THE BEST BAKED EGGS IN A TOMATO
This is the Best Baked Eggs in a Tomato recipe, using a unique method to oven bake an egg in a tomato with cheddar cheese, parmesan or no cheese at all!
Provided by Karin and Ken
Categories Breakfast brunch Main Course
Number Of Ingredients 10
Steps:
- Preheat your oven to 425 degrees.
- Prepare a baking sheet with tinfoil lightly coated in cooking spray. Set aside.
- Slice the top off your tomatoes, on the stem side, and use a small spoon to scrape out the core, seeds and pulp.
- Arrange on your prepared baking sheet. You might need to slice a little off the bottom of each tomato to keep them from rolling around on your pan. They have to be as level as possible.
- Using a brush, paint oil all over the inside and outside of each tomato, and season with salt and pepper.
- Sprinkle with basil or thyme and garlic.
- Bake tomatoes for 15 minutes.
- Sprinkle or place a pinch of cheese on the bottom of the tomato.
- Crack an egg and gently slide it into each tomato.
- Sprinkle a quick shake of salt and pepper and some more cheese.
- Return to the oven and bake until eggs are set, 8 to 11 more minutes. Serve immediately. Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 246 kcal, Carbohydrate 8 g, Fat 20.4 g, SaturatedFat 3.8 g, Cholesterol 190 mg, Fiber 2.2 g, Sugar 5.3 g, Protein 10 g, Sodium 126 mg, UnsaturatedFat 20.4 g
TOMATO BAKED EGGS
Whip up these easy baked eggs with a garlicky tomato sauce and serve with crusty bread for a lazy weekend brunch, or light lunch, that's sure to satisfy
Provided by Mary Cadogan
Categories Brunch, Lunch, Main course, Snack, Supper
Time 1h
Number Of Ingredients 5
Steps:
- Preheat the oven to fan 180C/ conventional 200C/gas 6. Cut the tomatoes into quarters or thick wedges, depending on their size, then spread them over a fairly shallow 1.5 litre ovenproof dish. Peel the garlic, slice thinly and sprinkle over the tomatoes. Drizzle with the olive oil, season well with salt and pepper and stir everything together until the tomatoes are glistening.
- Slide the dish into the oven and bake for 40 minutes until the tomatoes have softened and are tinged with brown.
- Make four gaps among the tomatoes, break an egg into each gap and cover the dish with a sheet of foil. Return it to the oven for 5-10 minutes until the eggs are set to your liking. Scatter over the herbs and serve piping hot with thick slices of toast or warm ciabatta and a green salad on the side.
Nutrition Facts : Calories 204 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.27 milligram of sodium
CHEESE TOMATO EGG BAKE
Steps:
- In a large bowl, whisk the egg substitute, salad dressing and garlic powder. Spray the bottom of a 3-cup round baking dish with cooking spray. Pour half of the egg mixture into dish; top with tomato and cheese. Pour the remaining egg mixture on top., Bake at 350° for 22-26 minutes or until completely set and a knife comes out clean.
Nutrition Facts : Calories 110 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 442mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 12g protein. Diabetic Exchanges
EGGS BAKED IN TOMATOES
Roasting tomatoes brings out all their natural sweetness. When beefsteak tomatoes are at their best, use them to make this easy, delicious, spectacular Eggs Baked in Tomatoes breakfast or brunch dish. No one could feel deprived for one minute eating this!
Provided by Cook for Your Life Staff
Categories Mains
Number Of Ingredients 1
Steps:
- Preheat the oven to 400 degrees F.
- Slice the top quarter off of each tomato. Using a paring knife or spoon, carefully core the tomato. Transfer to a 2-inch deep baking pan lined with parchment paper. Drizzle with olive oil, salt, pepper, and some chopped garlic. Bake for 20 minutes, or until the tomatoes have broken down slightly.
- Remove the pan from the oven and carefully crack an egg into each tomato. The egg whites will dribble out. Return to the oven and cook for another 6 to 8 minutes or until the yolks have just set (cook until completely hard if on low microbial or neutropenic diet). Top with some Parmesan cheese and return to the oven for another 1 to 2 minutes.
- Serve warm or at room temperature with fresh basil.
Nutrition Facts : Calories 623
HAM AND CHEESE EGG BAKE
Chopped deli ham and strips of cheese create layers of flavor in this baked egg casserole.
