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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.
What a great way to use your wind fall of eggs.
Mimi
Oh. My. Goodness. Yum! Those tomatoes are gorgeous and I’m sure they tasted fantastic! Breakfast for dinner has always been a favorite of mine.
30 eggs! You lucky thing. I love baked eggs, although I always have to be careful I don’t overcook them. Will keep this in mind for when tomatoes are properly in season.
seriously? gifting eggs? I would’ve been in heaven! love breakfast for dinner, so I’m sold 🙂
Oooh fancy! I love the flavors you used!
I also love that we’re Facebook friends now. Yay!
oh wow looks so good perfect for brunch 🙂 thanks for the congrats on the baby
This looks really great! My kids love eggs so this looks like a Saturday morning breakfast idea at our house! 🙂 Another great recipe from Nutmeg Nanny. 🙂
This is such a fun and unique idea! It looks delicious 🙂
Gorgeous eggs and tomatoes. What a great way to use them. I’ve thought about joining a CSA.
Love tomatoe with eggs, this is a lovely more exquisite vs of the egg sandwich The Hubby loves! We still hae tomatoes in the garden so it’s a great time to give this a try!