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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 quickly in just one 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 fills the air.
Spooned over a crispy slice of toast, these bruschetta baked eggs make the perfect brunch!
Are you craving a make-ahead breakfast dish? Try this overnight sausage egg breakfast casserole.
Ingredients for bruschetta baked eggs
- Eggs – This is the star of our dish, our primary 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 with 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 complement the tomatoes and parmesan.
- Olive oil – Olive oil is our fat of choice here. Use a good, fruity olive oil 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.
Additional toppings
Don’t like Parmesan cheese? No worries! You could easily substitute a mild or sharp cheddar or provolone.
If you want to spice things up, 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
Bruschetta Baked Eggs
Ingredients
- 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
Instructions
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
I love breakfast for dinner!! This looks simply delicious! Cant wait to see what you did with the rest of the eggs
You are so lucky to get eggs in your CSA box! I don’t think I’ll be getting any in mine, but luckily I have a friend who just gave me some from her chickens.
Breakfast for dinner is my favorite thing! Cheese, basil and eggs is just perfect. The eggs look fantastic B!
This makes such a wonderful dinner – easy and hearty. This sounds like the perfect way to use up all of that beautiful produce.
Ode to the bride Nutmeg Nanny,
And How I Love Thee,
For her delicious recipe,
Has inspired me.
For now I know what to have for breakfast,
Lunch and dinner,
Oh these eggs,
Look like a winner.
I’m not sure how I can follow after the “Ode to Nutmeg Nanny” by Blond Duck, but this looks great! Those eggs are gorgeous!
LUCKY. Instead of gifting us eggs, my CSA decided to cancel for the rest of the season. Oh well. Thankfully I always have eggs in the fridge so making this will SO not be a problem. Looks amazing!
Ooooh, yummy! This looks great!
Look SO good!! I want this right now! I’ve been on an egg kick lately and eating omelette’s for almost every breakfast.
Oh my. This looks so good. Especially with some nice crispy bread. Yum.