Yield: 2 Servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Ingredients:

4 large eggs 

8 oz can tomato sauce 

1/4 cup milk (can be cow, almond, or oat)

1/8 cup gruyere or mozzarella (more for toast if you would like)

2 T grated parmesan (more for toast if you would like)

1 tsp Italian seasoning (more for toast)

1/2 tsp ground black pepper

1/2 tsp garlic powder (more for toast)

1/8 tsp sea salt

Directions:

1. Preheat oven to 425 degrees 

2. Spray 2 large ramekins with cooking spray

3. Pour tomato sauce into the two ramekins (4 oz into one and 4 oz into the other)

4. Pour half the milk into each ramekin

5. Crack two eggs into a separate bowl before adding to one of the ramekins to prevent getting shells into your dish, then repeat with the other two eggs for the other ramekin

6. Very gently stir the contents of each ramekin, trying not to break the egg yolks

7. Top both ramekins with the cheeses and spices

8. Put both ramekins onto a sheet pan and into the oven. I choose a sheet pan that is big enough to put 4 pieces of bread on after the Italian Egg bake for 10 minutes. If you are not having bread with the eggs, then just cook the Italian Eggs for 20 minutes.

9. If you are having the toast, I use the same cheeses and spices on the bread then place the bread onto the sheet pan after the Italian Eggs cook for 10 minutes. The bread and Italian Eggs will then cook together on the sheet pan for 10 more minutes. 

10. Let cool for 5-7 minutes, then serve