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)
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
Nutrition
- Serving Size: 1 square
- Calories: 210
- Sugar: 2 g
- Sodium: 460 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 17 g
- Cholesterol: 250 mg
