Italian Baked Eggs

You’ll never believe that these marinara cheesy baked eggs can be made in just 10 minutes for a complete breakfast!

Italian Baked Eggs - You’ll never believe that these marinara cheesy baked eggs can be made in just 10 minutes for a complete breakfast!

I’m so excited to have joined forces with Kitchen PLAY and the National Milk Mustache “got milk?”® campaign to help build a better breakfast with milk. Milk is a breakfast powerhouse, packed with nine essential nutrients, including high-quality protein, but 85% of Americans fall short of milk recommendations.

By incorporating lowfat and fat free milk at breakfast with the help of MyPlate – a guide illustrating the five food groups that are building blocks for a healthy diet – we can help close the gap between actual and recommended milk consumption. Research has even shown that milk drinkers and breakfast eaters have more nutritious diets and tend to be leaner than non-milk drinkers and breakfast skippers. And did you know that an 8-ounce glass of milk has 8 grams of high-quality protein? That’s more protein than in an egg!

Italian Baked Eggs - You’ll never believe that these marinara cheesy baked eggs can be made in just 10 minutes for a complete breakfast!

Italian Baked Eggs - You’ll never believe that these marinara cheesy baked eggs can be made in just 10 minutes for a complete breakfast!

Italian Baked Eggs - You’ll never believe that these marinara cheesy baked eggs can be made in just 10 minutes for a complete breakfast!

Italian Baked Eggs - You’ll never believe that these marinara cheesy baked eggs can be made in just 10 minutes for a complete breakfast!

So with breakfast as the most important meal of the day, I’ve started to begin my mornings with baked eggs. It’s unbelievably easy to make, and the variations are endless. I made an Italian-style one here with some leftover marinara sauce, gruyere cheese, Parmesan, fresh basil and milk, and boy, was I in for a treat. Once you pop those egg yolks and dunk in that crusty bread, you’ll never want to skip breakfast ever again! Best of all, it takes 5 min to prep and 10 minutes in the oven – it doesn’t get easier, or quicker, than that! Just be sure to drink a glass of milk with this breakfast to incorporate a full serving of milk!

Italian Baked Eggs - You’ll never believe that these marinara cheesy baked eggs can be made in just 10 minutes for a complete breakfast!

Be sure to join us for the #MyMilkMyPlate Twitter party on November 19, 2013 at 7:00PM EST. You can register here. And remember that milk has B vitamins for energy, protein for lean muscle, vitamin A for a healthy immune system and 5 bone-building nutrients, including calcium and vitamin D.

Italian Baked Eggs - You’ll never believe that these marinara cheesy baked eggs can be made in just 10 minutes for a complete breakfast!

Visit TheBreakfastProject.com for more tips and recipes to build a better breakfast plate that follows MyPlate, getting you closer to meeting recommended daily milk intake as outlined by the US Dietary Guidelines.

Italian Baked Eggs

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Yield 2 servings

Italian Baked Eggs

You’ll never believe that these marinara cheesy baked eggs can be made in just 10 minutes for a complete breakfast!

Ingredients

  • 1 cup marinara sauce
  • 4 large eggs
  • 1/4 cup fat free or lowfat milk
  • 1/4 cup shredded gruyere cheese
  • 2 tablespoons grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup basil leaves, chiffonade

Instructions

  • Preheat oven to 425 degrees F. Lightly oil two 10-ounce ramekins or coat with nonstick spray.
  • Divide marinara sauce evenly into the ramekins. Top with eggs, milk, gruyere and Parmesan; season with salt and pepper, to taste.
  • Place into oven and bake until egg whites are cooked through, about 10 minutes.
  • Serve immediately, garnished with basil leaves, if desired.
http://damndelicious.net/2013/11/11/italian-baked-eggs/

Disclosure: This post is sponsored by the National Milk Mustache “got milk?”® Campaign and Kitchen PLAY. All opinions expressed are my own.


Comments

    • Chung-Ah says

      There is a pin it button in the upper right corner if you hover your mouse on each photo and there is also a pin it button at the bottom of the post.

  1. Jennifer says

    I made this today for my daughter and I for breakfast. Oh my! So very delicious! I need to buy some bigger ramekins, because mine were spilling over with the liquid. I also had a hard time discerning if the whites were set, probably because of the small ramekins, so I ended up over cooking the eggs. It was still very tasty! I will make it again, but be more careful about the baking time. :) Thank you so much for a keeper of a recipe! (Found on Pinterest.)

  2. says

    Minus the bread, this is a gluten free feast for Celiac me. I crave spaghetti and lasagna but even the GF pasta hurts me. I make Italian omelets, which are amazingly like lasagna and eat meaty spaghetti sauce over cooked cabbage, but this Italian baked eggs ideas looks really promising!

  3. Nicole says

    Thinking of trying these…but I’m trying to feed 7. Can this be doubled/tripled/etc. and cooked in a casserole dish?

  4. maria says

    Can you use any cheese or doea is have to be the one listed? All I have is mozzarella and would really love to try this reciepe.

    • Chung-Ah says

      I have never tried this method myself but you can certainly give it a try. You will have to adjust cooking time as needed.

  5. Leslie Renaud says

    This was delicious! I found the amount of marinara a little much, so I cut it back to 1/3 cup/ramekin, which I liked better, but really, just a superb breakfast, and quite easy. Clean up is a breeze, too.

  6. says

    THIS. WAS. AMAZING. Holy smokes. I put the two servings into one larger baking dish, so it took a bit longer to bake (18 minutes) but WOWOWOWOW!!! I think next time, when I have more time, I’ll saute some onion and bell pepper to put into the sauce. I made this for dinner, too! Eggs for all meals!

  7. Mylene says

    I just made this for breakfast for my son and I – we both loved it but it took longer to cook (20 minutes) to get the egg white cooked through and by that time the yolks were completely solid. Would have preferred a runnier egg but I don’t know how I could cook it differently to get the “right” result. Thanks for the recipe though – yum :)

    • Chungah says

      Mylene, the oven temperature may be set to high. I recommend using an internal oven thermometer to ensure that the right temperature is set.

  8. Stephanie Williams says

    My Nonna made our eggs this way but instead of baking them she would warm her homemade sauce in medium sized skillet with a glass lid over medium heat. When the sauce was bubbling slightly she would add the eggs to the pan (4) and poach them in the sauce. It only takes a few minutes for them to set to your liking. She would put crusty bread with cheese under the broiler or in the toaster oven and the bread and eggs would finish at the same time. I would put mine on my cheese toast but she always dunked hers in the eggs. I think of her every time I make them. :)

  9. Patty says

    Looking forward to making these. When I make these for dinner I am going to add some baby spinach leaves before adding the eggs .

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