Now that we’re done with Thanksgiving, I’m looking for some easy, healthy recipes to help me feel nourished and back-on-track until Christmas. Enter this make-ahead egg bake with tomatoes, basil, and feta. With juicy sliced tomatoes on top, lots and lots of herbs, and plenty of protein to keep you full until lunch, this breakfast is one of my go-tos.
Busy mornings mean limited time for breakfast. If I’m being honest, the week before Thanksgiving my breakfasts were extremely questionable. As in cookies for breakfast, followed by handfuls of trail mix all morning, and lots of caffeine to make up for it all. With this make-ahead egg bake prepped and ready to go for the week, I’m kicking the cookies and trail mix to the curb. My tastebuds will be satisfied because it’s PACKED with flavor. And the protein from the eggs and cheese will keep my stomach from grumbling, and my hands from grabbing the trail mix.
I love make-ahead egg bakes like this because they’re super customizable. If you don’t have feta, you could use blue cheese or mozzarella. Can’t handle dairy? Then you could sub in your favorite dairy-free cheese or just leave it out completely.
If you’ve never made an egg bake before, it’s important to know that it’s going to expand while cooking. Mine started out about 1/2 way up the side of the pain, and was just about overflowing when I took it out of the oven. As mentioned in the recipe, I used an 8×8 pan. You could go larger, but I definitely wouldn’t go smaller. Another option would be to make these into muffins. Just make sure you leave room for them to expand, and cook for a shorter amount of time. Try 20 minutes, check if it’s still watery and jiggles a lot when you give it a little shake, and cook longer if needed. If you do make egg muffins, let me know how it goes and I’ll put a note beneath the recipe below!
I hope you all had a great Thanksgiving and are able to enjoy this holiday season. In the past I’ve gotten really wrapped up in not working out “enough”, eating “too many” cookies, and spinning out into my perfection mindset because of this. I’m making a promise to myself to stay present and enjoy the holidays and time with family this year. We can do it together! Have a fantastic week, and happy cyber Monday shopping! It’s my preferred method of holiday shopping, to be honest.
PIN THE MAKE-AHEAD EGG BAKE WITH BASIL, TOMATO, AND FETA!
A simple make-ahead egg bake with juicy tomatoes and lots of herbs. It's great for meal prep and packed with protein to keep you full until lunch.
- 8 eggs
- 3/4 cup water
- 1 tbsp Italian seasoning
- 2 tomatoes, sliced
- 2 tbsp basil, chopped
- 1/4 cup feta (optional)
- salt and pepper, to taste
Preheat oven to 375 degrees and prep an 8x8 baking dish with non-stick cooking spray.
In a medium sized mixing bowl, scramble 8 eggs with 3/4 cup water. Add Italian seasoning (see recipe notes for subs) and feta.
Pour mixture into baking pan, and layer in sliced tomatoes before sprinkling basil on top.
Transfer to oven and cook for 40 minutes.
Remove from oven, let cool, and enjoy!
*If you don't have Italian seasoning, you can substitute 1/2 tbsp oregano, 1/2 tbsp rosemary, 1/2 tbsp parsley, and 1/2 tbsp thyme.
*For feta, you can sub in your favorite dairy-free alternative or leave the cheese out completely.
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