Take Your Breakfast To The Next Level With The Cheesy Baked Eggs Recipe. Yummy!

It is time to take your breakfast or your whole week mealtime to the next level with this stunning and great recipe. These eggs cooked in an oven and are put below breadcrumbs and cheese, with sun-dried tomatoes and sweet onions on top will water your mouth. I have never eaten left over eggs, but this recipe became the first to have me eat such taste meal without any second thought.

I had made this for my Saturday breakfast but ended up having it for lunch. It is a good recipe to try and see for yourself. You need to have 1 cup of bread crumbs, panko or homemade, three tablespoons of butter, and ¾ cup grated parmesan cheese, six or seven eggs, 3/4 of shredded gruyere cheese, 1/4 cup diced sundried tomatoes, and two large onions.

Before you can start, you need to preheat your oven to 360 degrees Celsius, melt the butter, add your onions, and then cook on medium heat while you frequently stir until they are softened and translucent. After that, you will have to mix the cheeses and the breadcrumbs and pour half of the mixture on the onions. Using the back of your spoon, make as many indents as you may have, in the cheese mixture and break the eggs into the nests.

Inspired by The NYTimes Food.

3 tablespoons butter

2 large onions, sliced thinly

1/4 cup diced sundried tomatoes

1 cup bread crumbs, homemade or panko

3/4 cup shredded gruyere cheese

3/4 cup grated parmesan cheese

6-7 eggs, depending on the size of your skillet (I used a 10″)

1. Preheat your oven to 360°F. In an oven safe skillet melt the butter. Add the onions and cook on medium heat, stirring frequently until the onions are softened and translucent, but not browned. Toss in the sundried tomatoes.
2. In a medium bowl mix together the breadcrumbs and cheeses. Pour half of this mixure over the onions. Using the back of a large spoon make indents in the cheese mixture, making as many as you have eggs. Carefully break the eggs into these nests. Sprinkle the remaining breadcrumb mix over the eggs. Move the skillet into the oven and bake for 15-20 minutes, rotating once halfway through until the top is toasty brown but the egg yolks are still runny.

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