Saucy Italian Baked Eggs

Saucy Italian Baked Eggs | GI 365

Saucy Italian Baked Eggs | GI 365

Baked eggs are so easy, I mean you can make them with your eyes closed/barely peeled open on a Saturday morning! You can throw them together in 5 minutes flat – no exaggeration, and they taste like you’ve slaved away to make this amazing brunch! There are so many variations of this dish floating around – every country seems to have it’s own version with different ingredients and spices. I knew that Italian style would be the way to go for us because we love the flavors of Italian food.

Saucy Italian Baked Eggs | GI 365

I wanted to keep my version of the eggs super simple – just assemble and bake! Maybe down the road we’ll do one with roasted veggies or something along those lines, but life is complicated enough for now! Since I don’t bake as much as I used to, these eggs came along just in time to save me from plain old scrambled eggs, (my go-to choice for an easy breakfast).

Saucy Italian Baked Eggs | GI 365

You can bake your eggs in a number of different sized dishes. I’ve tried ramekins and a pie plate, and both worked really well. I also made these with my Simple Marinara Sauce – the better your sauce is the better your eggs are going to be! I always make really big batches of this sauce and freeze it to have on hand for occasions like this.

For the ramekins:

Place 2 tablespoons of marinara sauce in each of the 4 ounce ramekins, place one egg in each, and then divide the cheese equally between them. You can also double this if you have bigger ramekins placing 4 tablespoons of marinara in each, along with 2 eggs, and the cheese.

For the pie plate:

Place 3/4 cup marinara sauce in the bottom of a 9″ pie plate and top with 6 eggs and 3 ounces of mozzarella. This makes a bigger serving for two with 3 eggs per person. You can make 2 pie plates to serve 4-6 people for breakfast.

This way, you have a ratio to work with in case your having more or less to breakfast. For instance, even though it’s just the two of us, we’ll make a 9″ pie plate with 6 eggs because we like a big breakfast before we go hiking. If I’m serving multiple things for breakfast, the ramekins are the way to go with only 1 egg each!

Saucy Italian Baked Eggs | GI 365 For the fresh basil slivers:

Stack the basil leaves together and roll them up tightly. Using a sharp knife, slice across making thin ribbons of basil.

Saucy Italian Baked Eggs | GI 365 Saucy Italian Baked Eggs | GI 365 Saucy Italian Baked Eggs | GI 365

As the eggs bake, the sauce bubbles up from underneath to mix with the cheese, creating a creamy sauce surrounding the egg. I prefer to take my eggs out with the yolk runny because it adds to the delicious sauciness! Happy weekend breakfasting!

What’s your go-to recipe for a nice leisurely weekend breakfast?

4.0 from 1 reviews
Saucy Italian Baked Eggs
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • Recipe for 4-4ounce ramekins:
  • ½ cup marinara sauce
  • 4 eggs
  • 2 ounces fresh mozzarella, or 2 ounces grated mozzarella
  • salt and pepper to taste
  • fresh basil, thinly sliced
  • Recipe for 1-9" pie plate:
  • ¾ cup marinara sauce
  • 6 eggs
  • 3 ounces fresh mozzarella, or 3 ounces grated mozzarella
  • salt and pepper to taste
  • fresh basil, thinly sliced
Instructions
  1. Preheat the oven to 400°F.
  2. For the ramekins, spoon 2 Tablespoon of sauce into each container. Top with 1 egg in each of the 4 ramekins.
  3. Tear the fresh mozzarella into small pieces and divide it evenly over the top of the eggs.
  4. Sprinkle with salt and pepper and bake for 10-12 minutes, or until the desired doneness is reached.
  5. For the pie plate, spread the marinara evenly over the bottom.
  6. Crack the eggs, and place them over the surface of the sauce.
  7. Top with the cheese, sprinkle with salt and pepper, and bake for about 15 minutes or until desired doneness is reached.
  8. Serve immediately.


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6 Comments on “Saucy Italian Baked Eggs”

  1. heidih

    thanks for the recipe, kari! i’ve made baked eggs at preps before but that has always involved cream…so i’m glad for a lower-calorie version :)

  2. Cheryl

    WOW how easy was this. Made some this morning but used salsa and cheddar instead. Wished I had cilantro to go on top. These are excellent and beyond easy. WOW again!

    1. Kari

      Thanks for sharing your variation, it sounds so good! Our favorite foods are usually Italian, but anything Mexican is always a hit in our house – I’ll definitely have to try this your way soon! :)

    1. Kari

      Thanks for the link, they look really delicious! We’ve been making all kinds of versions of baked eggs, but I haven’t tried a Spanish version yet! :)

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