Italian Eggs
Italian Eggs is a cheesy, tomato-infused baked egg dish with a savory vegetable and herb flavor profile, perfect for brunch or a comforting family meal.
Ingredients
Instructions
- Melt the butter in a saucepan.
- Add the flour and cook until well blended.
- Stir in the canned tomatoes, chopped celery, chopped onion, and grated cheese.
- Cook until the mixture is slightly thickened.
- Add salt and 1/3 teaspoon paprika to the mixture.
- Turn the mixture into a buttered casserole dish, sprinkled with bread crumbs.
- Dot the top with small pieces of butter.
- Bake in a 350°F (175°C) oven for 30 minutes until golden and bubbly.
Tips & Substitutions
For a richer flavor, consider adding a pinch of Italian seasoning or fresh herbs like basil or oregano. If you don't have grated cheese on hand, shredded mozzarella or a blend of cheeses can work well too. You can also substitute the canned tomatoes with fresh diced tomatoes if they are in season. Make sure to adjust the salt if using salted butter.
Serving Suggestions
This dish pairs beautifully with a fresh salad or some crusty Herbed Focaccia Bread for a complete meal. For a heartier option, serve it alongside a pasta dish like Linguine Parmesan. It also makes a great brunch item or a light dinner, showcasing the comforting elements of Italian recipes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the casserole in a preheated oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave individual portions for quicker reheating, though the oven method will keep the top crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Italian Eggs contains roughly 281 calories, with 7g protein, 49g carbohydrates, and 6g fat. It is an excellent source of vitamin C (41% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 2111mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different vegetables in this recipe?
Absolutely! Feel free to incorporate other vegetables such as bell peppers, zucchini, or spinach. Just make sure to adjust the cooking time based on the vegetables you choose to ensure they become tender and flavorful.
Is it possible to make this dish ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble it without baking, cover it tightly, and refrigerate. When ready to serve, bake it directly from the fridge, possibly adding a few extra minutes to the cooking time to ensure it heats through completely.
Can I make this dish gluten-free?
Yes, you can easily make this recipe gluten-free by substituting the flour with a gluten-free flour blend or cornstarch. Just be sure to check the labels on your canned tomatoes and cheese to ensure they are also gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).