Provided by Dietz & Watson
Categories Trusted Brands: Recipes and Tips Dietz & Watson
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- Grease a 2 quart baking dish. Layer the bread, ham, 2 cups cheese and 2 tablespoons chives in the dish.
- In a medium bowl, whisk together the eggs, milk, 1/4 teaspoon salt and 1/2 teaspoon pepper. Pour into the dish and top with the tomato slices in an even layer.
- Bake the eggs until nearly set, about 30 minutes. Sprinkle the remaining 1/2 cup of cheese and 1 tablespoon chives on top and bake until golden.
Nutrition Facts : Calories 299.6 calories, Carbohydrate 11.7 g, Cholesterol 196.3 mg, Fat 18.8 g, Fiber 0.6 g, Protein 20.9 g, SaturatedFat 10.3 g, Sodium 1142.1 mg, Sugar 2.4 g
HAM AND TOMATO EGG BAKE RECIPE
Ham and Tomato Egg Bake goes right along with your healthy eating goal. Proteins and veggies make this dish super nutritious.
Provided by Jocelyn Brubaker
Categories Casseroles
Time 50m
Number Of Ingredients 7
Steps:
- Whisk the eggs in a large bowl. Stir in the garlic, spinach, ham, and onion. Pour into a greased 9x13 pan. Place the tomato halves on the top of the egg mixture, pressing in slightly. Sprinkle with salt and pepper. Bake at 350°F for 30 minutes. Cut into 12 squares. Serve immediately. Store in a covered container in the refrigerator. These egg squares can be frozen and reheated for 30 seconds to a minute.
Nutrition Facts : ServingSize 2 squares, Calories 222 calories, Fat 14 g, Carbohydrate 3 g, Fiber 1 g, Protein 18 g, SaturatedFat 0 g, Sodium 6 mg, Sugar 1 g
TOMATO AND CHEESE STRATA
Steps:
- Line a greased 8-in. square baking dish with four bread slices. Layer with half of the tomatoes, cheese and onions. Top with remaining bread (slices will overlap). Layer with remaining tomatoes, cheese and onions., In a small bowl, whisk the eggs, milk and salt. Pour over the top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Nutrition Facts :
BAKED EGGS WITH TOMATOES AND FETA CHEESE
Baked Eggs with Tomatoes and Feta Cheese is a humble breakfast dish with Mediterranean flavors that comes together super quick.
Provided by Edyta
Categories Breakfast
Time 20m
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 F;
- Spray ramekins with olive oil spray;
- Add chopped tomatoes and crumbled feta to ramekins (1/4 cup of each to each ramekins);
- Sprinkle with dried oregano;
- Crack 2 eggs to each ramekin;
- Sprinkle with salt and freshly ground pepper;
- Place it in the hot oven and cook until egg whites are set, about 15-17 minutes (keep it in the oven longer if egg whites are still running, but watch it carefully so you don't overcook your egg yolks.)
Nutrition Facts : Calories 240 kcal, Carbohydrate 5 g, Protein 17 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 360 mg, Sodium 547 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
BAKED EGGS IN TOMATOES
These tomatoes baked with corn, chives, Parmesan cheese, and an egg inside make a nice meal along with some rice, orzo, or a thick slice of toasted bread.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Line a 9-inch baking dish or pie plate with parchment. With a serrated knife, cut off the top 1/2 inch from each tomato. With a spoon or a melon baller, gently remove seeds and inner membrane, being careful not to break through flesh of tomato. Place tomatoes in dish and season with salt and pepper.
- Divide corn among tomatoes. In a medium bowl, whisk together eggs and chives and season with salt and pepper. Divide egg mixture among tomatoes and top with cheese. Bake until egg mixture is set, 45 to 50 minutes. Serve warm.
Nutrition Facts : Calories 148 g, Fat 7 g, Fiber 2 g, Protein 10 g
TOMATO, HAM AND CHEESE BAKE
A great supper dish with a green salad and a glass of Pinot Grigio. Add this to your buffet dinner or potluck supper
Provided by Lorac
Categories Ham
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Combine ham, mayo, and parsley.
- In a separate bowl, combine breadcrumbs, cheese and melted butter.
- In a greased 9x13-inch baking dish, place 1/3 of the tomatoes, top with 1/3 of the ham mixture, cover with 1/3 of the breadcrumb mixture.
