If you are searching for a warm, comforting dish that effortlessly brings bright flavors and cheesy goodness to your table, this Tomato and Cheese Egg Bake Recipe is an absolute must-try. Bursting with juicy cherry tomatoes, a trio of melty cheeses, and fluffy eggs baked to perfection, this recipe delivers a satisfying combination of flavors and textures that feel like a big, cozy hug with every bite. It is simple to prepare yet makes an incredibly impressive breakfast or brunch option that your family and friends will adore.
Ingredients You’ll Need
The magic of this dish lies in its straightforward, wholesome ingredients that each add a unique touch — from the fresh burst of tomatoes to the rich, gooey cheeses and fragrant herbs that make every forkful sing. Here’s what you’ll need to make your Tomato and Cheese Egg Bake Recipe come to life:
- 8 large eggs: The protein-packed base that sets the structure and keeps the bake fluffy.
- ½ cup milk: Helps make the eggs silky and light once baked.
- 1 cup cherry tomatoes (halved): Provides juicy sweetness and a vibrant pop of color.
- 1 cup shredded cheddar cheese: Adds sharpness and rich flavor for cheesy depth.
- ½ cup shredded mozzarella cheese: Brings that deliciously stretchy, melty texture everyone loves.
- ¼ cup grated Parmesan cheese: Offers a savory, nutty accent that enhances all the other cheeses.
- 2 green onions (sliced): Adds a subtle oniony freshness for balance.
- 1 teaspoon dried basil or Italian seasoning: Infuses fragrant herbal notes that tie all the flavors together.
- ½ teaspoon salt: Essential for seasoning and bringing out the full flavor of ingredients.
- ¼ teaspoon black pepper: Adds a gentle touch of warmth and spice.
- 1 tablespoon olive oil: Used to lightly sauté the tomatoes, concentrating their flavor.
- Non-stick cooking spray or butter for greasing: Prevents sticking and helps the egg bake brown nicely.
How to Make Tomato and Cheese Egg Bake Recipe
Step 1: Preheat and Prepare the Baking Dish
Start by heating your oven to 375°F, ensuring it’s hot and ready when your mixture is prepared. Lightly grease a 9×9-inch baking dish with non-stick spray or butter. This small step is key to easy cleanup and helps the egg bake release beautifully after baking.
Step 2: Sauté the Cherry Tomatoes
In a skillet over medium heat, warm the olive oil and gently sauté the cherry tomatoes for about 3 to 4 minutes until they just start to soften and release their juices. This quick cooking deepens the tomato’s flavor and prevents any excess moisture from watering down the bake.
Step 3: Mix the Egg and Cheese Base
In a large bowl, whisk together the eggs, milk, salt, pepper, and dried basil or Italian seasoning until perfectly combined. Adding the seasoning now ensures every bite is infused with a lovely herbal aroma. Then, stir in the cheddar, mozzarella, and Parmesan cheeses for that irresistible cheesy richness.
Step 4: Combine and Pour
Fold the sautéed tomatoes and sliced green onions gently into the egg and cheese mixture. Pour everything evenly into your prepared baking dish. This evenly spreads all those vibrant flavors, ensuring consistency in every slice of this Tomato and Cheese Egg Bake Recipe.
Step 5: Bake to Perfection
Bake for 25 to 30 minutes, or until the egg bake is set in the center and has developed a delicate golden top. You’ll know it’s ready when a knife inserted comes out mostly clean and the edges are slightly puffed. Let it cool for about 5 minutes to make slicing easier and to allow the flavors to settle.
How to Serve Tomato and Cheese Egg Bake Recipe
Garnishes
Enhance your Tomato and Cheese Egg Bake Recipe by sprinkling fresh herbs like chopped parsley, basil, or chives just before serving. A dollop of sour cream or a drizzle of hot sauce can also add an exciting kick and creaminess that complements the rich cheese and savory eggs.
Side Dishes
This bake is wonderful on its own or served alongside light sides. Try pairing it with a fresh green salad dressed in lemon vinaigrette or some roasted potatoes for a heartier brunch. Toasted crusty bread or warm croissants also work perfectly to scoop up every last bit.
Creative Ways to Present
Make this dish the star of your brunch table by baking it in individual ramekins for elegant single servings. Alternatively, layer in sautéed spinach or cooked bacon between egg bake layers for a customized twist. For a vibrant presentation, serve with colorful avocado slices or roasted red pepper strips on the side.
