Ricotta and Tomato Baked Eggs  


8 eggs

1 ¼ cup of whole milk

1 tsp salt

Dash of black pepper

1 tsp dried oregano

8 ounces of ricotta cheese-whole milk

15 cherry tomatoes

1 heaping tablespoon of grated Parmesan cheese



Preheat the oven to 375 degrees and grease a 9×13 oven safe pan. Whisk together the eggs, milk, salt, pepper and oregano.  Pour the mixture into the pan.  Spoon the ricotta into the egg mixture placing as evenly as possible throughout the eggs.  Sprinkle the tomatoes throughout.  Sprinkle the top with the parmesan cheese and bake about 30 to 40 minutes until the eggs are set and starting to brown.  Remove from the oven and season with a little more salt and pepper.  

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