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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Disclosure: This post is sponsored by the National Milk Mustache “got milk?”® Campaign and Kitchen PLAY. All opinions expressed are my own.
I finally made these, and they are delicious! I only have 8 Oz Ramekins so I did one egg in each and they turned out perfectly
Recipe sounds delicious. I would use organic whole milk (preferably from pastured cows). Skim & low-fat milks are not nearly as healthy than whole. Adding some cooked ground beef sounds good (or Italian sausage).
This recipe is ridiculous. When you put the cheese on top of the raw eggs, it only bakes the cheese and leaves the eggs raw! I thought the directions sounded counter-intuitive but I went ahead anyways and was left with a giant, wasted mess.
Ashley, I’m sorry that this recipe did not turn out the way you had imagined. However, I am not entirely sure how the egg isn’t cooking through. It may be best to invest in an in-oven thermometer to check whether your oven is sufficiently preheated – it’s really the only reliable way to know what’s happening inside your oven! You can read more about it here.
This took way longer than 10 minutes. It was the right temp and in the middle of the oven. The milk made it really soupy? I think next time that aspect is being left out.
After 10 minutes, the whites we’re still clear, so I put it in for another 3 minutes. By the time the whites were set, so were the yolks. From your pictures, I assumed they were supposed to be runny. Any idea what could have gone wrong?
Ellie, where did you place the eggs in the oven? The middle rack is really best to ensure even cooking throughout.
This was delicious! I hate eggs but I love tomato souce. Idea to combine them was brilliant.
I will try these at home and make a little bit of twist by adding some spices, ground beef and my favorite cheese these will definitely be so delicious.
I’ve made this twice now. I love it with a sourdough crostini.
Thank you for the amazing recipe.
I went out and gathered some fresh eggs this morning and I used some raw milk. The smell is just divine as I added a little bit of rosemary to the mix. I can’t wait for them to finish cooking. I have wanted to make this for awhile, just was waiting to buy ramekins.
I over cooked it a bit, but it still came out great! Next time for dinner, I’m going to use this recipe for “eggs in purgatory”. Omit the milk and add minced garlic and red pepper flakes to the marinara. Makes my mouth water just thinking about it! Thank you for this recipe!!!!!
These were very nice! I also used mozzarella as that was what I had, and baked them all in one round dish, so they had to be in the oven a bit longer. Had them with polenta, maybe sounds a bit strange but it was great! 🙂 Thanks for the recipe!
These were delicious! I didn’t have gruyere, so mozzarella worked fine! Also, because I don’t own ramekins, I improvised and made them in muffin tins. It worked well, except less sauce work better (a bit less than a 1/4 cup). Muffin tins = many servings at once?
Thank you for this great recipe!
Thanks for a fabulous breakfast idea. I made mine in individual ramekins. I had only cheddar and mozzarella cheese at home, so I used a combination of both, and it was delicious. The whites weren’t set at 10 mins and I put them in for an extra 5, then the yellow good a little over cooked (it was partially set still a little runny though). I think 12-13 mins would be the right time to get a perfectly runny yellow and set whites. But otherwise, absolutely delicious. We had it with toast..thanks again!
Did a variation of this recipe & added spicy habanero sauce to the marinara and it was delicious! Great recipe and so easy to make 🙂
Can this be done without marinara sauce
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Thank you so much for putting all of these amazing recipes online. I love all of them and so does my family!!! I wish I was creative like this, but thanks to you I am able to try new and better foods 🙂
Hi, I saw your lemon cheese cake – I hope to find the recipe. I am having a Thermomix demonstration on Saturday and want to giv eit to my guests.
But I love the way you have presented your site, nice and simple and the food looks great. I am still feeling my way around with my sit,- will get there.
This looks great but can I use Almond milk instead of cows milk? Or can I make these without using milk?
You can certainly try substituting almond milk but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. It is always best to use the ingredients listed in the recipe to obtain the best results possible but if substitutions must be made, please do so at your own risk.
I’m not in a position to compare the recipe with or without milk as I’ve only made them without milk, but when I made the recipe without milk, it was delicious 🙂
One of the best damn breakfasts I continue to make. Thanks for the fantastic recipe!
Looking forward to making these. When I make these for dinner I am going to add some baby spinach leaves before adding the eggs .
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. 🙂
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 🙂
Mylene, the oven temperature may be set to high. I recommend using an internal oven thermometer to ensure that the right temperature is set.