Reserve Series

Tomato & Egg Baked Breakfast

Prep Time: 25 MIN  |  Cook Time: 55 MIN  |  Servings: 4
0 Reviews
Tomato & Egg Baked Breakfast
Prep Time
25 MIN
Cook Time
55 MIN

Cherry tomatoes pack a sweet, flavorful punch in this friendly breakfast. Combined with basil leaves and Sargento® Reserve Series™ Aged Italian Blend cheese, there is no shortage of fresh flavors to enjoy.

  • 1.5 lbs. cherry tomatoes
  • 3 garlic cloves, peeled & smashed
  • 1 shallot, sliced into 1/4 “slices
  • ¼ tsp. crushed red pepper flakes
  • 3 Tbsp. olive oil
  • 1/2 tsp. salt
  • ½ tsp pepper
  • 1/3 cup packed fresh basil leaves
  • 6 slices of bacon, diced
  • 8 eggs
  • ¾ cups Sargento® Reserve Series™ Shredded Aged Italian Blend cheese
  1. Preheat to 400 F. Place tomatoes, garlic, shallots and crushed red pepper on a sheet tray. Drizzle with olive oil and sprinkle with salt and pepper, toss to combine. Roast for 20-30 minutes, turning halfway through, until tomatoes are split and soft and slightly charred. Scrape or spoon half of the tomatoes and all garlic and shallots into a blender. Add 1/3 cup basil, remove the center cap from the lid and cover with a towel. Pulse several times to chop tomatoes but don’t blend completely. Combine mixture and remaining tomatoes in a bowl.
  2. In a medium skillet sauté the bacon until crisp, approximately 8-10 minutes. Use a slotted spoon to transfer to a plate lined with paper towel to drain the fat
  3. Place 4 large (12-14oz) oven proof ramekins on a sheet tray and divide the tomato sauce and bacon evenly. Crack 2 eggs into a small bowl (so the yolks stay intact), make 2 wells in the tomato sauce of one ramekin and slide one egg into each well. Season with salt and pepper. Repeat with remaining 3 ramekins. Divide the cheese among the dishes and bake until the egg whites are opaque and yolks are just set, about 15-20 minutes. Thinly slice remaining basil and and garnish with basil and more crushed red pepper if desired. Serve immediately.

Serving Size


*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 33.00g 51%
Sat. Fat 12.00g 60%
Mono Unsat. Fat 13.00g
Poly Unsat. Fat 3.00g
Cholesterol 410mg 137%
Sodium 840mg 35%
Total Carbohydrate 10g 5%
Dietary Fiber 4g 16%
Sugars 8g
Protein 29g
Vitamin A 420RE
Vitamin C 41mg 70%
Calcium 443mg 45%
Iron 3mg 15%