31+ Hearty and Flavorful Italian Baked Egg Recipes to Impress

Eggs have long been a staple in many cuisines, and the Italian kitchen is no exception.

Italian baked egg recipes offer a delightful blend of simple, fresh ingredients that turn a humble egg into a savory masterpiece.

From rich, creamy dishes with cheese to light and healthy versions featuring fresh vegetables, Italian baked eggs provide endless possibilities for any time of the day.

Whether you’re hosting a brunch, preparing a hearty dinner, or seeking a comforting breakfast, these recipes bring the flavors of Italy to your table with ease and elegance.

This blog post will explore over 30 delicious ways to bake eggs the Italian way, offering something for every taste and occasion.

31+ Hearty and Flavorful Italian Baked Egg Recipes to Impress

Italian baked eggs are versatile, flavorful, and easy to prepare, making them a perfect addition to your meal rotation.

With the wide variety of ingredients you can pair with eggs—such as fresh vegetables, savory meats, rich cheeses, and aromatic herbs—each recipe offers something uniquely satisfying.

Whether you’re a fan of classic combinations like eggs with tomatoes and basil or adventurous enough to try eggs with roasted red peppers and goat cheese, these Italian-inspired dishes are sure to impress.

Try out these 31+ recipes to enjoy a taste of Italy from the comfort of your home, and don’t forget to experiment with your own variations as well!

Italian Baked Eggs with Tomato and Basil

This classic Italian dish is a savory delight, combining eggs, fresh tomatoes, and fragrant basil. Baked to perfection, these eggs are nestled in a flavorful tomato sauce that infuses each bite with Italian zest. Ideal for breakfast or brunch, this recipe is easy to prepare and perfect for anyone who loves a fresh, herbaceous twist on traditional baked eggs.

Ingredients:

• 4 large eggs
• 2 cups crushed tomatoes
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 small onion, finely chopped
• 1/2 teaspoon red pepper flakes (optional)
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh basil leaves, torn
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat olive oil over medium heat. Add the minced garlic and chopped onion, sautéing for about 3 minutes, until softened and fragrant.
3. Add the crushed tomatoes, oregano, red pepper flakes, salt, and pepper. Stir well, and let the sauce simmer for 10 minutes, allowing the flavors to meld together.
4. Make small wells in the tomato sauce and gently crack the eggs into each well, ensuring the yolks stay intact.
5. Sprinkle the Parmesan cheese over the eggs, and add the torn basil leaves on top.
6. Transfer the skillet to the oven and bake for about 12-15 minutes, or until the eggs are set to your liking.
7. Remove from the oven and garnish with more fresh basil.

This Italian baked egg dish is a beautiful representation of simple yet vibrant flavors. The creamy eggs are complemented by the sweet and savory tomato sauce, while the basil adds an aromatic freshness. Perfectly balanced and delicious, this meal is ideal for starting your day with a taste of Italy or enjoying a cozy brunch with friends.

Italian Baked Eggs with Prosciutto and Spinach

For those who enjoy a hearty, protein-packed breakfast, this Italian baked eggs recipe with prosciutto and spinach is an absolute treat. With the salty depth of prosciutto and the nutrient-rich spinach, this dish offers a satisfying twist on traditional baked eggs. It’s both filling and flavorful, making it the perfect dish for a special weekend breakfast or brunch gathering.

Ingredients:

• 4 large eggs
• 4 slices of prosciutto, torn into pieces
• 2 cups fresh spinach, roughly chopped
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup mozzarella cheese, shredded
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat the olive oil over medium heat. Add the prosciutto pieces and cook for 2-3 minutes, until crispy. Remove the prosciutto from the skillet and set aside.
3. In the same skillet, add the chopped spinach and sauté until wilted, about 2-3 minutes.
4. Return the prosciutto to the skillet and mix with the spinach. Sprinkle garlic powder, salt, and pepper, and stir to combine.
5. Create small wells in the mixture and gently crack the eggs into each well.
6. Sprinkle the mozzarella cheese over the eggs and place the skillet in the oven.
7. Bake for 12-15 minutes, or until the eggs are set but the yolks are still soft.
8. Remove from the oven and garnish with chopped fresh parsley before serving.

