Thursday, May 17, 2012

Individual Breakfasts: Baked Eggs In Tomato Sauce

I first saw this idea years ago in a Self Magazine. What a neat concept--individual baked eggs with sauce! We love them because they are easy, delicious, and 'recipe' is so versatile. It's not much of an 'exact' recipe, so your imagination is key. This breakfast requires only a few ingredients and they're usually things you have on hand: cheese, tomato sauce, and eggs. Then you can dress them up with whatever seasonings you want. These eggs are one of those perfect breakfasts to make when having guests over because ALL the eggs come out at once and you don't have to make them to order--yet, they are still customizable.

I have only made them with an 'Italian' flavor (as described below), but have yet to try them with salsa, cumin/chili powder, and a Mexican cheese blend instead. I can't imagine that wouldn't be good!

You will love these--play around with different cheeses--for a sophisticated breakfast, I bet Talegio, vodka sauce & rosemary would be a good combo with some crusty ciabatta :) While your eggs are baking, you can brew coffee, make hash browns, and cut up fruit. Breakfast can be ready in 30 minutes from start to finish.

By the way, I HAVE noticed that the type of egg you use, does make a difference as I have made these with both organic and non-organic eggs. The organic eggs tend to taste a bit better--too bad the price isn't better also!


Yield: Servings vary-see below.

Preheat oven to 375 degrees.

Grease as many ramekins (4 oz or 6 oz) as you plan to have portions.

For each serving--layer in this order:

  • 3 tsp. pasta sauce (any flavor)
  • ~2 Tbsp. Mozzarella cheese or 2 tsp. Parmesan cheese, or a little of each (preferable)
  • 1/8-1/4 tsp. dried basil or Italian herbs
  • Salt & pepper, to taste

Bake them for less time (15-18 minutes) if you like your centers running--bake them longer (22-24 minutes) if you prefer your yolks hardened like us.

Serve with buttered toast :)

NOTE: It's easier to place all the ramekins on a baking sheet and take the baking sheet in and out, than take each ramekin out one by one.



  1. I've also done a version of this in muffin tins! Super great! I have never gone the italian route but have also done salsa, peppers, cheese, bacon/sausage. And its also nice to do it the first of the week and eat them each morning! They look so much more beautiful in individual ramekins!

  2. I need to try the Mexican version. That sounds delicious! And I like the muffin tin idea. Very inventive!