself reaching for it anytime you want something easy, satisfying, and crowd-pleasing. It’s a dish that brings people together and brightens any table. Give it a try the next time you need a brunch hero or a make-ahead breakfast—you won’t be disappointed!

Tomato and Cheese Egg Bake Recipe

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4.8 from 28 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A delicious and easy-to-make Tomato and Cheese Egg Bake that combines fluffy eggs with juicy cherry tomatoes, melted mozzarella, and Parmesan cheese, garnished with fresh basil. Perfect for a nutritious gluten-free and vegetarian breakfast or brunch.

Ingredients

Scale

Egg Mixture

8 large eggs
1/2 cup whole milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder

Toppings

1 cup cherry tomatoes, halved
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 tablespoons fresh basil, chopped

Other

1 tablespoon olive oil (for greasing)

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Instructions

Preheat and prepare dish: Preheat oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish with olive oil to prevent sticking.
Mix eggs and seasonings: In a large bowl, whisk together the eggs, whole milk, salt, black pepper, dried oregano, and garlic powder until the mixture is smooth and well combined.
Pour and arrange toppings: Pour the egg mixture evenly into the prepared baking dish. Distribute the halved cherry tomatoes evenly over the top, then sprinkle shredded mozzarella and grated Parmesan cheese over the tomatoes.
Bake the egg dish: Place the baking dish uncovered in the preheated oven and bake for 30 to 35 minutes, or until the eggs are fully set and the top is golden and bubbly.
Rest and garnish: Remove the bake from the oven and let it rest for 5 minutes. Sprinkle chopped fresh basil on top before slicing and serving warm for best flavor.

Notes

This recipe is versatile; substitute mozzarella and Parmesan with other cheeses like cheddar or feta.
Enhance flavor and nutrition by adding spinach, mushrooms, or cooked bacon before baking.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat leftovers in the oven or microwave until warmed through.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baking
Cuisine: American