Tomato and Cheese Egg Bake

Hey there, brunch buddy! Ready for something that’s equal parts cozy, cheesy, and effortlessly delicious? Meet your new favorite morning go-to: Tomato and Cheese Egg Bake. This dish is like a warm hug from your oven—fluffy eggs, melty cheese, and sweet bursts of tomato all baked into one golden, bubbly casserole. It’s easy, satisfying, and perfect for everything from lazy Sundays to quick weekday breakfasts (or even breakfast-for-dinner, because yes, we’re all about that life). Trust me, this one’s going straight into your comfort food hall of fame.

Why You’ll Love Tomato and Cheese Egg Bake

Make-Ahead Magic: Prep it the night before, pop it in the oven in the morning, and boom—breakfast is served.
Simple Ingredients, Big Flavor: Just a few basics come together to create something super special.
Customizable: Add your favorite herbs, swap the cheese, or toss in extra veggies.
Perfect for Sharing: Great for feeding a crowd, or keeping leftovers to reheat throughout the week.
Light yet Satisfying: Protein-rich eggs and cheese keep you full without feeling heavy.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Ingredients in Tomato and Cheese Egg Bake

Eggs

The fluffy, protein-packed base that holds it all together.

Cherry or Grape Tomatoes

Juicy, sweet pops of flavor that roast beautifully in the oven.

Shredded Cheese

Cheddar, mozzarella, Swiss, or a mix—melty, gooey, and oh-so satisfying.

Milk or Cream

Adds richness and helps create that soft, custardy texture.

Onion or Green Onion

A subtle, savory bite that balances the sweetness of the tomatoes.

Fresh Herbs (Optional)

Basil, parsley, or chives add a fresh finish and herby brightness.

Instructions

Preheat the Oven

Start by preheating your oven to 375°F (190°C). A hot oven helps everything cook evenly and get that perfect golden top.

Whisk the Eggs

In a large bowl, whisk the eggs with milk or cream, salt, and pepper until smooth and slightly frothy.

Prepare the Dish

Grease a baking dish with butter or non-stick spray. Scatter the cherry tomatoes and chopped onions evenly across the bottom.

Add the Cheese

Sprinkle your shredded cheese over the tomatoes and onions—don’t be shy!

Pour the Egg Mixture

Gently pour the whisked eggs over the veggies and cheese. Give it a little shake to even things out.

Bake to Perfection

Pop it in the oven and bake for 30–35 minutes, or until the eggs are set and the top is golden and slightly puffed.

Cool and Serve

Let it rest for 5 minutes before slicing. Garnish with fresh herbs if you like, then serve warm and enjoy!

Nutrition Facts

Servings: [Number of servings]
Calories per serving: [Calorie count per serving]

Preparation Time

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

How to Serve Tomato and Cheese Egg Bake

• With Toast or Biscuits: Perfect for scooping and savoring every cheesy bite.
• Next to a Side Salad: A fresh green salad balances the richness of the bake.
• As Part of a Brunch Spread: Pair it with fruit, pastries, and mimosas (yes, please).
• On the Go: Slice into squares, wrap them up, and you’ve got breakfast on the move.

Additional Tips

• Add Veggies: Spinach, bell peppers, or mushrooms make great add-ins.
• Use Leftover Cheese: Got odds and ends of cheese in the fridge? Use ’em up here!
• Make It Spicy: A pinch of red pepper flakes or a splash of hot sauce gives it a little heat.
• Portion It Out: Bake in muffin tins for individual servings—great for meal prep.
• Let It Rest: Don’t skip the cooling time—this helps it set and makes slicing easier.

FAQ Section

Q1: Can I make this ahead of time?
A1: Absolutely! Assemble the night before and bake in the morning, or bake it and reheat later.

Q2: What kind of cheese works best?
A2: Cheddar and mozzarella are classic, but Swiss, feta, or goat cheese are also amazing.

Q3: Can I freeze this egg bake?
A3: Yes—just cool completely, slice into portions, and freeze. Reheat in the oven or microwave.

Q4: How do I keep it from being watery?
A4: Make sure any added veggies are cooked and drained before mixing in, especially high-water ones like spinach or mushrooms.

Q5: Can I make this dairy-free?
A5: Use a dairy-free milk and cheese alternative. It may affect the texture slightly but still tastes great.

Q6: How do I store leftovers?
A6: Store in an airtight container in the fridge for up to 4 days.

Q7: Can I add meat?
A7: Totally! Cooked bacon, sausage, or ham would be delicious in this.

Q8: What’s the best baking dish to use?
A8: An 8×8 or 9×9 inch glass or ceramic dish works perfectly for even baking.

Q9: Can I use large tomatoes instead of cherry tomatoes?
A9: Yes—just dice them up and pat them dry to reduce excess moisture.

Q10: How do I know when it’s done?
A10: The center should be set, and a knife inserted should come out clean. It should jiggle slightly, but not be runny.

Conclusion

This Tomato and Cheese Egg Bake is your new breakfast BFF—simple, satisfying, and endlessly customizable. Whether you’re feeding a crowd or just want to level up your morning meal prep, this dish has your back. It’s a warm, cheesy bite of comfort that makes getting out of bed totally worth it. Go ahead—grab a fork and dig in!

Print