Cheesy Oven Baked Egg Toast (Golden, Crispy & So Easy!)
Oven Baked Egg Toast is bread slices dipped in a cheesy egg mixture, and then baked until golden and melty. It’s a speedy no frying necessary snack or brunch, appetizer or quick dinner side.
This recipe is for when you don’t feel like sitting over the stove, but instead want something hot and cheesy and filling. It all comes together in one bowl, and then the oven takes over.
You get a crisp edge, a soft center and that stretchy cheese pull that makes every bite seem almost too satisfying.
Table of contents
Why You’ll Love This Recipe
- Ready with simple, everyday ingredients
- Baked not fried so less hassle in the kitchen
- Golden brown and crispy on the outside, soft and gooey in the middle
- Perfect for snacking, brunch or party trays
- Easy to scale up for a crowd
Ingredients
Candy base
Egg Mixture
- 3 large eggs
- 3 tbsp milk (50 ml)
- 1 tbsp + 1 tsp oil (20 ml)
- 1/2 tsp salt
- 1/2 tsp red pepper flakes OR crushed red pepper
- Parsley, finely chopped (to taste)
- 1 cup mozzarella cheese ( Shredded 100 g ) added into the batter instructions
Finish
For the Bread + Topping
- Toast bread (1 loaf/baguette, a few)
- Extra shredded mozzarella, for topping
Ingredient Notes & Substitutions
- Milk: Any milk will do (whole works for a richer bite).
- Mozzarella: For the most melt, make it low-moisture shredded mozzarella; a Monterrey Jack or mild cheddar blend can be used.
- Red pepper: Opt for 1/4 tsp less if you prefer mild heat, or sub with black pepper/paprika.
- Bread: Ideal made with a bread that has some oomph (artisan loaf, baguette, sourdough). Sandwich bread that’s too soft can become over-saturated.
- Parsley: Replace with cilantro or chopped green onions for a different flavor.
How Do You Bake Egg in Toast?
- Prep the herbs. Finely chop the parsley.
- Mix the batter. In a bowl, mix together the eggs, milk, oil, salt and red pepper.
- Add chopped parsley and shredded mozzarella cheese.
- Slice the bread. Slice the bread into pieces (roughly 1/2-inch or slightly less is perfect).
- Dip the bread. Add slices to the egg mixture and turn to coat. Allow each slice to soak for a few seconds, until it has taken on flavor.
- Arrange + top. Transfer coated bread to prepared baking sheet with a piece of parchment paper. Sprinkle extra mozzarella on top.
- Bake. Bake until the cheese is melted and tops are golden.
- Serve. Eat hot while the cheese is all gooey.
Expert Tips
- Find a crusty loaf so the slices hold up after dipping.
- Don’t soak so long — only until thoroughly coated and the bread starts to crumple.
- Lining the tray with parchment will help keep them from sticking as well as make cleanup a breeze.
- For more browning at the end, give the gratin a quick broil (be sure to watch it).
- If you can, shred the cheese yourself (pre-shredded may melt a little more sluggishly).
- Bake on the middle rack for more even browning.
- Serve immediately for the most crisp edges and cheese pull.
- For party trays, keep warm in a low oven (about 200 degrees) for a matter of minutes.
Storage & Freezing
- Fridge: Cool completely then transfer into an airtight container for up to 3 days.
- Reheat: Bake at 350°F (175°C) for 6–10 minutes until hot or air fry to best crispy.
- Freezer: Freeze in 1 layer, then transfer to a freezer bag for up to 2 months.
- Defrosting: Defrost overnight in the fridge and then reheat in oven/air fryer.
Variations
- Mix in minced garlic or powdered into the egg.
- Stir in some chopped jalapeño for a spicy version.
- A pinch of Italian seasoning or dried oregano.
- Top with Parmesan cheese for a sharper flavor.
- Make it heartier by layering thin slices of turkey or cooked crumbled beef on top before baking.
Oven Baked Egg Toast
Cheesy toast slices dipped in a savory egg mixture and baked until golden and melty. Perfect for brunch, snacks, or appetizers.
Ingredients
Equipment
Method
- Finely chop the parsley.
- In a bowl, whisk eggs, milk, oil, salt, and red pepper.
- Stir in chopped parsley and shredded mozzarella.
- Slice the toast bread.
- Dip each bread slice into the egg mixture, flipping to coat.
- Arrange slices on a parchment-lined baking sheet and sprinkle extra mozzarella on top.
- Bake until the cheese is melted and golden. Serve hot.
Nutrition
Video
Notes
- Use a crusty loaf for sturdier slices that won’t fall apart after dipping.
- Swap mozzarella with Monterey Jack or mild cheddar blend.
- For mild heat, reduce red pepper to 1/4 tsp or use black pepper instead.
- Reheat in the oven or air fryer to bring back crisp edges.
Tried this recipe?
Let us know how it was!FAQs
Can I bake it on a rack ?
Yes, a rack does aid airflow and can lead to a crisper bottom — place parchment underneath to catch any drips.
Can I make it less spicy ?
Yes — back off on the red pepper or substitute black pepper instead.
How do I keep the toast crunchy ?
Bake on parchment, don’t over soak, reheat in the oven or air fryer (not the microwave).
Can I prepare this in advance ?
You can mix the batter up a few hours ahead and store it in the refrigerator; dip and bake just before serving.
What’s the best cheese for melting ?
Low-moisture mozzarella melts easily and provides the best cheese pull.
Can I use sandwich bread ?
Yes, but with thicker slices and a fast dip so you don’t make it too soft.
Key Takeaways
- Oven Baked Egg Toast combines bread and a cheesy egg mixture, creating a quick and easy snack or meal.
- This recipe is hassle-free since it doesn’t require frying; it bakes to a golden, crispy exterior and a soft, gooey interior.
- You can easily customize the recipe with various ingredients like garlic, jalapeños, or even turkey for extra heartiness.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months, ensuring the best texture when reheating.
- Follow expert tips for the best results, like using a crusty loaf and don’t over-soak the bread to maintain its crunch.
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Estimated reading time: 7 minutes
