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
Scale
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.
