Tomato Basil Baked Eggs...

Now that the holidays are over, I am determined to start cooking and baking healthier. My new year’s resolution started at 7:00 am Christmas morning, when I made breakfast for my family. No more pancakes, waffles or muffins in the morning {who am I kidding, I don’t think I’ve ever eaten any of those items in the morning… I can’t even remember the last time I actually had/made a pancake}, now it’s all about baked eggs and whole grain toast. Well, and a cranberry mimosa.

These eggs were delicious and not at all greasy. The thing about making eggs is that even though they’re generally quick, I feel like they’re gone in a split second, leaving you absolutely no time to enjoy your meal. These eggs take a bit longer to make, but absolutely force you to savor every single bite. Plus, you can't beat a good sprig of basil in the morning... So, when I stumbled across this recipe for caprese baked egg cups from Jessica over at How Sweet It Is, I was inspired to see what I could do with a baked egg!

Tomato Basil Baked Eggs
makes 4 servings

  • 8 large eggs
  • 1/4 cup diced onions
  • 1/4 cup feta cheese
  • Freshly diced tomatoes
  • Freshly grated parmesan cheese
  • 16 fresh basil leaves
  • 1/4 cup skim milk
  • salt and pepper
  • 4 tbsp softened butter

  • Preheat oven to 350 degrees F.
  • Place 1/2 tbsp softened butter in the bottom of 4 large ramekins.
  • Add 2 tbsp of feta cheese and parmesan {I didn't measure the parmesan, I just added as much as I wanted in the ramekin}. Add about 2 tbsp of diced tomatoes to each ramekin and top with basil.
  • In a separate bowl, crack two eggs. I left my yolks whole, but you could whisk your eggs with a bit of milk for a scrambled baked egg. Place the eggs in the ramekins. If you left your yolks whole, add a tbsp of milk {or a little less depending on how much space you have left in your ramekin}. Repeat for each ramekin.
  • Top with salt, pepper and Parmesan to taste.
  • Place ramekins on a baking sheet and bake for 15-20 minutes or until the egg starts to rise over the edges of the ramekin.
  • While the eggs are baking, caramelize your onions using the remaining 2 tbsp of butter. 
  • Remove eggs from the oven and top with your caramelized onions {and additional parmesan cheese if desired}.



debbiecutieface.com said...

oh this looks delicious! Perfect for a savory breakfast.

Mal said...

yum! I really like baked egg dishes, you can cook for everyone at once and not have to stay near the stove the whole time


Lauren said...

They look delicious!


Jessa Belle said...

Note to self... do not read your blog posts prior to 9 am! I am officially starving! Teehee another one of your recipes I am going to be forced to try. ::sigh:: Poor hubby & me... =D

Love & Lollies... Jessa

Confessions of the Cupcake Countessa

Whit said...

THey look delicious! And a cranberry mimosa sounds even better! :)

seekingstyleblog said...

That looks amazing! I'm going to have to try that for sure!


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