Italian Egg Bake
I want to share with you one of my all-time favorite recipes: the Italian Egg Bake. This dish holds a special place in my heart as it reminds me of cozy mornings spent in the kitchen, the aroma of fresh ingredients wafting through the air. It’s a delicious low-carb breakfast option that effortlessly transforms into a delightful brunch or a comforting “brinner” (breakfast for dinner). Imagine cheesy baked eggs, crispy nitrate-free pancetta, and vibrant fresh vegetables, all enveloped in a zesty tomato sauce infused with Italian herbs. This dish is not only a nutritious choice but also a wonderful way to bring my family together at the table.
Quick Meal Solutions for Busy Weeknights
This week, I’ve been leaning heavily on quick and easy recipes, especially after my whirlwind trip to Iceland. The jet lag has been real, and my pantry is looking a bit bare. I remember the night I returned home, exhausted and longing for comfort food. That’s when I decided to whip up this Italian-style egg bake. With just a few ingredients, it came together so effortlessly. If I can create something warm and satisfying in those chaotic moments, I know you can too!
Why This Recipe Stands Out
What I truly cherish about the Italian Egg Bake is how it brings warmth and comfort in the simplest of ways. There are nights when I’m running on empty, yet I still crave something wholesome. This dish requires minimal effort, and it’s incredibly forgiving—perfect for when you’re half-asleep but still want to make something delicious. I often find myself reminiscing about my childhood when my mom used to make similar dishes, filling our home with warmth and love.
Versatility and Meal Options
The versatility of this dish is what makes it a staple in my kitchen. Whether it’s a lazy Sunday brunch or a quick weeknight dinner, it fits every occasion. Just the other day, I invited a couple of friends over for brunch, and I made this egg bake. As we sat around the table, sharing stories and laughter, I felt so grateful for the way food brings people together. Everyone loved it, and I could see their faces light up with each bite. It’s these moments that remind me why I love to cook.
Health Benefits of the Italian Egg Bake
This recipe is not just about great taste; it’s also packed with wholesome ingredients that nourish the body and soul:
- Protein-Rich Eggs: I love starting my day with a protein boost that fuels me for whatever lies ahead. It reminds me of my childhood, when my parents always emphasized the importance of a good breakfast.
- Nitrate-Free Pancetta: The flavor it brings is so satisfying. Knowing it’s a healthier option without the additives makes me feel good about serving it to my loved ones.
- Almond Milk: I’ve made the switch to almond milk in my cooking, and it’s amazing how it lightens up the dish without sacrificing flavor. Every little change I make feels like a step toward better health.
- Fresh Garden Vegetables: I try to include as many fresh veggies as I can, and it makes me feel like I’m nurturing my body. I often think about my grandmother’s garden, where we would pick tomatoes and herbs together.
- Parmesan Cheese: Just a sprinkle of Parmesan can elevate any dish! It’s a small indulgence that brings joy to each bite.
The Italian flair shines through with the combination of pancetta, Parmesan, and aromatic herbs like oregano and basil, paired with tomatoes and tomato sauce. Every time I make it, I’m reminded of the family dinners we used to have, where laughter and love were the key ingredients.
Conclusion
In conclusion, the Italian Egg Bake is more than just a recipe; it’s a heartfelt creation that embodies comfort, nourishment, and connection. It’s a dish that tells a story, one that I hope brings joy to your table as it has to mine. Whether you’re sharing it with family or enjoying it solo, I truly believe it will warm your heart and fill your belly. I can’t wait for you to experience the joy of making and sharing this dish!
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Italian Egg Bake: A Low-Carb Breakfast Delight
- Total Time: 28 minutes
- Yield: 4.5 servings 1x
Description
There’s something truly comforting about the aroma of a homemade breakfast wafting through the kitchen. The Italian Egg Bake is one of those cherished recipes that brings back memories of family gatherings and lazy Sunday mornings. This dish combines savory pancetta, fresh herbs, and creamy eggs into a delightful meal that’s perfect for any time of day, whether it’s brunch with friends or a cozy dinner at home.
Ingredients
- 4 ounces diced pancetta: The salty, savory flavor of pancetta adds depth to the dish.
- ½ cup (140 grams) chopped red onion: Sweet and aromatic, it forms the base of the flavor.
- ¼ cup unsweetened plain almond milk: A lighter alternative to dairy, it keeps the dish creamy.
- ⅔ cup shredded Parmesan cheese + extra for topping: Nutty and rich, Parmesan elevates the entire bake.
- 1 cup tomato sauce: A robust element that ties all the flavors together.
- ½ cup chopped fresh tomato: Adds freshness and bright flavor.
- ½ cup chopped fresh oregano: Herbaceous notes that are quintessentially Italian.
- ½ cup chopped fresh basil: Sweet and fragrant, it brings a burst of freshness.
- ½ teaspoon minced garlic: A touch of garlic enhances the overall flavor profile.
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 5 large cage-free eggs: The stars of the dish, providing protein and richness.
- Garnish – red pepper flakes and oregano: For a little extra kick and visual appeal.
Instructions
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Preheat the Oven: Set your oven to 425°F (220°C) to prepare for baking.
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Cook the Pancetta and Onion: In an 8-inch cast iron skillet (or any oven-safe pan), pan fry the diced pancetta and chopped red onion together for about 2 minutes, or until fragrant. This step is one of my favorites, as the sizzling sound and aroma instantly evoke memories of family breakfasts.
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Whisk the Liquid Ingredients: In a large bowl, whisk together the almond milk and shredded Parmesan cheese until well combined. The creamy mixture will give the egg bake its luscious texture.
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Combine the Flavors: Stir in the tomato sauce, fresh chopped tomato, oregano, basil, minced garlic, salt, and pepper. This mixture is where the magic happens—each ingredient brings its own story and flavor to the dish.
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Prepare for the Eggs: Pour the milk and tomato mixture into the skillet with the sautéed pancetta and onion. Using a spatula, create 5 small crevices in the pan, evenly spaced, for the eggs.
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Add the Eggs: Gently crack 5 eggs on top of each crevice, being careful not to break the yolks. If a yolk breaks, don’t fret! Just mix it into the pan and add another egg with an intact yolk if you have one handy.
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Top and Bake: Sprinkle some extra Parmesan cheese on top of the eggs, then place the skillet in the oven. Bake for 15 to 18 minutes, or until the egg whites are set and the edges are lightly browned. Keep an eye on it—the baking time can vary depending on your oven and skillet type.
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Garnish and Serve: Once baked, garnish with red pepper flakes and oregano, if desired. The burst of color and flavor makes the dish irresistible. Store any leftovers in the fridge in an airtight container for up to 4 days, though I doubt there will be much left!
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main, dinner, breakfast, brunch
- Method: Oven
- Cuisine: Italian
Nutrition
- Calories: 207
- Sugar: 2.9g
- Sodium: 496.3mg
- Fat: 14.4g
- Saturated Fat: 5.6g
- Carbohydrates: 6g
- Fiber: 1.3g
- Protein: 13.5g
- Cholesterol: 204.2g