Italian Baked Eggs
by Chungah
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!
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!
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
Ingredients
- 1 cup marinara sauce
- 4 large eggs
- ¼ cup fat free or lowfat milk
- ¼ cup shredded gruyere cheese
- 2 tablespoons freshly grated Parmesan
- Kosher salt and freshly ground black pepper, to taste
- ¼ 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.
Did you make this recipe?
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Disclosure: This post is sponsored by the National Milk Mustache “got milk?”® Campaign and Kitchen PLAY. All opinions expressed are my own.
Really good one
I made these for brunch but I didn’t have tomato sauce so I used salsa about a quarter of a cup and I added some diced fresh tomatoes some diced pepper 1/3 cup of beans some sour cream and Mexican cheese and dropped the eggs on top. I used an 8 inch covered casserole dish.
Baked in 425 oven for about 18 minutes. Yolks were cooked through so next time I’ll cut down the time maybe to 15 minutes
Very delicious
Delicious!
This was sooooo good. I’m really sad that I have no more left. I threw a pasta sauce together w/some minced onion, garlic/red & yellow peppers, fresh basil, dried oregano & diced tomatoes. While that was cooling in it’s ramekin in the fridge, I started a couple slices of bacon to crumble on top and made a tequila bloody mary. Then I threw the eggs, salt/pepper, milk, a combo of bellavitano herbes de provence & mozzarella cheeses on top. After 10 minutes I added my garlic bread to the toaster oven. By the time the garlic bread was done, everything was ready to go. I threw a few more bits of fresh basil on top with the bacon & went to heaven. I wish I’d added some chili pepper seeds for a kick, but the peppers added a nice (semi) crunchy surprise every now and then. The milk was weird. NOT complaining…it was all so good…will just use less next time. THANK YOU!
This was so good tons of flavor, I added some canned mushrooms and spinach just because I love both those and it made it a bit more substantial as a meal. This will be a regular in my house thank you.
Really easy and so delicious. Did need to bake twice as long.
I’ve made this twice and both times it took way longer than 10 minutes to cook even with the right temp and using the center rack. But once cooked, it tasted great.
Too many ads!!!
Good recipe.
Another damn delicious winner! Will definitely be making these again and trying other variations.
Can air fryer be used instead of oven?
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Do you pour the milk on top of the marinara sauce?
Yes, that is correct.
I used convection, baked for 10 minutes then broiled for 3 minutes to brown the cheese and the whites weren’t even close to being set.
I do not have ramekins – what can I use for substitutes? This sounds really good and
I want to try it soon!!!
Small jam-type jars (that are oven-safe) should do the trick!
Does anyone have a suggestion for how to grate the Tablespoons? Are they necessary or should I just use two tablespoons of grated parmesan? HA! Other than being stumped for a couple of minutes on the missing ingredient, looks great, cant wait to try it.
The recipe calls for 2 tablespoons freshly grated Parmesan. Hope that helps, Sheila!
This looks and sounds amazing. How would I make it with a bigger dish other than a ramkin for my big family
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment when making substitutions and modifications.
I’ve done it in a cast iron, maintaining similar proportions and it turned out great. It took about 10 eggs if I remember right and took significantly longer. I stopped timing at 18 minutes and went by feel but I’m thinking it was close to 22 minutes.
I also read above that someone used a muffin tin to make a bunch at a time but I have not tried that yet.
I made this in a large glass casserole dish. It came out fine. I wish I had had ramekins because I like the individual serving aesthetics.
I just made this recipe,they were so good,the only thing the egg yolk was hard i would have prefer it a little running.
This looks like the perfect breakfast. Eggs are my favorite and I am bored with the usual scrambled eggs and toast, so I was searching for some quick recipes. Yours is by far the easiest I have found, Chungah. I;m going to try this out for my breakfast tomorrow morning. Although, I’m not sure what gruyere cheese is. Will need to research or I;ll just use regular supermarket cheese. Also going to leave out the basil. It’s something that I can’t stand. Anyways, i’ll tell you how it goes. Thanks.
These are great! I have a bed and breakfast and these are always a hit. Like others, I tend to overcook the eggs. Am I correct in assuming your eggs and all ingredients are at room temp? My oven is accurate for temperature. Would you recommend convention or convection baking? Thanks
Yes! I recommend using a conventional oven. Convection is always a bit hotter than I prefer.
Calories?
Nutritional information is provided only for select and new recipes at this time. However, if it is not available for a specific recipe, I recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
I made this and it inspired me to make two others… Spanish style and Texas Style! I made a Youtube video of them as well. I wont put a link directly there but if you want my channel is KalindsLife where it can be found. I purchased the mini bake dishes at AC Moore. I did have to cook longer than in this blog but no biggie! They were awesome! Thanks!!!