Baked Eggs with Rosemary Toast {Gluten Free}

One lazy, Saturday morning….

The rest of the household could be heard rustling around in bed, having decided it was simply too early to be up and about.

This was the perfect morning for an extraordinary breakfast. I began pulling ingredients out of the refrigerator;  leftover chopped tomato, the last of the eggs… the makings for a delicious Saturday morning meal. The aroma of sautéed onions, luxurious sun-dried tomatoes, and toasted bread filled the air as family members emerged from their bedrooms with sleep tousled hair.  Moments like these make life so wonderful!

As part of Hot Breakfast Month we are celebrating life’s little moments, Gluten-Free style! Savory baked eggs are a delicious and healthy way to kick off your family’s day. Serve with Udi’s Sandwich Bread; toasted, sprinkled with Rosemary, and cut into toast sticks for an elegantly presented spread. Good morning!

Baked Eggs with Sun-Dried Tomatoes
{Gluten Free, Dairy Free}


  • 2 Tbsp Onion, diced
  • 1 Tbsp Sun-dried Tomatoes packed in Oil, chopped
  • 1/4 cup Tomato, chopped
  • 1/2 tsp Parsley
  • 1/4 tsp Thyme
  • 1/4 tsp Rosemary
  • Salt & Pepper, to taste
  • 1 tsp Nutritional Yeast Flakes
  • 2 Tbsp shredded Vegan Mozzarella Cheese
  • 2 large Eggs


  1. Preheat oven to 375 degrees F.
  2. Spray a skillet with non-stick cooking spray.
  3. Sauté onions over medium-high heat until translucent.
  4. Add the sun-dried tomatoes, regular tomato, parsley, thyme, rosemary, salt, & pepper and cook 1-2 minutes until heated through.
  5. Divide mixture evenly between 2 ramekins sprayed with non-stick cooking spray.
  6. Evenly divide nutritional yeast and vegan cheese between the two ramekins.
  7. Crack 1 egg into each ramekin, and break the yolk.
  8. Place in preheated oven and bake 10-15 minutes until egg is just set.

6 responses to “Baked Eggs with Rosemary Toast {Gluten Free}”

  1. Amiee says:

    I enjoyed your post! We have relaxing Saturday mornings with all the fixings: eggs, veggie sausage, and gluten free toast. It is wonderful to hear someone’s experience in organic living!

  2. Maria says:

    Your dog looks so much like a dog I had for 17 years!! What is it?

    Loved the recipes!


  3. Suzanne says:

    We are still adjusting to the gluten free and dairy free lifestyle, so it’s always good hear new recipes and success stories!

  4. CJ says:

    I made medallion hotcakes for breakfast with coconut and teff flour–were delicious. Though the Rosemary Eggs sound mouth-watering as well.

    Although the hotcakes are enough sans Udi’s, I like to use the Udi’s hamburger rolls as cinnamon buns during the week. If you toast them, and then drizzle cashew butter mixed with vanilla, cinnomon and stevia over the top, they’re like a sticky bun out of the oven.

  5. Serena Gauthier says:

    Hi there!
    This recipe looks amazing but I’m more curious about your dog. We have one that is almost identical! What breed is it? Ours is a cross between a Golden Retriever and Yorkshire Terrier, named Finnegan.
    Please email me back! We need to know!!

  6. Laura Ainsworth says:

    Love the pic and “playing with your food”..I never thought of it like that; I “play with our food” too! Thanks for the idea and the sense of humor.

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