These bruschetta baked eggs are the perfect weekend brunch addition. Sweet sauteed tomatoes mixed with lots of garlic, basil, and oregano and topped with eggs and Parmesan cheese.
Eggs are so versatile and such a crowd-pleaser!
That makes them one of my favorite breakfast or brunch go-tos!
They’re packed with protein to keep you full, and easy to make enough to whip up an entire batch without breaking a sweat.
These bruschetta baked eggs come together super easily in just 1 pan, which means less cleanup for you.
Imagine how impressed your guests will be when you come to the table with a warm pan of bubbly hot eggs, and sweet tomatoes and the herbaceous aroma of basil and oregano and pungent garlic fill the air.
Spooned over a crispy slice of toast, these bruschetta baked eggs make the perfect brunch!
Ingredients for bruschetta baked eggs
- Eggs – This is the star of our dish, our main source of protein.
- Cherry tomatoes – These tomatoes are a perfect size for this dish and will burst with sweetness.
- Onion and garlic – Onion and garlic are classic additions and add a subtle earthy flavor.
- Parmesan cheese – Parmesan cheese will give us salty and savory cheesiness.
- Herbs – Basil and oregano are classic floral, sweet flavors that will complement the tomatoes and parmesan.
- Olive oil – Olive oil is our fat of choice here. Use a good, fruity olive oil here to add the most flavor.
Different types of bread
I serve this bruschetta baked eggs with slices of toast.
My favorite is sourdough, but feel free to use your favorite! A multi-grain, nutty bread would be delicious here as well, or simple white bread too.
You can also use your favorite gluten-free bread as well.
Don’t like Parmesan cheese? No worries! You could easily substitute a mild or sharp cheddar or provolone.
If you’re looking to spice things up, feel free to add a sprinkle of red pepper flake to give it some heat.
Storage and leftovers
I suggest only making as much as you need for your serving, I do not recommend storing this in the refrigerator for later use.
More egg recipes
- Craving some bacon? Try my Bacon Onion Herb Quiche
- Looking for something vegetarian? Try my Mushroom Herb Goat Cheese Frittata
- Want something spicy? Try my Huevos Motulenos
- Love breakfast hash? Try my Chorizo Plantain Breakfast Hash
- 1 tablespoon olive oil
- 4 cups halved cherry tomatoes
- 1 cup diced yellow onion
- Kosher salt, to taste
- Black pepper, to taste
- 3 cloves garlic, minced
- 1/2 cup tightly packed fresh basil leaves, minced
- 2 tablespoons minced fresh oregano leaves
- 4 large eggs
- 1/3 cup grated Parmesan cheese
- In an oven-safe 12-inch skillet add olive oil and set over medium-high heat.
- When the oil is hot add cherry tomatoes, onion, kosher salt, and black pepper. Cook for about 10 minutes or until the tomatoes have released their juices and the mixture is chunky and slightly thick.
- Remove from the heat and stir in the garlic, basil, and oregano.
- Make 4 wells in the tomatoes with a back of a spoon. Add one cracked egg into each well.
- Top with Parmesan cheese.
- Turn on your broiler to high and add the skillet to the oven. Broil for about 5-6 minutes or until the eggs are just set but the yolk is still runny.
- Serve plain or over toast.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 195Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 193mgSodium: 308mgCarbohydrates: 15gFiber: 3gSugar: 7gProtein: 11g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.