- Repeat process, creating 2 more layers.
- Bake 45-50 minutes until golden brown and bubbling.
- Let sit 10 minutes before serving.
CHEDDAR, BACON & TOMATO EGG BAKE
Ever notice that a lot of your favorite burger toppings also taste great in egg bakes? Something to discuss with the brunch crowd as you serve this up.
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Whisk first 3 ingredients in large bowl until blended. Add next 4 ingredients and 3/4 cup cheese; mix well.
- Spoon into 9-inch square baking dish sprayed with cooking spray; top with remaining cheese.
- Bake 40 min. or until center is set and top is golden brown.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 10 g
BAKED EGGS IN TOMATO CUPS
From Vegetarian Times 2006 posted to www.dgustibus.com A bit of a warning, this recipe is designed to show off garden fresh heirlooms as well as range free chicken eggs. It isn't going to taste the same with factory chicken eggs and shipped tomatoes.
Provided by drhousespcatcher
Categories Lunch/Snacks
Time 25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Note the tomatoes should be fresh picked and should be at the point where you can still hollow them out but headed for buttery soft in the next day or so.
- Herbs: oregano,chervil, basil, sage, Mrs. Dash.
- Preheat oven to 425°F while slicing tomatoes. Remove tops the scoop out seeds and pulp.
- Place in a shallow baking dish, sprinkle with a bit of salt or Mrs Dash [I used Italian], fresh ground pepper and put in a pinch of the parmesan cheese.
- Crack the egg into the tomato. Sprinkle with pepper, salt or Mrs. Dash, other herbs and a tiny bit of parmesan.
- Bake for 20 minutes for soft yolks and 30 to 35 for hard. During the last 4 minutes place two slices of the cheddar cheese in a cross pattern on top. Melt and let brown. When I removed I put a small amount of fresh chives on top of the cheese.
- Serves 8.
Nutrition Facts : Calories 170, Fat 10.4, SaturatedFat 5.1, Cholesterol 182, Sodium 222.2, Carbohydrate 7.7, Fiber 2.2, Sugar 5.1, Protein 12.2
BACON, TOMATO AND CHEESE CASSEROLE
Are you a BLT fan? What about mac & cheese? Yes? Then this Bacon, Tomato and Cheese Casserole is for you. (You won't miss the lettuce or macaroni one bit.)
Provided by My Food and Family
Categories Dairy
Time 1h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Place bread cubes on rimmed baking sheet; bake 10 min. or until lightly toasted. Meanwhile, cook and stir bacon and onions in skillet on medium heat until bacon is browned and onions are tender.
- Combine bread cubes, onions and bacon in large bowl. Stir in tomatoes. Spoon half the bread mixture into 13x9-inch baking dish sprayed with cooking spray; top with half the cheese slices. Repeat layers. Whisk eggs and milk until well blended; pour over bread mixture.
- Bake 35 min. or until center is set. Let stand 5 min. before serving.
Nutrition Facts : Calories 350, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 210 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g
LAYERED EGG NOODLE BAKE
An easy to assemble dinner idea. Serves a large family well, or use at your next potluck function.
Provided by Donna
Categories World Cuisine Recipes European Italian
Yield 9
Number Of Ingredients 21
Steps:
- In a large pot with boiling salted water cook egg noodles until al dente. Drain.
- In a large skillet over medium heat oil. Add sliced mushrooms, green bell pepper, onion, and saute for 5 minutes. Stir in ground beef and brown; drain excess grease. Add tomatoes, tomato paste, parsley, Italian seasoning, dried oregano, cayenne pepper, salt, ground black pepper and sugar. Cover and simmer for 30 minutes. Stir occasionally.
- In a small bowl combine cream cheese, sour cream, finely chopped green onion, and 1/4 cup of the Parmesan cheese.
- To assemble, in a greased 2 quart casserole dish layer egg noodles. Spread tomato mixture over noodles, followed by the cream cheese mixture. Sprinkle with remaining grated Parmesan cheese and paprika.
- Bake in a preheated 325 degree F(165 degree C) oven for 45 minutes.
