Italian Baked Eggs

This delicious breakfast can be ready in under 30 minutes and it's SO easy to make!

For whatever reason, this week I'm posting my egg recipes :) This was before I went on my no-egg yolk deal, but I'm sure it would be too easy to just do egg whites. I love how absolutely easy this recipe is. You really just throw everything in a ramekin and bake it and that's it. I mixed our eggs slightly because Nick and I don't really eat our yolks runny. I may occasionally have a sunny side up egg, but it's very rare.

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What you need:

• 1 cup marinara sauce
• 4 large eggs
• 1/4 cup milk
• 1/4 cup shredded gruyere cheese
• 2 Tbsp. shredded Parmesan
• Salt and pepper to taste
• 1/4 cup basil leaves, chiffonade

Directions:

1. Lightly coat two 10-inch ramekins with nonstick spray.
2. Divide marinara between ramekins and then top with eggs, milk, and cheeses. Season with salt and pepper to taste.
3. If you want your yolk to be cooked, you can slightly whisk the egg portion to break the yolk.
4. Bake in a preheated 425 degree oven for about 10 minutes or until cooked through.
5. Serve topped with basil leaves.

Recipe from Damn Delicious

Baked egg dishes are just awesome and I adore this Tatortot Italian Sausage Breakfast Casserole so much. On the more decadent side of things...this Chili Cheese Omelet from Food Lust People Love looks insanely mouthwateringly delicious!