Make Ahead and Storage
Storing Leftovers
Leftover Tomato and Cheese Egg Bake Recipe keeps wonderfully in the refrigerator for up to 3 days when covered tightly. Store in an airtight container to maintain freshness and moisture, making it easy to grab a tasty breakfast or snack on busy mornings.
Freezing
This egg bake freezes beautifully for up to 2 months. To freeze, cut it into portions, wrap tightly in plastic wrap and foil, or place in freezer-safe containers. When ready, thaw overnight in the fridge for the best texture and flavor retention before reheating.
Reheating
Reheat slices in the microwave for about 1 to 2 minutes until warmed through, or pop them in a preheated 350°F oven for 10 to 15 minutes to revive the crisp edges and creamy center. This makes the Tomato and Cheese Egg Bake Recipe a nutritious and convenient meal for any time of day.
FAQs
Can I use other types of cheese in this tomato and cheese egg bake recipe?
Absolutely! Feel free to experiment with cheeses like feta, gouda, or pepper jack. Each adds a unique flavor profile that can make your egg bake even more exciting.
Is this tomato and cheese egg bake recipe suitable for meal prepping?
Yes, it’s perfect for meal prepping since it stores well and reheats nicely. You can make it on the weekend and enjoy quick breakfasts all week long.
Can I add vegetables or meat to this egg bake?
Definitely! Chopped spinach, bell peppers, mushrooms, or cooked bacon all make great additions. They add extra nutrition and flavor to elevate the dish.
What can I use if I don’t have dried basil or Italian seasoning?
If you don’t have these herbs, you can use fresh basil, oregano, or even a pinch of thyme. These will still lend a lovely, aromatic touch to the egg bake.
Is this recipe gluten-free?
Yes, the Tomato and Cheese Egg Bake Recipe is naturally gluten-free, making it suitable for those with gluten sensitivities or celiac disease.
Final Thoughts
Cooking this Tomato and Cheese Egg Bake Recipe is like inviting sunshine straight into your kitchen. It’s simple, satisfying, and effortlessly delicious — the perfect way to start your day with a hearty, wholesome meal. Once you try it, you’ll find yourself reaching for this recipe again and again, whether for a leisurely weekend brunch or a quick weekday breakfast. Give it a go and enjoy all the wonderful flavors and comfort it brings to your table!
Print
Tomato and Cheese Egg Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Vegetarian
Description
This Tomato and Cheese Egg Bake is a delicious and nutritious breakfast casserole featuring eggs, a trio of cheeses, and sautéed cherry tomatoes. Baked to perfection, it’s a savory dish that’s perfect for breakfast, brunch, or a light lunch. Packed with protein and bursting with flavor, this recipe is both gluten-free and vegetarian-friendly.
Ingredients
Egg Mixture
- 8 large eggs
- ½ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried basil or Italian seasoning
Cheese
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Vegetables and Other
- 1 cup cherry tomatoes, halved
- 2 green onions, sliced
- 1 tablespoon olive oil
- Non-stick cooking spray or butter for greasing
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch or similar baking dish with non-stick spray or butter to prevent sticking.
- Sauté Tomatoes: Heat the olive oil in a skillet over medium heat. Add the halved cherry tomatoes and sauté for 3 to 4 minutes until they are just softened. Remove from heat and set aside to cool slightly.
- Mix Egg Base: In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, and dried basil or Italian seasoning until fully combined and smooth.
- Add Cheeses and Vegetables: Stir in the shredded cheddar, mozzarella, and grated Parmesan cheeses into the egg mixture. Then gently fold in the sautéed cherry tomatoes and sliced green onions, ensuring everything is evenly incorporated.
- Pour and Bake: Pour the mixture into the prepared baking dish, spreading it evenly. Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the egg bake is firm in the center and lightly golden on top.
- Cool and Serve: Once done, remove the egg bake from the oven and let it cool for about 5 minutes before slicing. Serve warm and enjoy!
Notes
- Feel free to add chopped spinach, cooked bacon, or diced bell peppers for extra flavor and variety.
- This egg bake stores well in the refrigerator for up to 3 days and reheats nicely in the microwave or oven.
- Ideal for breakfast, brunch, or a light lunch option.
