Baked Eggs Recipe

Megan Myers | Stetted

Making Baked Eggs couldn't be easier. You'll love this unique twist on breakfast.

Baked Eggs Photo

When summer comes around, all I can think about are those first few tomatoes coming off the vine and how I'm going to devour them in sandwiches, on pizza, and in pasta sauces. My tomato love made me start thinking about how I could enjoy them at breakfast as well. Thanks to the gorgeous farm eggs I get every week, I knew right away that the answer was a fresh version of eggs en cocotte.

These eggs are amazingly simple, yet add a bit of café elegance to your breakfast table. Consider serving them up for a summery brunch party or for a special breakfast on your own.

Baked Eggs Picture

Be sure to let the tomatoes cool a bit after removing from the oven, and handle carefully when transferring from baking pan to plate to avoid the tomato breaking before digging your fork into it. If you like your yolks a little runny for perfect toast dipping, cook for about five minutes less, making sure the whites are set before removing from the oven.

Want more delectable breakfast recipes from Megan? Try her Banana Pancakes Recipe too.

Are you tired of the dinner routine?

Stuck in a rut or looking for fun new recipes to try?

Our Facebook Group is growing every day! If you haven’t joined yet, we invite you to come check it out and join the fun.


You can ask for recipe ideas, talk about cooking techniques, or get help figuring out the right new pan set for you. If you’ve already joined, invite a friend along!


Baked Eggs Recipe

    4 Servings


  • 8 Eggs
  • 8 Tomatoes, medium
  • 2 tablespoons Fresh Basil, minced
  • Salt
  • Black Pepper


  1. Preheat oven to 450°F.
  2. Cutting at an angle, core the tomatoes. Use a spoon or melon baller to remove tomato flesh from the inside, taking care to not cut into the sides of the tomatoes. If your tomatoes do not sit flat on their own, slice a very small piece off the bottom so they do not roll.
  3. Crack one egg into each tomato cavity. Top with basil and sprinkle with salt and pepper.
  4. Bake for 20 minutes, until eggs are set. Let cool slightly and use a large spatula to serve.
Cooking Method:
, , , , , ,
Related Recipes:
Breakfast Recipes, Quick Recipes, Easy Recipes, Brunch Recipes, Baked Recipes, Egg Recipes, Tomato Recipes
Recipe Yields:
4 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Megan Myers
Recipe Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Nutrition Facts

Serving Size 2 tomatoes
Servings Per Recipe 4

Amount Per Serving
Calories from Fat 80
Calories 178

% Daily Value*
Total Fat 10g
  Saturated Fat 0g
Sodium 0mg
Total Carbohydrate 4g
  Dietary Fiber 0g
  Sugars 0g
Protein 12g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Megan Myers

About Megan

Megan is known for her commitment to eating local, fresh food and leading a well-fed life, as documented on her blog, Stetted. Around these parts, though, she's known for her commitment to phenomenal breakfast recipes.

Show Comments