Nutrition Facts : Calories 524 calories, Carbohydrate 42.2 g, Cholesterol 111.6 mg, Fat 30.9 g, Fiber 4.7 g, Protein 21.8 g, SaturatedFat 14.7 g, Sodium 723 mg, Sugar 4.8 g
MEXICAN CHEESE TOMATO & EGGS BAKE
This egg bake is great for breakfast, lunch or even dinner. Seasoned just right...Enjoy! Shared from a friend...
Provided by Cassie *
Categories Meat Breakfast
Time 55m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degree F. Heat the cooking oil in a large skillet. Saute onions, peppers, chilies, and garlic, adding salt and pepper to taste. When finished cooking, turn the heat down to a simmer. Combine corn starch or flour, chili powder, and cumin with the simmering ingredients. Increase amount of chili powder if a stronger intensity is desired. Drain the juice from the tomatoes, add the sugar, and then combine with the other simmering ingredients to create the sauce.
- 2. In a skillet, partially cook the eggs, stirring to scramble for approximately 2 to 3 minutes. Brush or spray baking dish with cooking oil or spray. Cover bottom of baking dish with partially cooked scrambled eggs; then pour the sauce mixture over the eggs.
- 3. Sprinkle evenly with cheese. Bake for 25 to 30 minutes. Garnish with fresh snipped chives, dried chives, or bacon bits. Enjoy!
TOMATO CASSEROLE WITH ONIONS AND CHEESE
This easy layered tomato casserole is a great side dish that you can serve alongside a variety of entrées. Basil adds flavor to the dish.
Provided by Diana Rattray
Categories Side Dish
Time 55m
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Preheat oven to 350 F. Lightly grease a 1 1/2-quart casserole.
- Put onion in a small saucepan and cover with water. Bring to a boil over high heat; reduce heat to low and continue to cook for 10 minutes; drain.
- In prepared casserole, layer half of the tomatoes and half of the onions. Sprinkle with half of the salt, pepper, and basil. Top with half of the cheese. Repeat the layers.
- In a bowl, combine panko crumbs with melted butter; sprinkle over top of the casserole.
- Bake in preheated oven for 30 to 35 minutes or until tomatoes are tender and topping is golden brown.
Nutrition Facts : Calories 159 kcal, Carbohydrate 14 g, Cholesterol 24 mg, Fiber 2 g, Protein 6 g, SaturatedFat 5 g, Sodium 404 mg, Sugar 5 g, Fat 9 g, ServingSize 6 servings, UnsaturatedFat 0 g
TOMATO-BAKED EGG STRATA
In this delicious twist on a Mediterranean-style egg bake, we layer in rounds of buttery garlic toast and use a flavorful pasta sauce instead of canned tomatoes for a hearty meal that is as good for brunch as dinner.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Arrange an oven rack in the highest position in the oven and another in the middle position. Preheat the broiler to high.
- Combine the butter, garlic, 1/4 teaspoon salt and a generous amount of black pepper in a small bowl with a fork. Put the bread on a baking sheet in a single layer and brush the top of each slice with the garlic butter. Broil on the top rack until golden brown and toasted, 2 to 3 minutes. Set aside.
- Reduce the oven temperature to 425 degrees F.
- Meanwhile, mix the mozzarella, Parmesan and Italian seasoning in a medium bowl.
- Spoon 1 cup of the tomato sauce onto the bottom of a 9-by-13-inch baking dish. Arrange half of the bread toasted-side up on top of the sauce in a single layer. Spoon 1/2 cup sauce over the top and sprinkle with half of the cheese mixture. Repeat to make a second layer with the remaining bread, sauce and cheese.
- Make 6 deep wells in the sauce and bread (it's ok if the bread rips a little) using the back of a tablespoon. Carefully crack 1 egg into each well. Sprinkle with the crushed red pepper flakes. Bake on the middle rack until the whites are set, the yolks are still runny and the cheese is melted and turning brown in some spots, 15 to 18 minutes. Let rest for 10 minutes before serving.
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- Preheat the oven to 350°. Lightly oil a 9-by-13-inch glass baking dish. In a large bowl, toss the bread with the olive oil and spread on a large rimmed baking sheet. Bake for about 20 minutes, tossing once or twice, until the bread is golden and lightly crisp.
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- In a medium bowl, whisk the eggs, milk, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until well combined. Evenly pour the eggs over the cubed bread and tomatoes in the baking dish. Press the bread down into the eggs with the back of a wooden spoon to ensure the bread gets completely coated.
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