Baked Eggs over Focaccia
An easy baked egg recipe that's pretty enough for company.
Eggs, cheese and bacon are baked right in focaccia bread for an easy, savory breakfast that looks as good as it tastes.
This recipe is adapted from The Inn at Buck Hollow Farm's Lemon and Basil Eggs Over Focaccia. You don't have to use focaccia bread for this recipe. Feel free to substitute a store-bought or homemade Italian bread or any wide crusty bread for the focaccia.
The best part about this baked egg and focaccia recipe is that it can be made and baked a day ahead of time. All you have to do is re-heat it before serving. Like a quiche, this baked egg recipe is often better the second day anyway. If you aren't making this recipe in advance, just be sure to allow plenty of time for the dish to rest before cutting (at least 15 minutes).
Although the recipe calls for basil and parsley, use whatever herbs you have on hand. Thyme is nice in this baked egg dish, as is lemon balm.
Baked Eggs Over Focaccia
- 1 large loaf focaccia bread (or Italian bread)
- 2 tsp. extra virgin olive oil
- 1 tsp. lemon juice
- 1 slice turkey bacon
- 3/4 cup egg substitute (such as Egg Beaters)
- 1/4 cup fresh basil, chopped finely
- 1/4 cup fresh parsley, chopped finely (or fresh lemon balm)
- 1/4 cup grated Parmesan cheese
- 1/4 tsp. kosher salt
- 1/4 tsp. freshly-ground black pepper
- 1 cup skim milk
Preheat oven to 350 degrees F. Cut the top off the focaccia lengthwise. Scoop out the inside of the bread with your hands until bread is hollow. Tear the bread insides and the top of the focaccia into one-inch pieces. Set aside.
Whisk together the olive oil and lemon juice. Brush over the hollowed-out bread shell. Place on a cookie sheet and bake for ten minutes or until golden brown.
In the meantime, cook the turkey bacon in a small skillet over medium high heat. When crisp, drain on paper towels, crumble, and set aside. Whisk together the egg substitute, basil, parsley, Parmesan cheese, salt, pepper and skim milk. Add the bread pieces and crumbled bacon to the egg mixture. Pour carefully into the toasted focaccia shell.
Place in the oven and bake until the eggs have cooked through, about 35 to 40 minutes. Remove from oven and allow to rest at least 15 minutes before cutting into slices and serving.
Makes 6 servings.
Per serving: 193 calories, 6 g fat (2 g saturated fat), 13 mg cholesterol, 19 g carbohydrate, 3 g fiber, 15 g protein, 8% vitamin A, 8% vitamin C, 23% calcium, 10% iron
For more low fat and heart-healthy breakfast recipes, see also:
- Breakfast Casserole
- Blueberry French Toast
- Oatmeal Creme Brulee
- Crock Pot Oatmeal Recipe
- Pumpkin Scones
- Pumpkin Bran Muffins
- Antioxidant Smoothies
