Cheesy Sun-Dried Tomato Egg Bake

A comforting and easy-to-prepare egg dish with sun-dried tomatoes and cheese, perfect for breakfast, brunch, or dinner.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Breakfast, Brunch, Dinner

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

Main Ingredients

6 large eggs Beaten well for fluffiness
1 cup shredded cheese (e.g., cheddar or mozzarella) Feel free to experiment with different cheese types
1/2 cup sun-dried tomatoes, chopped Fresh tomatoes can be substituted, but use less milk
1/2 cup milk Adjust quantity if using fresh tomatoes
1/4 cup chopped fresh basil or spinach Other herbs can also be used
to taste Salt and pepper Adjust according to preference
as needed Olive oil for greasing Use as needed to grease the baking dish

Method

Preparation

Preheat the oven to 350°F (175°C). Grease a baking dish with olive oil.
In a bowl, whisk together the eggs and milk until well combined.
Stir in the sun-dried tomatoes, cheese, chopped basil or spinach, salt, and pepper.
Pour the egg mixture into the prepared baking dish.

Baking

Bake in the preheated oven for 25-30 minutes or until the eggs are set and the top is lightly golden.
Allow to cool slightly, then slice and serve.

Notes

Best served warm, paired with a light salad or fresh fruit. Store leftovers in an airtight container in the refrigerator for 3-5 days or freeze for up to 2 months.