The savory prosciutto, delicate spinach, and gooey mozzarella create a rich, satisfying baked egg dish that offers a beautiful balance of textures and flavors. Whether served for breakfast or brunch, this Italian-inspired recipe makes a statement and ensures a fulfilling start to your day. Enjoy the contrast between the crispy prosciutto and soft eggs, and the added spinach makes this dish both delicious and nutritious.

Italian Baked Eggs with Ricotta and Mushrooms

This creamy and indulgent baked egg recipe brings together the luxurious texture of ricotta cheese with the earthy flavors of mushrooms. The combination of these ingredients creates a rich, velvety dish that’s elevated by the fresh basil and Parmesan topping. This dish is perfect for a cozy morning meal or a comforting dinner, and its Italian roots shine through in every bite.

Ingredients:

• 4 large eggs
• 1/2 cup ricotta cheese
• 1 cup mushrooms, sliced
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon thyme
• Salt and pepper to taste
• Fresh basil, for garnish
• 1/4 cup grated Parmesan cheese

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a medium skillet over medium heat. Add the sliced mushrooms and sauté for 5-6 minutes until golden brown.
3. Add the minced garlic and thyme to the mushrooms, and cook for another 2 minutes, stirring constantly.
4. In a small bowl, combine the ricotta cheese with a pinch of salt and pepper.
5. Transfer the mushroom mixture into an oven-safe baking dish and evenly spread the ricotta on top.
6. Gently crack the eggs over the ricotta and mushroom mixture, making small wells to hold the eggs in place.
7. Sprinkle the Parmesan cheese on top and bake in the oven for 12-15 minutes, or until the eggs are cooked to your liking.
8. Remove from the oven and garnish with fresh basil before serving.

This Italian baked egg recipe with ricotta and mushrooms is a deliciously creamy and earthy dish that showcases the perfect balance of flavors. The ricotta offers a creamy texture that perfectly complements the mushrooms’ earthiness, while the Parmesan adds a sharp finish. Topped with fresh basil, it’s a comforting and fulfilling meal that is as perfect for a cozy brunch as it is for a light dinner. This dish is sure to be a hit for those who love rich, savory flavors.

Italian Baked Eggs with Sausage and Peppers

This Italian-inspired dish combines the robust flavors of sausage with the sweetness of bell peppers and the richness of eggs. Perfect for a hearty breakfast or brunch, the sausage and peppers infuse the eggs with savory goodness while the slight spice gives it a kick. The Italian touch of basil and Parmesan rounds out the dish, making each bite an indulgent experience.

Ingredients:

• 4 large eggs
• 2 Italian sausage links, casings removed
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1/2 onion, finely chopped
• 1 tablespoon olive oil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large oven-safe skillet, heat olive oil over medium heat. Add the sausage and cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
3. Add the diced bell peppers and onion to the skillet with the sausage. Season with salt, pepper, and red pepper flakes. Cook for 5 minutes until the vegetables are tender.
4. Create small wells in the sausage and pepper mixture and crack an egg into each well.
5. Sprinkle Parmesan cheese over the top and transfer the skillet to the oven.
6. Bake for 12-15 minutes, or until the eggs are cooked to your liking.
7. Garnish with fresh basil before serving.

The combination of savory sausage, sweet peppers, and rich eggs in this Italian baked egg recipe delivers a satisfying and flavorful meal. The Parmesan and basil add a touch of elegance and freshness, elevating this dish to a hearty comfort food favorite. Whether you’re enjoying a leisurely weekend brunch or looking for a filling dinner, this recipe will satisfy your taste buds with its perfect blend of flavors.

Italian Baked Eggs with Zucchini and Ricotta

This light yet satisfying Italian dish is a great way to enjoy a fresh, vegetable-filled meal. With the mild sweetness of zucchini and the creamy richness of ricotta, these baked eggs offer a healthy yet indulgent option for breakfast or brunch. The addition of Parmesan and fresh herbs makes it a delicious, well-rounded dish.

