This egg and tomato casserole recipe has herbs, fresh tomatoes, eggs, and mozzarella cheese loaded into one delicious casserole dish. It is then baked to golden brown perfection. Following this recipe will give you a fine Sunday lunch or a fancy dinner that is also super simple to make. Serve it as a side dish to seafood pasta alongside a couple of toasted French bread slices to complete the menu.
Tips on Making Egg Tomato Casserole
Casserole recipes are great as they’re easy to make and highly customizable. One can go from as simple as using a few pantry items to a gourmet casserole using truffle, prosciutto, and other specialty ingredients. This one is a fresh-tasting casserole dish that you can make any time. Here are the best tips on how to master this egg and tomato casserole recipe:
- You can use summer tomatoes, Roma tomatoes, cherry tomatoes, or a combination of any of these as long as they are ripe and fresh. To check, the skin of a fresh tomato should be smooth and firm but tender enough to slightly push back when pressed. Avoid using overripe ones as they are extremely juicy. They’ll make the finished casserole watery.
- Add other delicious ingredients to your casserole. You can include olives, spinach, and green beans for added nutrients. You can also put cheddar cheese cubes or fresh mozzarella cheese balls for a cheesy surprise.
- For more texture, you can top the baked tomatoes with bread crumbs and more cheese. Take the baking dish out of the oven 10 minutes before it finishes cooking and sprinkle panko bread crumbs and parmesan cheese. For a great finish, drizzle olive oil on top. It’ll turn crispy!
- Make the egg tomato casseroles in cooking spray-greased ramekins or muffin tins. They are great make-ahead meals, and you can customize the ingredients in each personal-size casserole. Take note that smaller portions need less cooking time.
How To Make Egg and Tomato Casserole
You can make this casserole recipe for breakfast when you are in a hurry. It is easy to make and will be ready in less than an hour.
Cut off tomato tops.
Remove seeds and juice. Put in a greased casserole, sprinkle with oil, salt, and pepper.
Breach one egg into each tomato.
Sprinkle more oil, salt, pepper, and oregano.
Cook in the oven at 400 degrees F for 20 minutes.
Remove from oven and serve on fried bread slices.
- Calcium: 68mg
- Calories: 172kcal
- Carbohydrates: 14g
- Cholesterol: 164mg
- Fat: 9g
- Fiber: 1g
- Iron: 2mg
- Potassium: 112mg
- Protein: 8g
- Saturated Fat: 2g
- Sodium: 238mg
- Sugar: 2g
- Vitamin A: 246IU
- Vitamin C: 1mg
Frequently Asked Questions
Can you use soft tomatoes for tomato casserole?
We do not recommend using super soft, overripe tomatoes for tomato casserole recipes because they are extremely juicy and will make the baked casserole watery. However, if there is no other option, you can compensate for the juiciness by adding cornstarch to the egg mixture. Cornstarch will help set the casserole. Use 1 teaspoon of cornstarch for every 1 cup of sliced tomato. You can also add stale bread cubes at the bottom of the casserole to help absorb the liquid.
Is egg tomato casserole a quiche?
Both egg tomato casserole and quiche recipes are savory egg custard-based dishes. They both usually contain vegetables, cheese, and protein. The difference is that quiche has a pastry crust, while casseroles are baked directly into the baking dish without a crust. Here’s a delicious and easy tomato quiche recipe that you can try.
Whether it’s for a special Sunday brunch, a fancy dinner date, or for a filling and nutritious breakfast, this egg and tomato casserole filled with herbs and cheese will surely satisfy you. Make sure to give them a spot on your menu!
Have your own special recipe to share? Submit Your Recipe Today!