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!
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.
This recipe is a fantastic change from the usual. I had gotten so tired of eggs done in all the traditional ways. This is my new go to for weekend breakfast.
Very quick and easy. Also, very delicious. Thank you for sharing!
Enjoyed the recipe and it taste was pretty great.
Do you just layer the eggs,milk and cheeses on top of the marinara, or do you blend them first?
This was a wonderful Father’s Day brunch for my Italian husband! I substituted whipped mascarpone for the milk- he said, “that was delightful!” Thanks for the inspiration!
Love your recipes! It’d be really awesome if you also showed the nutritional information for us viewers who are trying to keep track of our calories. Thanks. ❤️
I don’t usually comment on recipes, but this was excellent. I wanted to make a few recommendations for those that are having trouble. I baked mine in le creuset mini cocottes. I added the sauce and then put them in my countertop oven during the preheat. I think this makes a difference with the eggs. I used heavy cream and I mixed the Parmesan in. So once the oven is preheated, take out the cocottes/ramekins, then add the eggs, milk/cheese mixture, and top with Gruyère. Bake for 8ish minutes, then broil for another minute. For the bread, I sliced up a baguette, brushed with olive oil, then added some garlic powder, kosher salt, cracked pepper, and I sprinkled on a little bit of the cheese. I threw it in the oven for some perfectly toasty, crusty dipping bread.
Hello,
I’m Jackson, I’m a chef who loves food, I’m always interested in new foods. Italian Baked Eggs is great! I just finished them tonight, taste is great and i had a great dinner with my little family. Thanks for your sharing.
Sincerely grateful!
Looks delicious! So is it egg whites or eggs? I would like to make it because it sounds and looks so good. Probably read something wr0ng or missed something…sorry
After reading the other reviews about the egg issues, over cooked yolks, or whites not cooked enough, I decided to heat the marinara first, then add the eggs and cheese…I also used heavy cream in place of the milk. Cooked it on the 1 inch rack of my NuWave for exactly 11 minutes. Perfection! This was “breakfast for dinner” for us! Will be making again!
This was a fun recipe and very tasty. After reading the reviews I decided to use a little heavy cream instead of milk to make it less soupy. I also used some Prosciutto because I had some and the hubby like meat. I baked mine for 12 min and it turned out delicious. It was still a little goopy but having the bread to dip it in made it worth leaving it a little goopy. It was delicious and definitely a make again. I might throw some spinach in there next time.
Took much longer than 10 minutes for me to set the whites and unfortunately with the extra cook time my yolks weren’t very runny. However this was delicious! I had leftover marinara sauce that I’m glad didn’t go to waste.
Great recipe! I just finished it last night and the result was unexpected, my wife and daughter both liked it, which made me happy. Thanks for your recipe!
This is a game changer! So many variations! I added bacon, only used 1 egg, sprinkled basil and thyme, used mozz instead of parm and omitted toast. Great low carb meal!
Wow! I wasn’t sure I’d enjoy this, simply because I was doubtful about marinara for breakfast, but I thoroughly enjoyed it! Great and easy recipe that went great with the french loaf I made yesterday. So good!
Taught my g-daughter this recipe to teach her how to read a recipe and cook it. Came out delicious.
I see others having issues with too soupy, well maybe I made a stupid mistake that was a benefit,
I mixed the milk and cheeses together, I added more cheese if I wanted to…FANTASTIC!!!
I Was Hesitant about this…
Well, I am so happy, I tried it!!!
Now I can’t wait to make it again and again!!
The olsd saying” DON’T KNOCK IT,
UNTIL YOU TRY IT “??
Well I that is the truth, with this recipe!!!
Thank You so very much for this INCREDIBLE RECIPE!!!
Taught my g-daughter this recipe to teach her how to read a recipe and cook it. Came out delicious.
Really good one