Ingredients:

• 4 large eggs
• 1 zucchini, sliced into thin rounds
• 1/2 cup ricotta cheese
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh parsley or basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large oven-safe skillet, heat olive oil over medium heat. Add the sliced zucchini and sauté for about 5 minutes until tender and slightly browned.
3. Add the minced garlic and oregano to the skillet, cooking for another minute until fragrant. Season with salt and pepper to taste.
4. Spread the ricotta cheese evenly over the zucchini mixture in the skillet.
5. Create small wells in the ricotta and zucchini mixture and gently crack the eggs into each well.
6. Sprinkle grated Parmesan cheese over the eggs and bake in the oven for 12-15 minutes, or until the eggs are set to your liking.
7. Garnish with fresh parsley or basil and serve.

This Italian baked egg recipe with zucchini and ricotta offers a delightful balance of fresh, light flavors with creamy richness. The zucchini adds a healthy, vegetable-based touch while the ricotta makes each bite velvety. Topped with Parmesan and fresh herbs, this dish is a perfect choice for anyone seeking a lighter, but still indulgent, breakfast or brunch. Its simplicity and elegance make it a dish that can be enjoyed time and time again.

Italian Baked Eggs with Artichokes and Olives

This Mediterranean-inspired Italian baked egg recipe is a savory and slightly tangy twist on the traditional baked eggs. Artichokes and olives add an earthy depth of flavor that pairs beautifully with the richness of eggs. The boldness of garlic and the freshness of parsley bring a perfect balance, making this a flavorful and unique dish for breakfast or brunch.

Ingredients:

• 4 large eggs
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1/2 cup Kalamata olives, pitted and chopped
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant.
3. Add the artichoke hearts and olives to the skillet, cooking for 3-4 minutes until warmed through. Season with salt, pepper, and oregano.
4. Create small wells in the artichoke and olive mixture and crack the eggs into each well.
5. Sprinkle crumbled feta cheese over the eggs and bake in the oven for 12-15 minutes, or until the eggs are set to your liking.
6. Garnish with fresh parsley and serve immediately.

The combination of artichokes, olives, and feta in this Italian baked egg recipe brings a burst of Mediterranean flavors that perfectly complement the richness of the eggs. The garlic and oregano add depth, while the fresh parsley offers a bright finish. This dish is ideal for those looking for a savory, bold breakfast or brunch option that offers something a little different from the usual baked egg recipes.

Italian Baked Eggs with Spinach and Ricotta

A simple yet indulgent Italian-inspired dish, this baked egg recipe is a combination of creamy ricotta cheese and fresh spinach, all baked with perfectly cooked eggs. The savory flavors of the ricotta and spinach pair beautifully with the richness of the eggs, making this dish perfect for a light but satisfying breakfast or brunch.

Ingredients:

• 4 large eggs
• 2 cups fresh spinach, chopped
• 1/2 cup ricotta cheese
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/4 teaspoon nutmeg
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
3. Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Season with salt, pepper, and nutmeg.
4. Remove the skillet from heat and spread the ricotta cheese evenly over the spinach mixture.
5. Create small wells in the ricotta and spinach and gently crack the eggs into each well.
6. Sprinkle grated Parmesan cheese on top of the eggs and transfer the skillet to the oven.
7. Bake for 12-15 minutes, or until the eggs are set to your liking.
8. Remove from the oven and garnish with fresh basil before serving.

This Italian baked egg recipe offers a comforting yet light meal. The rich and creamy ricotta pairs perfectly with the savory spinach, while the eggs add a satisfying richness. The subtle warmth of nutmeg and the freshness of basil complete the dish, making it an ideal choice for a cozy breakfast or brunch. It’s an easy-to-make, nutritious dish that doesn’t sacrifice on flavor.

Italian Baked Eggs with Fennel and Sausage

For those who love a savory and slightly spicy breakfast, this Italian baked eggs recipe with fennel and sausage offers a unique twist. The licorice-like flavor of fennel complements the spiced Italian sausage, and the eggs, baked to perfection, bring the entire dish together. It’s a satisfying and flavorful option for a hearty breakfast or brunch.

