Description
Tomato and Cheese Egg Bake is a simple, hearty breakfast or brunch dish that layers fresh tomatoes, eggs, and melted cheese into a savory casserole. It’s easy to prepare and perfect for feeding a crowd or meal prepping for the week.
Ingredients
Scale
- 6 large eggs
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheddar or mozzarella cheese
- 1/4 cup milk
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened.
- In a bowl, whisk eggs with milk, salt, and pepper.
- In a greased baking dish, spread sautéed onion and garlic evenly.
- Layer the halved cherry tomatoes over the onions, then pour the egg mixture on top.
- Sprinkle shredded cheese evenly over the egg mixture.
- Bake for 25–30 minutes or until eggs are set and cheese is golden.
- Garnish with fresh herbs and serve warm.
Notes
- For extra flavor, add cooked spinach or bell peppers.
- Use a mix of cheeses like feta or goat cheese for variety.
- Let the bake cool slightly before slicing for cleaner portions.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 430mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 330mg
Keywords: egg bake, tomato cheese casserole, breakfast casserole, baked eggs with cheese, simple brunch recipe