Name: Egg and Cheese Bake with Tomatoes and Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 8 large eggs; 1/2 cup milk or heavy cream; 2 cups shredded sharp cheddar cheese; 3 medium tomatoes, sliced; 1/4 cup fresh parsley, chopped; 2 tablespoons fresh chives, chopped; 2 tablespoons melted butter; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Description

A hearty breakfast casserole featuring whisked eggs, melted cheese, and juicy sliced tomatoes infused with fresh garden herbs.

Ingredients

Scale

8 large eggs
1/2 cup milk or heavy cream
2 cups shredded sharp cheddar cheese
3 medium tomatoes, sliced
1/4 cup fresh parsley, chopped
2 tablespoons fresh chives, chopped
2 tablespoons melted butter
1/2 teaspoon salt
1/4 teaspoon black pepper

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Instructions

Preheat the oven to 375°F (190°C) and grease a 9×9 inch baking dish with melted butter.
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper until the mixture is smooth.
Stir the chopped parsley and chives into the egg mixture.
Sprinkle 1 cup of shredded cheese evenly across the bottom of the prepared baking dish.
Layer the sliced tomatoes over the cheese, arranging them in a single layer.
Pour the egg and herb mixture over the tomatoes, ensuring the liquid fills all gaps.
Top the dish with the remaining 1 cup of shredded cheese.
Bake for 25 to 30 minutes, or until the center is set and the cheese is golden brown.
Remove from the oven and let the bake rest for 10 minutes before slicing and serving.