Description
This Tomato and Cheese Egg Bake is a simple, savory dish perfect for breakfast or brunch. Combining fluffy eggs with juicy cherry tomatoes, melted cheese, and fresh green onions, it’s an easy-to-make casserole that’s both comforting and flavorful. Baked to a golden finish, this recipe yields a satisfying meal that can be prepared ahead and enjoyed warm or at room temperature.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1/2 cup milk (or cream for a richer bake)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried basil or Italian seasoning (optional)
Mix-ins
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- 1/4 cup chopped green onions (or chives)
For Greasing
- 1 tablespoon olive oil
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish with olive oil to prevent sticking.
- Mix Eggs and Seasonings: In a large bowl, whisk together the eggs, milk, salt, pepper, and dried herbs if using. Ensure the mixture is well combined for a smooth texture.
- Add the Ingredients: Gently fold in the shredded cheese, halved cherry tomatoes, and chopped green onions into the egg mixture, distributing everything evenly.
- Pour and Shape: Pour the combined mixture into the greased baking dish, spreading it out evenly so it cooks uniformly.
- Bake: Place the dish in the preheated oven and bake for 25 to 30 minutes. The bake is done when the center is set and the top turns a light golden brown color.
- Rest and Serve: Remove the dish from the oven and let it rest for 5 minutes before slicing. Serve warm and enjoy your delicious egg bake!
Notes
- You can substitute milk with cream for a richer texture.
- Add other herbs, such as thyme or oregano, to customize flavor.
- For a gluten-free version, this recipe is naturally gluten-free.
- Leftovers can be refrigerated and reheated for a quick breakfast.
- Feel free to add cooked bacon or sausage for non-vegetarian options.