Ingredients:

• 4 large eggs
• 2 Italian sausage links, casings removed
• 1 fennel bulb, thinly sliced
• 1 tablespoon olive oil
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 teaspoon ground fennel seed
• Salt and pepper to taste
• 1/4 cup grated Pecorino Romano cheese
• Fresh thyme leaves (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large oven-safe skillet, heat olive oil over medium heat. Add the sausage and cook, breaking it apart with a spoon until browned, about 5-7 minutes.
3. Add the sliced fennel to the skillet and cook for another 5 minutes, until softened. Season with red pepper flakes, ground fennel seed, salt, and pepper.
4. Create small wells in the sausage and fennel mixture and crack the eggs into each well.
5. Sprinkle Pecorino Romano cheese on top of the eggs.
6. Transfer the skillet to the oven and bake for 12-15 minutes, or until the eggs are set but the yolks are still soft.
7. Garnish with fresh thyme leaves before serving.

The combination of fennel and sausage creates a robust and savory flavor profile in this baked egg recipe. The richness of the eggs perfectly complements the slightly sweet fennel and the spicy sausage, while the Pecorino Romano adds an extra layer of depth. This hearty dish is perfect for anyone seeking a flavorful and filling breakfast or brunch that will keep them satisfied all day long.

Italian Baked Eggs with Roasted Garlic and Tomatoes

This Italian baked egg recipe brings together the sweet, roasted garlic and tomatoes, creating a flavorful base that pairs wonderfully with the rich, creamy eggs. The combination of these ingredients evokes the essence of Mediterranean flavors, making it a perfect dish for a weekend breakfast or a light dinner. The garlic adds depth, while the tomatoes provide a sweet tang that complements the eggs.

Ingredients:

• 4 large eggs
• 2 cups cherry tomatoes, halved
• 1 head garlic, roasted and mashed
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup shredded mozzarella cheese
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small baking dish, toss the cherry tomatoes with olive oil, salt, pepper, and dried oregano. Roast the tomatoes in the oven for 15-20 minutes, until softened and caramelized.
3. Meanwhile, roast the garlic. Slice the top off the garlic head, drizzle with olive oil, and wrap it in foil. Roast in the oven for 30 minutes, until the cloves are soft and caramelized. Once cooled, squeeze the garlic out and mash it with a fork.
4. After the tomatoes are roasted, remove them from the oven and create small wells in the mixture. Spread the mashed roasted garlic in the wells and gently crack an egg into each well.
5. Sprinkle shredded mozzarella over the eggs and return the dish to the oven.
6. Bake for 12-15 minutes, or until the eggs are set to your liking.
7. Remove from the oven and garnish with fresh parsley before serving.

The roasted garlic and tomatoes create a sweet and savory base that perfectly complements the eggs in this dish. The subtle sweetness of the tomatoes and the rich, aromatic garlic elevate the flavor profile, while the mozzarella adds a creamy, melty finish. This Italian baked egg recipe is an elegant and flavorful way to enjoy eggs, making it a great choice for a light brunch or dinner that brings Mediterranean flavors to your table.

Italian Baked Eggs with Prosciutto and Arugula

This elegant Italian baked egg dish combines the salty richness of prosciutto with the peppery bite of fresh arugula, all baked with perfectly cooked eggs. The prosciutto crisps up while baking, adding texture and flavor, while the arugula provides a refreshing contrast to the richness of the eggs. A light but satisfying choice, this recipe is perfect for a brunch that feels special yet simple.

Ingredients:

• 4 large eggs
• 4 slices prosciutto
• 1 cup fresh arugula, roughly chopped
• 1 tablespoon olive oil
• 1/4 teaspoon black pepper
• Salt to taste
• 1/4 cup grated Parmesan cheese
• Fresh lemon zest (optional, for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in an oven-safe skillet over medium heat. Add the prosciutto slices and cook for 2-3 minutes on each side until crisp and golden. Remove and set aside.
3. In the same skillet, add the arugula and sauté for about 1-2 minutes until just wilted. Season with salt and pepper.
4. Lay the prosciutto over the arugula, then create small wells in the mixture.
5. Crack an egg into each well and sprinkle with Parmesan cheese.
6. Bake in the oven for 12-15 minutes, or until the eggs are set to your liking.
7. Remove from the oven and garnish with fresh lemon zest before serving.

This Italian baked egg recipe with prosciutto and arugula is the epitome of simple elegance. The crispy prosciutto, paired with the lightly wilted arugula and rich eggs, creates a dish full of contrasting textures and flavors. The addition of Parmesan and lemon zest provides a fresh and savory touch, making it a perfect dish for a refined breakfast or brunch. The combination of salty, peppery, and creamy flavors will leave you feeling satisfied and refreshed.

