Baked Italian Eggs... A Comfort Food for Breakfast or Brunch!

This breakfast is so easy, the hardest part is waiting for it to bake! That takes between 30-40 minutes depending on the doneness of your eggs! The veggies are completely variable too. I have done this dish with sautéed mushroom and zucchini, I have done onions and zucchini... really the sky is the limit!

For this dish I chose artichoke hearts and mushrooms

I sautéed the mushrooms in advance and chopped the artichokes and layered the bottom of the ramincans

Now layer the veggies with tomato sauce of your choosing.

Crack and egg in each dish and dust with garlic powder and oregano, or really any spice you would like. These are great covered in some parmesan.... But I can't eat dairy so for me I used Nutritional Yeast to give some of that cheesy flavor! I did make one for my husband with Parm though!

Bake in the oven at 350 degrees. Start checking at about the 30 minute mark, to check for your desired level of done-ness on your eggs.

And enjoy all by itself or with toast!

The Recipe:

1 Egg per person or dish;

2-3 white mushrooms sliced and then sauteed.

2-3 quarters of artichokes.. if yours come whole, only cut up one and slice.

layer the dish and cover half way up the dish with tomato sauce.

Crack the egg in and dust with seasoning and either Nurtitional Yeast or Parmesan.

Bake at 350 degrees for minimum 30 minutes... and enjoy

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