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Bruschetta Sheet Pan Eggs
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4
SERVINGS
Ready in 27 minutes
Prep 20 minutes
Cook 7 minutes
Instructions

In a small bowl, mix ricotta, basil, salt and pepper until well combined.

On a large baking sheet, toss tomatoes with onion, garlic, olive oil and balsamic glaze. Spoon small dollops of ricotta mix all over tomatoes. Make 8 wells and crack an egg into each well.

Bake in preheated oven at 400°F (200°C) for 6-7 minutes or until eggs are cooked to desired doneness.

Sprinkle with Parmesan cheese, season all over with salt and pepper to taste and garnish with basil leaves. Serve with bread.

  • 125 ml 1/2 cup ricotta cheese
  • 60 ml 1/4 cup julienned basil
  • 2 ml 1/4 tsp kosher or sea salt
  • 2 ml 1/4 tsp pepper
  • 4 4 plum tomatoes, diced
  • 1 1/2 red onion, minced
  • 1 1 clove garlic, minced
  • 30 ml 2 tbsp each olive oil and balsamic glaze
  • 8 8 eggs
  • 60 ml 1/4 cup grated Parmesan cheese
  • salt and pepper to taste
  • basil leaves to garnish
  • ciabatta or focaccia bread to serve
Nutritional Facts
  • Amount Per Serving
    340 Calories
  • Total Fat
    23 g
  • Saturated Fat
    8 g
  • Cholesterol
    415 mg
  • Sodium
    500 mg
  • Potassium
    400 mg
  • Carbohydrates
    12 g
  • Fibre
    1 g
  • Sugars
    8 g
  • Protein
    20 g