Italian Baked Eggs with Mushrooms and Truffle Oil

For a truly decadent and gourmet breakfast or brunch, this Italian baked egg recipe with mushrooms and truffle oil offers a luxurious twist. The earthy flavors of mushrooms are enhanced by a drizzle of truffle oil, adding a touch of indulgence. The eggs are baked to perfection, providing a silky contrast to the rich flavors of the mushrooms. This is a dish designed to impress while remaining simple to prepare.

Ingredients:

• 4 large eggs
• 2 cups cremini or button mushrooms, sliced
• 1 tablespoon truffle oil
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/4 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup grated Pecorino Romano cheese
• Fresh thyme leaves (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the sliced mushrooms and garlic, sautéing for about 5 minutes until the mushrooms are tender and lightly browned.
3. Season the mushrooms with dried thyme, salt, and pepper. Drizzle with truffle oil and toss to coat. Remove from heat.
4. Transfer the mushroom mixture to an oven-safe baking dish and create small wells.
5. Crack an egg into each well and sprinkle with Pecorino Romano cheese.
6. Bake in the oven for 12-15 minutes, or until the eggs are cooked to your liking.
7. Garnish with fresh thyme leaves before serving.

This Italian baked egg recipe with mushrooms and truffle oil is a luxurious and indulgent dish that combines the earthy richness of mushrooms with the aromatic flavor of truffle oil. The eggs provide a smooth and silky texture, while the Pecorino Romano cheese adds a sharp, salty contrast. The fresh thyme garnish enhances the overall depth of flavor, making this a perfect dish for special occasions or a treat for yourself when you’re craving something gourmet and comforting.

Italian Baked Eggs with Ricotta and Pesto

This Italian baked egg dish is a vibrant and flavorful combination of creamy ricotta and aromatic basil pesto, baked together with eggs for a dish that’s both rich and refreshing. The pesto adds a burst of herbal freshness, while the ricotta gives the dish a smooth and velvety texture. Perfect for breakfast or brunch, this recipe is easy to prepare yet full of bold flavors that will leave you wanting more.

Ingredients:

• 4 large eggs
• 1/2 cup ricotta cheese
• 1/4 cup basil pesto
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup grated mozzarella cheese
• Fresh basil leaves (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix the ricotta cheese with salt and pepper until smooth. Set aside.
3. Drizzle olive oil into an oven-safe baking dish. Spread the ricotta cheese evenly on the bottom of the dish.
4. Create small wells in the ricotta mixture and crack an egg into each well.
5. Spoon a small amount of pesto over each egg and sprinkle with grated mozzarella cheese.
6. Bake in the oven for 12-15 minutes, or until the eggs are set to your liking.
7. Remove from the oven and garnish with fresh basil leaves before serving.

This Italian baked egg recipe with ricotta and pesto is the perfect balance of creamy, herby, and savory flavors. The pesto adds a fragrant burst of basil, while the ricotta provides a smooth, velvety texture that complements the richness of the eggs. With the addition of mozzarella, this dish becomes extra indulgent, making it a great choice for a flavorful and satisfying brunch. The fresh basil garnish adds the perfect finishing touch, enhancing the dish’s aromatic appeal.

Italian Baked Eggs with Zucchini and Parmesan

This light yet flavorful Italian baked egg recipe combines the fresh taste of zucchini with the sharpness of Parmesan cheese. The zucchini is sautéed until tender and caramelized, providing a sweet, savory base for the eggs. Baked to perfection, this dish is a delicious way to enjoy seasonal vegetables with the richness of eggs and cheese. Perfect for breakfast or brunch, this recipe is both healthy and indulgent.

Ingredients:

• 4 large eggs
• 2 medium zucchinis, thinly sliced
• 1 tablespoon olive oil
• 1 garlic clove, minced
• Salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the sliced zucchini and sauté for 5-7 minutes, until tender and lightly browned. Add the minced garlic in the last minute of cooking and sauté until fragrant. Season with salt and pepper.
3. Transfer the zucchini mixture to an oven-safe baking dish, spreading it evenly across the bottom.
4. Create small wells in the zucchini mixture and gently crack an egg into each well.
5. Sprinkle grated Parmesan cheese over the eggs and zucchini.
6. Bake in the oven for 12-15 minutes, or until the eggs are set to your liking.
7. Remove from the oven and garnish with fresh parsley before serving.

