I am not much of a breakfaster but I will do brunch if the urge arises 😉

I don’t enjoy morning cooking that includes too much effort or to many dishes and personally, nothing overly sweet either (usually 😜).

So, this egg breakfast that comes together quickly, easily and all in one dish, has fast became a flavour packed favourite and easy to change up to suit your own tastebuds 😄

I hope you enjoy it as much as we’ve been, we have eaten it with a side of toast or some fruit!

I got the base recipe from  Innocent Delight but tweaked a few things to make it to our preferences.

Ingredients:1/2 cup diced tomatoes

1/2 cup crumbled feta cheese

4 eggs

1/2 tsp Italian seasonings

1 tbsp olive oil, Tuscan herb flavour is a nice added touch if you have it

salt and pepper to taste

2 slices of ham lunch meat if desired.

Directions: Pre-heat the oven to 375 F.

Spread the olive oil around the ramekin or casserole dish before layering the chopped tomatoes and feta cheese in the bottom. Sprinkle the Italian herbs over top and then crack the eggs as evenly overtop as possible. If you don’t like hard yoked eggs, I suggest giving them a light whisk before pouring them overtop the base ingredients.

If you are adding in the meat, cut two slices of ham lunch meat in half and lay them around the edges of the dish.

Season with salt and pepper and bake for 15-17 minutes or until the egg whites have set.