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Tomato and cheese egg bake with soft custardy center and melted cheese
Isaac blogger

Golden Sunrise Tomato & Cheese Egg Bake

A soft, custardy baked egg dish with juicy tomatoes and melted cheese. Simple, comforting, and perfect for breakfast, brunch, or a light dinner.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 3
Course: Breakfast, Brunch, Light Dinner
Cuisine: American
Calories:
Ingredients Method Notes

Ingredients
  

  • 4 large eggs
  • 1 cup cherry or sliced tomatoes
  • 1 cup shredded cheese
  • ¼ cup whole milk, (optional)
  • 1 clove garlic, minced, optional
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon butter or olive oil
  • Fresh basil or chives, (optional)

Method
 

  1. Before You Begin
  2. Prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Preheat oven to 375°F (190°C) and grease a baking dish.
  4. Whisk eggs with milk, garlic, salt, and pepper until smooth.
  5. Pour mixture into dish and arrange tomatoes evenly over top. Sprinkle with cheese.
  6. Bake 20–25 minutes until center is fully set, no longer jiggly, and eggs reach 160°F (71°C).
  7. Rest 5 minutes before slicing and serving.

Notes

  • Do not overbake to keep texture tender and moist.
  • Cook vegetables beforehand if they release excess moisture.
  • Let dish rest briefly before slicing for cleaner portions.
  • Refrigerate leftovers within 2 hours and store airtight up to 3 days.
  • Reheat gently until heated through for best texture.