This Italian baked egg recipe with zucchini and Parmesan is a vibrant and wholesome dish that balances the savory, slightly sweet zucchini with the rich eggs and nutty Parmesan. It’s light yet satisfying, offering a refreshing take on a classic breakfast. The Parmesan adds depth and creaminess, while the zucchini keeps the dish fresh and flavorful. It’s a perfect recipe for a quick brunch or a healthy, comforting meal any time of the day.

Italian Baked Eggs with Bell Peppers and Mozzarella

Bright, colorful, and full of flavor, this Italian baked egg dish features the sweetness of bell peppers and the gooey, melted goodness of mozzarella cheese. The peppers are sautéed until tender, creating a soft and savory base, while the eggs are baked to perfection, providing a satisfying texture. Topped with mozzarella, this dish combines the best of Italian flavors in a single, delicious meal.

Ingredients:

• 4 large eggs
• 2 bell peppers (red and yellow), diced
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup shredded mozzarella cheese
• Fresh basil leaves (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the diced bell peppers and sauté for 5-7 minutes until softened and slightly caramelized. Season with salt, pepper, and dried oregano.
3. Transfer the bell pepper mixture to an oven-safe baking dish and create small wells in the mixture.
4. Crack an egg into each well and top with shredded mozzarella cheese.
5. Bake in the oven for 12-15 minutes, or until the eggs are set to your liking and the cheese is melted and bubbly.
6. Remove from the oven and garnish with fresh basil leaves before serving.

This Italian baked egg recipe with bell peppers and mozzarella is an easy and delicious way to enjoy vibrant vegetables alongside eggs. The sweetness of the peppers pairs beautifully with the creamy mozzarella, creating a comforting yet fresh dish. Whether you’re looking for a hearty breakfast or a light dinner, this recipe is sure to satisfy. The added freshness of basil brings everything together, making it a tasty, colorful meal that’s both simple and satisfying.

Italian Baked Eggs with Artichokes and Lemon

This refreshing and aromatic Italian baked egg recipe combines the earthy flavor of artichokes with the bright, zesty freshness of lemon. The artichokes are sautéed to perfection, offering a tender, savory base for the eggs, while the lemon zest adds a burst of citrus that enhances the entire dish. With a touch of Parmesan and a quick bake, this is an elegant and flavorful dish that’s perfect for brunch or a light dinner.

Ingredients:

• 4 large eggs
• 2 medium artichokes, cleaned and sliced (or 1 can of artichoke hearts, drained)
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/4 teaspoon lemon zest
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the sliced artichokes and garlic, and sauté for about 5 minutes until the artichokes are tender and lightly browned. Season with salt, pepper, and lemon zest.
3. Transfer the artichoke mixture to an oven-safe baking dish and spread it evenly across the bottom.
4. Create small wells in the artichoke mixture and crack an egg into each well.
5. Sprinkle grated Parmesan cheese on top of the eggs and artichokes.
6. Bake in the oven for 12-15 minutes, or until the eggs are set to your liking.
7. Remove from the oven and garnish with fresh parsley before serving.

The Italian baked eggs with artichokes and lemon offer a unique combination of earthy and bright flavors. The tender artichokes provide a savory base, while the lemon zest adds a refreshing citrus note that lightens the dish. The Parmesan cheese adds richness, making it a satisfying yet fresh meal. This dish is perfect for anyone looking for a lighter, flavorful option that still delivers on comfort and taste. It’s a simple yet elegant dish that makes for a memorable brunch or light dinner.

Italian Baked Eggs with Spinach and Ricotta

This Italian baked egg recipe features the classic combination of creamy ricotta cheese and fresh spinach, creating a dish that’s both hearty and healthy. The eggs are nestled into a bed of sautéed spinach, then baked with ricotta for a rich, smooth texture. This dish is perfect for breakfast or brunch, offering a balance of greens and protein in a flavorful and satisfying way.

