If you are searching for a cozy, satisfying dish that brings breakfast and brunch vibes together in the most scrumptious way, this Tomato and Cheese Egg Bake Recipe is your new best friend. It combines the fresh burst of juicy cherry tomatoes with the gooey richness of melted cheese, all wrapped in a fluffy, golden-baked egg base that is as comforting as it is colorful. Whether you’re feeding family or impressing guests, this recipe is straightforward but delivers layers of flavor and texture that will have everyone asking for seconds.
Ingredients You’ll Need
To make this Tomato and Cheese Egg Bake Recipe, you’ll find that the ingredients are wonderfully simple but each plays a crucial role. The eggs provide structure and richness, the tomatoes add freshness and a pop of color, while the cheese melts into creamy perfection for a delightful texture contrast.
- 6 large eggs: The foundation of the bake, giving it a fluffy and hearty texture.
- 1/2 cup milk (or cream for a richer bake): Adds moisture and creaminess to keep the eggs tender.
- 1 cup cherry tomatoes, halved: Bursts of juicy sweetness and vibrant color.
- 1 cup shredded cheese (cheddar, mozzarella, or a mix): Melts perfectly to add a savory, creamy layer.
- 1/4 cup chopped green onions (or chives): Adds a mild oniony crunch and fresh green hue.
- 1/2 teaspoon salt: Enhances all the natural flavors.
- 1/4 teaspoon black pepper: Adds just the right amount of spice.
- 1/2 teaspoon dried basil or Italian seasoning (optional): Brings a subtle herbal note that complements tomatoes beautifully.
- 1 tablespoon olive oil (for greasing the dish): Prevents sticking and adds a slight fruity richness.
How to Make Tomato and Cheese Egg Bake Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 375°F (190°C) and lightly greasing an 8×8 inch baking dish with olive oil. This step ensures the egg bake won’t stick and helps achieve a beautiful golden crust.
Step 2: Whisk the Egg Mixture
In a large bowl, whisk together the 6 large eggs, 1/2 cup of milk, salt, black pepper, and optional dried basil or Italian seasoning. Whisking thoroughly incorporates air, making the bake light and fluffy while seasoning the eggs evenly.
Step 3: Add the Fresh Ingredients
Gently fold in the shredded cheese, halved cherry tomatoes, and chopped green onions. These ingredients bring layers of flavor and texture — the cheese will melt creamy, while the tomatoes add freshness and juiciness.
Step 4: Bake to Perfection
Pour the egg mixture into your greased baking dish. Place it in the oven and bake for 25 to 30 minutes, until the center is set and the top turns a delightful golden brown. This baking time ensures the eggs become fully cooked but remain tender and moist.
Step 5: Let It Rest
Remove the dish from the oven and let it rest for about 5 minutes before slicing. The resting period helps the bake set further, making it easier to cut and serve while allowing the flavors to settle beautifully.
How to Serve Tomato and Cheese Egg Bake Recipe
Garnishes
Fresh garnishes can take your Tomato and Cheese Egg Bake Recipe to the next level. Sprinkle chopped fresh basil, parsley, or extra green onions on top for an herbaceous brightness. A light drizzle of olive oil or a sprinkle of crushed red pepper flakes can also add delightful bursts of flavor.
Side Dishes
This egg bake pairs wonderfully with crisp, fresh side dishes. Consider serving it alongside a simple mixed green salad dressed with lemon vinaigrette, or a bowl of roasted potatoes for added heartiness. A crusty piece of bread or a flaky croissant makes for a perfect companion as well.
Creative Ways to Present
To impress your guests, serve slices of this Tomato and Cheese Egg Bake Recipe on colorful plates with a dollop of sour cream or Greek yogurt on the side. You can also add a spoonful of salsa or fresh avocado to complement the creamy, cheesy flavors and add extra freshness.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This keeps the egg bake fresh and moist, ready for a quick breakfast or snack.
Freezing
This recipe freezes beautifully. Once cooled, cut the egg bake into portions and wrap each piece tightly in plastic wrap and foil, then place in a freezer-safe bag. It can be frozen for up to 2 months without losing quality.
Reheating
Reheat portions in the microwave on medium power for 1 to 2 minutes, or until warmed through. Alternatively, warming in a 350°F (175°C) oven for 10–15 minutes helps retain a bit of that freshly baked texture.
FAQs
Can I use other types of cheese for this egg bake?
Absolutely! While cheddar and mozzarella are classics, feel free to experiment with feta, Swiss, or even a spicy pepper jack to suit your taste preferences.
Is it possible to make this recipe dairy-free?
Yes, you can substitute the milk with a plant-based alternative like almond or oat milk and use a dairy-free cheese. Just keep in mind the moisture content may slightly affect the texture.
Can I add other vegetables to the bake?
Definitely! Spinach, bell peppers, mushrooms, or zucchini all work great. Just sauté any raw vegetables beforehand to reduce moisture and intensity.
How many servings does this recipe make?
This Tomato and Cheese Egg Bake Recipe makes about 4 servings, perfect for a small family or group sharing brunch together.
Can I make this recipe ahead of time for a busy morning?
Yes, prepare it the night before and keep it covered in the fridge, then bake fresh in the morning, or bake it in advance and warm up slices as needed.
Final Thoughts
This Tomato and Cheese Egg Bake Recipe is a wonderfully easy way to bring fresh, wholesome ingredients together that delight every sense. It’s comforting, colorful, and perfect for sharing, whether you’re feeding your family or hosting brunch with friends. I can’t wait for you to try it and make it your own staple in the kitchen!
Print
Tomato and Cheese Egg Bake Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Low Salt
Description
A simple and delicious Tomato and Cheese Egg Bake that combines fresh cherry tomatoes, melted cheese, and fluffy eggs seasoned with herbs. Perfect for breakfast, brunch, or a light dinner, this baked dish is easy to prepare and sure to please the whole family.
Ingredients
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)
Main Ingredients
- 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 and for easy cleanup.
- Whisk the Egg Mixture: In a large bowl, thoroughly whisk together the eggs, milk, salt, black pepper, and dried herbs if using, to create a smooth, well-seasoned base.
- Add Vegetables and Cheese: Fold in the halved cherry tomatoes, shredded cheese, and chopped green onions into the egg mixture, ensuring everything is evenly distributed.
- Transfer to Baking Dish: Pour the combined egg mixture into the prepared baking dish, spreading it evenly for uniform cooking.
- Bake the Egg Dish: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the center is set and the top has turned a golden brown color.
- Rest and Serve: Remove from oven and let the egg bake rest for 5 minutes before slicing. This helps it set further and makes serving easier.
Notes
- You can substitute milk with cream for a richer, creamier texture.
- Feel free to use a mix of cheeses like cheddar and mozzarella for more flavor variety.
- Add fresh herbs like basil or parsley for a fresh twist.
- This bake can be customized by adding cooked bacon, spinach, or mushrooms according to your preference.
- Ensure the eggs are fully cooked but avoid overbaking to prevent dryness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
