Eggs, milk, thyme, tomatoes, feta cheese, basil, sun-dried tomatoes and cubed ciabatta are baked together to form this egg bake. Serve with a crisp side salad.
This was delicious. The only changes I made were to use 1/2 whole eggs and 1/2 egg whites and the bread I used was rosemary olive oil bread. I think this could use a little more "stuff" in it so next time, I'll add some diced meat and maybe a little broccoli. I had this for dinner and really enjoyed it - 09 Feb 2012 (Review from Allrecipes US | Canada)
I made it exactly as stated and my family and I really didn't like this. The thyme was over powering in my opinion and I like thyme. The top was nice and crunchy, but the inside was kinda like eating a sponge. Sorry. - 08 Jun 2010 (Review from Allrecipes US | Canada)
This egg bake is delish! I do not add the bread as I feel it doesn’t need it. I’ve made this about 10 times and at first I did add the bread, but I stopped using it. Without the bread it is also low carb. I use fresh tomatoes often in here instead what the recipe calls for. I also use one cup of half and half and one cup of unsweetened almond milk or whatever milk you have on hand. The half and half adds extra flavor. I’d cut the salt back to 1 tsp. But with those changes, I’ve had rave reviews at brunches and when I made this at family gatherings. - 17 Apr 2016 (Review from Allrecipes US | Canada)