Ingredients:

• 4 large eggs
• 2 cups fresh spinach, washed and chopped
• 1/2 cup ricotta cheese
• 1 tablespoon olive oil
• 1 garlic clove, minced
• Salt and pepper to taste
• 1/4 teaspoon nutmeg (optional)
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the spinach and cook for 2-3 minutes until wilted. Season with salt, pepper, and nutmeg.
3. Transfer the sautéed spinach to an oven-safe baking dish, spreading it evenly.
4. Add spoonfuls of ricotta cheese over the spinach. Create small wells in the mixture and crack an egg into each well.
5. Sprinkle Parmesan cheese on top of the eggs and ricotta.
6. Bake in the oven for 12-15 minutes, or until the eggs are set to your liking.
7. Remove from the oven and garnish with fresh basil leaves before serving.

This Italian baked egg recipe with spinach and ricotta is a delicious and nutritious way to start your day. The richness of the ricotta pairs perfectly with the freshness of the spinach, while the eggs add a satisfying protein boost. The nutmeg provides a subtle warmth, complementing the creamy cheese and greens. Whether served for brunch or as a light dinner, this dish is simple to make and sure to be enjoyed by all.

Italian Baked Eggs with Sausage and Tomatoes

Packed with bold flavors, this Italian baked egg dish features savory sausage, juicy tomatoes, and perfectly baked eggs. The sausage adds richness and a savory kick, while the tomatoes provide a juicy, tangy contrast. Together, they create a hearty and satisfying dish that’s perfect for a comforting breakfast or brunch.

Ingredients:

• 4 large eggs
• 2 Italian sausage links (removed from casings)
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup fresh mozzarella, shredded
• Fresh parsley (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the sausage and cook until browned, breaking it up with a spoon as it cooks (about 5-7 minutes).
3. Add the halved cherry tomatoes to the skillet, cooking for an additional 2-3 minutes until they soften. Season with red pepper flakes, oregano, salt, and pepper.
4. Transfer the sausage and tomato mixture to an oven-safe baking dish, spreading it evenly.
5. Create small wells in the mixture and crack an egg into each well.
6. Sprinkle shredded mozzarella on top of the eggs and sausage.
7. Bake in the oven for 12-15 minutes, or until the eggs are cooked to your liking.
8. Remove from the oven and garnish with fresh parsley before serving.

This Italian baked eggs with sausage and tomatoes recipe is a rich and flavorful combination of savory, juicy, and slightly spicy ingredients. The sausage offers a comforting, meaty base, while the tomatoes provide a burst of freshness. The eggs, baked until just set, complete the dish with a smooth texture, while the mozzarella adds a creamy, indulgent touch. It’s an ideal dish for a hearty breakfast or brunch, offering a perfect balance of flavors that are sure to satisfy.

Italian Baked Eggs with Roasted Red Peppers and Goat Cheese

This Italian baked egg dish brings together the sweetness of roasted red peppers with the tangy, creamy richness of goat cheese. The peppers are roasted to bring out their natural sweetness, creating a perfect contrast with the eggs. The goat cheese melts into the eggs, providing a velvety texture and sharp flavor. This is an easy yet elegant recipe that’s perfect for breakfast or a light brunch.

Ingredients:

• 4 large eggs
• 2 roasted red peppers (freshly roasted or jarred), sliced
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup crumbled goat cheese
• 1/4 teaspoon dried thyme
• Fresh basil leaves (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the sliced roasted red peppers and sauté for 2-3 minutes to heat through. Season with salt, pepper, and dried thyme.
3. Transfer the roasted red peppers to an oven-safe baking dish, spreading them evenly.
4. Create small wells in the peppers and crack an egg into each well.
5. Sprinkle crumbled goat cheese on top of the eggs.
6. Bake in the oven for 12-15 minutes, or until the eggs are set to your liking.
7. Remove from the oven and garnish with fresh basil leaves before serving.

This Italian baked eggs recipe with roasted red peppers and goat cheese is a delightful combination of sweet, tangy, and creamy flavors. The roasted peppers provide a subtle smokiness and sweetness that pairs beautifully with the rich, creamy goat cheese. The eggs are soft and velvety, and the thyme adds an herby note that ties everything together. Whether you’re serving this for a light brunch or a comforting dinner, this dish is a simple yet flavorful option that will impress your guests.

Note: More recipes are coming soon!