Italian Olive Tapenade Egg Bake

A breakfast that feeds a crowd, but also the heart.

There’s something magical about a dish that begins with an entire loaf of sourdough processed into rustic crumbs. It feels old‑world, almost ceremonial, like you’re building a foundation meant to hold warmth, flavor, and the kind of nourishment that brings people closer around a table. That’s exactly what this Italian Olive Tapenade Egg Bake does.

It’s a celebration of simple ingredients layered with intention: creamy ricotta, briny olive tapenade, golden eggs, and those hearty sourdough crumbs that soak up every bit of goodness. As it bakes, the kitchen fills with the aroma of toasted bread, herbs, and olives: the kind of scent that makes guests wander in early, asking what you’re making and whether they can sneak a taste.

This is breakfast for a crowd, yes, but it’s also breakfast made with love. The kind of dish you serve when you want people to feel cared for, nourished, and welcomed. It’s rustic, Mediterranean, deeply satisfying, and beautiful in its simplicity. A pan full of comfort, color, and connection.

In terms of food AND life, I’m all about love, connection, and utter nourishment.

Italian Olive Tapenade Egg Bake

1 loaf sourdough bread, broken into pieces
1 stick salted butter, chopped into small pieces
16 oz. whole milk ricotta cheese
8 oz. Italian Olive Tapenade
5 large eggs
sea salt and pepper
2 cups roughly grated cheese

Preheat the oven to 400°F.

In the bowl of a large food processor, pulse the broken pieces of bread into crumbs.
Add the pieces of chopped butter and process until fully combined.

Scatter the buttered breadcrumbs into the bottom of a 9”x13” glass baking dish.

Next, process the ricotta cheese, eggs, tapenade, and salt and pepper until smooth.

Pour over the top of the breadcrumbs.

Finally, sprinkle with roughly shredded cheese.

Bake for 25 minutes, until bubbly and fragrant.

Remove from oven and cool.

Slice and serve topped with chopped Italian herbs.